Carrots, Julienned- 1 ozRed Bell Peppers, Julienned- 1 oz Red Onions, Sliced- 1 oz Celery Root- Julienned- 1 oz Green Beans, Blanched- 1oz Flour- 1/2 cup Curry Powder- 1/2 teaspoon Cayenne Pepper- 1/2 teaspoon Cumin- 1/2 teaspoon Egg, Beaten- 1 each Berkshire Pork Chop, 14oz- 1 each Jalepeno Cheese Grits, 1/2 cup Ancho Chile Sauce, 1 oz Oil- 1 oz
1. Mix flour with the three spices. 2. Toss all vegetables in flour, then egg, then flour again. 3. Put oil in saute pan and bring up to hot but not smoking. 4. Season pork and suate in the pan to desired doneness. 5. Remove pork, drain fat and deglaze with Ancho chile sauce. 6. Fry vegetables last so they stay hot. 7. Plate up with the grits.
J. Scott VanTuyl, The Polo Grill
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