| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Essnce06 |
1 |
servings |
INGREDIENTS
| 1 |
sm |
Ham hock – (abt 1/2 lb); with meat removed, |
|
|
And chopped |
| 2 |
bn |
Mustard greens; washed, trimmed |
| 2 |
tb |
Olive oil |
| 1/2 |
c |
Julienned onions |
| 2 |
tb |
Minced shallots |
| 1 |
tb |
Minced garlic |
| 3 |
tb |
Brown sugar |
| 1/2 |
c |
Dixie Beer |
| 2 |
tb |
Rice wine vinegar |
| 2 |
tb |
Hot sauce |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
In a large saute pan, heat the olive oil. When the pan is smoking hot, add
the ham hock meat, saute 2 to 3 minutes. Add the onions, garlic and
shallots and saute until tender -- about 2 to 3 minutes. Add the brown
sugar and completely dissolve in the mixture. Add the greens, completely
wilting each green. Add the beer, vinegar, and hot sauce. Continue cooking
the greens until nice and tender, about 20 minutes. Season with salt and
pepper. This recipe yields ?? servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2285 broadcast 02-02-1998) 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
03-21-1998
Recipe by: Emeril Lagasse
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