EMERIL'S STEWED BLACK-EYED PEAS
Make and share this Emeril's Stewed Black-Eyed Peas recipe from Food.com.
Provided by Diana Adcock
Categories One Dish Meal
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 13
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.
STEWED BLACK-EYED PEAS WITH COUNTRY HAM
Provided by Food Network
Categories side-dish
Time 9h5m
Yield 6 to 8 servings
Number Of Ingredients 10
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.
SMOKED SAUSAGE AND BLACK-EYED PEAS
Steps:
- In a large pot, over medium heat, render the sausage for 5 minutes. Stir in the onions, salt, cayenne, garlic, bay leaves, thyme and parsley. Saute for 5 minutes, or until the onions are wilted. Stir in the chicken stock, peas and garlic. Bring the liquid up to a simmer and cook for 1 1/2 hours, or until the peas are tender. Spoon the peas and sausage in the center of a shallow bowl. Garnish with green onions. Serve with cornbread muffins.
EMERIL'S CHICKEN ETOUFFEE
Great New Year's Day recipe. Served this with collard greens (for money) and black-eyed peas (for luck). From Paula Deen's magazine.
Provided by mary winecoff
Categories Poultry
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Season chicken pieces with salt and cayenne pepper to taste.
- Heat oil in a large Dutch oven over medium-high heat and sear chicken pieces on both sides until golden brown.
- Remove to a platter and reserve.
- Add butter to pan and when melted, add flour and stir to combine well.
- Continue to cook roux, stirring constantly, about 12 to 15 minutes or until chocolate brown.
- Immediately add onion, celery, bell pepper and bay leaves and cook 2 to 3 minutes or until soft.
- Add garlic and cook 2 minutes.
- Add beer and stir well to loosen any brown bits from pan bottom.
- Add stock, brown sugar, hot sauce, and Worcestershire sauce, stirring to combine.
- Bring to a boil, return chicken pieces to the pot and simmer 1 hour and 15 minutes until chicken is very tinder.
- Remove chicken pieces to a platter and when cool enough to handle, remove chicken meat from bones.
- Return chicken meat to etouffee and continue cooking 30 minutes, until sauce is thickened and flavorful and chicken is beginning to fall apart.
- Add chopped parsley, stirring to combine.
- Taste and adjust seasoning, if necessary.
- Serve immediately over hot cooked rice.
EMERIL'S HOPPIN' JOHN
From The Essence of Emeril....Hoppin' John is a New Year's Southern Tradition:Black-Eyed Peas for good luck, ham or ham hock for good health, and the greens for financial success! I have tried several different recipes for this and so far, this is my favorite! I sometimes add chopped spinach or collard greens even though this particular recipe doesn't call for them, and it's so delish that way too! Happy New Year!!
Provided by Meredith .F
Categories Stew
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes.
- Add the onion, celery, green pepper, and garlic, cook for 4 minutes.
- Add the black-eyed peas, stock, bay leaves, thyme, and seasonings.
- Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock.
- Adjust seasonings, and garnish with green onions.
- Serve over rice.
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WORLD COMMON SIDE DISHES: EMERIL'S STEWED BLACK-EYED PEAS
1/2 teaspoon fresh ground black pepper ; 1/4 teaspoon cayenne ; 2 bay leaves ; 1 lb black-eyed peas, rinsed and picked over ; 2 quarts chicken stock or 2 quarts low-sodium chicken stock ; 2 tablespoons minced fresh flat leaf parsley ; Recipe. 1 with a sharp knife score the fat on the ham hocks 1/4-inch deep.
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EMERIL'S STEWED BLACK-EYED PEAS RECIPE - FOOD.COM
May 12, 2017 - This recipe is posted by request. The original recipe belongs to Emeril Lagasse.
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Soak the peas for one hour, rinse and put in a large pot. Cover with water, bring to a boil, then drain the beans in a colander and discard the water. Cover with water, bring to a boil, then drain the beans in a colander and discard the water.
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Steps: In a Dutch oven or soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the peas, tomatoes, tomato sauce, broth, seasonings and hot pepper sauce. , Cook and stir for 10-12 minutes or until hot and bubbly.
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STEWED BLACK EYED PEAS | EMERILS.COM
Cook, stirring, until the onions are wilted, about 5 minutes. Add the stock, peas, and garlic. Bring the mixture to a gentle boil, then reduce the heat to medium-low and simmer, uncovered, until the peas are tender, about 1 1/2 hours. Remove the bay leaves and serve warm.
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STEWED BLACK EYED PEAS - EMERILS.COM
Two 6-ounce ham hocks, or one large; 2 tablespoons vegetable oil; 1/4 pound Homemade Tasso or other ham or sausage, chopped (about 1 cup) [2] 1 cup chopped yellow onions
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Saute for 2 minutes. Stir in the garlic, bay leaves, thyme, black eyed peas and chicken stock. Season the mixture with salt and pepper. Bring the liquid to a boil and reduce to a simmer. Cook for about 1 1/2 to 2 hours or until the peas are tender. Remove the pork meat and ham hock from the peas. Thinly slice both meats and add back to the peas.
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EMERIL'S STEWED BLACK-EYED PEAS RECIPE - FOOD.COM
The original recipe belongs to Emeril Lagasse. Aug 13, 2020 - This recipe is posted by request. The original recipe belongs to Emeril Lagasse. Aug 13, 2020 - This recipe is posted by request. The original recipe belongs to Emeril Lagasse. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device …
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STEWED BLACK EYED PEAS WITH COUNTRY HAM | EMERILS.COM
Directions. 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.
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From emerils.com
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Add the ham hocks, garlic, salt, black pepper, cayenne, and bay leaves. Cook, stirring often, for 2 minutes. Add the black-eyed peas and chicken stock. Bring to boil over high heat. Reduce the ...
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Directions. In a 1 gallon stock pot, heat the olive oil. When the oil is hot, render the Tasso for 2-3 minutes. Add the onions and continue sautéing 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.
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How to cook rice with Black-Eyed Peas? Then dump the almost-done rice in a bowl. Add tender- cooked black-eyed peas, a can of Ro-tel tomatoes, fresh spinach, BACON and cheese. Mix it up. Spread it into a casserole dish and bake for 20 minutes. Add some more cheese on top and bake for 10 more minutes.
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Add the onions, salt, cayenne, garlic cloves, thyme, bay leaves and parsley. Cook, stirring until the onions are wilted, about 5 minutes. Add the stock, peas and garlic. Bring the mixture to a boil then reduce the heat to medium-low and simmer uncovered until the peas are tender, about 1 1/2 hours. Remove bay leaves and serve.
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Directions. With a sharp knife, score the fat on the ham hocks with 1/4-inch-deep slashes. 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.
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