Black eyed peas
My DH and I bought a pint of fresh blackeyed peas yesterday at the farmer's market. I have never cooked them, and the only time I remember eating them was when I was 8 or 9 and my grandmother made them for New Year's Day with a dime in them.
So - I would love to ear the CH's favorite recipe for them. I did some searching but didn't find too many recipes here on the topic.
I'm unapologetically Texan & pretty lowbrow, so here's the basic (not super Chowish) way I make them. Cook them in salted water with bacon, sometimes (as in, once in a blue moon) some canned tomatoes (either diced Ro*Tel or plain old canned) and season to taste as they cook. I like adding a whole clove of garlic and occasionally diced onion. Strangely, I grew up eating ketchup on my black-eyed peas. Go figure, because I don't put ketchup on much of anything, but still love it this way. If you have to shell them, leave some "snaps" - about 1 1/2" long pea pods - in the mix.
I've had fried black-eyed peas before - take cooked peas, mash them down a bit, season with minced garlic and onion or shallots, then sprinkle with a bit of flour, just enough to help bind the mixture, then form into patties & fry in bacon fat.
I'm a longtime Texan, but MS expat, and your cooking method is right in line with how my MS grandmother would make them and subsequently, me. Generally, when she would cook them, there would be no meat, but an array of other vegetables including saute/fried yellow squash, greens of some variety, okra with tomato, snap peas with new potatoes - whatever suits you but back "when", all included the primary seasoning of bacon fat which tastes so good, but these days I have modified it with healthier options. Of course, it would not be a complete "meal" without chilled, sliced tomatoes, maybe some cucumber slices and a big pan of hot cornbread alongside.
After moving to TX, I learned the Ro-tel trick and enjoy that when I make black-eyes as a soup.... but still have to have hot, buttered cornbread.
While not Texan, I am also pretty low brow and cook my peas in a traditional Southern way. Saute chopped onion, garlic, and celery in some bacon fat; add the peas, a ham hock, a bay leaf, and s/p cover with stock. Bring to a boil, reduce heat and cook 45 minutes to an hour...serve over rice. I'll add chopped onion to the top quite often....Shanagain I love the patties idea, will give it a try soon. By the way if you like peas, it's well worth the effort to buy a bushel, shell them, blanch them, and freeze them for the rest of the year.
I saw that episode. He soaked them, or had the Iron Chef prep crew soak them for him, for a few hours and then literally rubbed the peas between his hands to remove the skins. He did it under running water, IIRC. The skins should come off quite easily, according to what I've read about the technique. I'm going to try it next time I make the fritters from dried peas. Rinse them well to remove the skins and any other debris and drain them in a colander. Then make your fritters; his fritters looked very good.
I have to check out his restaurant in Brooklyn NY, where I live. The Village Voice says the service is slow but the food is damn good.
The basics ~~ Simmer the peas in seasoned water. Season with Sauteed (in bacon fat) onion, bell pepper, garlic, bay leaf, Salt and Pepper (Red & Black). ~~ Any of the usual suspects of flavoring meats...bacon, ham, ham hocks, salt pork, pork jowl, tasso, etc.etc.etc, ...A hot pone of cornbread is delicious served along side.