Black Eyed Pea Succotash With Creole Mustard Vinaigrette Recipes

BLACK-EYED PEA SALAD

Steps:

• Combine the first 6 ingredients in a bowl.
• In a separate small bowl, whisk together the rice wine vinegar, canola oil, sugar, and salt and pepper.
• Toss all together with the black-eyed peas and let marinate for at up to 8 hours in the refrigerator before serving.

BLACK-EYED PEA SUCCOTASH WITH CREOLE MUSTARD VINAIGRETTE

Steps:

• Combine 6 cups water, black-eyed peas, salt, and bay leaf in large saucepan. Bring to boil. Reduce heat to medium-low and simmer until peas are just tender, stirring occasionally, about 35 minutes. Drain well; discard bay leaf.
• Whisk rice vinegar, Creole mustard, honey, and hot pepper sauce in medium bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. Mix in black-eyed peas. (Black-eyed pea mixture can be made 1 day ahead. Cover and refrigerate.)
• Mix corn, red and green onions, and bell peppers into black-eyed pea mixture. Season succotash to taste with salt and pepper. Serve at room temperature or warm over medium heat until heated through, if desired.

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 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.

CREOLE BLACK EYED PEAS

Steps:

• Soak the peas overnight in cold water. Drain.
• Heat the oil in a heavy pot. Add onion, pepper, and celery, sweat over low heat until softened.
• Stir in garlic, continue stirring until garlic releases it's aroma.
• Add all remaining ingredients except liquid smoke to the pot, along with enough additional water to cover the peas by one inch. Cook until peas are completely tender, about 1 1/2 to 2 hours, adding more water as necessary. When they're tender, add the Liquid Smoke, cook for 5 more minutes, and serve over rice.

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.