Directions:

1. Rinse dried peas, then add peas and fresh water (enough to cover peas by 2 inches) to a large pot. 
2. Bring to a boil over medium-high heat, then lower to a simmer and let cook for an hour, checking from time to time to make sure that peas do not stick to the bottom of the pot. Add water if needed to ensure that there is always enough water in the pot to cover the peas. After the hour, and when the peas are still firm but can be easily smashed with a fork, drain in a colander and rinse gently with cold water to keep from cooking further. Set peas aside to drain and cool completely, about 15 minutes.
3. Place cooled peas in a large salad bowl and add sprouts, feta, green onions, parsley, mint and dill.
4. In a separate bowl, whisk together olive oil, lemon juice, red wine vinegar, honey, salt and crushed red pepper until slightly creamy. Pour over salad and toss gently. 
5. Sprinkle pomegranate seeds on salad and serve.

Nicole Aandahl of cleansoulkitchen.com is a Virginia-based food writer and blogger who loves her garden and global soul food. Nicole participates in ‘Chef at Market’ events with Fresh Farm Markets in the DC-area and teaches private cooking classes on everything from making biscuits to gumbo. 

The post Bedazzled Lady Cream Peas first appeared on Camellia Brand.]]> https://www.camelliabrand.com/recipes/bedazzled-lady-cream-peas/feed/ 0 https://www.camelliabrand.com/recipes/hayward-familys-blackeye-peas/ https://www.camelliabrand.com/recipes/hayward-familys-blackeye-peas/#respond Wed, 27 Feb 2019 19:29:55 +0000 https://www.camelliabrand.com/?post_type=recipes&p=38723 The Hayward Family's own traditional Blackeye Pea recipe with salt pork. Serve this creamy, delicious dish over hot rice with cabbage or collard greens and cornbread to promote good luck on New Year's Day or any day.

The post Hayward Family’s Blackeye Peas first appeared on Camellia Brand.]]>

Ingredients:

• 1/2 pound slab salt pork, thickly sliced, then cut in 2-inch pieces
• 1 large onion, chopped
• 1 large bell pepper, cut into medium diced pieces
• 1 pound Camellia Black Eye Peas (soaked if desired)
• 6 to 8 cups water or chicken broth
• 1 coin (optional; must be washed well)
• Salt and pepper to taste
• 1 tablespoon fresh chopped thyme leaves
• 1 pinch sage
• 1 clove garlic, minced
• Pepper Sauce to taste

Directions:

1. In a large soup kettle over medium-high heat, fry salt pork until golden brown and fat has rendered, about 5 minutes.
2. Add onions and pepper and sauté until tender, about 5 minutes.
3. Add peas, chicken broth, and coin.
4. Bring to a boil, reduce heat to medium-low and simmer, partially covered and stirring occasionally, until peas are fully tender and cooking liquid turns from translucent to opaque, adding water as necessary to keep peas moist but not soupy, about 1 hour.
5. When peas have fully softened, season generously with salt and pepper and stir in thyme, sage and garlic. Continue to simmer to blend flavors, a couple of minutes longer. Season to taste with pepper sauce, if desired.

The post Hayward Family’s Blackeye Peas first appeared on Camellia Brand.]]> https://www.camelliabrand.com/recipes/hayward-familys-blackeye-peas/feed/ 0 https://www.camelliabrand.com/recipes/chef-jenns-blackeye-pea-fritters/ https://www.camelliabrand.com/recipes/chef-jenns-blackeye-pea-fritters/#respond Tue, 15 Jan 2019 19:24:56 +0000 https://www.camelliabrand.com/?post_type=recipes&p=41558 Ingredients: FRITTERS   , finely diced   , about 4 cloves           BREADING , for frying read more ...

The post Chef Jenn’s Blackeye Pea Fritters first appeared on Camellia Brand.]]>

Ingredients:

FRITTERS

• 2 tablespoons olive oil
• 4 ounces andouille sausage, finely diced
• 1/4 cup minced onion
• 2 tablespoons minced garlic, about 4 cloves
• 1 teaspoon fresh thyme leaf
• 3/4 cup short-grain rice
• 2 – 2 1/2 cups chicken broth
• 3/4 cup Camellia Brand Blackeye Peas
• 2 tablespoons shredded sharp cheddar cheese
• 1 tablespoon unsalted butter
• 1 tablespoon Moulin Rouge Sassy Seasoning Salt

BREADING

• Vegetable oil, for frying
• 1 cup all-purpose flour
• 1 tablespoon Moulin Rouge Sassy Seasoning Salt
• 3 large eggs, beaten
• 2 tablespoons water
• 2 cups panko breadcrumbs

GARNISH

• 1 teaspoon coarse-grain salt
• 2 – 3 tablespoons chopped herbs, like thyme, parsley or basil

Directions:

1. Heat olive oil in a large saucepan over medium heat.
2. Add sausage and cook until sausage has started to brown, about 5 minutes.
3. Add onion, garlic and thyme and cook an additional 5 minutes or until vegetables are softened.
4. Stir in rice and cook until the grains turn translucent, about 2 minutes. Add chicken stock a half-cup at a time and cook, stirring frequently, until liquid is absorbed and rice is cooked through but still firm (al dente), about 20 to 25 minutes.
5. Stir in the Blackeye Peas, cheese, butter and Moulin Rouge Sassy Seasoning Salt.
6. Spread the Blackeye Pea mixture out onto a baking sheet and refrigerate until completely chilled; about 2 hours.
7. Pour 2 inches of vegetable oil into a heavy-bottomed pot and heat to 350°F over medium-high heat.
8. Line a large platter with paper towels and set aside.
9. While oil is heating, pour flour into a shallow baking dish and season with Moulin Rouge Sassy Seasoning Salt. In a second shallow baking dish, whisk together eggs and water.
10. Pour bread crumbs into a third shallow baking dish.
11. Form the cold Blackeye Pea mixture into golf-ball sized balls.
12. Roll each ball in the seasoned flour, then roll in the egg wash.
13. Shake off any excess egg and roll in the breadcrumbs.
14. Repeat until all of the mixture has been breaded.
15. Place the balls in the vegetable oil to fry in batches of 5 or 6, until golden brown, about 5 minutes.
16. Remove from the oil and drain on the paper-towel–lined platter.
17. Repeat until they are all fried.
18. Sprinkle with coarse grain salt and chopped herbs and serve piping hot.
19. Enjoy!

 

Chef Jennifer Hill Booker is a Le Cordon Bleu-certified chef, cookbook author, reality TV personality, culinary educator, business owner and GA Grown Executive Chef for the GA Department of Tourism and Travel. She weaves her love of traditional Southern cuisine with her belief in incorporating healthy, seasonal foods and her classic French training.

 

The post Chef Jenn’s Blackeye Pea Fritters first appeared on Camellia Brand.]]> https://www.camelliabrand.com/recipes/chef-jenns-blackeye-pea-fritters/feed/ 0