BLACK-EYED PEAS VINAIGRETTE
Provided by Craig Claiborne
Categories condiments, salads and dressings
Time 30m
Yield about 1 1/2 cups
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 204, UnsaturatedFat 9 grams, Carbohydrate 17 grams, Fat 12 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 865 milligrams, Sugar 4 grams
FOIE GRAS, SMOKED GOOSE BREAST AND BLACK-EYED PEAS VINAIGRETTE
Provided by Craig Claiborne
Categories salads and dressings, appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Put 1/4 cup black-eyed peas vinaigrette in the center of 4 large individual serving plates. Pat down lightly.
- Put watercress, endive and radicchio in a bowl and sprinkle with oil. Toss.
- Top peas with equal portions of greens.
- Top greens with equal portions of ham and goose breast.
- Sprinkle foie gras with salt and pepper.
- Heat a skillet until red hot and smoking. Do not add oil.
- Add foie gras slices and cook over high heat until both sides are browned, about 30 seconds per side. Top each serving with one slice foie gras.
- Pour off half the fat that will have accumulated in the skillet. Add shallots, garlic and vinegar, and cook, stirring, until sauce is reduced by half. Spoon equal amounts of sauce over the foie gras. Sprinkle with scallions and serve.
FOIE GRAS
Steps:
- Heat saute pan over medium heat add butter and sugar and heat until caramel forms. Add vinegar and plums. Cook until slightly thick. Reserve. Heat pan over high heat, slice foie gras 1/4 inch slices, and season with salt and pepper. Add to pan and cook for 1 1/2 minutes on each side. When cooked, place on a paper towel to drain. Place plums on plates and top with foie gras drizzle caramel around plate and serve.
BLACK EYED PEAS WITH SMOKED SAUSAGE
I made this yesterday in the crock pot. I needed something that could be thrown together with what I had in the house and sit while I worked a 14 hour day. This definitely hit the spot.
Provided by MandAs
Categories One Dish Meal
Time 4h
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 8
Steps:
- If using dried beans soak for 4 or more hours, drain and rinse.
- Slice sausage into rounds. Combine with black eyed peas, onion, garlic, and Cajun seasoning in the crock pot.
- Add water until beans and sausage are just covered. If using dried beans, add enough so that the beans and sausage are submerged by 1-2 inches of liquid. Season with salt and pepper to taste.
- Cook on low for 4-6 hours. I would suggest an additional 2 hours if using dried beans.
Nutrition Facts : Calories 449.9, Fat 32.8, SaturatedFat 10.8, Cholesterol 69.4, Sodium 1281.5, Carbohydrate 18.7, Fiber 4.2, Sugar 2.2, Protein 19.4
BLACK-EYED PEA VINAIGRETTE
This is the perfect dish for New Year's Day when serving those Yankees who claim they don't like black-eyed peas. It's also great for summer picnics with sliced ham, or for fall pig roasts.
Provided by Alan in SW Florida
Categories Onions
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 212.4, Fat 10, SaturatedFat 1.5, Sodium 455.4, Carbohydrate 24.4, Fiber 6, Sugar 2.2, Protein 7.8
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