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Spicy Black Eye Pea Salad

30 Dec

I consider myself a good Southerner and I tend to stick to tradition as much as anyone when it comes to welcoming in a new year. I never hang up my new calendar for the new year until January 1st ( much to my daughter’s chagrin) and I always eat my black eye peas on New Year’s Eve and New Year’s Day. That’s not to say that I get up and particularly look forward to eating a big bowl of black eye peas. Culinarly speaking, black eye peas are pretty bland and can become pretty monotonous very quickly. But, like most inherently plain foods, black eye peas can handle all different kinds of flavor profiles. Especially spicy ones. And I LOVE spicy flavor profiles.

So, this recipe is something I whipped up to help liven up the yearly dose of black eye peas. Hopefully the extra kick of spice will guarantee us even more prosperity in the new year. It’s worth a shot anyway. Happy New Year!!

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Spicy Black Eye Pea Salad

Ingredients

  • 1 ( 15oz.) can black eye peas, drained and rinsed
  • 1 ( 15 oz) can kernel corn, drained
  • 1 cup cherry tomatoes, halved
  • ¼ cup finely chopped fresh cilantro
  • 1 small jalapeno pepper, seeded and finely chopped
  • 1 T ground cumin
  • 1 t. grated fresh ginger
  • 1 t. kosher salt
  • 1-2 T fresh lime juice
  • 4 slices of bacon, fried and 1 T fat reserved

Instructions

  1. In a large bowl, mix together peas, corn, tomatoes, cilantro, ginger and jalapeno. In a small bowl , whisk together the cumin, salt, lime juice and warm bacon fat. Drizzle over the pea mixture and toss to combine. Crumble the bacon slices and sprinkle on top. Serve warm or at room temperature.
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Fried Egg over Pasta

29 Oct

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I have a secret love affair with fried eggs. I just think they are sexy. Culinarily speaking of course. There is just nothing better than cutting in to an over easy egg and watching it ooze all over the plate. Just begging for a piece of crusty toast to mop up all of that creamy yellow goodness. It’s how I start most every morning.

I have been wanting to try the classic Italian dish of pasta carbonara recently, but found myself without a few key ingredients, like bacon. How I was out of bacon I don’t know, but I was. But I figured egg on pasta could still be done. And it can.

And it’s delicious.

It is also very simple, easy and very fast. A great go-to dinner.

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Fried Egg over Pasta

1 lb. spaghetti, cooked and cooking liquid reserved

1 cup frozen peas

3 cloves garlic, crushed and peeled

4 T olive oil

1 cup fresh breadcrumbs

1/2 cup Parmesan, grated

pinch of red pepper flakes (optional)

4 eggs

5 T butter

salt and pepper

In a skillet, melt one tablespoon of butter and one tablespoon of olive oil over medium high heat. Stir in breadcrumbs and cook until toasted and crisp.

Remove from pan. Wipe skillet clean and add remaining oil and crushed garlic. Cook garlic over medium heat until lightly golden.

Remove cloves and turn off heat. Add pasta to the skillet directly from cooking liquid. Stir in peas, red pepper, breadcrumbs and cheese. Add a ladle full of pasta cooking liquid to make a smooth thick sauce. Season well with salt and pepper.

Portion out the pasta on to plates.

In another small skillet, fry the eggs over easy, one at a time.

Top each portion of pasta with an egg, season with salt and pepper, and serve immediately.

Serve and enjoy!

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