2 strips bacon — minced
1/2 cup onion — minced
1/2 cup celery minced
1/2 pound chicken livers — minced
1/2 cup green bell peppers — minced
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
8 tenderloins of pork
4 tablespoons jerk rub
8 ounces goat cheese — sliced
fresh sage
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 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.
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Busted for you by Gail Shermeyer <4paws@netrax.net>