| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Dujour03 | 1 | servings | |
INGREDIENTS
| 1 | sm | Rib section pork loin; chine removed, 4 |
| ; rib bones intact | ||
| 1/8 | c | Olive oil |
| 2 | tb | Salt |
| 2 | ts | Black pepper |
| 1 | tb | Ancho chile powder |
| 1/2 | c | Black eye peas; soaked overnight |
| 1/2 | Onion; diced | |
| 1/4 | c | Roasted red bell peppers; seeded and diced |
| 1/4 | c | Roasted yellow peppers; seeded and diced |
| 1/2 | ts | Garlic; minced |
| 3 | tb | Texas Barbecue Sauce |
| 1 | c | Pork or chicken stock |
| 1/2 | c | Molasses |
| 1/4 | c | Apple cider |
| 1/4 | c | Lemon juice |
| 1 | ts | Ground cumin |
| 4 | Green tomatoes; sliced 3/4-inch | |
| ; thick | ||
| 1/2 | c | Flour |
| 1 | ts | Ground ginger |
| 1/2 | c | Water |
| 1/2 | c | Corn meal |
| 1 | ts | Ginger |
| 1/2 | c | Peanut oil |
INSTRUCTIONS
DRY RUB BLACK EYE PEA SALAD MOLASSES VINAIGRETTE FRIED GREEN TOMATOES Mix all dry rub ingredients together. Rub all over pork loin and seal in a bag. Refrigerate overnight. Grill pork for 5 minutes on both sides or until done. Cut into 4 chops and serve with Fried Green Tomatoes and Black Eye Pea salad and Molasses Vinaigrette. Yield: 4 servings BLACK EYE PEA SALAD: In a sauce pot cook black eye peas in stock for 40 minutes. Cool and add remaining ingredients. Season to taste with salt and pepper. MOLASSES VINAIGRETTE: Combine all ingredients together in a mixing bowl. Season to taste with salt and pepper. FRIED GREEN TOMATOES: In a mixing bowl combine ginger and flour. Dredge tomato slices in flour mixture, dip into water and then into cornmeal. In a saute pan heat oil and fry tomatoes on bith sides for 3 minutes. Season to taste with salt and pepper. Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW#DJ 9280 - BOBBY FLAY, JACK MCDAVID Converted by MM_Buster v2.0l.
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