Ingredients Jump to Instructions ↓

  1. 1 large sweet potato , about 3/4 pound, rinsed and patted dry

  2. 1/2 cup orange juice

  3. 2 tablespoons cane syrup

  4. 1/4 to 1/2 cup apple cider vinegar

  5. 1/4 cup Kentucky bourbon

  6. 1 tablespoons chopped shallots

  7. 1/2 teaspoon fresh cracked black pepper

  8. 1/8 teaspoon allspice

  9. 1 teaspoon salt

  10. 1/2 cup soybean oil

  11. 4 (6-ounce) catfish

  12. 1 cup rice flour

  13. Essence, recipe follows

  14. 1 large Vidalia onion, sliced thinly into half moons

  15. 1 1/2 cups thinly sliced Smithfied ham, Sauteed

  16. 2 peaches, pitted and diced

  17. 6 cups mixed greens

  18. Sugared Nuts, recipe follows

  19. 2 1/2 tablespoons paprika

  20. 2 tablespoons salt

  21. 2 tablespoons garlic powder

  22. 1 tablespoon black pepper

  23. 1 tablespoon onion powder

  24. 1 tablespoon cayenne pepper

  25. 1 tablespoon dried leaf oregano

  26. 1 tablespoon dried thyme

  27. 1/4 cup unsalted shelled peanuts

  28. 1/4 cup unsalted, shelled, chopped black walnuts

  29. 1/4 cup unsalted chopped pecans

  30. 5 tablespoons brown sugar

  31. 3/4 teaspoon salt

  32. Pinch cayenne

  33. 1 tablespoon chili oil

Instructions Jump to Ingredients ↑

  1. To make the dressing: Preheat the oven to 400 degrees F.

  2. Place the sweet potato on a baking sheet and bake for 30 minutes. Reduce the heat to 375 degrees F and bake until tender and the syrupy sugars start to break through the skin, about 45 minutes. Remove from the oven and let sit until cool enough to handle. Cut a slit down the potato and remove the peel.

  3. In a blender , combine the sweet potato, orange juice, cane syrup, vinegar, bourbon, shallots , pepper, allspice and salt. Puree for 30 seconds. Pulsing, gradually add the oil through the feeder tube.

  4. Preheat the fryer to 360 degrees F.

  5. Season the catfish fillets with Essence. Dredge the catfish in rice flour, shaking off any excess. Add to the oil and fry for about 1 to 2 minutes per side. Remove to paper towels. In a large bowl combine, onions, ham, peaches , and mixed greens. Add some of the dressing and toss well. Place a mound of the greens on a plate. Top with the catfish fillets and sprinkle with sugared nuts.

  6. Combine all ingredients thoroughly and store in an airtight jar or container.

  7. Yield: about 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

  8. In a medium skillet, cook the nuts, brown sugar, salt, cayenne and the oil over medium-high heat. Cook until the sugar caramelizes and coats the nuts, about 5 minutes, stirring occasionally to separate the nuts. Transfer to a baking sheet covered with waxed paper to cool. (Note: Caramelized nuts will keep in a tightly sealed container at room temperature for several days.)

  9. Yield: 3/4 cup


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