Earl Said:Any good black-eyed pea recipes out there? Got a bunch on sale...?
We Answered:I like mine heated with ham or bacon drippings, add some hot sauce and a piece of fresh, warm cornbread -- but here are a few more ideas:
Poor Man's Caviar
1 (14 ounce) can black beans, rinsed and drained
1 (15.5 ounce) can black-eyed peas, rinsed and drained
1 (14 ounce) can garbanzo beans, rinsed and drained
1 (15 ounce) can white corn, drained
1 cup finely chopped Vidalia or other sweet onion
2 cloves garlic, minced
1 cup finely chopped fresh parsley
2 teaspoons finely chopped fresh basil
1/3 cup olive oil
1/4 cup red wine vinegar
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dry mustard powder
1/2 teaspoon hot pepper sauce, or amount to taste
Stir the black beans, black-eyed peas, garbanzo beans, white corn, onion, garlic, parsley, and basil together in a bowl.
To make the dressing, mix the olive oil, red wine vinegar, salt, pepper, dry mustard, and hot sauce together in a small bowl until well blended. Pour over the bean mixture and toss to mix evenly. Refrigerate for 24 hours before serving.
Black-Eyed Pea Gumbo
1 tablespoon olive oil
1 medium onion, chopped
1 medium green bell pepper, chopped
5 stalks celery, chopped
2 cups chicken broth
1 cup brown rice
4 (15 ounce) cans black-eyed peas with liquid
1 (10 ounce) can diced tomatoes and green chiles
1 (14.5 ounce) can diced tomatoes
2 cloves garlic, finely chopped
Heat the olive oil in a large saucepan over medium heat, and cook the onion, pepper, and celery until tender. Pour in the chicken broth, and mix in rice, black-eyed peas with liquid, diced tomatoes and green chiles, diced tomatoes, and garlic. Bring to a boil, reduce heat to low, and simmer 45 minutes, or until rice is tender. Add water if soup is too thick.
Creole Black-Eyed Peas and Rice
1 pound lean ground beef
2 small onions, chopped
1 cup chopped green bell pepper
1 cup long grain white rice
2 cups water
1 tablespoon Creole seasoning
1 teaspoon ground black pepper
1/2 teaspoon garlic powder
2 (15.5 ounce) cans black-eyed peas, drained
Crumble the ground beef into a deep skillet or large saucepan over medium-high heat. Add the onions and green pepper. Cook and stir until beef is evenly browned. Drain the grease.
Add the rice and water to the pan, and season with Creole seasoning, pepper, and garlic powder. Bring to a boil, then cover and reduce heat to low. Simmer for 30 minutes, until the water is absorbed. About halfway through cooking the rice, stir in the black-eyed peas.
Tom Said:Do you have any Pea Salad Recipes?
We Answered:2 cans peas drained
1/2 cup shredded Mexican blend cheese
diced dill pickle
mix all together using enough mayo to suit your taste. Easy on the celery salt a little goes a long ways.
Dustin Said:Pea Salad Recipes?
We Answered:Try this:
Hope this helps.
P.S. Please answer this anyone, anyone?): http://answers.yahoo.com/question/index;_ylt=AibWyiQUIY94.4aEdlMebj3sy6IX;_ylv=3?qid=20080519124016AAgYN0q
Audrey Said:I have a ham bone, any easy split pea soup recipes?
We Answered:This one's great! Hope it's what you're looking for:
SPLIT PEA AND HAM SOUP
1 ham bone
1 lb. dry split peas
4 cloves garlic, minced
1 tablepsoon each butter and olive oil
2 quarts water
2 bay leaves
1 lb baby carrots
1 lb spaghetti, broken into 3" pieces
salt and pepper, to taste
1 can evaporated milk or 1 cup light cream or milk
Empty package of split peas into a colander or bowl. Sort through well, removing foreign matter and imperfect peas. Rinse well. Soak for two hours in 2 cups water.
In a large soup pot or Dutch oven, sautÃ© minced garlic in 1 tablespoon of butter and 1 tablespoon olive oil until garlic golden, but not brown in color. Add ham bone, water in which peas have been soaked and 2 extra quarts of water, and bay leaves.
Bring to a boil for 1 minute; reduce heat and simmer, covered for 1 hour. Remove cover and simmer an additional hour or until soup is desired consistency. Add baby carrots during final 20-30 minutes of cooking (may be roughly chopped, if desired, or leave whole).
If you prefer a pureed soup, process using a hand blender before adding carrots.
Taste soup one half hour before serving; add additional garlic or garlic powder and salt and pepper, as desired. Bring a separate pot of water to a boil and cook spaghetti according to package directions. Drain.
Stir in milk or cream 10 minutes before serving. If you have any leftover ham, add at this time. Stir in spaghetti. Remove bay leaves before serving.
Jerome Said:Calling all budding chef's! Do you have any great recipes for pea salads or any other home made pasta salad's?
We Answered:Pea Salad with Radishes and Feta Cheese
1 tsp. ground cumin
2 tbsp. fresh lime juice
2 tsp. honey
1/4 cup olive oil
3 tbsp. chopped fresh dill
1 pound frozen peas, thawed
1 bunch radishes, trimmed, halved, thinly sliced
1 cup crumbled feta cheese (about 4 oz.)
3 cups arugula (optional)
In a small bowl, whisk together the cumin, lime juice, and honey. Gradually whisk in olive oil; stir in dill. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
In a large bowl, place the peas, radishes, and feta cheese. Add the dressing and toss to coat. If desired, add the arugula and toss again. (Note: If you are not going to serve the salad right away, wait until serving time to toss in the arugula, otherwise it will wilt.)
Chester Said:Any black eyed pea recipes?
We Answered:Black-Eyed Pea Jambalaya
4 ounces tasso sausage, diced into small pieces
1/4 pound chorizo sausage, sliced in half lengthwise and cut into1/4-inch pieces
1/4 pound smoked sausage, sliced in half lengthwise and cut into 1/4-inch pieces
1 cup chopped yellow onion (1 medium onion)
1/2 teaspoon salt
1/4 teaspoon cayenne
4 cloves garlic
4 bay leaves
5 sprigs fresh thyme
3 teaspoons finely chopped parsley
12 cups chicken stock
1 pound black-eyed peas
1 tablespoon mincd garlic
1/2 pound medium shrimp, peeled, deviened and chopped
Essence, recipe follows
1/2 pound long grain rice
1/4 cup chopped green onions
In a large pot over medium heat, add the olive oil. When the oil is hot, add the tasso, chorizo and sausage, render for 5 minutes. Stir in the onions, salt, cayenne, garlic, bay leaves, thyme and parsley. Saute for 5 minutes, or until the onions are wilted. Stir in the chicken stock, peas and garlic. Bring the liquid up to a simmer and cook for 1 hour. Sprinkle the shrimp with Essence to season. Add the shrimp and rice to the mixture. Cook for an additional 30 minutes or until the peas and rice are tender. Stir in the green onions. Serve warm.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Kimberly Said:Have any good split pea soup recipes anyone?
1 cup chopped onion
1 teaspoon vegetable oil
1 pound dried split peas
1 pound ham bone
salt and pepper to taste
In a medium pot, saute onions in oil or bacon grease. Remove from heat and add split peas, ham bone or chopped ham. Add enough water to cover ingredients, and season with salt and pepper.
Cover, and cook until there are no peas left, just a green liquid, 2 hours. While it is cooking, check to see if water has evaporated. You may need to add more water as the soup continues to cook.
Once the soup is a green liquid remove from heat, and let stand so it will thicken. Once thickened you may need to heat through to serve.