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1
Prepare the smoker.
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2
Season the oysters with Essence.
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3
Cold smoke the oysters for 4 to 6 minutes, or until the edges start to curl.
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4
(Cold smoke means that the temperature for the smoker stays between 80 degrees F to 85 degrees F. The oysters are not cooked, just flavored.)
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5
Remove from the smoker and roughly chop.
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6
Set aside.
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7
Preheat the oven to 400 degrees F. In a large saute pan, over medium heat, add 1 tablespoon of vegetable oil.
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8
When the oil is hot, add the onions, bell peppers, and celery.
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9
Saute for about 5 minutes or until the vegetables are wilted.
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10
Season with salt and pepper.
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11
Stir in the garlic.
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12
Add the cornbread, stock and reserved oyster liquid and mix well.
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13
Season with salt and cayenne.
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14
Cook, stirring, for about 2 to 3 minutes.
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15
Remove from heat and stir in the oysters and parsley.
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16
Cool the dressing.
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17
Make a 1 1/2 to 2-inch slit on the side of the pork chop.
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18
Season the entire chop with Essence.
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19
Stuff each pork chop with a good amount of the stuffing, about 1/2 to 3/4 cup.
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20
The chop will be very full.
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21
In a large saute pan, heat the remaining oil.
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22
When the oil is hot, carefully lay the chops in the pan.
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23
Sear the chops for about 3 minutes on one side.
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24
Flip the chops over and continue to sear for 4 minutes.
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25
Remove the chops from the heat and place in the oven.
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26
Roast the chops for about 6 to 8 minutes for medium.
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27
In a small saute pan, over medium heat, brown the sausage.
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28
Remove and drain on paper towels.
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29
Set aside.
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30
Remove the chops from pan and allow to rest for a couple of minutes before serving.
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31
To serve, spoon the greens in the center of each plate.
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32
Place the chops on top of the greens.
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33
Fold the sausage into the Hollandaise Sauce.
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34
Spoon the sauce over each chop.
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35
Garnish with green onions.
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36
1/2 pound bacon 3 cups julienne onions Salt and pepper Pinch of cayenne 2 tablespoons minced shallots 1 tablespoon minced garlic 1 (12-ounce) bottle of Dixie Beer 1/4 cup rice wine vinegar 1 tablespoon molasses 6 pounds greens, such as mustard greens, collard greens, turnip greens, kale, and spinach, cleaned and stemmed
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37
In a large pot, have the bacon rendered crispy, about 5 minutes.
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38
Add the onions and cook for about 6 to 7 minutes or until the onions are wilted.
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39
Season the mixture with salt, pepper and pinch of cayenne.
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40
Add the shallots and garlic and cook for 2 minutes.
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41
Stir in the beer, vinegar, and molasses.
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42
Stir in the greens, a third at a time, pressing the greens down as they start to wilt.
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43
Cook the greens, uncovered for about 1 hour and 15 minutes.
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44
Mound the greens in the center of the platter.
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45
Arrange the chops around the greens.
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46
Spoon the sauce over the top.
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47
In a stainless steel bowl set over a pot of simmering water over medium heat, whisk the egg yolks with the lemon juice, water, mustard, and parsley, together.
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48
Season with salt and cayenne.
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49
Whisk the mixture until pale yellow and slightly thick.
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50
Be careful not to let the bowl tough the water.
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51
Remove the bowl from the pot and whisking vigorously, add the butter, 1 teaspoon at a time, until all is incorporated.
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52
Serve warm.
