Panned Pork Loin with Crawfish Etouffee
Four 10 oz. Pork Loin Cutlets
6 eggs, beaten
½ c. milk
1 c. all-purpose flour seasoned with salt, pepper and Emeril’s Original Essence or Creole Seasoning
1 c. bread crumbs
1 c. steamed rice
4 c. grapeseed oil
6 brussels sprouts
1 apple julienned
Salt and Pepper to taste
Brine the 10 oz Pork Loin for 24 hours.
Cut brussels sprout cores out, pull leaves apart and fry in 320 degree grapeseed oil for 45-60 seconds or just until crispy. Scoop out with a slotted spoon and place on a plate with paper towels.
Remove the cutlets from the brine and pound to a ¼“thickness. Bread the cutlets first in seasoned all-purpose flour. Beat the eggs and whisk in the milk for an egg wash, Dip the cutlets in the egg wash and lastly in bread crumbs. Pan fry the cutlets until golden brown and cooked through. Place the cooked cutlets on a bed of steamed rice and crawfish etouffee, and garnish with a mix of fried brussels sprout leaves, julienned apples, salt, and pepper.
For the Brine
2 cups light brown sugar
½ cup kosher salt
1 gallon water
2 tablespoons molasses
2 tablespoons honey
1 teaspoon cayenne
1 bay leaf
3 whole cloves
2 garlic cloves, smashed
2 ounces fresh thyme leaves
1 tablespoon sugar
Prepare the brine: Combine the brown sugar and salt in the water and bring to a boil. Stir until dissolved and then add the rest of the brine ingredients. Lower heat and simmer for about 5 minutes. Once the solution has completely cooled, place the liquid and the pork chops in a large bowl or resealable plastic food storage bag. Place in the refrigerator for 6 to 8 hours.
Recipe courtesy Emeril Lagasse, from Emeril 20-40-60: Fresh Food Fast, Harper Collins Publisher, New York, 2009, copyright MSLO, Inc., all rights reserved
6 tablespoons (3⁄4 stick) unsalted butter
4 cups chopped onions
2 cups chopped green bell peppers
2 cups chopped celery
2 tablespoons minced garlic
1⁄2 cup all-purpose flour
One 14.5-ounce can diced tomatoes, with juices
2 tablespoons Emeril’s Original Essence or Creole Seasoning
3 cups shrimp or chicken stock or canned, low-sodium shrimp or chicken broth
3 pounds crawfish
Salt and cayenne pepper, to taste
Steamed white rice, for serving
1⁄4 cup chopped fresh parsley
1. Melt the butter in a large Dutch oven over medium-high heat. Add the onions, bell peppers, celery, and garlic. Cover the pot and cook, stirring occasionally, until the vegetables are tender, 8 to 10 minutes.
2. Add the flour and cook, stirring constantly to pick up the browned bits from the bottom of the pot, until the roux is a golden brown color, 3 to 4 minutes.
3. Add the tomatoes with juices and Essence and continue to cook, stirring, for 2 minutes. Add the stock and bring to a boil. Reduce the heat to a steady simmer and cook until the sauce is thick and flavorful, about 25 minutes.
4. Add the shrimp and cook until they are just cooked through, 2 to 3 minutes. Season with salt and cayenne pepper to taste, and spoon over cooked white rice in wide, shallow bowls. Garnish with the parsley, and serve.
3 quarts, 6 to 8 servings