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Old 05-26-2013, 09:22 AM   #1
cmcadams
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Default Southern-inspired pork chops and corn cakes

A few weeks ago, my wife and I stopped in Savannah, GA, for lunch and tried what B. Matthews Eatery calls chutney. I thought it was more of a compote, but still tried making my version of it.

http://livefirewhisky.com/2013/04/bourbon-compote/
http://livefireonline.com/2013/04/29...aryodetosouth/

I made some very simple grilled pork chops, with just salt and pepper for seasoning, along with some corn cakes with serrano chiles, and some sauteed kale.

The compote is a reduction of bourbon and Maguey's Sweet Sap, a sweetener made from the maguey flower, with pecans, cinnamon and grilled apples added.









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Old 05-26-2013, 09:25 AM   #2
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That is a great looking cook and pr0n!
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Old 05-26-2013, 10:14 AM   #3
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Looks great
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Old 05-26-2013, 11:10 AM   #4
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Fantastic cooking as always Curt
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Old 05-26-2013, 11:31 AM   #5
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That last pic is an absolute moneyshot!

I'm full as a tick and still wanna eat that!
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Old 05-26-2013, 11:55 AM   #6
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Nice shots and appetizing food, Curt!
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Old 05-26-2013, 01:03 PM   #7
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Mighty FINE!!!!
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Old 05-26-2013, 03:27 PM   #8
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I'd farking hurt myself trying to eat that and Enjoy it!!
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Old 05-26-2013, 03:56 PM   #9
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Looks great, I love most chutneys, chunkier the better
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Old 05-26-2013, 04:00 PM   #10
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Way fine there Curt!
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Old 05-26-2013, 04:08 PM   #11
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Well, that sure worked out!
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