| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Import, New, Text |
1 |
Servings |
INGREDIENTS
| 2 |
|
Strips bacon, minced |
| 1/2 |
c |
Onion, minced |
| 1/2 |
c |
Celery, minced |
| 1/2 |
lb |
Chicken livers, minced |
| 1/2 |
c |
Green bell peppers, minced |
| 4 |
|
Red bell peppers, roasted |
|
|
skinned and seeded |
| 2 |
|
Chipotle peppers |
| 1/2 |
lb |
Black eye peas, soaked and |
|
|
cleaned |
| 7 |
c |
Chicken stock |
| 1 |
c |
Brown rice |
| 8 |
|
Tenderloins of pork |
| 4 |
T |
Jerk Rub |
| 8 |
oz |
Goat cheese, sliced |
|
|
Fresh sage |
INSTRUCTIONS
Cook bacon in pot. Add onions, celery, livers and peppers, cook until
soft. Add peas and stock. Simmer for 30 minutes and add rice simmer
for an additional 40 minutes. Season with salt and pepper to taste.
Reserve. Rub the tenderloins with Jerk Rub and let rest for 2 hours.
Grill for 4 minutes on each side. Let sit for 5 minutes before
slicing. Serve with goat cheese and dirty rice. Garnish with fresh
sage. Recipe By :GRILLIN' & CHILLIN' SHOW #GR3638 Posted to MC-Recipe
Digest V1 #277 Date: Mon, 4 Nov 1996 08:40:47 -0500 From: Meg Antczak
<meginny@frontiernet.net>
A Message from our Provider:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”