Gold Canyon Premium Veal Mozambique

Marinade

• 5 lb Sliced Veal (AZ, NM, ID – 3102791; CA – 4628921; CO – 2654711) 
• .5 cup Trifoglio Extra Virgin Olive Oil (4615671) 
• 1 cup White Wine 
• ½ cup Markon Garlic – Chopped (3013741) 
• ½ cup Markon Flatleaf Parsley – Chopped (4673401) 

• 2 Markon lemons – Juiced and Zested (3592141) 
• ¼ Cup Katy’s Kitchen Sweet Paprika (4604571) 
• ¼ Cup Calabrian Chiles – Finely chopped (4648891) 
• 1 teaspoon Saffron (3434261) 

Cilantro Tzatziki

• 1.5 cups Greek Yogurt 
• 1 Markon Lemon – Juiced (3592141) 
• ½ cup Markon Cilantro – Chopped (3553581) 
• 2 Tablespoon Markon Basil – Chopped (1955461) 
• 1 Teaspoon Katy’s Kitchen Cumin (4608111) 
• Katy’s Kitchen Salt and pepper to taste 

Mozambique Sauce

• .5 cup Trifoglio Extra Virgin Olive Oil (4615671)
• 1 cup White Wine
• ½ cup Markon Garlic – Chopped (3013741)
• ½ cup Markon Flat leaf Parsley – Chopped (4673401)
• 2 Markon lemons – Juiced (3592141)
• ¼ Cup Sweet Katy’s Kitchen Paprika (4604571)
• 1 Teaspoon Saffron (3434261)
• 1 Tablespoon Calabrian Chiles. Finely chopped (4648891)
• 1 cup Markon Cherry Tomatoes. Quartered (4465461)
• 1.5 cup Dark Chicken Stock
• 2 Packs Goya Sazon Packets
• 3 Tablespoons Shamrock Farms Butter (1930551)
• Katy’s Kitchen Salt and Pepper to taste

Cilantro Tzatziki

• Whisk all ingredients together
• Hold for service

Mozambique Sauce

1. In a sauce pot, Add olive oil and sweat garlic until fragrant.
2. Add cherry tomatoes and cook for 2 minutes.
3. Add paprika, Saffron, Calabrian Chiles, Sazon Packet. Cook for 1 minute.
4. Add white wine, lemon juice and chicken stock. Simmer for 10 minutes until slightly reduced.
5. Whisk in butter.
6. Season with salt and pepper to taste.

Veal

1. Steep Saffron in ½ cup warm water.
2. Combine all marinade ingredients and blend until smooth.
3. Pour over veal and let marinate for at least 6 hours.
4. Heat a large pan or flat top to medium heat.
5. Sear sliced veal to internal temperature of 145 degrees Fahrenheit.
6. Place the slices on a plate and top with Mozambique sauce and tzatziki.