FOOD + ENTERTAINING
For the black-eyed peas:
2 cups dried black-eyed peas 4 strips of bacon 6 cups chicken or vegetable stock
Photo: Joseph Woodley
In a large pot, cover the peas with enough water to cover by about 3 to 4 inches. You should do this the same time you make the vinaigrette because they have to soak overnight.
Drain peas in a colander and set aside. Sprinkle with the remaining ½ teaspoon salt.
In a large pot over medium high heat, render the bacon. Do not dice bacon. Leave it whole so it is easy to remove when finished cooking( the peas will have good bacon flavor). Once bacon is rendered, add all the stock and bring to a simmer.
Once simmering, add the peas and cook on low heat for about 25 minutes. The peas should be tender but not mushy.
Strain the peas and remove the strips of bacon.
While the peas are hot, toss in the vinaigrette. Let it cool down and enjoy this way, or refrigerate overnight and enjoy!
Recipe from Chef John Lasater, Hattie B’ s Hot Chicken
About Chef John Lasater
John Lasater, executive chef of Hattie B’ s Hot Chicken, is a native of Tennessee, and graduated from the French Culinary Institute in New York before joining the team at Hattie B’ s Hot Chicken in 2012, he worked in the kitchens at the Capitol Grille in the Hermitage Hotel, Flyte World Dining & Wine and also at Porter Road Butcher in Nashville. Lasater helped create the Hattie B’ s hot blend they use today, along with developing recipes for their signature side dishes and desserts. In spring 2014, Lasater was named an Eater“ Young Gun” nominee, and in January 2015, he was named to Forbes“ 30 Under 30” list.
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