Black Eyed Pea And Jalapeño Salad Food

BLACK-EYED PEA SALAD WITH AVOCADO AND JALAPENO

Steps:

• In a large serving bowl, combine all the ingredients; toss to coat. Serve with a slotted spoon.

BLACK-EYED PEA AND JALAPENO SALAD

Steps:

• Put black-eyed peas, jalapenos, onion, and sprouts in a large bowl. Add oil and vinegar, and toss well. Season with salt and pepper.

BLACK-EYED PEA SALAD

Steps:

• In a large salad bowl, combine the black-eyed peas, red and green bell peppers, onion, garlic, parsley and jalapeno.
• In a medium bowl, whisk together the olive oil, canola oil, vinegar, whole-grain mustard, brown mustard, salt and pepper. Pour over the salad mixture and toss well.

COLD BLACK-EYED PEA SALAD W/ JALAPENO DRESSING

Steps:

• In large saucepan, cover peas with 4" cold water.
• Add bay leaf boil over moderate heat- reduce to low and simmer, stirring occasionally, until the peas are tender-approximately 50 minutes.
• Add water if peas look dry.
• Drain in colander, rinse with cold water; discard bay leaf.
• Transfer to large bowl and toss w/ red onion.
• Combine ingredients from orange zest to black pepper.
• Whisk in olive oil.
• Add to peas and toss well.
• Cover and refrigerate.
• Just before serving, fold in the cucumber and jalapeno.

BLACK-EYED PEA SALAD

Steps:

• Combine the first 6 ingredients in a bowl.
• In a separate small bowl, whisk together the rice wine vinegar, canola oil, sugar, and salt and pepper.
• Toss all together with the black-eyed peas and let marinate for at up to 8 hours in the refrigerator before serving.

BLACK-EYED PEA AND JALAPEñO SALAD

Steps:

• Put the black-eyed peas, jalapeños, onion, and sprouts in a large bowl. Add the oil and vinegar, and toss well. Season with salt and pepper.

BLACK-EYED PEA CAKES WITH JALAPENO SOUR CREAM

Steps:

• Put dried peas in medium pot and add enough cold water to cover by 3 inches; let stand overnight.
• Drain peas.
• Put peas and 3 c water in pot over medium low heat.
• Cover and simmer until peas are tender, stirring occasionally, about 40 minutes.
• Drain peas, reserving 1/3 cup cooking liquid.
• Transfer 1 1/4 c peas to food processor and puree until smooth, adding reserved cooking liquid, 1 tablespoon at a time, to help blend.
• Transfer puree to a large bowl.
• Add milk, onion, lime juice, hot pepper sauce and remaining whole peas.
• Stir in flour, baking powder and baking soda, seasoning with salt and pepper.
• Mix in egg.
• Cover and chill batter 30 minutes.
• Mix sour cream and jalapeño chilies in small bowl.
• Let stand 30 minutes.
• Preheat oven to 250°F.
• Heat 1/2 t oil in heavy large skillet over medium-low heat.
• Using 1 1/2 T batter for each cake, spoon batter into skillet.
• Cook until bubbles on top of cakes break and batter is almost set, about 3 minutes.
• Turn cakes over and cook until cooked through.
• Transfer cakes to baking sheet; keep warm in very low oven.
• Repeat with remaining batter, adding more oil to skillet as needed, making 24 cakes.
• To serve, spoon salsa onto plates, arranging 4 cakes alongside salsa on each plate.
• Top with sour cream mixture and serve.

CORNMEAL-CRUSTED OYSTER AND BLACK-EYED PEA SALAD WITH JALAPEñO DRESSING

Steps:

• Mix all the ingredients in a small bowl or pie pan. Adjust the seasoning to your own taste, adding more cayenne or herbs as desired.
• If using dried peas, place them in a small pot with about 3 cups of water, half an onion stuck with 2 cloves, and a bay leaf. Bring to a boil, then reduce the heat and simmer until the peas are tender but not mushy, about 30 minutes. Drain and rinse. If you're using canned peas, drain and rinse. Combine peas with the bell pepper and scallions in a small bowl. Pour 1/2 cup Jalapeño Dressing over this mixture and marinate for at least 5 minutes (or up to 30) at room temperature, or up to 4 hours in the refrigerator.
• Use a chef's knife to trim away the rough skin and slice the celery root into fine julienne strips. Place a small saucepan with the celery root, lemon juice, salt, and water to cover over medium-high heat. Bring to a boil, drain, and set aside to cool. Meanwhile, prepare the Cornmeal Coating.
• Heat 2 inches of frying oil in a medium saucepan or deep skillet over medium-high heat. Pour the shucked oysters into a colander and rinse, checking for shells. Pat them dry with paper towels. Dredge the oysters in the coating and place on a plate. When the oil is hot (about 350°F), fry the oysters (in batches to avoid overcrowding) until golden and crisp, about 2 minutes. Use a slotted spoon to remove them from the oil; drain on paper towels.
• To serve, toss the celery root and spinach and place in a small mound on the center of each plate. Spoon black-eyed peas around the salad, and top with the fried oysters. Drizzle plate with any leftover dressing.
• Combine the garlic, 1 tablespoon jalapeños, and mustard in a blender or food processor and pulse to puree. Add the salt, hot sauce, Worcestershire sauce, sugar, and vinegar and puree until smooth. With the blender running, add the olive oil in a slow, steady stream. Transfer the mixture to a small bowl and stir in the minced shallot and remaining jalapeños.

BLACK-EYED PEA SALAD

Steps:

• In a medium size bowl, combine the peas, celery, onion and jalapeno pepper.
• In a small dish, whish together the oil, vinegar, mayonnaise, salt and Tabasco sauce.
• Pour the dressing over the peas and mix well; cover and refrigerate until serving time.
• Just before serving, add the diced tomato and stir to combine.

JALAPEñO BLACK-EYED PEAS

Steps:

• Place black-eyed peas in heavy large saucepan. Pour enough cold water over peas to cover by 3 inches and soak overnight. Drain peas.
• Return peas to same saucepan. Add stock, onions, garlic, chilies, bay leaves and seasoning and bring to boil. Reduce heat and simmer until peas are tender, stirring until peas are tender, stirring occasionally, about 1 1/2 hours.
• Mix pimientos into peas. Season with salt and pepper. (Can be prepared 1 day head. Cover and refrigerate. Bring to simmer before serving.)

BLACK-EYED PEAS SALAD

Steps:

• In saucepan, add frozen BE peas, 1/2 t salt, cover with water; bring to a boil and cook until peas are tender (about 40 minutes) adding water if needed; Drain well in colander.
• While peas are cooking prepare all vegetables, olives and garlic; stir together in mixing bowl.
• Make dressing: Add vinegar, honey, sugar, sage, red pepper flakes, black pepper to small bowl or blender; Slowly beat in the oil until thickened.
• Pour drained peas and dressing into the bowl of vegetables; Stir well: Add parsley flakes; Adjust salt& black pepper to taste.
• Chill at least 2 hours to let flavors blend; Stir well before serving.