Blackeyed Pea Crabmeat Gorditas with Vinaigrette(Pyles)*

* Exported from MasterCook *

Blackeyed Pea Crabmeat Gorditas with Vinaigrette (Pyles)*

Recipe By : NEW TASTES FROM TEXAS by Stephan Pyles (1998)
Serving Size : 8 Preparation Time :0:00
Categories : Amer.Southwest Fish-Shells
Salads {Mailing Lists}

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups blackeyed peas -- soaked overnight
and drained
1 quart ham hock broth or water
salt -- to taste
4 bacon slices -- diced
1 pound fresh Gulf Coast lump crabmeat
shell and cartilage removed
1 medium red bell pepper; seeded -- finely diced
1 medium yellow bell pepper; seeded -- finely diced
1 medium poblano pepper; seeded -- finely diced
1 small red onion -- minced
3 scallions -- thinly sliced
1 medium tomato -- seeded and diced
1 teaspoon chopped fresh marigold mint -- or mint to taste
1 teaspoon chopped fresh chervil
1 cup vinaigrette -- see recipe
***Serving options***
16 gorditas -- see note
2 oranges -- peeled
and sectioned with knife
fresh cilantro sprigs

Make the Tequila-Orange Vinaigrette by Pyles (See recipe) and set aside.

Place the drained black-eyed peas in a large saucepan with the hame hock
broth and bring to a boil. Reduce the heat and simmer for 45 to 60 minutes
or until tender. Toward the end of the cooking time, taste the peas and
season with salt as needed. Drain the peas, cool, and set aside.

Cook the bacon over medium-high heat in a large skillet until all of the
fat is rendered and the bacon is crispy brown. Drain the bacon on paper
towels, then dice. Combine the bacon, crabmeat, bell peppers, poblano
pepper, onion, scallions, tomato, mint, chervil and drained peas in a large
bowl. Add the Tequila-Orange Vinaigrette, stirring just to combine. Let
stand at room temperature for about 30 minutes to allow the flavors to meld.

Meanwhile prepare 8 gordas or 16 gorditas (if desired). See the recipe:
Gorditas (Pyles)

TO SERVE: Slit the gordas open with a small knife. Stuff each with 2 to 3
tablespoons crabmeat mixture. Or use two gorditas and fill as you would a
sandwich. Garnish with orange sections and cilantro, and drizzle with
additional Vinaigrette.

8/29/98 kitpath@earthlink.net [PER SERVING without dressing or gorditas:
384 CALS, 20G FAT]; or [PER SERVING with 1/2 cup vinaigrette and gorditas:
739 cals, 34g total fat (40%cff); 83g carbs; 11g fiber; 1,302mg sodium]


NOTE! The recipe calls for 8 gorditas;this conflicts with the yield
statement: 16 gorditas or 8 gordas. So there is confusion within the
recipe. There is also conflict between the recipes and the televised
demonstration. My Guess: make enough dough to yield 16 small or 8 large
puffs. Use two small ones and sandwich the filling between; or use one
large and slit it like pocket bread and fill it. --pat


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NOTES : *Black-eyed Pea Crabmeat Gorditas with Tequila-Orange Vinaigrette.
Even without the gorditas (a kind of fried pocket bread made with corn and
wheat flours) the filling makes a great salad.
Nutr. Assoc. : 0 0 327 0 0 4063 0 2236 2236 4532 0 0 0 4151 316 0 0 0 0 0
0