That’s right Fergie is back! Okay it’s not The Black Eyed Peas, it’s just some awesome regular black-eyed peas. Strangely, I rarely see black-eyed peas anywhere, not in restaurants, recipes, no where. I mean come on, Where is the Love?

If you end up with a ham bone and don’t know what to do with it? Instead of making stock try making some black-eyed peas with it. The ham bone, often left over from a big family meal, is the star of this soup. It gives the soup a deep, meaty flavor and infuses the broth with a smoky, savory taste. The longer the bone simmers in the broth, the more flavor it releases.

Black-eyed peas, the main legume in this soup, are not only super-tasty but indeed also packed with protein and fiber. They provide a creamy texture and a slightly nutty flavor, making the soup both delicious, filling and nutritious.

Step by Step Guide to Making Ham Bone Soup with Black Eyed Peas

1. Soak the Black Eyed Peas: Place beans in a large pot over the stove and cover with water. Add salt and bring the water to a boil. Turn off the heat and let them soak for an hour. Once your beans are done soaking, rinse and drain them.

2. ---

   Roast the Ham Bone: Preheat your oven to 375°F. Place the ham bone in a Dutch oven and roast it for about 30 minutes, or until the aroma of pork fills your kitchen.

3. ---

   Sauté Aromatics and Sausage: Add onions, avocado oil, and garlic to the pot with the ham bone. Continue roasting for 10 minutes. Then, add the ground pork sausage and roast for another 10 minutes.

4. ---

   Simmer with Black Eyed Peas: Transfer the Dutch oven from the oven to the stove. Add the strained black-eyed peas, water, spices, and bay leaves. Stir and bring to a boil. Reduce to a simmer and cook for about 25 minutes or until the peas are tender.

5. ---

   Remove Bone and Bay Leaves: Discard the ham bone, any cartilage, and bay leaves. Serve the soup hot, garnished with slices of fresh avocado.

Ham Bone Soup with Black Eyed Peas

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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• Author: Brian Staffield
• Total Time: 2 hours 20 minutes
• Yield: 4-6 portions

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Description

A rich and filling soup with big flavors and lots of protein is just what the doctor ordered to help you power through the winter.

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Ingredients

Units USM

• 1 Ham Bone (ideally with some meat still on it)
• 2 cups Black Eyed Peas (soaked for at least one hour)
• 1/4 cup Ground Spicy Pork Sausage
• 1 1/2 cups Water
• 2 Bay Leaves
• 1/2 teaspoon Old Bay Seasoning
• 1/4 teaspoon Paprika
• 1/4 teaspoon Ground Chipotle
• 1 teaspoon Sea Salt
• 1/2 Medium Onion (diced)
• 3 Garlic Cloves (sliced)
• 1 Tablespoon Avocado Oil
• Avocado (for serving)

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Instructions

1. Soak the Black Eyed Peas: Place beans in a large pot over the stove and cover with water. Add salt and bring the water to a boil. Turn off the heat and let them soak for an hour. Once your beans are done soaking, rinse and drain them.
2. Roast the Ham Bone: Preheat your oven to 375°F. Place the ham bone in a Dutch oven and roast it for about 30 minutes, or until the aroma of pork fills your kitchen.
3. Sauté Aromatics and Sausage: Add onions, avocado oil, and garlic to the pot with the ham bone. Continue roasting for 10 minutes. Then, add the ground pork sausage and roast for another 10 minutes.
4. Simmer with Black Eyed Peas: Transfer the Dutch oven from the oven to the stove. Add the strained black-eyed peas, water, spices, and bay leaves. Stir and bring to a boil. Reduce to a simmer and cook for about 25 minutes or until the peas are tender.
5. Remove Bone and Bay Leaves: Discard the ham bone, any cartilage, and bay leaves. Serve the soup hot, garnished with slices of fresh avocado.

Notes

• Soaking the black-eyed peas helps to reduce cooking time and make them more digestible.
• Adjust the seasoning to your preference, especially if the ham bone is already salty.
• Be careful while handling the ham bone as it can be hot.
• Fresh avocado adds a creamy texture and richness to the soup.

• Prep Time: 15 mins
• Soaking Time: 65 mins
• Cook Time: 60 mins
• Category: Soup
• Method: Boiling
• Cuisine: American

Keywords: Ham Bone Soup, Black Eyed Peas Recipe, Spicy Pork Sausage, Hearty Soup, Dutch Oven Cooking, Comfort Food, Winter Soup, Easy Meal, Homemade Soup, Avocado Garnish

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WARNING: EXPLODING CHILES AHEAD!

Fresh oregano from my own personal garden!

Not knowing much about dried chiles and making sauces with them I went ahead and just worked from a solid recipe from Diaz Family Farms. I followed their recipe step by step, except I used a stick blender that resulted in a more course sauce that if I had used a traditional blender.

When making your chile sauce don’t throw out the chile water! It’s perfect for marinating or a great addition to a Bloody Mary mix, both are potential options for upcoming blog posts!

If you want a thicker sauce follow their recipe to make a chile sauce roux. Use as an ingredient in any Mexican dishes or just put a bit on a tortilla and enjoy!

New Mexico Red Chile Sauce

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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• Author: Brian Staffield
• Total Time: 37 minutes

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Description

Though this looks so spicy it'll burn off even Mark Twain's undead eyebrows, the taste is slightly smoky and mild. It's a great addition to a variety of dishes.

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Ingredients

• 25 Red Chile Pods
• 1 bay leaf
• Cumin
• Whole Crushed Oregano
• Granulated garlic
• Salt or granulated chicken bouillon
• Flour
• Oil

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Instructions

1. Rinse and remove the stems and seeds from approximately 25 pods.
2. In a pot, add enough water to fully cover pods.
3. Add 1 bay leaf.
4. Bring to a boil and let simmer for 20 minutes, then let cool slightly.
5. Remove bay leaf, and with a blender puree pods and the water.
6. Use a colander to separate the pulp from the skin, do this several cups at a time.

To the Pureed Sauce add:

1. tsp cumin
2. tsp whole oregano (crushed)
3. tsp granulated garlic
4. tsp salt or granulated chicken bouillon

To make a roux:

1. Add 1 tsp of oil and 1 tsp flour
2. Let simmer for about 2 minutes.
3. Add to chile sauce to thicken and bring to a boil.

• Prep Time: 17 minutes
• Cook Time: 20 minutes
• Category: Chile Sauce, Condiment, Sauce
• Cuisine: American, Mexican, new mexico

Keywords: chile sauce, condiment, side, side dish

The post New Mexican Red Chile Sauce appeared first on Honest Cooking.

In my professional opinion, citrus always makes things more delicious. Okay, not always but like 87% of the time it helps. Grapefruit mixes well with most cocktail recipes (or at least my favorites) so it seemed like a natural choice for a vodka infusion post. Infusing alcohols may sound like a fancy and scary idea, but it’s a really simple thing to do. Add stuff to vodka, let it sit, remove the stuff, then drink the vodka. It’s so easy, 94% of your high school graduating class could figure it out.

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• Author: Brian Staffield

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Ingredients

• Zest from 1 Grapefruit
• 20 oz. Vodka

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Instructions

1. Zest a grapefruit with a microplane add to an air-tight glass container containing 20 oz of vodka.
2. Store overnight (about 12 hours).
3. When you’re ready to have your morning screwdriver (that’s right I mix my citruses), strain the vodka through a sieve to remove the zest. Using a funnel pour the vodka into a bottle for use in any citrus-based cocktail.
4. Enjoy (responsibly)

• Category: Spirits

The post Homemade Grapefruit Vodka appeared first on Honest Cooking.

Louisiana can keep its gulf shrimp, even though it’s delicious, I will stick to my Pacific Dungeness Crab any day of the week, as long as it’s non-toxic that is. Dungeness crab is what crab meat should taste like, a little sweet, a little oceany, but over all something that’s drool worthy.

I don’t often say “this is the best thing I’ve ever ate” but this dish is one of those times. Much like Shrimp and Grits it balances the texture of the creamy grits with that of the shrimp or in this case the crab. The sauce though, this sauce is why I’m sharing this recipe. Imagine cocktail sauce, but 1000% better.

Everyone has their own recipe for grits, so I’m not going to post one here.

Yes, you should break down your own crab to get it’s meat, it makes it taste better. Also if you’re not sure how to clean a crab just ask your local seafood provider, they’ll be more than happy to help.

BS’s Sauce.

Go on, make it, make 15 servings worth. You’ll thank me later. Enjoy!

And my suggested wine for this dish would be Woven Winework’s 2014 Farmer’s Market Edition.

Louisiana Style Dungeness Crab and Grits

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• Author: Brian Staffield
• Yield: 15

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Ingredients

• 4 Tablespoons Unsalted Butter
• 1 Tablespoon Red Miso Paste
• 3 Tablespoons Lime Juice
• 1/2 Tablespoon Lime Zest
• 1/2 Tablespoon Old Bay Seasoning
• 1/4 teaspoon Chipotle ground
• 1/4 cup Tomato Sauce Optional

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Instructions

1. Heat the butter over medium heat, once melted whisk in the miso, then the spices lastly add the lime zest and juice and then the tomato sauce.
2. Word of warning to those not adding the tomato sauce, this sauce is pungent. It’s strong and it’s not for the faint of heart. Use sparingly.

• Category: Main

The post Louisiana Style Dungeness Crab and Grits appeared first on Honest Cooking.

Sometimes people fall out of your life and they don’t come back, the universe can be cruel like that, and there’s nothing you could have done to change the outcome. Other times those people come back into your life and it’s all the time spent apart from each other that make you realize how important they were to you and how important they still are to you. This simple little dish of artichokes and hollandaise sauce will always remind me of that feeling of someone great reentering your life, even if it’s in some small way.

Find the recipe for the avocado hollandaise here.

Spring Artichokes with Avocado Hollandaise

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• Author: Brian Staffield

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Description

A simple spring dish with a new avocado-lime hollandaise sauce that is so good as an appetizer or dinner side.

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Ingredients

• 4 artichokes
• 6 cups water
• 1.5 tablespoons of minced garlic
• 1 tablespoon olive oil
• Pinch of salt
• Avocado Hollandaise Sauce (see the link above)
• Hot sauce of your choice

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Instructions

1. Heat the water in a large pan on high until it boils, then add the garlic, olive oil, and the salt.
2. Cut the stems off the artichokes to a reasonable size. Also cut the tops off the artichokes. Feel free to cut the tips of the pedals off, but it’s not required.
3. Place the artichokes in the boiling water, cover the pot and let them cook for about 35 or until the stems are soft.
4. Serve with the hollandaise sauce. I added a drop of hot sauce to my dish to give it some color and some extra kick.

• Category: Side, Appetizer

The post Spring Artichokes with Avocado Hollandaise appeared first on Honest Cooking.

It’s time once again for breakfast food, but really it’s always time for breakfast food. Pheasant and Waffles topped with Spicy Miso Maple Syrup and Spicy Pickles, is everything you want and need from a breakfast dish. I could eat this dish every day of my life, but if I did I doubt I’d make it past 30.

Yes, I use a heart-shaped Scandinavian waffle iron. Why? Because it uses a stovetop as its heating element. This allows the waffle to develop some nice crispy bits around the edge.

Fried Pheasant and Waffles with Spicy Miso Syrup

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• Author: Brian Staffield
• Yield: makes 6 waffles

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Description

Breakfast foods that are perfect for anytime of the day are the best. Enjoy this fried pheasant with crisp waffles and spicy pickles and syrup.

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Ingredients

BUTTERMILK CORN WAFFLES: makes 6 waffles

• 3/4 cup AP Flour
• 1/4 cup Cornmeal
• 2 teaspoons Baking Powder
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1/3 cup Sugar
• 1/2 teaspoon Cinnamon
• 1/4 teaspoon Ginger
• 1/8 teaspoon Nutmeg
• 3/4 cup Buttermilk
• 2 tablespoons Corn Oil
• 2 tablespoons melted Butter
• 1 Egg
• 1/4 teaspoon Vanilla Extract

FRIED PHEASANT

• 1 Pheasant broken down
• 1 cup AP Flour
• 1/2 teaspoon Salt
• 1/2 teaspoon Paprika
• 1/4 teaspoon Cayenne Pepper
• 1/4 teaspoon Cumin
• 1/4 teaspoon Turmeric
• 1/4 teaspoon rubbed Sage
• 1/4 teaspoon cracked Black Pepper
• 1 cup Buttermilk
• 1 Egg
• Corn Oil

SPICY MISO MAPLE SYRUP

• 1/2 cup Maple Syrup
• 1 teaspoon Miso Paste
• 1 teaspoon Red Chili Flakes

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Instructions

BUTTERMILK CORN WAFFLES

1. Combine all the dry ingredients into a medium mixing bowl.
2. In a small bowl pour the buttermilk and oil. Stir the melted butter into the cold buttermilk. This will create small pockets of butter. Stir in the egg and vanilla.
3. Pour the wet into the dry. Mix well.
4. Make your waffles. I used a Scandinavian heart-shaped waffle iron because it works better than our other.

FRIED PHEASANT

1. Heat your corn oil* in a dutch oven over medium heat. Add enough oil to shallow fry the pheasant. Bring the corn oil up 350°
2. Combine the flour, salt and spices in a small bowl. Mix well.
3. Combine the buttermilk and egg to make a bath for the cuts of pheasant in a shallow bowl.
4. Take the first to pieces and soak them in the buttermilk bath. Then coat the pieces in the flour mixture. Shake off the extra. Place in the hot oil and cook each side until golden brown. Avoid overcooking the pheasant.
5. Place on a cooling rack for 5 minutes. Then dig in.
6. Serve with Waffles, Spicy Miso Maple Syrup and Spicy Pickles.

SPICY MISO MAPLE SYRUP

1. Combine all ingredients.
2. Pour over your Pheasant & Waffles topped with spicy pickles.

Notes

Why corn oil? I used corn oil because of it’s high smoking temperature, around 450°.

• Category: Breakfast
• Cuisine: Southern Inspired

The post Fried Pheasant and Waffles with Spicy Miso Syrup appeared first on Honest Cooking.