Black-eyed Pea-crab Salad With Ruby Grapefrui Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Black-eyed peas, (soaked
Overnight), drained
1 quart: Ham hock broth or water,
Salt, to taste
4 slice: Bacon, diced
1 lbs: Fresh lump crabmeat, (Gulf
Coast preferred),
1 medium: Red bell pepper, seeded,
Finely diced,
1 medium: Yellow bell pepper, seeded
Finely diced,
1 medium: Green bell pepper, seeded,
Finely diced,
1 large: Purple onion, minced
3: Whole scallions, thinly
Sliced,
1 large: Tomato, seeded and diced
1 tsp: Fresh thyme, chopped
1 tsp: Fresh marigold mint or,
Tarragon, chopped
1 tsp: Fresh chervil, chopped
1 cup: Grapefruit Vinaigrette,
, separate recipe
4: Whole ruby grapefruit,
(peeled), sections
Removed,
8: Whole fresh cilantro sprigs,
For garnish,
Directions:
Place the drained black-eyed peas in a saucepan with the ham hock
broth or water, and bring to a boil. Reduce the heat and simmer until
tender, 45 minutes to 1 hour. Toward the end of the cooking time,
taste the peas and season with salt. Drain and set aside.
In a skillet, cook the bacon over medium-high heat until all the fat
is rendered. Transfer the bacon to a large mixing bowl and add the
crabmeat, vegetables, peas, and herbs. Mix together until thoroughly
combined.
Combine the salad with the vinaigrette. Mound the tossed salad on a
large serving platter, leaving at least 2 inches around the edge of
the platter. Arrange the grapefruit sections around the salad, and
garnish the grapefruit sections with the cilantro springs.
Chefs Notes: Chef Stephan Pyles of Star Canyon tells us that "This
easy, do-ahead salad is a perfect entree for a summer lunch or
picnic. Black-eyed peas, crab, and grapefruit may not exactly be an
orthodox combination, but they are all staples of Texas cookery and
go well together. " Entered into MasterCook by Terri Law, 8/22/96.
Recipe By : Stephan Pyles in __The New Texas Cuisine__
Source from luhu.jp
broth or water, and bring to a boil. Reduce the heat and simmer until
tender, 45 minutes to 1 hour. Toward the end of the cooking time,
taste the peas and season with salt. Drain and set aside.
In a skillet, cook the bacon over medium-high heat until all the fat
is rendered. Transfer the bacon to a large mixing bowl and add the
crabmeat, vegetables, peas, and herbs. Mix together until thoroughly
combined.
Combine the salad with the vinaigrette. Mound the tossed salad on a
large serving platter, leaving at least 2 inches around the edge of
the platter. Arrange the grapefruit sections around the salad, and
garnish the grapefruit sections with the cilantro springs.
Chefs Notes: Chef Stephan Pyles of Star Canyon tells us that "This
easy, do-ahead salad is a perfect entree for a summer lunch or
picnic. Black-eyed peas, crab, and grapefruit may not exactly be an
orthodox combination, but they are all staples of Texas cookery and
go well together. " Entered into MasterCook by Terri Law, 8/22/96.
Recipe By : Stephan Pyles in __The New Texas Cuisine__
Source from luhu.jp