Black Eyed Pea Succotash With Creole Mustard Vinaigrette Food

BLACK-EYED PEA VINAIGRETTE

Steps:

• Rinse and drain peas.
• Combine in a mixing bowl with onion, peppers, parsley, and dill.
• Sprinkle with equal amounts of olive oil and vinegar, until well moistened.
• Salt and pepper to taste.
• Marinate in refrigerator for several hours.

BLACK-EYED PEA SALAD WITH HOT SAUCE VINAIGRETTE

Steps:

• Whisk the garlic, vinegar, mustard, hot sauce, honey, 1/4 teaspoon salt, and ¼ teaspoon pepper in a large bowl until smooth. While whisking, add the oil in a slow, steady stream. Whisk until emulsified.
• Add the peas, cucumbers, onion, tomatoes, dill, and 1/2 teaspoon salt. Toss until well mixed. You can serve this right away or let it sit at room temperature for up to 1 hour.
• DO AHEAD: The salad can be refrigerated for up to 1 day.

BLACK-EYED PEAS VINAIGRETTE

Steps:

• Put peas in a bowl, and add cold water to cover to a depth of one inch above top of the peas. Soak overnight. Drain.
• Open a square of cheesecloth and add skin, bay leaves, onions, garlic, parsley sprigs, thyme and peppercorns. Bring edges of cheesecloth up, and tie into a bag.
• Put drained peas, cheesecloth bag, water, vinegar and salt in saucepan or kettle, and bring to a boil. Cook 12 to 15 minutes or until peas are tender.
• Put vinaigrette sauce into mixing bowl.
• Drain peas and add them to sauce while they are hot. Discard cheesecloth bag. Let stand until cooled to room temperature.

CREOLE BLACK EYED PEAS

Steps:

• Soak the peas overnight in cold water. Drain.
• Heat the oil in a heavy pot. Add onion, pepper, and celery, sweat over low heat until softened.
• Stir in garlic, continue stirring until garlic releases it's aroma.
• Add all remaining ingredients except liquid smoke to the pot, along with enough additional water to cover the peas by one inch. Cook until peas are completely tender, about 1 1/2 to 2 hours, adding more water as necessary. When they're tender, add the Liquid Smoke, cook for 5 more minutes, and serve over rice.