Hog Snapper
2014-09-18 05:49:22
Serves 4
Hog Snapper from 2014 Chef to Watch Cody Carroll of Hot Tails in New Roads.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¾ cup sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon plus 1/8 teaspoon salt, divided
- 1 tablespoon unsalted butter, softened
- 2 large eggs, lightly beaten
- 4 (5- to 7-ounce) snapper fillets (skin-off)
- ½ cup Louisiana hog lard
- Mustard Green Fettuccine, recipe follows
- Crocked Salt Pork Caruso, recipe follows
- Atchafalaya Honey Nage, recipe follows
Instructions
- Preheat oven to 400°. Bring a large stock pot of water to a boil.
- In a large shallow bowl, combine cornmeal, flour, sugar, baking powder, baking soda, 1/8 teaspoon salt, and butter. In a second shallow bowl, add eggs.
- Season fish with remaining ¾ teaspoon salt; dip fish in egg, then dredge tops only in cornmeal mixture.
- In a large cast-iron skillet, melt lard over medium-high heat. Add fish to pan, cornmeal crust up; place in oven, and bake 5 minutes. Spoon some melted lard over the cornmeal crust for a crispy top. Bake until fish flakes easily, about 5 to 7 minutes more.
- To boiling water, add Mustard Green Fettuccine; cook until al dente. Divide Crocked Salt Pork Caruso between 4 serving bowls. Add pasta and snapper. Top with a scoop of Atchafalaya Honey Nage, and serve.
Louisiana Cookin' https://louisianacookin.com/
Mustard Green Fettuccine
2014-09-18 06:58:58
Serves 4
Ingredients
- 12 cups water
- 1 tablespoon kosher salt
- 6 ounces mustard greens, trimmed (about 8 cups)
- 2½ cups all-purpose flour, plus additional for dusting
- 3 large eggs, lightly beaten
- Semolina flour, for dusting
Instructions
- Prepare an ice-water bath.
- In a large pot, bring 12 cups water to a boil, and add salt. Add mustard greens, and cook until bright green, about 2 minutes; remove with tongs or a slotted spoon, and plunge into the ice-water bath. Drain greens, and squeeze dry in a kitchen towel, removing as much moisture as possible. Set aside.
- In the work bowl of a food processor, combine flour and mustard greens; process until combined. With the motor running, add eggs, and process until dough forms a ball. Continue processing until smooth, about 20 seconds more.
- Dust a large work surface with flour; turn dough out onto the board, and knead a few times. The dough should be elastic. Wrap in plastic wrap, and let rest 30 minutes at room temperature.
- Cut dough into 4 pieces. Wrap 3 of them in plastic wrap, or cover with a damp towel. Flour work surface; roll out 1 piece of dough with a floured rolling pin into a 14x10-inch rectangle, about 1/8 inch thick. Brush dough lightly with flour, then roll up, and cut into ½-inch-wide strips. Place pasta in nests on a baking sheet that has been dusted with semolina flour. Cover with a clean dish towel, and set aside. Repeat with remaining dough.
Louisiana Cookin' https://louisianacookin.com/
Crocked Salt Pork Caruso
2014-09-18 06:59:57
Serves 4
Ingredients
- ¼ pound salt pork, sliced
- 2 tablespoons unsalted butter
- 1 cup chopped onion
- 1 cup sliced mushrooms
- 1 teaspoon salt
- 2 tablespoons all-purpose flour
- 3 cups heavy whipping cream
- ½ cup grated Parmesan cheese
Instructions
- In a medium pot of water, add salt pork; bring to a boil over high heat, and cook 15 minutes. Remove salt pork, and set aside.
- In a large skillet, melt butter over medium-low heat. Add onion, mushroom, salt pork, and salt; and cook 30 minutes.
- Add flour, and stir to combine. Add cream, 1 cup at a time, stirring after each addition. Add Parmesan, and simmer 15 minutes more.
Louisiana Cookin' https://louisianacookin.com/
Atchafalaya Honey Nage
2014-09-18 07:01:37
Yields 1
Ingredients
- 2 tablespoons Atchafalaya honey
- 2 large egg whites
Instructions
- In a medium bowl, combine honey and egg whites. Blend with an immersion blender until fluffy.
Louisiana Cookin' https://louisianacookin.com/
