Black-eyed Pea-texmati Rice Saladholiday, salads 2 cup black eyed peas -- cooked 2 cup texmati rice -- cooked 1 cup tomatoes -- diced 1/2 cup zucchini -- diced 1/2 cup country ham -- diced 1/4 cup shallots -- minced 2 tablespoon garlic -- minced 1/4 cup scallion whites -- minced 2 teaspoon thyme -- chopped 2 tablespoon cilantro -- chopped 2 tablespoon basil -- chopped 2 canned chipotle chilies -- 1 chopped 2 tablespoon malt vinegar 2 tablespoon lemon juice 1/3 cup extra virgin olive oil 1 salt -- to taste Combine all ingredients. Mix well. Allow to marinate for at least two hours. To Serve: Place 1/4 cup creens on each plate and top with 1/3 cup of the black eyed pea rice salad. Chef's Notes: It is an old Southern tradition that black eyed peas, when eaten on New Year's Day, will bring luck for the new year. This recipe was presented by Chef Fearing on his weekly cooking segment, "Dean's Cuisine" on KDFW-TV in the Dallas/Ft. Worth area. Dean Fearing is the Executive Chef of The Mansion on Turtle Creek in Dallas. Recipe By : Dean Fearing of The Mansion on Turtle Creek From: |
