| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
6 |
Servings |
INGREDIENTS
| 2 |
c |
Black-eyed peas |
|
|
Lard; as needed |
| 2 |
|
Onions; diced |
| 2 |
|
Carrots; diced |
| 4 |
|
Celery stalks; diced |
| 8 |
|
Ham hocks |
| 8 |
c |
Chicken or pork stock |
|
|
Salt and pepper |
INSTRUCTIONS
Wash and pick over peas and soak overnight. In the morning discard tiny
floating peas and drain. Add stock and simmer 1 1/2 hours. Meanwhile sweat
onion, carrot and celery in lard until soft. Add vegetables and hock to the
peas and continue to simmer 1 hour. Taste for salt and pepper.
Yield: 6 to 8 servings CHEF DU JOUR JACK MCDAVID SHOW #DJ9180
Recipe by: Jack McDavid
Posted to MC-Recipe Digest V1 #816 by Holly Butman
<butma001@acpub.duke.edu> on Sep 28, 1997
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