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1
In a large resealable plastic bag, combine the wine, 1/4 cup of the oil, the crab boil, pepper, garlic, and bay leaf.
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2
Add the pork chops and marinate, refrigerated, turning occasionally, for 2 to 4 hours.
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3
In a clean, large plastic bag, combine the bread crumbs, masa harina, Parmesan, and Essence.
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4
Shake to mix.
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5
Remove the pork chops from the marinade and shake to remove any excess.
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6
One at a time, add the chops to the dry mixture and shake until evenly coated.
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7
Remove, place on a large plate, and refrigerate for 15 minutes.
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8
In a large skillet or saute pan, heat the remaining 1/3 cup of oil over medium-high heat.
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9
Add the chops and cook until golden brown and cooked through, 5 to 6 minutes per side.
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10
Remove from the pan and serve immediately on top of slices of the Cheesy Potatoes au Gratin, with Bacon-Smothered Green Beans on the side.
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11
2 1/2 tablespoons paprika
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12
2 tablespoons salt
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13
2 tablespoons garlic powder
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14
1 tablespoon black pepper
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15
1 tablespoon onion powder
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16
1 tablespoon cayenne pepper
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17
1 tablespoon dried leaf oregano
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18
1 tablespoon dried thyme
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19
Combine all ingredients thoroughly and store in an airtight jar or container.
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20
Yields: about 2/3 cup
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21
Recipe from New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
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22
2 pounds Idaho potatoes, peeled and thinly sliced
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23
Salt
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24
Freshly ground black pepper
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25
8 ounces Cheddar, grated
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26
1 1/2 cups heavy cream
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27
Preheat the oven to 400 degrees F. Lightly grease a medium gratin dish with butter.
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28
Cover the bottom of the pan with an overlapping layer of potatoes.
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29
Lightly season with salt and pepper and top with a sprinkling of cheese (about 2 tablespoons).
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30
Continue layering potatoes, seasoning, and cheese, ending with the remaining cheese on top.
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31
Pour the cream over the potatoes, pressing lightly with your hands to cover the potatoes with cream.
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32
Cover with aluminum foil and bake until the cheese is absorbed into the potatoes and the potatoes are tender when pierced with a knife, about 50 minutes.
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33
Remove the foil and bake until the mixture is bubbly and the top is golden brown, about 10 minutes.
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34
Remove from the oven and let rest 10 minutes before cutting into portions.
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35
1 1/2 pounds small, thin green beans, ends trimmed
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36
1/2 pound bacon, chopped
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37
1 cup minced shallots
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38
1 teaspoon minced garlic
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39
1 tablespoon all-purpose flour
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40
1 cup chicken stock or canned, low-sodium chicken broth
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41
1 teaspoon salt
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42
1/2 teaspoon freshly ground black pepper
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43
1/2 teaspoon sherry wine vinegar
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44
Bring a large pot of salted water to a boil.
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45
Add the beans and cook until tender, 2 to 3 minutes.
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46
Drain in a colander and transfer to an ice bath.
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47
Drain well.
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48
Fry the bacon in a large skillet and cook, stirring, over medium-high heat until crisp and golden, 5 minutes.
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49
Add the shallots and garlic, and cook, stirring, for 2 minutes.
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50
Add the flour and cook, stirring constantly, for 2 minutes.
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51
Add the stock, salt, pepper, and vinegar, and cook, stirring, until thickened, 4 to 5 minutes.
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52
Add the green beans and cook until warmed through, about 2 minutes.
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53
Remove from the heat and serve.
