Friday, June 24, 2011

"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 many that were different in their own unique ways 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. I'm going to pack some up and head to Southern Illinois for the weekend of the 4th. Big Mom's family reunion is that Saturday @ Karel Park. 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. A couple 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, just be sure to let them cool way down before mixing anything with them.)
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, both the whites and tops. It all looks great on a bed of Red cabbage leaves.
In a large glass bowl combine all ingredients, except the garnish, stirring well. You may need to add more dressing to cover peas. Marinate, covered and refrigerated 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 (Fresh is Best!!) or a small can of Rotel (mild or hot) for another variation.

At Home On The Range Catering
Nashville, TN 615-525-8336
lisagschmidt@hotmail.com
Comfortcook

1 comment:

Lea Ann said...

I just made something that was so similar to this and everyone raved and raved. It did have the Italian dressing and many of the same ingredients, but also had small chopped avocado. Yum.

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