INGREDIENTS

INSTRUCTIONS

SOUTHERN COOKED GREENS
HOLLANDAISE SAUCE
Prepare the smoker. Season the oysters with Essence. Cold smoke the oysters
for 4 to 6 minutes, or until the edges start to curl. (Cold smoke means
that the temperature for the smoker stays between 80 degrees F to 85
degrees F. The oysters are not cooked, just flavored.) Remove from the
smoker and roughly chop. Set aside. Preheat the oven to 400 degrees F. In a
large saute pan, over medium heat, add 1 tablespoon of vegetable oil. When
the oil is hot, add the onions, bell peppers, and celery. Saute for about 5
minutes or until the vegetables are wilted. Season with salt and pepper.
Stir in the garlic. Add the cornbread, stock and reserved oyster liquid and
mix well. Season with salt and cayenne. Cook, stirring, for about 2 to 3
minutes. Remove from heat and stir in the oysters and parsley. Cool the
dressing. Make a 1 1/2 to 2-inch slit on the side of the pork chop. Season
the entire chop with Essence. Stuff each pork chop with a good amount of
the stuffing, about 1/2 to 3/4 cup. The chop ill be very full. In a large
saute pan, heat the remaining oil. When the oil is hot, carefully lay the
chops in the pan. Sear the chops for about 3 minutes on one side. Flip the
chops over and continue to sear for 4 minutes. Remove the chops from the
heat and place in the oven. Roast the chops for about 6 to 8 minutes for
medium. In a small saute pan, over medium heat, brown the sausage. Remove
and drain on paper towels. Set aside. Remove the chops from pan and allow
to rest for a couple of minutes before serving. To serve, spoon the greens
in the center of each plate. Place the chops on top of the greens. Fold the
sausage into the Hollandaise Sauce. Spoon the sauce over each chop. Garnish
with green onions.
Yield: 4 servings
  SOUTHERN COOKED GREENS:
In a large pot, have the bacon rendered crispy, about 5 minutes. Add the
onions and cook for about 6 to 7 minutes or until the onions are wilted.
Season the mixture with salt, pepper and pinch of cayenne. Add the shallots
and garlic and cook for 2 minutes.
Stir in the beer, vinegar, and molasses. Stir in the greens, a third at a
time, pressing the greens down as they start to wilt. Cook the greens,
uncovered for about 1 hour and 15 minutes. Mound the greens in the center
of the platter. Arrange the chops around the greens. Spoon the sauce over
the top.
Yield: 8 servings
  HOLLANDAISE SAUCE:
continued in part 2

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