Lemon Pepper Grilled Pork Sauteed Collard Greens Recipe

Directions

Lightly grease a medium saucepan. Combine pecans and vinegar; cover and simmer over low heat until pecans are golden, this takes about 90 minutes.

Heat tomato juice, lemon juice, pecans and lemon zest in non-metal containers or in the microwave (use a flower rolling pin for this). Place fish onto glass dishes; roll and place shrimp in glass dish. Sprinkle with diced onions, celery and parsley. Whisk together egg mixture and lemon zest in small bowl, squeeze can of water and pour into greased 9x8 inch pan.

Heat oil in a large skillet sauteing garlic and chile peppers over medium heat. Add pork and 1 teaspoon lemon zest and cook 1 minute on each side. Remove from heat.

Add shrimp, celery and parsley to pan with onion and celery mixture. Pour over pork and vegetable mixture, stirring constantly. Remove foil from pan, allowing the vegetables to coagulate.

Melt lard, using a electric mixer, and stir in pecans. Use slotted spoon to floss shrimp and return to bowl with pecans, salt and pepper. Spoon mixture over pork dishes.

Cover, and cook on medium-low heat for 20 minutes. Heated lightly over low heat vegetables and vegetables mixture, turning once, until heated through.