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Rec: Randy Evansís Southern Peas

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Joined: Dec 9, 2005

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Posted to Thread #11513 at 1:07 pm on Jul 28, 2008

I doubled the recipe and simmered a leftover ham bone, then cooked the beans in the strained liquid adding some cubed ham along with the beans. They were delicious with sliced tomatoes, red onion and cornbread.

Randy Evansís Southern Peas

SERVES 4

For this recipe, given to us by Randy Evans, the executive chef at Brennan's of Houston, Southern peas are simmered with a ham hock, carrot, celery, and chopped onions to add a sweet and smoky back note.

1 tbsp. olive oil
1 small onion, finely chopped
1 rib of celery
1 carrot, peeled
2 cups fresh or frozen Southern peas
(such as zipper creams, black-eyeds,
or butter beans)
2 1⁄2 cups Chicken Stock
1 small smoked ham hock
Kosher salt and freshly ground pepper

1. In a 4-quart saucepan, heat oil over medium-high heat. Add onions and cook, stirring occasionally, until soft and translucent, about 10 minutes.

2. Cut celery in half and do the same with the carrot; add both to the pan along with the peas, stock, and ham hock. Bring to a boil, lower heat to medium, and simmer, stirring occasionally, until tender and creamy, about 1 hour. (The time depends on the type and size of the peas.)

3. Remove ham hock, slice meat from bone, and chop; return meat to pan. Season peas with salt and pepper to taste.

http://www.saveur.com/article/Food/Randy-Evans's-Southern-Peas


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