Description
It sounds fancy but all you’re doing when deglazing is adding liquid to bring out the flavors from the glaze left behind from sautéing something in oil or butter.
Ingredients
- Mushrooms
- Finely chopped cilantro
- Blood orange juice
- Butter
- Veal
- Salt
- Long pepper
- Couscous
- Chopped garlic
- Chicken Broth
Instructions
Deglazed Mushrooms
- Chop mushrooms and sauté in butter until there is a nice brown glaze.
- Deglaze the mushrooms by adding freshly squeezed blood orange juice to the pan.
Veal
- Season veal strips with salt and long pepper then lightly pan fry in extra virgin olive oil.
Couscous
- Sweat chopped garlic in butter for 30 secs. before adding in the couscous.
- Continuously stir the couscous in the garlic butter for a minute before adding in the chicken broth.
- Cook for 15 mins.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main