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In this episode of New Orleans Chefs, sponsored by DCS by Fisher & Paykel, Chef Chuck Subra from La Cote Brasserie prepares pork chops, red fish, and mussels.

Molasses Cured Ham Chop with Marshmallow Sweet Potato Mash and Bourbon Jus

For the Brine:
6 each 12 oz Center Cut Pork Chops
1 gal Water
1 and 1/2 cups Steen’s cane Molasses
1/4cup kosher salt

Combine all ingredients except pork chops in a large bowl and whisk until all the salt is dissolved.

Place the pork chops in the mixture and place in the refrigerated for 24 hours.
After 24 hours remove from the liquid, rinse and blot dry with a paper towel.

Sweet Potato Mash

4 ea Sweet Potatoes
3 tbsp Butter
4 oz Heavy Cream
2 tbsp Steen’s Cane Syrup or 1 tbsp of Steen’s Molasses
1 cup Marshmallows (small)
Salt and Pepper

Preheat oven to 375 degrees.
Place potatoes in a hotel pan and roast for 1 to 1 1/2 hours until cooked through.
Remove from oven and let rest for 10 minutes.
Being very careful due to the potatoes are still hot, peel and run through a potato ricer. Gently fold in the melted butter, cream, cane syrup, salt and pepper.
Once everything is combined, taste to make sure everything is properly seasoned.
Place in a low oven or double boiler to keep warm.
The marshmallows will need to be folded in right before serving.

Bourbon Jus

1 ea Onion (diced)
1 tbsp Garlic (minced)
1 tbsp Fresh Thyme (chopped)
1 tbsp Fresh Basil (chopped)
1 tbsp Olive Oil
1 cup Beef Jus
2 oz Bourbon
1 tbsp Butter
Salt and Pepper to taste

Place a medium sauce pot over medium heat. Add the olive oil and sauté the onions until they become clear. Add the garlic and sauté for 1 minute. Deglaze with the bourbon away from any open flames. Add the stock and bring to a simmer. Cook for ten minutes then add the basil and thyme. Mount the sauce with the butter, season to taste with salt and pepper and keep hot.

To Assemble:
Pork Chops-
Season the pork chops lightly with salt and pepper and grill over medium heat until cooked to about medium or desired temperature of doneness.

Sweet Potato Mash-
With a large cooking spoon gently fold in the marshmallows.

To Serve:
Place the sweet potato mash in the center of the serving dish.
Place the pork chop on top of the potatoes.
Spoon the sauce over the pork chop and around the plate.
Garnish with fresh herbs and serve.

Pan Roasted Red Fish with Grilled Tomatoes and Crabmeat Ravigote
Serves 4 people

Ingredients:
4 Pieces / 2 lbs Red Fish Fillets (cleaned and skin removed)
2 Each / 12 slices Fresh Creole Tomatoes (sliced 1/8 inch thick)
8 oz Jumbo Lump Crab Meat (picked)
1 tsp Shallots (minced)
1 tsp Garlic (minced)
1 tsp Champagne Vinegar
1 tsp Chopped Fresh Thyme
1 tsp Chopped Fresh Oregano
1 tsp Chopped Fresh Basil
1 tsp Chopped Fresh Chives
1 tsp Chopped Fresh Parsley
2 oz White Wine
3 Cups Olive oil
1/2 Each Lemon (juiced)
2 Tbsp Butter
1 tsp Capers (chopped fine)
1 Tbsp Fresh Made Pickles (diced)
Salt and Pepper to taste

For the Ravigote:

In a small mixing bowl combine the shallots, garlic, vinegar, fresh herbs, lemon juice, capers, pickles and olive oil.
Mix thoroughly.

To Serve:
Pre heat a grill or a BBQ pit.
Season the tomatoes with salt and pepper.
When grill is ready place the tomatoes on it and grill on both sides.
Remove from the grill and reserve for later use.
In a small sauté skillet add the butter, white wine, crab meat and 2 tbsp ravigote.
Heat over a low flame and season to taste.
In a large sauté skillet add the salad oil.
Season the red fish fillets with salt and pepper.
Sauté the fillets until golden then turn and sauté on the other side.
Cook until the fish is cooked thoroughly.
Place the grilled tomatoes in the center of the plate.
Place the fish on top of the tomatoes and spoon the ravigote on top of the fish.
Garnish with chives.