Black Eyed Pea Succotash With Creole Mustard Vinaigrette Recipes

BLACK-EYED PEA SALAD WITH HOT SAUCE VINAIGRETTE

Steps:

• Whisk the garlic, vinegar, mustard, hot sauce, honey, 1/4 teaspoon salt, and ¼ teaspoon pepper in a large bowl until smooth. While whisking, add the oil in a slow, steady stream. Whisk until emulsified.
• Add the peas, cucumbers, onion, tomatoes, dill, and 1/2 teaspoon salt. Toss until well mixed. You can serve this right away or let it sit at room temperature for up to 1 hour.
• DO AHEAD: The salad can be refrigerated for up to 1 day.

SWEET & SOUR BLACK-EYED PEA SUCCOTASH

Steps:

• Heat a grill to medium. Brush the corn with canola oil and season with salt and pepper. Grill until lightly charred on all sides, 2 to 3 minutes per side. Set aside to cool slightly, then slice the kernels off the cobs and reserve.
• Heat the 2 tablespoons canola oil in a large skillet over medium heat. Add the red onions, bell peppers and Fresno chile; cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook 30 seconds. Add the black-eyed peas and cook another 2 minutes. Add the sugar and vinegar; bring to a boil; and cook, stirring occasionally, until the sugar dissolves, about 3 minutes. Fold in the reserved corn and the parsley and transfer to a serving bowl. Serve warm or at room temperature.

BLACK-EYED PEA VINAIGRETTE

Steps:

• Rinse and drain peas.
• Combine in a mixing bowl with onion, peppers, parsley, and dill.
• Sprinkle with equal amounts of olive oil and vinegar, until well moistened.
• Salt and pepper to taste.
• Marinate in refrigerator for several hours.

CREOLE-STYLE BLACK-EYED PEAS

Steps:

• Sort & rinse peas.
• In a medium saucepan over high heat, combine black-eyed peas with water to cover. Bring to a boil for 2 minutes, cover, remove from heat and let stand for 1 hour.
• Drain the water, leaving the peas in the saucepan. Add 2c broth, tomatoes, onion, celery, garlic, mustard, ginger, cayenne pepper and bay leaf. Stir together and bring to a boil. Cover, reduce heat and simmer slowly for 2 hours, stirring occasionally. Add water as necessary to keep the peas covered with liquid.
• Remove the bay leaf, pour into a serving bowl and garnish with parsley. Serve immediately with rice.

BLACK-EYED PEAS VINAIGRETTE

Steps:

• Put peas in a bowl, and add cold water to cover to a depth of one inch above top of the peas. Soak overnight. Drain.
• Open a square of cheesecloth and add skin, bay leaves, onions, garlic, parsley sprigs, thyme and peppercorns. Bring edges of cheesecloth up, and tie into a bag.
• Put drained peas, cheesecloth bag, water, vinegar and salt in saucepan or kettle, and bring to a boil. Cook 12 to 15 minutes or until peas are tender.
• Put vinaigrette sauce into mixing bowl.
• Drain peas and add them to sauce while they are hot. Discard cheesecloth bag. Let stand until cooled to room temperature.