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
We can trace the history of `recipes` far back into antiquity, at least as far back into history as early Egypt, and possibly even further. Having said that, mostly, these ancient recipes were just very basic pictorial instructions for preparing food.
Progressing into Roman times around 25BC a roman called Apicius wrote some scripts describing recipes prepared by wealthy roman citizens. In his publication, he recounts how the meals of wealthy Romans were separated into appetizers, entrees and afters, a style of dining still practiced today. He also informs us how the chefs of Roman times used many herbs, including a few that will be familiar to modern cooks like bay, rue and parsley. Later on in the 1400s, people returning from the crusades brought back many foods and herbs from middle-east cuisine, including spices such as coriander, parsley, and rosemary. The introduction of these new foods and spices created a surge in cookery books, many of which are now in private libraries. By the advent of the twentieth century, cook books are in great demand, mostly as a result of higher levels of literacy, more spare time and a general increase in wealth. |
We hope you enjoy this Black Eyed Pea Crab Salad With Ruby Grapefrui recipe.
