Maui Onion Stuffed Veal Loin
Maui Onion Festival's Winning Recipe 2004
Ingredients:
Loin of Veal 8 oz., sliced thin
Goat Cheese 1 oz., softened to room temp.
Basil leaves 2 oz., whole
Garlic 2 Tbsp., minced
Spinach 3 oz., fresh
Shiitake mushrooms 3 oz., chopped
Maui onion sliced or diced
Macadamia nuts 1 Tbsp.
Cranberries 1 oz.
Butcher twine cut into 6” pieces, 3 each slice
Preparation:
Layout slices of veal between two pieces of parchment paper, then pound with a mallet to get it paper-thin. Cook the spinach with garlic and mushrooms; caramelize the Maui onions. To layer all the ingredients: spread a layer of softened goat cheese over veal, then the spinach mixture, then a layer of caramelized Maui onions, then basil, macadamia nuts and cranberries. Roll the stuffed veal from one side to the other, keeping it as tight as possible. Secure with butcher twine, and let it rest in the refrigerator. (For best results, make sure that each layer is evenly distributed.)
Serves 2
Courtesy of Chef Christopher Napoleon, The Tiki Terrace Restaurant at Ka'anapali Beach Hotel - Maui, Hawaii. Chef Christopher win top honors in Maui Onion Festival's Recipe Contest - Professional Division August 2004 with mouthwatering Maui Onion Stuffed Veal Loin with a Maui Onion and Leek Fondue.
 Grand Wailea Resort and Spa |
 Ka'anapali Beach Hotel |