RABBIT LEGS WITH PEAS, COLLARDS AND COUNTRY HAM
Provided by Sam Sifton
Categories dinner, one pot, main course
Time 3h15m
Yield Serves 4
Number Of Ingredients 17
Steps:
- Place peas in a nonreactive bowl and allow to soak overnight in refrigerator.
- Preheat oven to 250 degrees.
- Season rabbit legs with salt. Place large braising pan or casserole over medium-high heat and add 2 tablespoons vegetable oil. When the oil is hot and shimmering, add the rabbit and brown it on all sides, approximately 10 minutes.
- Transfer rabbit to a warm platter. Deglaze pan with wine, reduce to syrup, then add carrots, white onions, celery and bay leaf to pan. Sauté until softened and lightly browned, about 10 minutes. Return rabbit to the pan on top of the vegetables, and add water almost to cover legs. Cover pan and braise in oven for 1½ to 2 hours. Meanwhile, prepare peas and collards.
- Fill a heavy-bottomed 3-quart stock pot with water and simmer over medium-high heat. Drain peas and add to pot. Return liquid to a simmer. Reduce heat to low, partly cover pot and simmer gently until peas are tender, stirring occasionally, about one hour. Place aside.
- In a wide sauté pan set over medium heat, sweat garlic and collards with a splash of water until greens are soft. Remove from pan and reserve.
- Remove braising pan from oven. Legs should be soft, almost falling off the bone. Transfer to a warm platter and keep covered. Strain braising liquid and reserve in a smaller pot.
- Put another pan over medium-high heat and add the remaining oil. When it shimmers, add sliced Spanish onions and cook until soft. Add 1 cup or more of braising liquid, then rabbit legs, and heat through.
- Wipe the collards pan clean and set over medium-high heat. Add peas, collards and diced ham. Add a splash of braising liquid and cook until it evaporates. Transfer collards and peas to a warmed serving pan.
- Remove legs from pan and place on top of collards. Add mustard and lemon juice to remaining sauce. Taste and add more salt if necessary. Whisk butter into pan. Pour pan sauce over rabbit legs and garnish with chopped parsley.
Nutrition Facts : @context http, Calories 624, UnsaturatedFat 22 grams, Carbohydrate 26 grams, Fat 36 grams, Fiber 6 grams, Protein 43 grams, SaturatedFat 10 grams, Sodium 1080 milligrams, Sugar 8 grams, TransFat 0 grams
CREAMED RICE WITH ENGLISH PEAS AND COUNTRY HAM
Steven Satterfield, the chef at Miller Union in Atlanta, published a version of this recipe for a kind of Lowcountry risotto in his cookbook, "Root to Leaf." He uses Carolina Gold rice, a heritage long-grain variety, but any good long-grain rice will do. Likewise, feel free to substitute other hams for the country ham called for in the recipe. But use the very best peas you can find or, failing that, asparagus tips or tiny radishes. Not rich enough for you? Add a poached egg.
Provided by Sam Sifton
Categories dinner, lunch, one pot, main course
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put butter in a wide saucepan or Dutch oven set over medium heat and cook until the butter foams. Add rice and stir continuously until the grains turn opaque, 5 to 7 minutes.
- Add white wine and stir until the rice absorbs the liquid. Add 1/4 of a cup water, stirring until the rice absorbs it. Repeat 3 times, until the rice has absorbed a total of 1 cup of water.
- Slowly add 1/2 cup of hot stock, stirring until the rice absorbs it. Then add 1/2 cup of cream, again stirring until the rice absorbs it. Repeat until all the stock and cream is absorbed and the rice is tender and creamy, about 40 minutes. Stir in the ham and peas. Taste and salt if needed. Shower with grated Parmesan and serve hot.
Nutrition Facts : @context http, Calories 600, UnsaturatedFat 13 grams, Carbohydrate 49 grams, Fat 39 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 23 grams, Sodium 734 milligrams, Sugar 6 grams, TransFat 0 grams
BLACK-EYED PEAS WITH HAM HOCK AND COLLARDS
For the New Year's good fortune, a plate of black-eyed peas or other beans is considered auspicious, auguring wealth and prosperity. In the American South, they are traditionally eaten on the first day of the year. Adding cooked greens (the color of money) is said to make them even luckier. Simmered with onion and a meaty ham bone (other options are salt pork, bacon, pig's feet, hog jowl and ham hock), black-eyed peas are often seasoned quite simply, with just salt and pepper. They may also be made highly seasoned with hot pepper and spices. Freshly baked cornbread is the perfect accompaniment. Black-eyed peas served over steamed rice is called Hoppin' John.
Provided by David Tanis
Categories dinner, lunch, soups and stews, main course
Time 2h
Yield About 12 cups cooked beans, 10 to 12 servings
Number Of Ingredients 12
Steps:
- Drain peas and put them in a large Dutch oven or heavy-bottomed soup pot. Add ham hock or bone (if using slab bacon, cut it into 2-inch chunks), cover with 10 cups water and turn heat to high. Add salt, onion stuck with cloves, bay leaf, black pepper and allspice.
- Bring to a boil, then reduce heat to a gentle simmer. Skim off and discard any foam that rises to the surface. Simmer for 1 1/2 to 2 hours, until peas are tender. Throughout cooking, add water as necessary, always keeping liquid level 1 inch above surface, stirring with wooden spoon occasionally. Turn off heat. Check broth for salt and adjust seasoning. Mixture should be fairly brothy. With a pair of tongs, remove ham hock, ham bone or bacon. Chop meat and skin in rough pieces and set aside.
- Put a large wide skillet over medium-high heat. Add vegetable oil and heat until wavy. Add garlic and red pepper and let sizzle without browning. Add collard greens and stir to coat. Season with salt and add 1 cup water, stirring to help wilt greens. Add chopped ham and reduce heat to medium, then cover with lid slightly ajar and cook until greens are soft, about 20 minutes. Check seasoning.
- To serve, put greens and meat in low soup bowls, then ladle over hot black-eyed peas. Sprinkle with scallions.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 7 grams, Carbohydrate 19 grams, Fat 11 grams, Fiber 7 grams, Protein 21 grams, SaturatedFat 3 grams, Sodium 633 milligrams, Sugar 3 grams, TransFat 0 grams
RABBIT EGS WITH PEAS, COLLARDS AND COUTRY HAM
Steps:
- 1. Place peas in a nonreactive bowl and allow to soak overnight in refrigerator. 2. Preheat oven to 250 degrees. 3. Season rabbit legs with salt. Place large braising pan or casserole over medium-high heat and add 2 tablespoons vegetable oil. When the oil is hot and shimmering, add the rabbit and brown it on all sides, approx. 10 min. 4. Transfer rabbit to a warm platter. Deglaze pan with wine, reduce to syrup, then add carrots, white onions, celery and bay leaf to pan. Saute' until softened and lightly browned, about 10 min. Return rabbit to the pan on top of the vegetables, and add water almost to cover legs. Cover pan and braise in oven for 1 1/2 to 2 hours. Meanwhile, prepare peas and collards. 5. Fill a heavy-bottomed 3-quart stock pot with water and simmer over medium-high heat. Drain peas and add to pot. Return liquid to a simmer. Reduce heat to low, partly cover pot and simmer gently until peas are tender, stirring occasionally, about one hour. Place aside. 6. In a wide saute' pan set over medium heat, sweat garlic and collards with a splash of water until greens are soft. Remove from pan and reserve. 7. Remove braising pan from oven. Legs should be soft, almost falling off the bone. Transfer to a warm platter and keep covered. Strain braising liquid and reserve in a smaller pot. 8. Put another pan over medium-high heat and add the remaining oil. When it shimmers, add sliced Spanish onions and cook until soft. Add 1 cup or more of braising liquid, then rabbit legs and heat through. 9. Wipe the collards pan clean and set over medium-high heat. Add peas, collards and diced ham. Add a splash of braising liquid and cook until it evaporates. Transfer collards and peas to a warmed serving pan. 10. Remove legs from pan and place on top of collards. Add mustard and lemon juice to remaining sauce. Taste and add more slat if necessary. Whisk butter into pan. Pour pan sauce over rabbit legs and garnish with chopped parsley.
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