Restaurant Recipe Reviews

Early summer Summer black eyed peas are really well known inside the Southern US. In the summertime, you can get pints of the peas in the supermarket vegetable and fruit area. Throughout the balance of the yr, black eyed peas can be located dried up, tin canned or quick-frozen. These yummy and nutrious peas are good in nearly about everything: a pot of soup, hearty salads, vegetarian fritters or or as a dip.

Throughout the summertime, I eat them fresh from the ground that morning in a cool salad and through the Fall, I love to make the well-known dish, “Hoppin’ John”, employing dried black eyed peas.

The following summer salad black eyed peas dish makes nearly 6 helpings.

Salad Ingredients:

Approximately 2 lbs of clean black eyed peas (or, 2 Fifteen oz. jars, drained; or, 1 1/2 cups of dried black eyed peas that have been left in water on the stove or counter in a big pot or bowl overnight)

A couple of bell peppers (I favor 1 orange and another red mixing up color, however any 2 bell peppers )

2 green onions (scallions) finely chopped

A single cup of white corn kernels, drained or fresh from two pieces of corn)

2 little garlic cloves finely chopped

1/2 cup organic olive oil

3 tbsps of red vinegar

Several tablespoons of fresh natural herbs (parsley, chives, oregano, chervil, thyme, etc. What you may have readily available)

1/2 tsp of salt

1/2 tsp . pepper

Slice the peppers into medium, bite sized pieces and take away all of the seeds. Set aside.

If you work with fresh white or yellow corn, here is a quick way to get the kernels soft: place just about 1 inch of water inside a pot big enough to fit your peeled corn stalks. After the corn is cleaned and de-silked, put the corn ears up-right in the pot of shallow hot water. Bring to a boil after which reduce temperature to med. and cover the pot with a pot lid. The corn will quickly cook in about a few minutes. Work with a knife to help shave your kernels from the corn cob.

In a big bowl, stir the olive oil, vinegar, natural herbs, and 1/2 tsp of each of pepper and salt. Once they are very well combined, stir in the black eyed peas, green onion, bell peppers, kernels, and finally garlic. Mix until the vinigrette at the bottom of the bowl coats the pea and veggie mixture. Dish up and allow visitors to add more pepper and salt to personal taste.

Want to find out more about homemade buttermilk biscuits, then visit Kathy Smith’s site on how to choose the best corn fritter recipe for your side dish needs.