I found this recipe on Epicurious.com. I am always searching for a good black eyed pea recipe because I'm from Oklahoma, and they are considered good luck on New Years Day. Black eyed peas are not something I cook often, and every year I seem to be trying something new. Last year was Hoppin' John, which was ok...but not anything to write home about. This is the one for this year and I thought I would share it. Here it is:
Texas Caviar from the Cowgirl Hall of Fame Restaurant
3 16-oz cans black-eyed peas, drained and rinsed of all juice
1 small jar chopped pimentos, juice included
1 bunch scallions, thinly sliced, green part only
1 tablespoon fresh oregano
1 tablespoon Tabasco sauce
1 tablespoon Worchestershire sauce
1 teaspoon black pepper
1/2 bunch parsley, chopped
3 canned or fresh jalapeño chiles, chopped
1 firm, ripe, chopped tomato
2 cups vinaigrette
1 green bell pepper, finely chopped
3 cloves fresh garlic, pressed or minced
In a large bowl, stir all ingredients very well. Refrigerate for at least 4-6 hours, preferably overnight, in a sealed or covered container. Remember the longer it sits, the better it gets! Serve with old-fashioned saltine crackers or with corn tortilla chips.
Yippee Kai Yea! Have a great New Year's Eve.
