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MarkinHouston

Curiou1 when I get fresh lady cream peas which are more delicate than crowder..

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Joined: Jan 1, 2006

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Posted to Thread #11506 at 11:24 pm on Jul 27, 2008

purple hull, or fresh black-eyed peas, I usually make a riff on this recipe:

Lady Cream Peas in Vinaigrette


I boil them till tender (about 20 minutes)
then dress them with a vinaigrette. You can
always add tomatoes or peppers if you like
as well. (I add minced Italian parsley and shallots instead of peppers.)

For my dressing I take a couple of fresh
garlic cloves and mash to a paste with some
salt. Then add a bit of mustard, some
balsamic vinegar, olive oil, and salt and
fresh cracked pepper to taste.

These peas, along with a plate of fresh tomatoes,
really mean summer in the South to me. (Well, you can fry up some corn flour-crusted catfish fillets to "kick it up a notch!"


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