1 1/2 cup black-eyed peas (soaked
1 overnight) -- drained
1 qt ham hock broth or water
1 salt -- to taste
4 slice bacon -- diced
1 lb fresh lump crabmeat (gulf
1 coast preferred)
1 medium red bell pepper -- seeded,
1 finely diced
1 medium yellow bell pepper -- seeded
1 finely diced
1 medium green bell pepper -- seeded,
1 finely diced
1 large purple onion -- minced
3 whole scallions -- thinly
1 sliced
1 large tomato -- seeded and diced
1 tsp fresh thyme -- chopped
1 tsp fresh marigold mint or
1 tarragon -- chopped
1 tsp fresh chervil -- chopped
1 cup grapefruit vinaigrette
1 (separate recipe)
4 whole ruby grapefruit
1 (peeled) -- sections
1 removed
8 whole fresh cilantro sprigs
1 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.
Chef's 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__
Servings: 4 servings
Black-Eyed Pea-Crab Salad With Ruby Grapefrui Recipe brought to you by Recipe Ideas
Categories: Crab; Fish; Fruit; Salad; Seafood
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions far back into distant history, in fact as far back as pharonic Egypt, and possibly even further. Having said that, in the main part, these old cookbooks were just very simple pictorial recipes for food preparation.
Later on, in The time of the roman empire around 25BC a roman called Apicius compiled some scripts describing recipes enjoyed by the Romans. In his works, Apicius recounts how the roman meals were separated into hors d`oeuvre, main course and dessert, a very modern way of dining. Aspicius describes how the cooks of his times were skilled in the use of a good variety of aromatic flavors, including some that we all recognise such as bay, rue and dill. Later, in the fifteenth century, people returning from the crusades brought us many foods and herbs from Arab countries, including parsley, basil and rosemary. These new spices and herbs prompted a torrent in publications on food, the majority of which are now in private collections. By the time we get to the 1900s, cookery books were in high demand, mostly as a result of more people being able to read, people having more leisure time and having more money. |
We hope you enjoy this Black Eyed Pea Crab Salad With Ruby Grapefrui recipe.
