MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Catfish Pecan Meuniere
Categories: Emeril, Seafood, Nuts, Citrus, Dairy
Yield: 4 Servings

1 c Flour
Rustic Rub; given below
2 lg Eggs; beaten
1/2 c Milk
4 (8 oz ea) catfish filets
1/2 c Oil
8 tb Unsalted butter
1 c Pecan pieces
1/4 c Fine chopped parsley
2 tb Minced garlic
1/4 c Worcestershire sauce
2 tb Fresh lemon juice
1/4 c Heavy cream
Salt & cayenne pepper
2 c Mashed potatoes; warm
1 c Haricot verts; seasoned,
- sauteed in butter
1 tb Brunoise red pepper
1 tb Chopped chives

MMMMM-------------------------RUSTIC RUB------------------------------
8 tb Paprika
3 tb Cayenne
5 tb Freshly ground black pepper
6 tb Garlic powder
3 tb Onion powder
6 tb Salt
2 1/2 tb Dried oregano
2 1/2 tb Dried thyme

Combine all ingredients and store in an air-tight
container.

In a mixing bowl, season the flour with Rustic Rub. In
another bowl, whisk the eggs and milk together. Season
each side of the filets with Rustic Rub. Heat the oil in
a saute pan.

Dredge the filets in the flour. Dip each filet in the
egg wash, letting any excess drip off, completely. Dredge
the fish in the flour. When the oil is hot, but not
smoking, pan fry the filets in the oil for 3-4 minutes
on each side, or until golden brown. Remove from the oil
and drain on a paper-lined plate. Season the filets with
Rustic Rub. Discard the oil and wipe the pan clean with a
paper towel.

Return the pan to the heat and melt 2 tablespoons of the
butter. When the butter starts to foam, add the pecans
and stir for 1 1/2 minutes, or until lightly toasted.
Stir in the parsley, garlic, Worcestershire sauce, lemon
juice and cream, for about 15 seconds. Stir in the
remaining butter. Season with salt and cayenne.

Mound the potatoes in the center of the plate. Arrange
the beans around the potatoes. Lay the fish directly on
top of the potatoes. Spoon the sauce over the fish.
Garnish with the peppers and chives.

Yield: 4 servings

SOURCE: Essence of Emeril Cooking Show #EE2430

MM Format by Dave Drum - 02 January 2000

Uncle Dirty Dave's Kitchen

MMMMM

... Good bread is worth the effort. That's why there's butter.
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pecan-Coated Roast Pork Loin w/Baked Peaches
Categories: Pork, Fruits, Nuts
Yield: 6 Servings

4 lb Boneless loin of pork
1/4 c Olive oil
2 ts Powered sage
1 ts Garlic; minced
Salt and pepper
3 tb Dark brown sugar; packed
1/4 lb Pecan halves; finely chop
8 Canned, peach halves
Fresh ground nutmeg

Rub the pork throughly with olive oil. Combine the sage,
thyme, garlic, salt, pepper and 1 tablespoon of the brown
sugar in a food processor or blender and pulse until you
have a thick paste. (You may have to add a drizzle of olive
oil to get it started). Slather the paste over the pork
loin, cover with plastic wrap and refrigerate it overnight.

Set oven @ 400ºF/205ºC.

Roll the pork loin in the chopped pecans and place it in a
roasting pan. Make a tent of aluminum foil and arrange it
over the pork loin, covering the nuts completely so that
they won't char.

Roast for 30 minutes; then lower the heat to 350ºF/175ºC.

After 30 more minutes, place the peach halves around it in
the bottom of the roasting pan. Sprinkle with remaining
brown sugar and a grinding of nutmeg. After 20 more mins,
remove foil and continue to roast until the pork is done,
about 20 minutes more.

Source: A Kwanzaa Keepsake Miami Herald 12/21/95

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

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