Page 58 - Blues Festival Guide Magazine 2014

DOROTHY

MOORE

Dorothy Moore Photo by Marcia Weaver

Multiple Grammy Award nominee, where she started her professional
Dorothy Moore played New York’s career, the first-ever Monterey Bay
Madison Square Garden and London’s Blues Festival Lifetime Achievement
Palladium when she burst onto the scene award and most recently, a 2014 Blues
with the classic “Misty Blue” in 1976. Music Award Soul-Blues Female Artist
Among other recognitions for Dorothy nominee. Here’s one of her favorite
Moore are a Blues Trail Marker placed recipes. Find Dorothy:
at the Alamo Theater in Jackson, MS www.farishstreetrecords.com.

Dorothy’s Black-Eyed Peas
2-3 pork neck bones or ham hocks
16-oz. package dried black-eyed peas
Approx. 2 cups whole okra
2 tbsp sugar
2 cloves of garlic, peeled and minced
Salt and pepper or seasonings to your taste

First, I soak my peas overnight in a pot with about two inches of water over the
peas. When I’m ready to cook, I boil smoked neck bones or smoked ham hocks in a
large pot with about 7 cups of water. Once they come to a boil, I turn the heat down
and simmer the meat about two hours or until tender. Once tender, I rinse and drain the
soaked peas well and add them in with the simmering meat. I bring the pot back to a
boil for a couple of minutes and then cover and simmer again about one more hour.
While peas are simmering, I add in seasoning – minced garlic, sugar, salt and pepper.
When meat and peas are good and ready, I add some whole okra and simmer until
the okra is tender.

Serve with a slice of good cornbread. This recipe feeds a family of four with
second helpings.

56 Blues Festival Guide 2014