*  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
                    - - - - - - - - - - - - - - - - - - 
 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