On this episode, Ena and SunAh delve into one of their favorite topics – FOOD! Find out the meal that got Ena’s then-boyfriend-now-husband hooked; what led SunAh to quit eating meat; and which side of the salt-sugar rice debate they both fall on.

Listen to “Recipes” on Spreaker.

Below we share three of our favorite recipes:

MAMA NORA’S SMOTHERED PORK CHOPS aka THE RECIPE THAT GOT ENA A HUSBAND

Ingredients

  • 2 cups long grain white rice
  • 4 cups water
  • ¼ of Canola Oil
  • 1 large onion, chopped fine
  • 1 medium green bell pepper, chopped fine
  • 2 cloves garlic, minced
  • 1 1/2 cup water, or as needed
  • Season All Seasoning, Garlic Powder, Cayenne pepper and parsley to taste
  • 1/2 cup flour
  • Mustard
  • 6 medium sized pork chops

Directions

  1. Season pork chops w/Season All Seasoning, Garlic Powder, Cayenne pepper. Add about a teaspoon of mustard on each chop and spread evenly on both sides. Sprinkle about a ¼ of flour on each side of chop. Use a fork to blend seasoning, mustard and flour evenly on each pork chop on both sides.
  2. Add canola oil in a large skillet over medium heat. Brown the pork chops for about 10 minutes or until evenly brown on each side. Add the onions, garlic and bell pepper, and sauté and stir until tender. Add about a cup and a half of water or until pork chops are covered with water. Let it smother for about an hour or so until tender.
  3. While pork chops smother, cook rice. Combine the rice and water in a saucepan, and bring to a boil. Cover, and reduce heat to low. Simmer for 15 to 20 minutes, until rice is tender and water has been absorbed.

ESCO’S CRAWFISH ETOUFFEE

Ingredients

  • 2 cups long grain white rice
  • 4 cups water
  • 1/2 cup margarine
  • 1 large onion, chopped fine
  • 1 medium green bell pepper, chopped fine
  • 6 green onions, chopped
  • 2 cloves garlic, minced
  • 1 (10.75 ounce) can Golden Mushroom soup
  • 1/2 cup water, or as needed
  • Salt, cayenne and black pepper to taste
  • 1 pound peeled crawfish tails

Directions

  1. Combine the rice and water in a saucepan, and bring to a boil. Cover, and reduce heat to low. Simmer for 15 to 20 minutes, until rice is tender and water has been absorbed.
  2. While the rice is cooking, melt the margarine in a large skillet over medium heat. Add the onions, garlic and bell pepper, and sauté and stir until tender, 10 to 15 minutes.
  3. Mix in the golden mushroom soup and water. Season to taste with salt, pepper and cayenne. Stir in the crawfish tails. Cover, reduce heat to low and simmer for 15 to 20 minutes, stirring occasionally. Water can be added to thin as needed. Or, flour can be added to thicken a bit. Serve over rice. Top off with green onions.

SUNAH’S SOY BROWN SUGAR SALMON

Ingredients

  • 2 pounds salmon
  • Lemon pepper seasoning
  • 1/3 cup soy sauce
  • 1/3 cup brown sugar
  • 1/3 cup water
  • ¼ cup olive oil
  • 3 garlic cloves minced (or as much garlic as you like)
  • juice of one lemon
    • Instructions

      1. Season salmon fillets with lemon pepper.
      2. Combine soy sauce, brown sugar, water, olive oil, lemon juice, and garlic until sugar is dissolved. Place fish in a large resealable plastic bag, pour soy sauce mixture over fish, seal, and turn to coat. Marinate for at least 30 minutes or up to 2 hours.
      3. Preheat grill for medium heat.
      4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, per inch of thickness, or until the fish flakes easily with a fork.
      5. Or, wrap it in foil and bake at 425° for approx. 15 minutes. (searing on a hot skillet would lock in the flavor and add caramelization before baking)