INGREDIENTS

INSTRUCTIONS

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Flo's
Cilantro And Roasted Potato Salad" recipes which are included in this
collection.
In a food processor, puree the tamarind paste, garlic, cane syrup, vinegar,
oil, molasses, and ketchup. Season with salt and pepper. Puree until
smooth. Season each chop with Bayou Blast. Place the chops in large
zip-lock bag and pour in the marinade. Seal the bag completely and shake
the bag a couple of times. Refrigerate for 24 hours, turning the bag over
several times. Prepare the coals for the grill or preheat the electric
grill. Remove the chops from the refrigerator and drain, reserving the
marinade. Place the reserved marinade in a saucepan over medium heat. Bring
the mixture to a simmer and cook for 2 minutes. Remove from the heat and
cool. Place the chops on the grill, not over direct flame, and grill for 6
to 8 minutes on each side for medium, basting several times with the
leftover marinade. Remove from the grill and allow to rest for a couple of
minutes before serving. To serve, mound the Cilantro And Roasted Potato
Salad in the center of each plate. Lay the chops against the salad. Drizzle
each plate with any remaining marinade. This recipe yields 4 main course
servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B56 broadcast 07-02-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
07-25-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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