RECIPE # 5161 - MEMPHIS CAVIAR - Friday, April 18, 2014
Pat & Gina Neely / Cookbook Authors
Two 15- ounce cans black- eyed peas, drained and rinsed
¼ medium red onion, finely chopped
1 plum tomato, finely chopped
1 small yellow bell pepper, seeded and finely chopped
1 red jalapeño, seeded and finely chopped (or Pickled Peppers, page 9)
3 green onions, sliced
2 cloves garlic, finely chopped
¼ cup red- wine vinegar
2 tablespoons olive oil
½ teaspoon red- pepper flakes
¼ teaspoon ground cumin
¼ cup finely chopped fresh parsley
Kosher salt and freshly ground black pepper
Tortilla chips, for serving
In a large bowl, combine the black- eyed peas, onion, tomato, peppers, and green onions.
In a smaller bowl, whisk together the garlic, vinegar, olive oil, red- pepper flakes, cumin, parsley, and salt and pepper. Toss everything together, and season with a big pinch of salt and pepper. Cover with plastic wrap, and refrigerate at least 2 hours, preferably overnight, before serving. Serve with tortilla chips.
Serves 6 to 8
This is the best party dish I have ever made, for several reasons: you can make it the night before, it displays beautifully, and the recipe yields a big batch, which means lots of leftovers. Not only is this dish colorful, but the textures are amazing and the flavor will knock your socks off. To take it up a notch, use our pickled peppers (page 9) in place of the red jalapeño.
Excerpted from Back Home with the Neelys by Pat and Gina Neely, with Ann Volkwein. Copyright © 2014 by Pat Neely. Excerpted by permission of Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.