[I want everyone in my family to know I wrote this last week and it just went up by itself this morning. I am not a horrible person.]
I alluded to this a few posts ago—Paul Prudhomme’s Louisiana cookbook. I decided to make his red beans and rice with ham hocks and andouille sausage, though without the sausage, because I’m not big on meat. I was going to do it without the ham hocks as well, but I happened to find myself in a butcher shop the other day, so I bought them. I don’t think the dish would have tasted like much without them; it is intensely porky. And the hocks themselves, when you can get any meat off them, are REALLY good. Mostly they are just fat and skin, though, which I cannot eat. It’s a texture thing. Ewewewewew.
I made these after a very long day and weekend of cooking, so I was a bit burned out, but here we go. (I also didn’t do the rice properly because I’d had enough—extraordinarily simplified recipe below.)
First I had to chop 2 1/2 c celery, 2 c onions, and 2 c green bell peppers. I just stood there chopping for about seven years while complaining to Sarah (friend, not sister) at great length. It took about forty-five billion hours. (Oh, the red beans were soaking overnight.)
I put the ham hocks—I’d bought three instead of six, because that seemed like enough, and had the guy cut them in half (Wait, time for a dialogue.
Me: Do you have ham hocks?
Him: Yes. They’re small.
Me: OK. Can I have… um… three?
Him: [gets ham hocks] Should I quarter them?
Me: Ummmmm yes?
Him: Or halve them? Or leave them alone?
Me: Ummmmmmmm halve them?
Him: [halves them]
Me: [AAAAAH these look like pig legs/feet] [because they are] [I don’t really remember what they are, I Wikipediaed them once and don’t really want to do it again]
… anyway. Ham hocks went in my Dutch oven with ten cups of water, the Holy Trinity, and a bunch of seasonings. I boiled it, turned it to simmer, and left it for an hour. (OOh, look, my first “More” tag! Click it.)