Black-eyed Peas
I always make a big pot of Black-eyed Peas for New Years Day, but they’re also the perfect treat on cold winter days. Add a little fresh baked bread and… well my friend, that’s living!
1 LB fresh Black-eyed peas
4 cups chicken broth
Ham hock
2 Cloves fresh, minced garlic
Salt & pepper
Place peas in a medium stock pot. Add chicken broth, ham hock and garlic. Bring to a boil on high, and then reduce heat. Let peas simmer until tender (at least two hours), then salt & pepper to taste. Remember to taste before salting!
Cooks note*
The peas can simmer for several hours. You will need to add more water, but do not add cold liquid to simmering peas or beans as this will cause them to be chewy. I keep a second pot of water just barely simmering when I cook beans, peas or lentils to add as needed. You don’t want to add more broth as it condenses and becomes too salty!
Hi Joe! Great to see you online! Longtime fan! Looking for your spicy asian rib recipe. It was great and i've lost it! I sure could use your help!
ReplyDeleteSpicy Asian Cocktail Ribs
ReplyDeleteA delicious little appetizer or snack… and for some of us a huge meal!
Marinade:
2 Tbl. seasoned rice wine vinegar
2 tsp. wasabi powder
1 Tbl.. unsulfered molasses
1/3 cup pure Maple syrup
¼ cup Dijon mustard
¼ cup Sambal (or any Asian chile sauce)
1 Tbl. Soy sauce
1 Rack baby back ribs (have your butcher cut them in half lengthwise, and then cut into individual pieces
Kosher salt and fresh ground pepper to taste
Mix rice wine vinegar and wasabi together until smooth. Add in the remaining marinade ingredients and mix well. Marinade the ribs for 1 hour covered in the refrigerator. Place ribs on cookie sheet or shallow baking pan. Season and bake at 375°f for about 30 minutes basting twice. Turn ribs and baste. Roast for 15 more minutes or until fully cooked and glazed. Do not baste in the last 15 minutes. Discard un-used marinade. Serve warm.