Culinary Insitute of New Orleans

Black Bean and Corn Salsa
Serves 16 (2 ounce portions)

1 cup Black Beans (cooked)
1 cup Corn
3 tbsp. Cilantro (minced)
1  Green Bell Pepper (small diced)
1 Red Bell Pepper (small diced)
1 tsp. Salt
1 tsp. Black Pepper
1 tsp. Honey

Pound the veal with the scored side of a mallet. Melt the butter in a heavy skillet and sauté the meat for about 6 to 8 minutes on each side until nicely browned. place the cooked meat on a platter and set the platter in a 175 degree oven to keep warm while you prepare the sauce. To prepare the sauce, heat the olive oil in a large heavy saucepan, then cook the onions, green onions, garlic, green pepper and celery in the hot oil until browned. Add the bay leaves, Worchestershire sauce and tomatoes then mix thoroughly. Gradually add the beef stock and cook, stirring frequently for about 5 minutes. Stir in the cornstarch, salt and pepper. To serve, spoon some of the sauce on eahc plate, then place the meat over it. Place a serving of freshly cooked grits to one side of the meat, then ladle another, slightly larger quantity of the sauce over the meat and the grits.