Cornmeal Crusted Oyster And Black Eyed Pea Salad With Jalapeño Dressing Recipes

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PICKLED JALAPEñOS



Pickled Jalapeños image

These are great on quesadillas, black beans, and in Cornmeal-crusted Oyster and Black-eyed Pea Salad with Jalapeño Dressing (p. 123).

Yield makes about 1 pint

Number Of Ingredients 4

12 fresh jalapeños, split lengthwise and seeded
1 cup red wine vinegar
3/4 cup sugar
1 tablespoon salt

Steps:

  • Place the jalapeños in a large bowl or glass container or jar. Bring the vinegar, sugar, and salt to a boil in a small saucepan over medium-high heat. Simmer the liquid over low heat for 20-30 minutes, then pour over the jalapeños; marinate them for 15-20 minutes. Cool the liquid completely, and refrigerate until needed.

VEGETABLE AND BLACK-BEAN FRIED RICE



Vegetable and Black-Bean Fried Rice image

For your next batch of rice and beans, punch up both the flavor and the nutrition by adding sliced mushrooms for antioxidants, bell pepper for vitamin C, scrambled eggs for extra protein, and creamy avocado for healthy fats.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Time 30m

Yield Serves 4

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
2 large eggs, beaten
2 cups sliced cremini- or shiitake-mushroom caps (5 ounces)
Kosher salt and freshly ground pepper
1/4 cup sliced scallions, plus more sliced green tops for serving
1/4 cup finely chopped cilantro stems, plus 1/4 cup chopped leaves
1 red bell pepper, chopped (1 1/2 cups)
2 tablespoons hot sauce, such as Cholula, plus more for serving
3 cups cooked white rice (preferably day-old)
1 can (15.5 ounces) black beans, drained and rinsed
Diced avocado and lightly crushed tortilla chips, for serving

Steps:

  • Heat 1 tablespoon oil in a large nonstick skillet over high. When it shimmers, add eggs and cook, undisturbed, 10 seconds. Stir with a spatula until just set, about 30 seconds; transfer to a plate.
  • Add 2 tablespoons oil and mushrooms to skillet; season with salt and pepper. Cook, stirring occasionally, until golden, 6 to 8 minutes. Add remaining 1 tablespoon oil, scallions, cilantro stems, and bell pepper; season with salt and pepper. Cook until soft, about 5 minutes more. Stir in hot sauce and rice. Spread mixture in a single layer and let cook, undisturbed, until underside crisps slightly, about 5 minutes.
  • Stir in beans and cook until warm, about 1 minute. Fold in eggs and cilantro leaves; season to taste. Serve with avocado, scallion greens, tortilla chips, and more hot sauce.

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