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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Elise' Hoppin' John
Categories: Pork, Beans, Vegetables, Herbs, Rice
Yield: 5 Servings

1/3 lb Bacon
+=OR=+
1 Ham hock
+=PLUS=+
2 tb Oil
1 Rib celery; diced
1 sm Yellow onion; diced
1 sm Bell pepper; diced
2 cl Garlic; minced
1/2 lb Dried black-eyed peas
1 Bay leaf
2 ts Dried thyme
1 ts (heaping) Cajun seasoning
Salt
2 c Long-grain rice
Scallions or green onions
- for garnish

If you are using bacon, cut it into small pieces and cook
it slowly in a medium pot over medium-low heat. If you are
using a ham hock, heat the oil in the pot. Once the bacon
is crispy (or the oil is hot), increase the heat to
medium-high and add the celery, onion, and green pepper
and sauté until they begin to brown, about 4-5 minutes.
Add the garlic, stir well and cook for another 1-2
minutes.

Add the black-eyed peas, bay leaf, thyme and Cajun
seasoning and cover with 4 cups of water. If you are using
the ham hock, add it to the pot and bring to a simmer.
Cook for 30 minutes to an hour, or longer if needed, until
the peas are tender (not mushy).

While the black-eyed peas are cooking, cook the rice
separately according to package instructions.

When the peas are tender, strain out the remaining cooking
water. Remove and discard the bay leaf. Taste the peas for
salt and add more if needed. If using a ham hock, remove
it from the pot, pull off the meat, and return the meat to
the pot.

Serve the dish either by placing a ladle-full of
black-eyed peas over steamed rice, or by mixing the two
together in a large bowl. Garnish with chopped green
onions. Serve with collard greens, kale, beet or turnip
greens.

Yield: Serves 4-6 as a side dish

From: http://www.simplyrecipes.com

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MMMMM

... I spent the day breaking all the culinary laws.
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Caviar Sandwich
Categories: Breads, Seafood, Dairy, Vegetables
Yield: 3 servings

1/2 c Crème fraîche
3 Scallions; thin slivered on
- the bias
1/4 ts Ground black pepper
1/2 ts Kosher salt
3 lg Eggs
8 sl White sandwich bread
3 tb Soft butter
2 oz Caviar
2 tb Chives; minced

FOR SCALLION CRÈME FRAÎCHE: In a small bowl, mix the
crème fraîche, scallions, black pepper and kosher salt.
Stir aggressively with a rubber spatula until the
ingredients are fully incorporated and the crème fraîche
is smooth and spreadable. Set aside.

FOR SOFT HARD-BOILED EGGS: Bring a small pot of water to
boil over medium-high heat. Carefully lower your eggs
into the boiling water using a slotted spoon, taking
care not to crack the shells. Cook the eggs for 7
minutes, adjusting heat as needed to maintain a gentle
boil. Remove eggs to a bowl of ice water, and cool
completely. Gently crack eggs all over, peel and roughly
chop. Set aside.

TO ASSEMBLE: Toast white bread until light golden brown.
Remove from toaster, and butter each slice, as we say,
wall to wall.

Repeat with the scallion crème fraîche so that both
halves of each sandwich have an even schmear.

Spread an even layer of chopped egg on 4 slices (of the
total of 8 slices) of toast.

Evenly dot the caviar on top of the chopped egg.

Sprinkle chives on top of the caviar.

Place the remaining 4 slices of crème-fraîche toast on
top of the egg-caviar side. Press down very gently, and
slice in half on the bias. Serve at once.

By Gabrielle Hamilton

Yield: 2 to 4 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

MMMMM

... Adam & Eve - 1st ones to ignore Apple terms and conditions.
___ MultiMail/Win v0.52

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