Pork Creole Po’ Boys

1 (1 pound 2 ounce) pork tenderloin
3 to 4 tablespoons vegetable oil
2 tablespoons cider vinegar
2 cloves garlic, crushed
1/4 teaspoon crushed hot peppers or to taste
French-style baguette, cut into 4 x 5-inch sections
Lettuce leaves
2 medium tomatoes, sliced
1 onion, thinly sliced

Sauce
2 tablespoons vegetable oil
1 teaspoon hot paprika
1 small onion, finely chopped
2 stalks celery, finely chopped
1 small green or red bell pepper, finely chopped
1 clove garlic, crushed
1 small fresh green chile, seeds removed and chopped
1 tablespoon brown sugar
1/2 teaspoon dried thyme
1 (14 ounce) can chopped tomatoes
2 tablespoons chopped parsley
Salt

Sauce: Heat the oil in a large skillet over medium high heat. Stir in the paprika, onion, celery, bell pepper, garlic and chili. Cook for 2 minutes, until it begins to brown.
Add the brown sugar, thyme and tomatoes and reduce the heat to medium-low.
Cook for about 20 minutes, stirring occasionally, until the sauce thickens and the tomato liquid is evaporated.

Stir in the parsley and season with salt.
Transfer to a bowl and set aside until ready to serve.

Burgers: Place the pork on a cutting board.
Holding a knife at a 45 degree angle, slice the pork into 8 thin scallops.
Arrange in a shallow dish and add 2 to 3 tablespoons of the oil, the vinegar, garlic and crushed hot peppers.
Turn the scallops to coat well.
Set aside for 30 minutes to let marinate, then drain.

Heat a ridged, black grill pan over medium high heat and brush with a little of the remaining oil.
Add the marinated scallops and cook for 2 to 3 minutes, turning once, until browned and just cooked through.
Remove from the pan and drain on paper towels.

Lightly toast the cut sides of each baguette section and brush with the remaining oil.
Arrange a layer of lettuce leaves, tomato, and onion slices on the bottom half of each section.
Top each with 2 slices of pork scallop and a generous spoonful of the Sauce. Cover with the baguette tops and serve immediately.

Bloody Mary Crawfish Jambalaya

1/2 cup Bloody Mary mix
1 (8 ounce) can beef consommé
1 cup chopped onions
1/2 cup chopped green bell peppers
1 small fresh jalapeno, seeded and chopped
1 (4 ounce) can sliced mushrooms, drained
1/2 cup (1 stick) butter, melted
1 pound peeled crawfish tails
2 1/2 cups long-grain rice (uncooked)
1/2 teaspoon salt
1/4 teaspoon cayenne

Combine all of the ingredients in an 8- to 10-cup rice cooker. Do not add water.
Turn on cook cycle.
When the cycle is over, keep on the warm cycle for at least 30 minutes.
Do not attempt to cook this in a smaller rice cooker.

Makes about 8 servings.

Roasted Pecan Butter Pecan Pie (Louisiana Cajun)

Dough
1 cup plus 3 tablespoons flour
1/2 teaspoon salt
7 tablespoons cold, unsalted butter, cut up
1/4 cup ice water

Sift 1 cup of the flour and the salt into a large bowl.
Add butter, and working quickly with a light touch, cut butter into the flour with a spoon and fingertips until mixture is the texture of coarse cornmeal.
Add ice water and stir until well blended.
Form the dough into a ball and place on a flat surface floured with the remaining 3 tablespoons flour.
With a floured rolling pin, roll out dough to a thickness of 1/4 to 1/8 inch.
Place an ungreased 8 1/2-inch round pie pan face down on top of the dough and cut around the pan, leaving a 3/4-inch border.
Lightly flour the top of the dough and fold it in quarters.
Carefully place dough in the pie pan, with the points of the folded dough centered.
Unfold dough and line the pan bottom and sides, gently pressing dough into place and draping a little over the rim.
Flute the edges.
Refrigerate prepared pie shell until ready to use.

Pecan Filling
1/2 cup pecan pieces or halves, dry roasted until dark
3 large eggs
1 cup granulated sugar
1 cup dark corn syrup
2 tablespoons unsalted butter, melted and cooled
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
1 cup pecan halves

Process roasted pecans in a food processor until they become a relatively smooth butter, 2 to 3 minutes, scraping sides down as needed with a rubber spatula.
Place eggs in a medium-size bowl of an electric mixer and beat on high speed a few seconds until frothy.
Add sugar, corn syrup, butter, vanilla extract, salt and pecan butter.
Beat on medium speed a few seconds until well mixed, pushing sides down as needed.
Stir in the unroasted pecan halves. Pour mixture into prepared pie shell.
Place on a cookie sheet and bake at 350 degrees F for 40 minutes.

Reduce heat to 325 degrees F and bake until filling is browned on top and crust on edges is lightly browned, about 40 minutes more.
Remove from oven and let cool at least 30 minutes before serving.