2 oz. Pine Nuts
2 oz. Sliced Almonds
12 Each Fresh Basil Leaves, large
2 oz. Olive Oil
2 oz. Parmesan Cheese
1 tsp. Garlic

In a hot pan with clarified butter add the pine nuts and toast until golden. Place the pine nuts and fresh basil in a blender together with the olive oil. Also add the Parmesan cheese and garlic. In the same pan with more butter, toast the almonds. In the pan over low heat, add the almonds and pesto and hold until ready to serve.

2 oz. Tasso ham, julienned
1/2 rib Celery, minced

12 Oysters, shucked
1 oz. Garlic, minced
2 oz. White wine
4 dashes Worcestershire Sauce
6 dashes Tobasco Sauce
2 Shallots, minced
½ tsp. Dry rubbed sage
8 oz. Chicken Stock
1 Egg, whole
8 oz. Cornbread, crumbled

In a hot sauté pan add the Tasso ham and celery. Add the fresh garlic, white wine, Worcestershire sauce, shallots and sage. Add chicken stock and continue to simmer. Season with Stax’s Seasoning and add the scallions. Place the oysters in a strainer and place in hot water until they double in size and the edges curl. In the bowl of cornbread, add the egg and Tabasco Sauce. Add the hot mixture to the cornbread and mix until incorporated. If you need additional moisture, add chicken stock. If you need additional dry ingredient, add more cornbread. Add the oysters and gently mix into the cornbread mixture.

Season both sides of the Veal T-bone with Stax’s Seasoning and pan sear. Remove the Veal T-bone and with a sharp pointed knife, slice the long side to create a pocket. Fill the pocket with the oyster stuffing. Place in oven at 350 degrees for 12-15 minutes. On your serving plate, place the stuffed veal and top with the almond and pine nut pesto. Garnish with fresh parsley and serve with garlic mashed potatoes.