Serving options 16 gorditas -see note 2 oranges -peeled and sectioned with knife Some 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