In a 1-gallon stock pot, heat the olive oil. When the oil is hot, render the Tasso for 2 or 3 minutes. Add the onions and continue sauteing 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. Simmer the peas for about 45 minutes to 1 hour, or until the peas are tender. Remove the ham hocks from the pot and remove the meat. Add the meat back to the peas and re-season if necessary. This recipe yields 6 to 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2427 broadcast 12-31-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - firstname.lastname@example.org 02-15-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (821g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 89 (17%)|
|Amt Per Serving||% DV|
|Total Fat 9.9g||13 %|
|Saturated Fat 2.5g||12 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 19.2mg||6 %|
|Sodium 928.9mg||32 %|
|Potassium 1557.1mg||41 %|
|Total Carbohydrate 71.6g||21 %|
|Dietary Fiber 8.7g||35 %|
|Sugars, other 62.8g|
|Protein 34.2g||49 %|
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Calories per serving: 509
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