| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Essnce11 |
6 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 4 |
oz |
Tasso; small diced |
| 1 |
c |
Chopped onions |
| 2 |
tb |
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
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