Take 5: Kitchen On George

1 Tbsp Smoked Paprika
2 cups Pecans
3 Tomatoes
4 cloves Garlic
2 Red onions
2 White onions
6 Thyme leaves
1 Bay leaf
4 quarts Chicken Stock
2 Tbsp Worcestershire
2 Tbsp Molasses
1 Tbsp Cider Vinegar
Salt to taste

Roast the tomatoes, garlic, onions, and pecans over a fire. Place roasted items in a metal bowl and combine spices and herbs. Cover bowl with plastic wrap and allow to sit for 1 hour. Place roasted ingredients in a sauce pot with remaining ingredients. Simmer for 1 hour on low heat. Blend mixture until smooth. Allow sauce to cool overnight in refrigeration.
Rinse sunchokes in hot water. Pat dry and cut into bite-sized portions. Toss with extra virgin olive oil, kosher salt, and pepper. Roast in the oven at 350 until sunchokes are soft but still maintain texture. Immediately refrigerate sunchokes. To serve, grill already roasted sunchokes until crispy on the outside and brush with pecan mole. Top with pea tendrils dressed in extra virgin olive oil. Serve immediately.

For more information, call Kitchen on George at 251-436-8890 or click here to visit their website.

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