| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Essnce11 | 6 | Servings | |
INGREDIENTS
| 2 | T | Olive oil |
| 4 | oz | Tasso, small diced |
| 1 | c | Chopped onions |
| 2 | T | Minced garlic |
| 2 | Bay leaves | |
| 12 | oz | Ham hocks -, 2 hocks |
| 1 | lb | Dried black-eyed peas |
| 2 | qt | Chicken stock |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste |
INSTRUCTIONS
In a 1-gallon stock pot, heat the olive oil. When the oil is hot, render the Tasso for 2 or 3 minutes. Add the onions and continue sauteing for 2 minutes. Stir in the garlic, bay leaves and ham hocks. Season with salt and pepper. Add the black-eyed peas and chicken stock. Bring the liquid up to a boil, cover and reduce to a simmer. Simmer the peas for about 45 minutes to 1 hour, or until the peas are tender. Remove the ham hocks from the pot and remove the meat. Add the meat back to the peas and re-season if necessary. This recipe yields 6 to 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2427 broadcast 12-31-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-15-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 171
Calories From Fat: 76
Total Fat: 8.4g
Cholesterol: 9.6mg
Sodium: 507.8mg
Potassium: 391mg
Carbohydrates: 15.1g
Fiber: <1g
Sugar: 6.2g
Protein: 8.6g