This year’s list of vendors includes:

Ok, this recipe is straight from Brian’s recipe book!  I, unfortunately lack the abilities to make sense of this recipe for a smaller gathering rather than “restaurant portions,” but I figured since he is letting me share the recipe (which he is willing to do for any recipe if only you ask) I may as well post it here for you.  Perhaps you have a better sense of pairing down recipes than I do, or just do as I do, and make a ballpark estimate.  Whatever floats your boat . . . 

Pork Tenderloin Plate Recipes:

Stewed Okra

4 C Cleaned Okra cut into 1/2 inch chunks

1ea Yellow Onion

2ea Green Bell Peppers

3ea Celery Ribs

2tsp Minced Garlic

2tsp Dry Thyme

1tsp Lavender crushed

4C 74/40 Tomatoes

2C Chicken Stock

1C Sherry Wine

1ea Lemon Juice

TT S & P  (*to taste)

Method: Sweat onion, pepper, celery, and garlic then

add the remaining ingredients and simmer until slightly chunky.

Season and reserve for service.

Golden Rice Grits

6C Gold Rice Grits

6C Water

6C Chicken Stock

1/4 lb. Butter

TT S & P

Method: Bring stock to a simmer then add the rice grits

and butter and reduce the heat.

Stir often to avoid sticking.

Cook until the rice is cooked through and the mixture is creamy.

Season the grits and reserve for service.

Fried Crawfish Tails Prep

1pkg Crawfish tails rinsed well and soaked in buttermilk,

drained and dredged in flour

Method: Dust the tails with the flour and fry till warmed through and golden.

Remoulade

3C Mayonnaise

1T Garlic Confit puree

1T Chopped Capers

2T Chopped Cornichons

2T Minced Shallot

4ea Scallions

1T Horseradish

3T Grainy Mustard

TT Salt

Method: Blend ingredients together and reserve for service.

Pork Rub and Prep

1C Cajun Blackening Spice

2tsp #1 Curing Salt

1T Salt

1/2C Brown Sugar

Method: Rub the tenderloins with the blended spices

and allow to cure in the walk-in for about 8 hours

then cold smoke for 20 minutes and reserve for service.