Andy Griffith's Cook-All-Day Black-Eyed Peas
1 qt. black-eyed peas
About 3 qts. water
1 large onion, chopped
2 ham hocks (or 1/2 lb. salt pork, scored, left attached to the rind)
1 dry red hot pepper pod (or crushed red pepper to taste)
Salt and pepper to taste
1. Soak peas overnight. Drain and pick over peas carefully. Put peas in large stock pot (or saucepan) with about 3 qts. water, chopped onion, ham hocks (or salt pork) and hot pepper. Cook slowly, stirring occasionally.
2. Cook until peas have softened but still hold their shape. Add seasonings to taste. Add more liquid as needed. Simmering takes at least 3 to 4 hours. Serves 6 generously.
Andy Griffith's Doves in White Wine
4 doves (or squabs)
4 tbsps. butter (or vegetable oil)
1 tsp. salt
1/2 tsp. pepper
1/2 cup chicken (or beef) broth
1 cup Moselle or Rhine wine (or half white vinegar, half water)
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup finely chopped parsley
1. Singe doves (or squabs) with flaming torch (or over gas flame). Wash thoroughly inside and out. Pat dry with towel. Heat butter (or vegetable oil) in large skillet. Brown doves (or squabs) on all sides.
2. Sprinkle with salt and pepper. Combine broth, wine (or vinegar-water mixture), onion, and celery with remaining butter (or vegetable oil) in skillet. Pour over doves (or squabs). Bake in preheated 350 degrees F. oven, basting occasionally, for 1 1/2 hours (or until meat falls from the bones). Sprinkle with parsley. Serves 4.
Thoughts: Doves must be bagged in season by the hunter (legally, they cannot be sold in any market unless they have passed U.S. Government inspection).
Squabs, available fresh or frozen in specialty shops or poultry stores, make an excellent substitute. To singe the birds: Hold one at a time at the end of a long fork (from the barbecue pit supply). Light a torch of brown paper bagging that is tightly rolled. Hold bird over flame, turn as the flames sear and singe off the fine feathers. The birds (dove or squab) each weigh about 3/4 to 1 lb. The meat is all dark and deliciously so.
Andy Griffith's Ground Steak Sandwich
2 pounds beef chuck, ground (80/20 is crucial to the success)
1 teaspoon pepper
1/4 cup all-purpose flour
3/4 cup water
1/2 teaspoon salt
6 tablespoons mayonnaise
Coleslaw (prepared, 1 cup)
(2 tomatoes, sliced)
Start by browning the beef in the pan, chopping up so the meat takes on a "sloppy joe" appearance. Drain ground meat. Pepper meat liberally! This is supposed to be redolent in the taste of ground black pepper.
Whisk together flour, water, and salt. Add to skillet, and allow to come to a boil. Lower heat and simmer until mixture has thickened.
Serve on buns with mayo, your favorite coleslaw, and a slice of tomato.