Slow-cooked Purple Hull Peas with Smoked Ham Hocks

Audio

If cooked black-eyed peas are called the "Cajun Caviar" of South Louisiana, then garden-fresh slow-cooked purple hull peas with smoked ham hocks should be designated as the premium brand. Here is a simple way to make them taste soooo good.

Ingredients

• water
• 2-3 smoked ham hocks
• 4 cups purple hull peas
• 3 cloves minced garlic
• 1 Tbsp. Colgin liquid smoke
• 1 tsp. onion powder
• 1/2 tsp. dill weed
• salt and pepper to taste

Instructions

Part I

In a 2 quart pot place the hocks and onion powder and enough water to cover them by about two fingers. Do not cover the hocks while they are cooking. Bring to a boil and continue boiling on medium heat for 1 hour.

The secret to this recipe is to parboil the hocks, not only to create a savory broth in which to cook the purple hulls, but to begin the process of tenderizing the ham hocks so they may finish cooking with the peas.

During boiling there will naturally be some evaporation which takes place. When adding more water do not cover the hocks this time. Keep the water level even with the tops of the hocks. Adding too much water will dilute the broth you are trying to create and will diminish the flavor of your peas.

Part II

While your hocks are boiling clean and rinse the fresh purple hull peas and place them in a 5 quart pot along with the Colgin liquid smoke and dill weed. After 1 hour of boiling the hocks add them and the broth to the peas in the larger pot.

Again, you will want to bring the liquid up to the level of the ham hocks by adding just enough water. Boil for another hour on medium heat until the peas are cooked or until the hocks begin to fall apart. Maintain a rolling boil so you won't have to stir as frequently.

Note: If you must add water to the larger pot because of evaporation, do so by adding a small amount at the time. As in Part I of these instructions, add just enough to maintain a level which is even with the tops of the ham hocks.

So, the next time you would like to eat some "Premium Label Cajun Caviar" try this recipe out for size. I guarantee you will love the flavor. Bon Appetite!

Cajun Jambalaya

Click here for the YouTube video

Ingredients:

1 large green bell pepper, chopped

3 stalks celery, chopped

2 large onions, chopped

2 cloves garlic, minced

1/2 cup green onion, chopped

2 Tbsp sea salt

1/4 tsp black pepper

1/4 tsp red pepper

1/2 cup oil

2 cups long grain white rice

4 cups chicken stock

1/2 cup tomato sauce

1 cup diced pork chop

1 cup diced Andouille sausage

10 boneless skinless chicken thighs

Instructions:

Add oil to medium stock pot, bring up to medium heat.  Add diced Andouille sausage to hot oil and fry until it starts to brown.  Add diced pork chop and continue to fry until well browned.  Remove the browned Andouille sausage and pork chop, and set it aside.  Add chicken thighs to the hot oil and brown well on both sides.  Remove the browned chicken and set it aside.  Add the chopped onion, bell pepper, and celery and saute for about 5 minutes.  Stir in salt, black pepper, red pepper, and garlic.  Continue to cook until vegetables are soft.  Stir in tomato sauce.  Cook for another 5 minutes or so.  Add the sausage, pork, and chicken back into the pot.  Add two cups of rice, and stir well.  Add 4 cups of chicken stock, stir and bring to a boil.  Cover pot with lid, reduce heat to medium low and simmer for about 14 minutes.    Toss the mixture to fluff the rice, then toss in the green onions.  Cook for another 5 minutes or so over medium low heat, then serve hot with french bread.  Enjoy!

Mardi Gras Fever - 2011

Gateau Roi - The King Cake Story

How To Make Chicken Gumbo (video)

Click here for the YouTube video

Please see the following links for more information:

• Original Recipe - Chicken Gumbo (text)
• How To Make a Gumbo Roux (audio)
• Easy Stove Top Gumbo Roux (video)

Cajun Fried Buttermilk Mashed Potato Patties

Audio

Background Music: Two-Step Pour Milton Adams by The Savoy-Doucet Cajun Band on Sam's Big Rooster

For our New Year's dinner one of the side dishes which I prepared was buttermilk mashed potatoes. I purposely made a little extra because I had my sites on the next morning's breakfast. Instead of the usual bacon, eggs and hash browns I instead used the leftover mashed potatoes and formed patties to fry in the bacon oil.

You can of course apply this recipe to any leftover mashed potatoes. It doesn't have to be the buttermilk kind. You can use vegetable oil instead of the bacon grease, but the fried patties won't be as tasty

Ingredients

• 2 cups mashed potatoes
• 2-4 tbs. oil
• 1/4 cup green onions, chopped
• 1/2 cup all-purpose flour
• 1/2 tsp. Old Bay seasoning

Add the green onions and seasoning to your mashed potatoes and mix well. If you don't have Old Bay seasoning you can substitute your own, or you can prepare your own Cajun style seasoning. Go here to find out how easy it is to do: DIY Cajun Seasoning.

I use 1 cup of potatoes per person but you can make your patties smaller if you want. You are in control. Shape the prepared mashed potatoes into patties and dust generously with the all-purpose flour until the patties are well coated. Shake-off any excess flour.

In a skillet heat the oil (med-high heat) until the oil becomes smoking hot. Gently place the patties in the hot oil and fry on each side for a couple minutes. See how easy that is? It's important to note that you don't really need a lot of oil to do the deed -- just enough to coat the bottom of your skillet.

So, the next time you make a little too much mashed potatoes for dinner you might want to use the left overs to accompany your bacon and eggs for breakfast the next morning.

Bon Appetite! Enjoy!


More on Fried Mashed Potato Patties (alternate recipe - slide presentation)