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.
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!
ReplyDeleteI 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.
ReplyDeleteRichard - I think Texas Caviar is even better the next day, too! Happy New Year!
ReplyDelete