Grilled Rib Chop On Creamy Shrimp Grits

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   1. Combine honey, brandy, garlic, red pepper flakes and olive oil & mix well

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   Submerge chops & marinate for 3-4 hours, refrigerated, turning occasionally

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   2. Remove from refrigeration 30 minutes before cooking

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   3. Season chops with salt and grill over a medium-hot fire to desired doneness, internal temperature of 145F

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   4. Rest for 5 minutes in a warm place before service

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   1. In a large, heavy-bottomed pot, add peanut oil and cook sausage in until lightly browned

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   2. Drain and return oil to pan Reserve sausage

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   3. Heat oil over medium heat, add flour and cook, stirring constantly, until roux is the color of peanut butter

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   4. Stir in onions, peppers and celery and cook, stirring, 5 minutes

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    5. Add bay leaf, garlic, red pepper flakes and jalapenos, cook 2 minutes

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    6. Add tomatoes and stock; bring to a simmer, stirring constantly

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    7. Cook 20 minutes, skim fat and season with salt, pepper and cider vinegar

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    8. Add reserved sausage Stir basil, oregano and parsley into gumbo

No additional tips available.