| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
New, Text, Import |
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 |
tb |
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>
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