What could be better for cold winter nights than some delicious Minestrone? Here’s Chef’s special recipe…
Minestrone
4ea Smoked Ham Hocks
1gal. Water
1lbs. Bacon
4oz. Olive Oil
2lbs. Onions, diced
2lbs. Celery, diced
2lbs. Carrots, diced
2lbs. Leeks, diced
2lbs. Cabbage, shredded
2lbs. Zucchini, diced
2lbs. Yellow Squash, diced
1 gallon Crushed Tomatoes
2 gallon Chicken Stock
1 pound Dried Red Beans
½ cup Basil, chopped
½ cup Parsley, chopped
Add the ham hocks and water to a stock pot and simmer for 4 hours. Remove the hocks to cool. Strain the pork stock and reserve. Remove the meat from the hocks. Grind the bacon and the ham hock meat in a meat grinder, and reserve. Heat the olive oil in a large pan and add the bacon, ham hocks, and onions. In a large stock pot, place the chicken and pork stock, and the seared onions. Add the remaining ingredients into the pot and let simmer for about an hour. Once done add basil and parsley for fragrance.
Now, click to hear Chef Troy walk you through it A.M. BATON ROUGE with Kevin & Bill…
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