INGREDIENTS

INSTRUCTIONS

In a large pan, over medium heat, render the bacon until crispy, about 4 to
6 minutes. Add the onions and saute for 2 to 3 minutes. Season the onions
with salt and pepper. Stir in the pickled pork meat and ham hocks. Saute
for 2 minutes. Stir in the garlic, bay leaves, thyme, black eyed peas and
chicken stock. Season the mixture with salt and pepper. Bring the liquid to
a boil and reduce to a simmer. Cook for about 1 1/2 to 2 hours or until the
peas are tender. Remove the pork meat and ham hock from the peas. Thinly
slice both meats and add back to the peas. Ladle into bowls and serve with
crusty bread.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A72 broadcast 11-07-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-11-1997
Recipe by: Emeril Lagasse

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