Green Split Peas | Camellia Brand

Braised Short Rib and Berbere Split Peas

user-submission — Mon, 18 Feb 2019 21:21:38 +0000

Ingredients:

BRAISED SHORT RIB

3 lbs boneless short rib
2 tbsp salt
2 yellow onions, large dice
1 carrot, large dice
1 fennel, whole, large dice (save fennel fronds separately)
1 head garlic
3 tbsp canola oil
2 tbsp paprika
zest of 1 orange

BERBERE SPLIT PEAS

1 lb dried yellow split peas
3 red onions, small diced
5 garlic cloves, chopped
2 tbsp canola oil
1 tbsp berbere spice or dry harissa
1.5 tbsp salt
1 quart water
2 tbsp olive oil

Directions:

BRAISED SHORT RIB

Season the short ribs with salt and allow to sit in the refrigerator overnight. The following day, roast the short ribs on 450F on a sheet tray until deeply caramelized, about 20 minutes. Place the short ribs in a deep roasting pan and set aside.
Separately, in a large saute pan, caramelize the yellow onions, carrot, fennel bulbs, and garlic in canola oil over medium-high heat. Turn off the heat and add the paprika and allow to toast until fragrant.
Place the cooked vegetables over the short ribs in the roasting pan and top with the orange rind and reserved fennel fronds.
Cover the short ribs with water then cover with foil and allow to cook at 275F for 3 hours until tender and just starting to fall apart when pulled at with tongs. Allow to fully cool in the braising liquid before removing the meat.
Drain the liquid from the short rib, set aside the meat, and reduce the liquid on the stove over medium-low heat until slightly thick, about 20 minutes.
Slice the meat and glaze in the oven on 400F with the reduced liquid until caramelized. Serve over the split peas.

BERBERE SPLIT PEAS

Start by sweating red onions and chopped garlic in a heavy bottom pot over medium heat with the canola oil until translucent, roughly 15 minutes.
Add the berbere spice and allow to toast until fragrant about 2 minutes.
Add the drained and soaked split peas to the pot, salt, and cover with the water.
Allow to cook on medium heat, uncovered, for 30 minutes until the liquid is absorbed.
When the lentils are tender, turn off the heat and add the olive oil and stir in gently. Set aside to serve with the short ribs.

Alon Shaya is an Israeli-born chef who currently owns two restaurants: Saba in New Orleans and Safta in Denver. His culinary journey and resounding love of Israeli and Italian cuisine is reflected in his cookbook, “Shaya: An Odyssey of Food, My Journey Back to Israel.”

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Green Split Pea and Ham Soup

user-submission — Tue, 14 Nov 2017 15:49:46 +0000

Ingredients:

4 slices of bacon, chopped
1 cup chopped onion
1/4 cup of chopped celery
1 large carrot, scraped and chopped fine
1 tablespoon of minced garlic
1 (1-pound) package Camellia Brand Green Split Peas, rinsed and sorted
1/2 teaspoon each of dried thyme and rosemary, crushed
2 medium bay leaves
7 cups of ham stock or chicken stock/broth
1 teaspoon of Liquid Smoke, optional
1 meaty ham bone or 2 smoked ham hocks
2 cups of smoked ham, chopped small
1 1/2 teaspoons of kosher salt, or to taste
1/4 teaspoon of freshly ground black pepper, or to taste
1/2 teaspoon of Cajun or Creole seasoning, or to taste

Directions:

Cook the bacon in a soup pot, until fat is rendered but not until bacon is crisp.
To the bacon and drippings, add the chopped onion, celery and carrot; cook over medium until tender, about 5 minutes. Add the garlic; cook another minute.
Rinse and sort through the peas and add to the pot, along with the herbs and bay leaves. Cook and stir another minute, then add the stock or water, Liquid Smoke, if using, and ham hocks. Bring to a boil, reduce heat and simmer uncovered on very low for 1 hour, stirring occasionally.
Add the chopped ham to the beans and simmer low for 30 minutes longer. Peas will have broken down and soup should be very thick. Remove bay leaves and discard.
Add salt, pepper and Cajun or Creole seasoning; taste and adjust seasonings as needed.

Cook’s Notes: May serve as is, or if you prefer a smoother texture, puree with an immersion blender or carefully transfer in batches to a food processor before adding in the ham. If you have the extra time and for a boost in flavor, use a leftover ham bone or a few meaty ham hocks to first make a ham stock as your soup base. Water may be substituted but add in 2 tablespoons of chicken base with the soup.

Pick meat off of the bone or hocks and use in the soup. May omit Liquid Smoke if using a homemade ham stock. In place of the thyme and rosemary, I use a teaspoon of Herbes de Provence.

Recipe from Mary Foreman, publisher and author of DeepSouthDish.com, an online blog about Southern cooking. Mary published her first cookbook, Deep South Dish Homestyle Southern Recipes in May 2015. It’s a compilation of her most-loved and top southern favorite recipes, including several that are cookbook exclusives.

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Grace’s Green Split Pea Soup

Aimee Bussells — Thu, 02 Aug 2012 21:09:43 +0000

Ingredients:

1 (1-pound) package Camellia Brand Green Split Peas
1/4 pound seasoning meat or ham
6 cups water
1 large onion, chopped
4 carrots, chopped
1/2 cup chopped celery tops
1 toe garlic, chopped
1 large bay leaf
Salt and pepper

Directions:

Rinse and sort peas.
Cover peas with water, add meat, vegetables and seasonings. Simmer 2 to 2 1/2 hours until tender. Add water as needed to desired consistency.
Pass peas through sieve or blender.

The post Grace’s Green Split Pea Soup first appeared on Camellia Brand.

Slow Cooker Vegetarian Split Pea Soup

Aimee Bussells — Thu, 02 Aug 2012 18:34:18 +0000

Ingredients:

2 cups dry Camellia Brand Green Split Peas
8 cups water or vegetable broth
3 vegetarian bouillon cubes
2 cups chopped potatoes
2 cups chopped celery
2 carrots, sliced
1 cup diced onion
2 cloves garlic, minced
1 1/2 teaspoons dry mustard
1 1/2 teaspoons cumin
1 1/2 teaspoons sage
1 1/2 teaspoons thyme
3-4 bay leaves
Salt and pepper to taste

Directions:

Rinse and sort peas.
Combine all ingredients in a slow cooker.
Cover and cook on low for at least 4 hours, or until peas are soft.
Remove bay leaves before serving.

The post Slow Cooker Vegetarian Split Pea Soup first appeared on Camellia Brand.

Dutch Split Pea Soup

Aimee Bussells — Thu, 02 Aug 2012 18:29:47 +0000

Ingredients:

9 cups water or chicken broth
1 (1-pound) package dried Camellia Brand Green Split Peas
2 pounds smoked ham hocks
6 leeks
4 celery stalks (with leaves), sliced
2 cloves garlic, chopped
1 1/4 teaspoons crushed dried savory leaves
1 1/4 teaspoons salt
1/2 teaspoon pepper
1/2 pound cooked, sliced smoked sausage (kielbasa or knockwurst)

Directions:

Rinse and sort peas.
Heat water and peas to boiling in Dutch oven; boil 2 minutes. Remove from heat; cover and let stand 1 hour.
Add remaining ingredients, except sausage, to peas. Heat to boiling; reduce heat. Cover and simmer until pork is tender, about 2 hours. Skim fat if necessary.
Remove pork hocks; cool slightly. Trim fat and bone from pork. Cut pork into 1/2-inch pieces. Stir pork and sausage into soup. Heat to boiling; reduce heat. Cover and simmer until sausage is hot, 15 minutes.
Remove sausage and slice, then put back in soup.

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Camellia’s Dry Herb Blend – Bouquet Garni

Aimee Bussells — Fri, 22 Jun 2012 21:02:41 +0000

Ingredients:

1/4 teaspoon dried thyme
1/4 teaspoon dried parsley flakes
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/2 teaspoon whole peppercorns
4 dried bay leaves

Directions:

Blend all ingredients together.

Usage:

Many of the recipes on the old Camellia Bean packages called for “1 bouquet garni.” Spelled out above, this is the seasoning mixture wrapped in cheesecloth and tied with kitchen twine. In a pinch, you can put the herbs in a tea ball instead. This is a traditional Hayward family recipe.

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