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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