Black Eyed Peas Recipe
We normally make Black Eyed Peas for New Years and we are looking for a new recipe.
We normally pre-soak the beans (over night) and then cook them with spicy meat (pastrami or something along those lines), mustard seed, onions, and white pepper.
Any great ideas out there?
Oy weh, Hopalong Mensch, what a waste of good pastrami! If you're gonna do the traditional Hoppin' John thing and add meat, use some cooked poultry or a less revered meat like skirt steak. The skirt steak can be grilled as if it was to be used for fajitas, and then chopped up before being added to the Hoppin' John.
Whole Foods (An Austin, TX based company) near Darien, IL sells skirt steak for $12/pound. THAT'S A CAPITAL CRIME!
As for wasting good pastrami to flavor bupkas...it's your money. Ground chile powder or dried chiles from Pendery's in Fort Worth or fresh chiles from your local tienda is just as good for flavoring bupkas.
TexMench, Ironically, this recipe comes from an old flame in Lubbuck, Texas. She called the dish: "Son of a gun":
Finely chop 2-3 jalapenos
Finely chop 1 red onion
Coarsely chop 2 tomatoes (sans seeds)
Approx. 1/4 cup rice wine vinegar
3-4 tablespoons of sugar
Black pepper and salt
Combine all of these ingrediants in a glass bowl large enough to hold a batch of cooked blackeyed peas.
Taste the "Son of a Gun" for seasoning and adjust the vinegar/sugar ratio to the tartness of your liking.
Mix with fresh cooked blackeyed peas. (This dish is wonderful with fried chicken and mashed potatoes)
East on New Year's day and you're in for a great 2005!
OK, this is going to sound weird, and its probably not easy to find the key ingredient canteloupe this time of year, but many years ago I had an excellent salad made from Black Eyed Peas at at all places, old Candlestick Park. (It was from a vendor just outside the park, actually...). I liked it so much I duplicated the recipe easily:
Take cooked black eyed peas (I used canned); a cup or two. (a can's worth is about right). Drain and place in a salad bowl. Add a half cut chopped scallions, a cup of canteloupe (seeded and chopped), a Tablespoon or two of chopped parsley, salt, pepper, and toss with your basic vineagrette dressing.
Taste seasonings and adjust. I know, the combination sounds weird, but it tasted great! Something about the sweet and salty together.....