How to make it

  • ~The Meat~
  • Place the toasted spices in a mortar and grind.
  • Add remainder ingredients.
  • Rub the chops all over,leave in refrigerator for 4 hours.
  • Remove from marinade and wipe down.
  • Add oil and marinade ,water and salt, simmer for a few minutes...your going to use this as a basting sauce,and a dipping sauce.
  • Your have already preheated your grill with two heat zones.
  • Oil hot grate.Place meat on grate and cook about 3 minutes each side.Move to medium zone and grill for another 7 minutes,basting regularly.Check for doneness by poking with back of fork,making sure juice runs clear.
  • ~The Pie~
  • Melt butter and chocolate.Blend in sugar,eggs,whiskey,flour,vanilla and salt.
  • Beat until smooth,pour into pie shell.
  • Bake for 35 minutes or until set.
  • Cool on rack...Serve with whipped cream infused with more whiskey,sprinkled with shredded chocolate.
  • ~ A cool cucumber salad would be nice for a slice of hot homemade bread with lots of butter~
  • ~After Dinner Drink~
  • 1 1/2 oz. Hennnessy Cognac
  • 1 1/2 oz. Dom Perignon Champagne
  • 2 teaspoons Creme de Mure
  • 2 teaspoons Soho
  • Few stems of Lemon Grass
  • Couple shakes of Yohimbe Bark Extract
  • Fill shaker with ice,crush lemon grass,add all,shake,strain into chilled glass.

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