Sunday, June 15, 2008

"T" FOR TEXAS AND A "T" FOR TENNESSEE

In an earlier post, I had talked about looking for a good recipe for a Black-Eyed Pea Salad. I came across a lot that were different in their own unique way and so with a little tweaking on a "Texas Caviar" recipe, this Tennesse girl came up with a version that makes any southerner stand up and take notice. This recipe is SO good. Rumor has it that the Black -Eyed Pea Salad did originate in the East Texas town of Athens. Athens is now known as the "Black-Eyed Pea Capital of the World." They still throw a Black-eyed Pea Jamboree each year. Midsummer is peak harvest season for the "Athens Cowpeas", so it's appropriate that this salad be a part of our Independence Day celebration this year. The following recipe makes about 8-10 servings and can be refrigerated up to a week. Feel free to put your own spin on it. Acouple of days after we first tried it, I mixed it with some fresh Pico de Gallo to switch it up a little bit and it was great. Throw in some diced avacados, cilantro, and some sour cream on the side for a great garnish for any Mexican/TexMex dish. Enjoy!!

TEXAS CAVIAR-TENNESSEE STYLE

4 Cups black eyed peas,(I used canned, drained and rinsed, but cook your own if you want)
1 Cup celery
4 Oz chopped Green Chiles
1/4 Cup red bell pepper, finely diced
1/2 Cup purple onion, diced
2 garlic cloves, minced
1 tsp salt
1/2 tsp black pepper
1 tsp Worcestershire Sauce
1 1/2 Cups Italian Dressing, enough to cover peas
Garnish with cilantro and green onions, whites and tops
Looks great on a bed of Red cabbage leaves

In a large glass bowl combine all ingredients except garnish, stirring well. You may need to add more dressing to cover peas.
Marinate, covered for 24 hours, preferably, but at least for 4 hours. Drain any excess dressing and spoon onto shallow serving bowl lined with the red cabbage leaves. Sprinkle cilantro and green onions on top.
TIP: Mix with home made Pico De Gallo or a small can of Rotel for another variation.

2 comments:

Maggie said...

This sounds great! I love black eyed peas and your varation with avocado sounds even better.

Comfortcook said...

Maggie, Thanks for visiting my little blog. I hope you get a chance to try this black-eye pea slad. Have a great Labor Day weekend! Lisa (Comfortcook)

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