TAM'S BLACK EYE PEAS
Southern comfort food to warm the heart! Goes GREAT with hot water cornbread!! Use beef smoked sausage if you prefer.
Provided by That Girl Tam
Categories Side Dish Vegetables Green Peas
Time 2h30m
Yield 15
Number Of Ingredients 9
Steps:
- Place the smoked turkey leg, sausage, onion, garlic salt, black pepper, and seasoned salt into a large soup pot; pour in water to cover. Bring to a boil over medium heat. Reduce heat and simmer until the meat is tender, about 1 hour.
- Stir the black-eyed peas into the soup, adding more water as needed to cover peas by 1 inch. Bring to a boil. Again reduce heat and simmer until the peas are tender and have begun to break apart, about 1 more hour.
- Remove turkey bones and tendons from the turkey meat and discard the bones. Add sugar and simmer until the soup is slightly creamy and thickened, stirring frequently, about 10 minutes
Nutrition Facts : Calories 131.6 calories, Carbohydrate 13.4 g, Cholesterol 18.6 mg, Fat 4.3 g, Fiber 3.1 g, Protein 9.8 g, SaturatedFat 1.6 g, Sodium 946 mg, Sugar 0.4 g
SMOKED TURKEY AND SPRING PEA FETTUCCINE
This rich and creamy smoked turkey and spring pea fettuccine recipe is inspired by a pasta I learned long ago working at my first real chef job in San Francisco. There's just something very special about the way the creamy, slightly sweet, aromatic sauce pairs with the smoky meat.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Set a heavy skillet over medium heat and pour olive oil into the skillet. Cook and stir garlic and shallot in the hot oil until fragrant, about 30 seconds. Add smoked turkey to skillet; cook and stir until heated, about 1 minute.
- Pour heavy cream into the skillet and raise heat to medium-high; bring sauce to a boil. Season with salt, black pepper, and cayenne pepper. Reduce heat to medium-low and simmer until sauce has thickened slightly, about 5 minutes.
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, 7 to 8 minutes. Drain.
- Turn heat under cream sauce to low and stir in peas; toss fettuccine with sauce until coated. Mix in tarragon and lemon zest and cook until flavors have blended, about 1 minute. Adjust seasonings if desired. Serve in bowls and sprinkle each serving with about 3/4 teaspoon Parmigiano-Reggiano cheese for garnish.
Nutrition Facts : Calories 661.3 calories, Carbohydrate 49.2 g, Cholesterol 158.6 mg, Fat 44.4 g, Fiber 2.8 g, Protein 18.9 g, SaturatedFat 25 g, Sodium 475.8 mg, Sugar 3.1 g
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