Sea Island Red Peas With Celery Leaf Salad Recipes
SEA ISLAND RED PEAS WITH CELERY LEAF SALAD
Anson Mills, the company behind the South's heirloom-grain revival, helped usher this beautiful little pea back into the limelight. Chef Ashley Christensen orders hers from ansonmills.com, though you can substitute dried black-eyed peas and cook them for about 1 1/4 hours.
Provided by Ashley Christensen
Yield Makes 8 to 10 servings
Number Of Ingredients 16
Steps:
- Place peas in a medium pot; cover with 6 cups water; let soak for 3 hours or overnight.
- Bring water with peas to a boil (do not drain); boil for 15 minutes. Reduce heat to medium; gently simmer, adding water by 1/2-cupfuls as needed to keep peas covered, until peas are tender but still hold their shape, 20-25 minutes. Remove from heat and stir in 1 teaspoon salt. Season to taste with more salt, if desired. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing, adding more water by 1/4-cupfuls if too thick.
- Place garlic on a cutting board. Sprinkle with salt and chop, occasionally smearing with the back of a knife, until a coarse paste forms. Tie thyme and bay leaf with kitchen twine to form a bundle for bouquet garni.
- Heat 1/4 cup oil in a medium pot over medium heat; add garlic paste, bouquet garni, celery, onion, and bell pepper; cook until vegetables are tender, about 15 minutes. Add peas with their cooking liquid; bring to a simmer. Cook until flavors meld and sauce is thickened, 10-15 minutes. Remove from heat; stir in butter. Set aside.
- Toast coriander seeds in a small dry skillet over medium heat, shaking pan often, until fragrant and slightly darker in color, 2-3 minutes. Let cool. Coarsely grind in a spice mill, or place in a resealable plastic bag and crush with a rolling pin or the bottom of a heavy skillet. Combine celery leaves, parsley, chives, lemon zest, and crushed coriander seeds in a small bowl; drizzle with oil and toss to coat. Season to taste with salt and cracked pepper. Divide peas among plates or transfer to a serving bowl; garnish with salad.
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- Bring water with peas to a boil (do not drain); boil for 15 minutes. Reduce heat to medium; gently simmer, adding water by 1/2-cupfuls as needed to keep peas covered, until peas are tender but still hold their shape, 20–25 minutes. Remove from heat and stir in 1 tsp. salt. Season to taste with more salt, if desired. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing, adding more water by 1/4-cupfuls if too thick.
- Place garlic on a cutting board. Sprinkle with salt and chop, occasionally smearing with the back of a knife, until a coarse paste forms. Tie thyme and bay leaf with kitchen twine to form a bundle for bouquet garni.
- Heat 1/4 cup oil in a medium pot over medium heat; add garlic paste, bouquet garni, celery, onion, and bell pepper; cook until vegetables are tender, about 15 minutes. Add peas with their cooking liquid; bring to a simmer. Cook until flavors meld and sauce is thickened, 10–15 minutes. Remove from heat; stir in butter. Set aside.
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- Soak the red peas in twice as much water as needed to cover them, since they will absorb most of the water. Place uncovered in a refrigerator overnight.
- In a heavy bottom pot, render the bacon over medium heat. Cook the bacon until it is crispy and all the fat has been rendered. Remove the bacon from the pot, chop and reserve.
- While the bacon is cooking take an onion and half it through the root end, leaving the root end intact. Peel half of a large carrot and gather the celery and the rest of the ingredients together.
- Add the peas, onion, carrot, celery, garlic and seasonings to the pot with the bacon drippings. Next add the 1 quart of chicken, or ham stock.* Bring to a boil on high heat. Cover with a lid and reduce the heat to simmer.*For a vegetarian option, omit the bacon drippings and add vegetable stock.
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