Black-eyed peas in bag. Lucy Mercer/A Cook and Her Books |
First up, black-eyed peas as appetizer, in a Southwest classic, Texas caviar. Jazzed up with onion and tomato and a garlicky dressing, it's an addictive snack.
Texas caviar. Lucy Mercer/A Cook and Her Books |
Black-eyed peas vinaigrette. Lucy Mercer/A Cook and Her Books |
When I want a warm bowl of nourishment, I prefer to cook my black-eyed peas low and slow, in a braising pot, with the traditional bit of seasoning meat or vegetarian with amped-up spices.
Black-eyed peas with Indian spices. Lucy Mercer/A Cook and Her Books |
Look for tomorrow's post on greens for a new twist on the same-old, same-old.
Text and images copyright 2011, Lucy Mercer.
3 comments:
I can't remember if I've ever had black-eyed peas, but you do make me want to try them! Anything that both brings good luck and is fun to look at must be good--and your recipes sound terrific!
I soaked my dried peas for New Year's Day and tried the Texas Cavier recipe. We were very pleased with it. My only addition was adding a small amount of chopped long green pepper. We enjoyed it on New Year's Day but it was even better after a night of marinating in the refrigerator.
Richard - I think Texas Caviar is even better the next day, too! Happy New Year!
Post a Comment