Cold Black Eyed Peas And Corn Food

BARBECUED RIBS WITH CORN AND BLACK-EYED-PEA SALAD

Steps:

• Combine salsa, corn, black-eyed peas, bell pepper, cilantro, and jalapeño in medium bowl. Season to taste with salt and pepper.
• Prepare barbecue (medium-high heat). Grill ribs until heated through, about 10 minutes. Cut racks into 4-rib sections or cut into individual ribs. Serve with corn and black-eyed-pea salad.

BLACK-EYED PEA CORNBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
• Cook sausage and onion in a large skillet over medium heat, stirring until sausage is crumbly and no longer pink, about 5 minutes. Drain on paper towels.
• Mix cornmeal, flour, salt, and baking soda together in a large bowl.
• Whisk buttermilk, oil, and eggs together in a small bowl. Add to the cornmeal mixture, stirring just until moistened. Stir in sausage mixture, black-eyed peas, Cheddar cheese, corn, green chile peppers, and pickled jalapeno peppers. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

CORN AND BLACK-EYED PEA SALAD

Steps:

• In a large bowl, combine the black-eyed peas, pepper stir fry, corn, garlic, hot sauce, Cajun seasoning and honey mustard dressing. Stir to make sure everything is evenly coated. Cover and keep in the refrigerator until ready to serve.

BLACK-EYED PEAS, CORN AND SQUASH SALAD

Steps:

• Rinse and drain black-eyed peas. Place in medium heavy saucepan and add onion halves (with cloves), bay leaf and enough water to cover by an inch. Bring to the boil, reduce to barely a simmer, cover and cook 20 minutes. Add 1 teaspoon salt and 1/2 teaspoon ground pepper, and a little more water if none is visible when you tilt the pan, and cook, covered, another 20-30 minutes until beans are creamy inside but still intact. Drain and remove onions and bay leaf. Let cool.
• Meanwhile, bring large pot of water to the boil. Add 2 tablespoons salt and 5 corn cobs. Cook corn 23 minutes. Remove corn and repeat with remaining cobs. Let cobs cool, then carefully cut corn from cob with sharp knife. Place cut corn in a medium bowl and add diced zucchini and squash, tomatoes, and scallions. Place vinegar in a small bowl and whisk in yogurt along with 1 teaspoon salt and 1/2 teaspoon pepper. Drizzle in olive oil while whisking so as to form an emulsion. Pour dressing over corn and vegetables. Add cooled black-eyed peas and chopped parsley. Stir gently to combine and serve.

COLD CORN SALSA

Steps:

• Combine black beans, corn, black-eyed peas, celery, red bell pepper, and green onion in a large bowl.
• Whisk sugar, vinegar, oil, and black pepper together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Remove from heat and cool.
• Pour cooled dressing over vegetable-bean mixture; stir to coat. Refrigerate for 8 hours or overnight. Drain excess liquid before serving.

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 CORN MUFFINS

Steps:

• Quick-soak black-eyed peas. In a saucepan simmer peas in water to cover until tender, about 20 minutes, and drain in a sieve.
• Preheat oven to 425°F. and butter twelve 1/3-cup muffin cups.
• In a bowl whisk together cornmeal, Cheddar, flour, sugar, baking powder, and salt. Melt butter. Wearing rubber gloves, seed and mince jalapeños. In a small bowl whisk together butter, jalapeños, milk, and egg. Stir butter mixture, peas, and parsley into cornmeal mixture until just combined (do not overblend).
• Divide batter among muffin cups and bake in middle of oven 15 to 20 minutes, or until golden and a tester comes out clean.

CORNBREAD WITH BLACK-EYED PEAS

Steps:

• In a bowl, combine all ingredients. Pour into a greased 13x9-in. baking dish. Bake at 350°, uncovered, for 40-45 minutes or until bread is golden.

TGI FRIDAY'S BLACK EYED PEA & CORN SALSA

Steps:

• Open the black eyed peas and pour into a colander in the sink.
• Rinse with cold water until free from brine.
• Leave in colander to completely dry.
• Place remaining vegetables and herbs in a mixing bowl.
• Add black eyed peas and corn and mix gently.
• To Make Dressing: Combine olive oil, vinegar, honey, salt and pepper in a small mixing bowl and whip until the honey is well blended with all the other ingredients.
• Pour dressing over mixture and stir with a rubber spatula.
• Store salsa in a covered container.
• Refrigerate and serve chilled.
• Can be prepared 1 day in advance.