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1
In a stockpot, heat 1 tablespoon of the grapeseed oil until shimmering.
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2
Add the veal bones and trimmings and cook over moderately high heat, stirring occasionally, until browned all over.
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3
Stir in the chanterelle stems.
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4
Add the red wine and cook over moderate heat, scraping up any browned bits from the bottom of the pot, until reduced by about half, about 30 minutes.
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5
Add 2 cups of the chicken stock, bring to a boil and simmer over moderate heat until reduced to about 1 1/2 cups, about 30 minutes.
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6
Strain the liquid into a small saucepan; discard the solids.
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7
Stir the cornstarch, then whisk it into the sauce and boil until slightly thickened, about 1 minute.
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8
Season the wine reduction generously with salt and pepper.
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9
Meanwhile, in a medium saucepan, combine the veal stock with the shredded coconut and dried chiles and simmer over moderately low heat for 45 minutes.
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10
Strain the coconut stock into a clean saucepan, pressing hard on the solids; you should have about 3 cups.
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11
Discard the solids.
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12
Cut the kernels from the corn and scrape the cobs to extract the milk and pulp.
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13
Transfer all of the corn to a blender, add the water and puree.
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14
Strain the corn puree through a fine sieve, pressing hard to extract as much of the liquid as possible.
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15
Add the corn liquid and 2 tablespoons of the butter to the coconut stock and simmer over moderate heat until reduced to just under 1 cup, about 25 minutes.
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16
Transfer the coconut-corn sauce to a blender and blend for 1 minute.
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17
Transfer the sauce to a small saucepan and stir in 1 tablespoon of lime juice.
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18
Season the coconut-corn sauce lightly with salt and pepper.
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19
In a large skillet, melt 1 tablespoon of the butter.
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20
Add the chanterelle caps and cook over high heat, stirring occasionally, until they begin to brown, about 8 minutes.
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21
Stir in the remaining 1 tablespoon of lime juice and season the chanterelles with salt and pepper.
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22
Transfer the chanterelles to a bowl.
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23
Return the skillet to high heat.
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24
Add the chorizo matchsticks and cook, stirring constantly, until they are browned and crisp and the fat has been rendered, about 4 minutes.
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25
Transfer the chorizo to a paper towellined plate to drain.
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26
Wipe out the skillet.
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27
Return the chorizo matchsticks and chanterelles to the skillet and reserve.
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28
In a large bowl, cover the cellophane noodles with hot tap water and let soak for 15 minutes; drain.
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29
Meanwhile, bring a large saucepan of water to a boil.
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30
Add the noodles to the boiling water and cook until softened and glassy, about 1 minute.
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31
Drain well, shaking off any excess water.
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32
Add the remaining 1/2 cup of chicken stock and 4 tablespoons of butter and the soy sauce to the saucepan and bring to a boil.
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33
Off the heat, add the noodles and let stand, stirring occasionally, until the liquid is absorbed, about 10 minutes.
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34
Stir in the chives.
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35
Preheat the oven to 350 and set a wire rack on a baking sheet.
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36
In a large skillet, heat the remaining 1 tablespoon of grapeseed oil.
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37
Season the veal medallions with salt and pepper, add them to the skillet and cook over high heat, turning occasionally, until lightly browned on 4 sides, about 5 minutes total; transfer to a plate.
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38
Using tongs, dip each medallion into the wine reduction, letting any excess drip back into the saucepan, and set them on the wire rack.
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39
Roast the veal for about 17 minutes, or until an instant-read thermometer inserted in the center of a medallion registers 130.
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40
Let the meat rest for 10 minutes, then cut off and discard the strings.
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41
Meanwhile, gently rewarm the wine reduction, coconut-corn sauce, chanterelles and chorizo and cellophane noodles.
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42
Pour some of the coconut-corn sauce into the center of each of 8 warmed dinner plates and swirl to coat.
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43
Mound the noodles in the center and top with the veal medallions.
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44
Garnish with the chanterelles and chorizo, drizzle with the wine reduction and serve.
