12 12 ounce pork ribs chops
SPICE MIXTURE
1 tablespoon whole black peppercorns
1 tablespoon whole white peppercorns
1 tablespoon fennel seed
1 tablespoon annatto seed
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon dried oregano
MARINADE
1/4 cup cider vinegar
2 tablespoons Spice Mixture (see above)
2 tablespoons bourbon
2 tablespoons peanut oil
2 tablespoons chopped fresh oregano
GUMBO SAUCE
2 tablespoons peanut oil
2 tablespoons bacon fat
4 tablespoons flour
1 cup chopped onion
1 cup green pepper
1 cup celery
1 bay leaf
4 ounces shrimp or crayfish shells
2 jalapeño chiles, chopped
2 garlic cloves, chopped
2 tablespoons Spice Mixture (see above)
1 cup white wine
3 tablespoons bourbon
3 tablespoons cider vinegar
8 cups chicken stock
Salt and hot pepper sauce, to taste
4 cups cooked crayfish tail meat
OR
4 cups cooked peeled, split shrimp
Servings: 12
1. Spice Mixture: Grind all ingredients together in spice mill or coffee grinder.
2. Marinade: Combine all marinade ingredients. Marinate pork chops for 30 minutes before cooking (no more than 1 1/2 hours).
3. Sauce: Heat oil and bacon fat in a large heavy saucepan over medium-high heat; stir in flour and cook, stirring constantly, until mixture is the color of peanut butter. Reduce heat and cook about 2 minutes or until dark brown. Add onion, pepper, celery and bay leaf. Cook for 2-3 minutes; add wine, bourbon and vinegar and bring to a boil. Reduce heat to a rapid simmer. Cook, stirring occasionally, and skimming as necessary, for 20-30 minutes or until liquid is reduced by half. Strain and season to taste with salt, hot pepper sauce and additional vinegar.
4. Chops: Preheat grill. Grill marinated chops over medium heat for 6-10 minutes per side until medium doneness (internal temperature of 150ºF). Meanwhile, stir crayfish into sauce and heat through. (Sauce should not be hot enough to toughen crayfish.)
Preparation Time: 1 hour
Cooking Time: 15 minutes
Serving Ideas: Serve chop with dirty rice and fried green tomatoes; spoon sauce with crayfish over chop. Garnish with finely diced red and green bell pepper.
SPICE MIXTURE
1 tablespoon whole black peppercorns
1 tablespoon whole white peppercorns
1 tablespoon fennel seed
1 tablespoon annatto seed
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon dried oregano
MARINADE
1/4 cup cider vinegar
2 tablespoons Spice Mixture (see above)
2 tablespoons bourbon
2 tablespoons peanut oil
2 tablespoons chopped fresh oregano
GUMBO SAUCE
2 tablespoons peanut oil
2 tablespoons bacon fat
4 tablespoons flour
1 cup chopped onion
1 cup green pepper
1 cup celery
1 bay leaf
4 ounces shrimp or crayfish shells
2 jalapeño chiles, chopped
2 garlic cloves, chopped
2 tablespoons Spice Mixture (see above)
1 cup white wine
3 tablespoons bourbon
3 tablespoons cider vinegar
8 cups chicken stock
Salt and hot pepper sauce, to taste
4 cups cooked crayfish tail meat
OR
4 cups cooked peeled, split shrimp
Servings: 12
1. Spice Mixture: Grind all ingredients together in spice mill or coffee grinder.
2. Marinade: Combine all marinade ingredients. Marinate pork chops for 30 minutes before cooking (no more than 1 1/2 hours).
3. Sauce: Heat oil and bacon fat in a large heavy saucepan over medium-high heat; stir in flour and cook, stirring constantly, until mixture is the color of peanut butter. Reduce heat and cook about 2 minutes or until dark brown. Add onion, pepper, celery and bay leaf. Cook for 2-3 minutes; add wine, bourbon and vinegar and bring to a boil. Reduce heat to a rapid simmer. Cook, stirring occasionally, and skimming as necessary, for 20-30 minutes or until liquid is reduced by half. Strain and season to taste with salt, hot pepper sauce and additional vinegar.
4. Chops: Preheat grill. Grill marinated chops over medium heat for 6-10 minutes per side until medium doneness (internal temperature of 150ºF). Meanwhile, stir crayfish into sauce and heat through. (Sauce should not be hot enough to toughen crayfish.)
Preparation Time: 1 hour
Cooking Time: 15 minutes
Serving Ideas: Serve chop with dirty rice and fried green tomatoes; spoon sauce with crayfish over chop. Garnish with finely diced red and green bell pepper.
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