"The Culinary World of Chef Brad"

PREP TIME: 30 minutes SERVES: 10
INGREDIENTS:
Pork Loin:
• 4 to 5 pound Center Cut Pork Loin
• Cajun Seasoning for rubbing
• Olive Oil
Stuffing:
• 1/2 pound crawfish tail meat
• 1/4 cup extra virgin olive oil
• 2 cups onions, diced
• 2 cups carrots, diced
• 6 cloves garlic, mashed
• 2 whole bay leaves
• 1 tbsp. fresh thyme leaves
• 4 parsley stems
• salt & pepper to taste
• 1 ounce olive oil
• 1/2 cup carrots, finely diced
• 1/2 cup onions, finely diced
• 1/2 cup celery, finely diced
• 1/2 cup tomatoes, finely diced
• 1/4 cup basil, finely chopped
• 4 Whole Eggs
• 4 cups Panko Bread Crumbs

METHOD:
Combine all ingredients in stuffing category to make the stuffing for the pork chops. Cut the pork loin into 6-8 oz portions and on the side of the chop make a cut and enlarge the hole with fingers for the stuffing. Stuff all chops with stuffing. Season chops with Cajun Seasoning and sear with olive oil in skillet until the Cajun spice has formed a crust. Once the chops have been cooked on both sides place in a 350-degree oven and cook until the internal temperature reaches degrees. Serve with you favorite starch (Rice, Polenta, Mashed Potatoes, etc.). Atop of the Pork Chop ladle bouillabaisse over pork chop and serve.
Crawfish and Vegetable Bouillabaisse

PREP TIME: 1 Hour
 SERVES: 10
INGREDIENTS:
• 1 1/2 pound crawfish tail meat
• 1/4 cup extra virgin olive oil
• 2 cups onions, diced
• 2 cups carrots, diced
• 6 cloves garlic, mashed
• 2 whole bay leaves
• 1 tbsp. fresh thyme leaves
• 4 parsley stems
• 1/4 cup brandy
• 1/2 cup white wine
• 1/4 cup tomato paste
• 3 cups chicken stock
• salt & pepper to taste
• 1 ounce olive oil
• 1/2 cup carrots, finely diced
• 1/2 cup onions, finely diced
• 1/2 cup celery, finely diced
• 1/2 cup tomatoes, finely diced
• 1/4 cup basil, finely chopped

METHOD:

In a 2 gallon stock pot, heat 1/4 cup olive oil over medium-high heat. Sauté onions, carrots and garlic, stirring constantly until light brown, about 10 minutes. Add bay leaves, thyme and parsley and blend into vegetable seasoning. Remove lid and add brandy and white wine. Be careful, as brandy may flame as it hits the pot. Bring wine to a low simmer and reduce by 1/2 the volume. Add tomato paste, blending well into liquid. Add 3 quarts cold water and bring to a rolling boil. Reduce to simmer and cook stock until nice crawfish flavor is achieved, about 30 minutes. Season to taste with salt and pepper. Allow stock to continue to simmer until desired rich flavor is achieved.