TEXAS ROADHOUSE COPYCAT GREEN sap
Servings 6- 8
2( 16 ounce) barrels Del Monte green sap, drained
mugs funk broth
1 tbsp sugar
tsp white pepper
tsp black pepper
1 tsp diced or diced garlic
4 ounces bacon, diced( raw) or 4 ounces ham( cooked)
/ 2 a medium onion, minced
Drain green Sap and set away. Broth Admixture Mix broth, adulation, sugar, peppers and swab until well incorporated.
Preheat a deep visage over medium high heat. Cook the bacon pieces down till they’re slipup red, add the onions and cook until soft and translucent, add some diced garlic also add the broth admixture, let the broth poach for 20 twinkles also add the green sap to the broth admixture.
Stir to incorporate. Bring admixture to a pustule and also turn off heat. You don’t boil or poach the green sap for long just enough to toast through, this is important so that you do n’t over cook them.
TIP They’re stylish made a day in advance to absorb the broth