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06-30-2008, 11:54 AM
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| | | Black-Eyed Peas and Hog Jowl
Any suggested recipes?
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J. M. - Baptist - Ontario, Canada - Feileadh Mor "Nothing is more seductive for man than his freedom of conscience. But nothing is a greater cause of suffering."
The Brothers Karamazov |
06-30-2008, 02:49 PM
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~bump~
Here's what I'm working with so far... Quote:
INGREDIENTS:
* 2 pounds dried black-eyed peas
* 8 ounces hog jowl or 2 small to medium ham hocks
* 6 cups water water
* 1 large onion, coarsely chopped
* 1/2 teaspoon crushed red pepper
* 1/4 teaspoon sugar
* salt, to taste
PREPARATION:
Pick over the peas and rinse well, then soak in cold water overnight. Place ham hocks or hog jowl in large kettle with water, bring to boil, and cook for 1 1/2 hours. Drain peas and add to the hog jowl.
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J. M. - Baptist - Ontario, Canada - Feileadh Mor "Nothing is more seductive for man than his freedom of conscience. But nothing is a greater cause of suffering."
The Brothers Karamazov |
06-30-2008, 03:21 PM
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Never had hog jowl my Brother.  I am JUST going to take your word it is a good thing! 
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06-30-2008, 03:33 PM
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What on earth is hog jowl?
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Davidius
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06-30-2008, 03:35 PM
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I'm going to go with the hocks, I've never had jowl and can't seem to get past the name. I've cooked hocks before.
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J. M. - Baptist - Ontario, Canada - Feileadh Mor "Nothing is more seductive for man than his freedom of conscience. But nothing is a greater cause of suffering."
The Brothers Karamazov |
06-30-2008, 03:36 PM
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Originally Posted by Davidius  What on earth is hog jowl? | The cheek of a hog.
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J. M. - Baptist - Ontario, Canada - Feileadh Mor "Nothing is more seductive for man than his freedom of conscience. But nothing is a greater cause of suffering."
The Brothers Karamazov |
06-30-2008, 04:33 PM
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Originally Posted by JM Quote:
Originally Posted by Davidius What on earth is hog jowl? | The cheek of a hog. | Hope you are not cooking for Jewish friends! 
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~etexas~
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06-30-2008, 04:34 PM
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Originally Posted by JM Quote:
Originally Posted by Davidius What on earth is hog jowl? | The cheek of a hog. | Oh...I see.
For some reason calling it "hog" sounds more gross than just "pig" or "pork." Couldn't you just call it "pig jowl" or "pork jowl"?
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Davidius
Husband of Emilia
Member: First Reformed Presbyterian Church of Durham (RPCNA) - Durham, NC
Currently in the process of transferring membership to an as-yet-undecided church in Chapel Hill
Student: University of North Carolina at Chapel Hill, German Literature and Classics
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06-30-2008, 04:36 PM
| | Puritanboard Professor | | Join Date: Feb 2007 Location: United States
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Originally Posted by Davidius Quote:
Originally Posted by JM Quote:
Originally Posted by Davidius What on earth is hog jowl? | The cheek of a hog. | Oh...I see.
For some reason calling it "hog" sounds more gross than just "pig" or "pork." Couldn't you just call it "pig jowl" or "pork jowl"? | Chuckle!
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~etexas~
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06-30-2008, 08:05 PM
|  | Puritanboard Freshman | | Join Date: Apr 2008 Location: Leesburg, VA
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How 'bout fatback? I've had a lot of veggies and beans cooked with fatback and served to me in my time (at just about any cross roads restaurant in the south before about 1980, and a few still do it). At home I'm more likely to add a dash of olive oil and maybe hickory seasoning.
A note about dried beans and peas; don't add any salt until they are about as soft as you want. It seems like they won't soften much after salt is added. Pressure cookers are great for beans too.
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JWithnell
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06-30-2008, 09:19 PM
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I'm taking my dogs on a walk and will be back shortly. I can put together a recipe for your or locate one that will work.
Just running out the door...
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John J.
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07-01-2008, 12:04 AM
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John J.
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