| 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.
A Message from our Provider:
“God grant me the courage not to give up what I think is right even though I think it is hopeless. #Chester W. Nimitz”