2 strips bacon -- minced
1/2 cup minced onion
1/2 cup minced celery
1/2 pound chicken livers -- minced
1/2 cup minced green bell peppers
4 red bell peppers -- roasted, skinned,
-- and seeded
2 chipotle peppers
1/2 pound black eye peas -- soaked and cleaned
7 cups chicken stock
1 cup brown rice
salt -- to taste
freshly-ground black pepper -- to taste
8 pork tenderloins
4 tablespoon Caribbean rub or jerk rub -- see * note
8 ounces goat cheese -- sliced
fresh sage
Instructions:
* Note: See the "Caribbean Rub Or Jerk Rub" recipe which is included
in the "Rubs and Spices" recipe collection. 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 the Caribbean Rub Or 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 Source: GRILLIN' & CHILLIN' with Bobby Flay and Jack
McDavid From the TV FOOD NETWORK - (Show # GR-3638 )
