Black-Eyed Peas
INGREDIENTS:
1 1/2 c Black-eyed peas (soaked
-overnight); drained
1 qt Ham hock broth or water
Salt; to taste
4 sl Bacon; diced
1 lb Fresh lump crabmeat (Gulf
-Coast preferred)
1 md Red bell pepper; seeded,
-finely diced
1 md Yellow bell pepper; seeded,
-finely diced
1 md Green bell pepper; seeded,
-finely diced
1 lg Purple onion; minced
3 Whole scallions; thinly
-sliced
1 lg Tomato; seeded and diced
1 ts Fresh thyme; chopped
1 ts Fresh marigold mint or
-tarragon; chopped
1 ts Fresh chervil; chopped
1 c Grapefruit Vinaigrette
-(separate recipe)
4 Whole ruby grapefruit
-(peeled); sections removed
8 Whole fresh cilantro
-sprigs; for garnish
1 1/2 c Black-eyed peas (soaked
-overnight); drained
1 qt Ham hock broth or water
Salt; to taste
4 sl Bacon; diced
1 lb Fresh lump crabmeat (Gulf
-Coast preferred)
1 md Red bell pepper; seeded,
-finely diced
1 md Yellow bell pepper; seeded,
-finely diced
1 md Green bell pepper; seeded,
-finely diced
1 lg Purple onion; minced
3 Whole scallions; thinly
-sliced
1 lg Tomato; seeded and diced
1 ts Fresh thyme; chopped
1 ts Fresh marigold mint or
-tarragon; chopped
1 ts Fresh chervil; chopped
1 c Grapefruit Vinaigrette
-(separate recipe)
4 Whole ruby grapefruit
-(peeled); sections removed
8 Whole fresh cilantro
-sprigs; for garnish
Place the drained black-eyed peas in a saucepan with the ham hock broth or water, and bring to a boil. Reduce the heat and simmer until tender, 45 minutes to 1 hour. Toward the end of the cooking time, taste the peas and season with salt. Drain and set aside.
In a skillet, cook the bacon over medium-high heat until all the fat is rendered. Transfer the bacon to a large mixing bowl and add the crabmeat, vegetables, peas, and herbs. Mix together until thoroughly combined.
Combine the salad with the vinaigrette. Mound the tossed salad on a large serving platter, leaving at least 2 inches around the edge of the platter. Arrange the grapefruit sections around the salad, and garnish the grapefruit sections with the cilantro springs.
Chef's Notes: Chef Stephan Pyles of Star Canyon tells us that "This easy, do-ahead salad is a perfect entree for a summer lunch or picnic. Black-eyed peas, crab, and grapefruit may not exactly be an orthodox combination, but they are all staples of Texas cookery and go well together. " Entered into MasterCook by Terri Law, 8/22/96.
In a skillet, cook the bacon over medium-high heat until all the fat is rendered. Transfer the bacon to a large mixing bowl and add the crabmeat, vegetables, peas, and herbs. Mix together until thoroughly combined.
Combine the salad with the vinaigrette. Mound the tossed salad on a large serving platter, leaving at least 2 inches around the edge of the platter. Arrange the grapefruit sections around the salad, and garnish the grapefruit sections with the cilantro springs.
Chef's Notes: Chef Stephan Pyles of Star Canyon tells us that "This easy, do-ahead salad is a perfect entree for a summer lunch or picnic. Black-eyed peas, crab, and grapefruit may not exactly be an orthodox combination, but they are all staples of Texas cookery and go well together. " Entered into MasterCook by Terri Law, 8/22/96.