Meats and Poultry

Mouth-watering meats and poultry recipes
including sandwiches, casseroles and combo dishes.

STUFFED PORK CHOPS
Paul Prudhomme

2 Each Med. apples coarsely chopped
7 Tablespoons Unsalted butter
3 Tablespoons Brown sugar
1 Teaspoon Vanilla extract
1/2 Teaspoon Ground nutmeg

-------SEASONING MIX--------
1 Tablespoon Salt
1 Teaspoon Onion powder
1 Teaspoon Ground cayenne pepper
3/4 Teaspoon Garlic powder
1/2 Teaspoon White pepper
1/2 Teaspoon Dry mustard
1/2 Teaspoon Rubbed sage
1/2 Teaspoon Ground cumin
1/2 Teaspoon Black pepper
1/2 Teaspoon Dried thyme leaves

---PORK CHOP INGREDIENTS----
6 Each 1-3/4" thick pork chops
3/4 Pound Ground pork
1 Cup Chopped onions
1 Cup Chopped green bell peppers
2 Teaspoons Minced garlic
1 Cup (4 oz) diced green chilies
1 Cup chicken stock
1/2 Cup Very fine bread crumbs
1/2 Cup Finely chopped green onions

In a food processor or blender, process the apples, 4 Tablespoons of the butter, the sugar, vanilla and nutmeg until smooth, about 3 to 4 minutes. Set aside.

In a small bowl thoroughly combine the seasoning mix ingredients; set aside.

Prepare the pork chops by cutting a large pocket (to the bone) into the larger side of each chop to hold the stuffing.

In a large skillet, brown the ground pork in the remaining 3 Tbsp. butter over high heat, about 3 minutes. Add the onions, bell peppers, garlic, and 2 Tbsp. of the seasoning mix, stirring well; cook about 5 minutes, stirring occasionally and scraping pan bottom well. Stir in the green chilies and their juice and continue cooking until mixture is well browned, about 6 to 8 minutes, stirring occasionally and scraping the pan bottom as needed.

Add the stock and cook 5 minutes, stirring frequently. Stir in the bread crumbs and cook about 2 minutes more, stirring constantly and scraping pan bottom as needed. Remove from heat.

Sprinkle the remaining seasoning mix evenly on both sides of the chops and inside the pockets, pressing it in by hand. Prop chops with pocket side up in an ungreased 13x9-inch baking pan. Spoon about 1/4 cup stuffing into each pocket; reserve the remaining stuffing. Bake chops with pocket up at 400F until the meat is done, about 1 hour 10 minutes.

Place the remaining stuffing in a small pan in the oven for the last 20 minutes to reheat. Serve immediately with each chop arranged on top of a portion of the remaining stuffing.

CHAR'S CAJUN BAKED CHICKEN
from Char's Original Cajun Recipes

Things you will need:

Soften up the garlic butter and spread inside and out of chicken (s), shake seasoning all over. Let sit for about an hour. Slow bake at 325 for one and a half to two hours.

CAJUN MUFFULETTA
by Chef John Folse

PREP TIME: 1 Hour SERVES: 4

COMMENT:

Muffuletta is an Italian sandwich created in the late 1800's. The sandwich originated when Italian merchants working in the markets of New Orleans placed a mixture of broken green and black olives, found on the bottom of olive barrels, on a loaf of round Italian bread known as "muffs." Over this mixture, they layered slices of ham, salami and Provolone cheese. The most famous of all muffuletta sandwiches are found at Central Grocery on Decatur Street in New Orleans.

INGREDIENTS:

OLIVE SALAD:

1/4 cup black olives
1/4 cup green olives
1/4 cup pimentos
1/4 cup capers
1 small can artichoke hearts
2 anchovy fillets
1/2 cup olive oil
2 tbsps red wine vinegar

METHOD:

In a food processor combine all above ingredients and chop coarsely, scrape into a bowl and set aside.

INGREDIENTS:

1 loaf round Italian bread
2 tbsps olive oil
1/4 pound thinly sliced ham
1/4 pound thinly sliced salami
1/4 pound thinly sliced Provolone cheese
1/4 thinly sliced Mortadella (Italian Bologna)

METHOD:

Split the bread lengthwise and drizzle the olive oil on each side. On bottom layer spread some of the above prepared olive salad and arrange with layers of thinly sliced meats and cheeses. Cover with top layer of the bread, cut and serve.

GARLIC ROSEMARY CHICKEN
From the Royal Cafe, New Orleans
One of our most popular dishes

Ingredients:

1 Whole Chicken
3/4 Cup Chopped Garlic
1 6" Sprig Fresh Rosemary
3/4 Lb. Butter
1 Teaspoon Black Pepper
1/2 Teaspoon Salt
1 Teaspoon Paprika
1/4 Teaspoon Cayenne Pepper

Cooking Directions:

Cut chicken in 1/2, removing the back bone. Lay on baking pan bone side down. Mix the spices together the sprinkle all of it on top of the chicken.

In a small pot melt butter, then add the garlic & rosemary. Heat for 1 minute without letting butter burn or separate. Spoon over chicken completely covering with the butter, garlic & rosemary mixture.

Cover pan and bake @ 275 for 1 1/2 hours. Remove cover and increase heat to 350. Cook until golden brown and serve with natural drippings.

JUDY’S RED BEANS AND RICE
(Adapted from Paul Prudhomme's recipe)

Sort and wash beans well. Cover beans with water 2" above beans and soak overnight. Drain just before using. Place ham hocks, beans, vegetables and seasonings in stockpot with ample water to cover beans by 1-2". Bring to a boil; reduce heat and simmer for 1-1/2 hrs. or until beans are tender but not falling apart. Remove ham hocks and pick meat from bone. Add salt if desired. Add sausage and continue cooking until beans start to break up. Add ham meat and serve immediately over hot cooked rice.

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