| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Essnce09 |
2 |
servings |
INGREDIENTS
| 2 |
tb |
Sugar |
| 1/2 |
lb |
Kumquats; thinly sliced |
| 2 |
tb |
Chopped shallots |
| 1/2 |
c |
Water |
| 2 |
tb |
Tamarind glaze |
| 1 |
ts |
Chopped garlic |
| 1 |
c |
Chicken stock |
| 2 |
|
Eight-ounce Pork chops |
| 1 |
tb |
Oil; for cooking |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
In a small saute pan, melt the sugar and add the kumquats, shallots, and
1/2 cup of water. It will form its own syrup. Allow to slowly cook for 10
minutes. Meanwhile, combine the tamarind glaze, garlic, and 1/4 cup chicken
stock, season with salt and pepper. Season and grill the pork chops,
occasionally basting with the tamarind glaze. After the kumquats have
cooked for 10 minutes, add the remaining stock, bring to a boil and simmer
for 5 minutes. Season, it may need some more sugar, depending on how tart
the kumquats are. Remove the pork from the grill, place on plates and top
with some of the kumquat sauce. Drizzle with any remaining tamarind glaze.
This recipe yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2195 broadcast 08-19-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
10-26-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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