THIS BEAUTY OF A SMOKED FRONT LEG CAME FROM AN EXTRAORDINARY ROMANIAN BUTCHER SHOP IN QUEENS (ALL THE CURING AND SMOKING IS DONE IN HOUSE). I FIGURE WITH THIS RECENT COLD SNAP IN NYC I'D HONOR IT IN SOME SPLIT PEA. THE BEST PART ABOUT THIS RECIPE IS THAT IT IS ALL LAYERED IN THE SLOW COOKER (CROCK POT) AND LET TO COOK 6-10 HOURS TO PERFECTION.
YOU NEED:
16OZ SPLIT PEA (RINSED)
3 CARROTS (DICED)
I MED ONION (DICED)
2 CELERY STALKS (DICED)
GARLIC
PARSLEY
BAY LEAF
THYME
A HOCK
MY SECRET WEAPON HERE IS GAME STOCK.
I MADE THIS PHEASANT STOCK FROM SOME BIRDS I SHOT.
YOU'LL NEED ABOUT 6 CUPS STOCK
LAYER IN ORDER OF ABOVE LIST
ADD SALT AND PEPPER
ADD STOCK
PLUG IN
TURN ON.
AT THE END STRIP THE HOCK OF ALL ITS MEAT AND RETURN TO POT.
1 comment:
MH, you are one bad mamajamma
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