Foolproof Southern Recipes (Blackened Snapper + Stuffed Pork Chops)

While living in Texas I took a few cooking classes and have given the recipes I learned to friends and family. All of them raved about how easy and good they tasted, so I figured ya'll might want to give them a swing.

 

Blackened Snapper Serves 4

 

The 9 ingredients used to make the Cajun seasoning seem to be an overload but they miraculously turn into a beautiful blackened char. Snapper isn't readily available everywhere, but you're welcome to be adventurous and use the spice mix on another protein.

 

4 – 8 oz Red Snapper Fillets

1 Lemon, halved

2-3 tbsp Olive Oil (for sauteeing)

2-3 tbsp Unsalted Butter (for sauteeing)

1 tsp Paprika

1 tsp Onion Powder

1 tsp Garlic Powder

1 tsp Cayenne Powder

1 tsp Ground Black Pepper

1 tsp Dried Thyme

1 tsp Dried Oregano

1 tbsp Kosher Salt

1 tbsp Brown Sugar

 

  1. Combine all the powdered ingredients in a small cup and mix until well distributed.

  2. Season the snapper fillets generously with the 'Cajon Seasoning' you just mixed, gently patting to make sure it sticks.

  3. Heat medium skillet over medium-high heat and add 2-3 tablespoons of both oil and butter.

  4. Once the oil/butter foams and begins to subside add the snapper fillets with skin side down – flip when it is nearly opaque entirely through.

  5. Cook on the other side for ~ 1 minute then remove from heat and enjoy with a spritz of fresh lemon juice.

 

Boudin Stuffed Pork Chops Serves 4

 

Boudin sausage could be tough for you to come by if you live up North. It's a flavorful pork/rice based sausage. http://honest-food.net/cajun-boudin-sausage-recipe/

 

4 1-inch thick Pork Chops

2 cups Boudin, out of the casing

1 egg, lightly beaten

4 tbsp vegetable oil

4 tbsp Creole Mustard (subbing dijon with 1 tsp brown sugar okay)

2 tbsp Cane Syrup (subbing Corn Syrup okay)

 

  1. Cut a pocket into the side of each pork chop leaving about 1/2" of space untouched around the pocket. Liberally season the pocket with salt, pepper, and cayenne.

  2. Mix the boudin well with the egg and stuff 1/2 cup of the mix into the recently made pockets. Be generous with the filling but don't overfill.

  3. Season the exterior with salt, pepper and cayenne.

  4. Heat a skillet on high heat, brush the chops with the vegetable oil adding the remainder of the oil to the skillet.

  5. Plunk the chops into the pan searing each side until well browned. (tip: the chop should become loose all by itself when its perfectly browned)

  6. Place the ovenproof skillet in your oven (preheated to 350 def F) for approximately 12 minutes.

  7. While your chops are baking, mix the mustard, cane syrup and lemon juice in a small cup.

  8. When pork is cooked through and boudin interior is warm remove and brush with the Creole Mustard glaze you just made.

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