Pea-Pickled Salad

April is National Letter Writing Month and I took up the challenge of writing a letter every day of the month. I was gung ho initially, then the vastness of my acceptance caught up with me and, near month's end, I opted to send out postcards instead of letters.

The postcards were special, though, and a part of my sizable collection of recipe postcards, that I heretofore never parted with. I chose to send cards from my Jack Daniels postcard book, embellishing the backs with rubber stamps and jotting a brief note. In the doing I found some interesting recipes that I thought I might try.

One of these recipes, for Pea-Pickled Salad, sounded particularly awful, so my inclination, of course, was to try it. (I tend to do this more often than I care to admit. Weird, I know.) I do like blackeyed peas, but tend to stick with the same tried-and-true recipe again and again. But having recently come to embrace the “bean salad,” I figured it was worth a try. I tasted it shortly after assembly and smiled to myself when my suspicions were proved true, but stuck it in the fridge overnight anyway. When I sampled it 24 hours later, I was pleasantly surprised. It was really quite tasty and would make a great addition to picnic fare this summer. (And isn't half bad as a dip for tortilla chips!) I'd over chopped parsley the day before, so dumped in what remained to give it a little color, otherwise I made the recipe pretty much as shown, substituting Melissa's Steamed Blackeyed Peas for the dreary canned variety.

Pea-Pickled Salad

From Jack Daniel’s Spirit of Tennessee Cookbook

2 11-ounce packages Melissa’s Steamed Blackeyed Peas, rinsed and drained

1 large red onion, thinly sliced

2 Tablespoons chopped fresh parsley

½ cup olive oil

1/4 cup apple cider vinegar (I used a bit more)

2 cloves garlic, crushed

1 tablespoon Worcestershire sauce

1 teaspoon Kosher salt

1 bay leaf

Freshly ground black pepper, to taste

Combine peas, onion, and parsley in a heatproof bowl.  Combine remaining ingredients in a small saucepan and bring to a boil.  Pour over pea mixture.  Refrigerate overnight.  Remove bay leaf.  Makes 4-1/2 cups.

This post is linked to:

Wow Us Wednesday
Work It Wednesday

What’s It Wednesday

Hoppin' John

Originally a Low Country food before spreading throughout the entire population of the south, Hoppin’ John has roots in the 19^th century.  It is a dish made of blackeyed peas, chopped onion, bacon (or ham), and served over rice.  Eating it on New Year’s Day is said to bring a prosperous year filled with good fortune. Supposedly the blackeyed peas are symoblic of pennies, one of which is to be placed beneath the dinner bowl before serving.  Is that charming, or what?

It is also very quick and easy to make (particularly if you make use of Melissa’s Blackeyed Peas that do not require soaking overnight).  The recipe is really up to your own interpretation.  Make them vegetarian, if you like, or add ham, as I did.  I added the last bits of my HoneyBaked ham, and boy, oh boy, was this delicious.

Hoppin’ John

1 tub Melissa’s Blackeyed Peas, cooked (see below)

1 medium onion, finely chopoped

½ cup diced ham

2 tablespoons olive oil

1 teaspoon ham base (I used L.B. Jamison)

2 teaspoons Low Sodium chicken base

2 cups water

1 teaspoon garlic powder

1 teaspoon celery salt

Freshly ground black pepper

Rice (optional)

Cooking the Blackeyed Peas

Bring 2-1/2 cups water to a rolling bowl in a 3-quart saucepan.  Add the entire 11-oz. tub of blackeyed peas.  Return to a boil.  Reduce heat and bring to a gentle boil, and cook for 10 minutes.  Drain peas; discard water.  You are now ready to use them any way that you see fit – salads, soups, stews, casseroles.

Making the Hoppin’ John

In a 10” pan sauté onion and ham until tender.  Stir in soup base mixes, seasonings, and cooked blackeyed peas.  Add 2 cups of water.  Bring to a simmer and cook for 10 minutes over medium-high heat until most of the liquid is absorbed. 

Serve over rice, if desired, but I like them just the way they are.

This post is linked to:

Wow Us Wednesday
Work It Wednesday
Miz Helen’s Country Cottage
Be Inspired Friday 
Show and Tell Friday 

Seasonal Sundays