Emerils Stewed Black Eyed Peas Recipes

EMERIL'S STEWED BLACK-EYED PEAS

Steps:

• With a sharp knife score the fat on the ham hocks 1/4-inch deep.
• Heat the vegetable oil in a large heavy stockpot over medium high heat.
• Add the tasso and cook, stirring often, until heated through, about 3 minutes.
• Add the onions and bell peppers and cook, stirring often, until softened, about 4 minutes.
• Add the ham hocks, garlic, salt, pepper, cayenne, and bay leaves.
• Cook, stirring often for 2 minutes.
• Add the black-eyed peas and chicken stock.
• Bring to a boil over high heat.
• Reduce heat to medium low.
• Simmer uncovered until the peas are tender, about 45 minutes to 1 hour, stirring often and skimming off any foam that forms.
• Remove the bay leaves and discard.
• Cut the meat from the hock, discarding the skin and bones.
• Return meat to the pot.
• Stir in the parsley.
• Serve.

THREADGILL'S BLACK-EYED PEAS

Steps:

• CLEAN, RINSE, and soak peas at least 30 minutes in cold water. Drain and place all ingredients except salt into 4-quart pot. Heat to a boil, then reduce heat and simmer until tender, about 90 minutes. Add additional water as necessary. Add salt to taste and garnish with sliced onion. Add 8 slices of cooked bacon, cut into 1-inch pieces. Put the bacon into the pot 5 minutes before the peas are done cooking. Makes 12 servings.

STEWED BLACK-EYED PEAS WITH COUNTRY HAM

Steps:

• In a medium stockpot, heat the olive oil over medium-high heat. When the oil is hot, add the onions and cook for 2 minutes. Stir in the garlic, bay leaves, thyme, and country ham. Add the black-eyed peas, chicken stock, and 1 cup cold water. Bring the liquid up to a boil, partially cover and reduce to a simmer. Simmer the peas for about 25 minutes, uncover and cook an additional 20 to 25 minutes, or until the peas are tender. Season the peas with salt and pepper as needed.

MAMA'S BLACK-EYED PEA CASSEROLE BY EMERIL

Steps:

• Brown the ground beef in large skillet.
• Drain the excess grease and the add onion, garlic, jalapeno and Essence.
• Cook the mixture for 3 to 5 minutes or until the onion has softened.
• Add the black-eyed peas, tomatoes, mushroom soup, chicken soup and enchilada sauce.
• Add a few dashes of hot sauce.
• Simmer until warm, about 10 minutes.
• Preheat oven to 350°F.
• Tear the tortillas into large pieces.
• Grease the bottom of a large casserole dish with butter and then line the bottom with the torn tortilla pieces.
• Spoon on the ground beef mixture into a thin layer and then add a layer of cheese.
• Add another layer of tortillas and repeat with the beef mixture, finishing with a layer of cheese on top.
• Cover the casserole dish with foil to prevent the cheese from burning and place in the oven.
• Cook for 35 to 45 minutes.
• Remove from the oven, cut slices approximately 2 by 2 inches and serve.
• Garnish with chopped green onion.