Hello everybody, it’s Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, vestige. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Vestige is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They are nice and they look fantastic. Vestige is something that I have loved my whole life.
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To get started with this recipe, we have to prepare a few ingredients. You can have vestige using 22 ingredients and 20 steps. Here is how you cook it.
The ingredients needed to make Vestige:
- Get Black Eyed Peas—————–
- Make ready 2 pound smoked ham bone with meat on it
- Get 2 quarts water
- Make ready 1 cup sliced celery
- Get To taste kosher salt
- Make ready To taste ground white pepper
- Make ready 1 pound dried black eyed peas
- Prepare Vegetables—————————
- Get 1 cup sliced baby carrots
- Get 1 large yellow squash
- Make ready 1 medium onion diced finely
- Take Meats——————————
- Prepare 1/2 pound hotdogs
- Prepare Leftovers—————————–
- Get 1 quart leftover Roasted Rice Peas and Ham see my recipe
- Prepare 1 pint Redeye Gravy see my recipe
- Prepare Breadcrumbs————————-
- Prepare 1/4 pound Bacon
- Prepare 1/2 teaspoon granulated garlic powder
- Prepare 1/2 cup panko breadcrumbs
- Get 3 tablespoon butter
- Get 1/2 teaspoon kosher salt
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Instructions to make Vestige:
- Wash and look over the black eyed peas. I found some bad ones and took them out.
- Add 2 quarts of water to a pot and boil the black eyed peas, celery, with the ham bone. About 1-1/2 hours.
- Boil the peas till soft. Remove the ham bone to cool. Salt and Pepper the peas to taste
- Preheat the oven 400 degrees Fahrenheit.
- Chop the squash and onions. Slice the hotdogs into 1/2 inch pieces.
- Heat a skillet slice the bacon and add to the skillet. Slice the carrots on a bias.
- Set the bacon aside when crispy. Save the drippings.
- Add the carrots, hotdogs, squash, and onions to the hot bacon drippings. Sauté 10-12 minutes.
- When the carrots are fork tender add the rice peas and redeye gravy to the carrots and heat through.
- Scrape the ham from the bone.
- Chop the ham from the bone add to the rice mixture.
- The ham pieces should be about the same temperature as the rice mixture by the time it is mixed.
- Mix everything together That you have cooked so far. add to a deep casserole dish. Smooth the top.
- Chop the bacon up into bits.
- Melt the butter and mix with the breadcrumbs and salt.
- Add the bacon bits to the breadcrumbs mix.
- Sprinkle the breadcrumbs mixture over the casserole.
- Add the mozzarella cheese to the top and put into the oven for 30 minutes.
- Let rest for 10 minutes
- Serve when the breadcrumbs are crispy. I hope you enjoy!!
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