2 cup black eyed peas -- cooked
2 cup texmati rice -- cooked
1 cup tomatoes -- diced
1/2 cup zucchini -- diced
1/2 cup country ham -- diced
1/4 cup shallots -- minced
2 tbsp garlic -- minced
1/4 cup scallion whites -- minced
2 tsp thyme -- chopped
2 tbsp cilantro -- chopped
2 tbsp basil -- chopped
2 canned chipotle chilies --
1 chopped
2 tbsp malt vinegar
2 tbsp lemon juice
1/3 cup extra virgin olive oil
1 salt -- to taste
Directions
Combine all ingredients. Mix well. Allow to marinate for at least
two hours.
To Serve: Place 1/4 cup creens on each plate and top with 1/3 cup of
the black eyed pea rice salad.
Chef's Notes: It is an old Southern tradition that black eyed peas,
when eaten on New Year's Day, will bring luck for the new year. This
recipe was presented by Chef Fearing on his weekly cooking segment,
"Dean's Cuisine" on KDFW-TV in the Dallas/Ft. Worth area. Dean
Fearing is the Executive Chef of The Mansion on Turtle Creek in
Dallas.
Recipe By : Dean Fearing of The Mansion on Turtle Creek
From:
Servings: 4 servings
Black-Eyed Pea-Texmati Rice Salad Recipe brought to you by Recipe Ideas
Categories: Rice; Salad; Vegetable
The History of Recipes
We are able to read the history of written recipes way back into antiquity, in truth as far as the Egypt of the Pharoahs, and maybe further still. Interesting though that maybe, these, ancient recipes were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to Professor Solomon Katz, are a few ancient tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful. As we move into The time of the romans around 25BC a roman called Apicius compiled a number of documents which described recipes prepared by the Romans. In his publication, Apicius recounts how the meals were split into appetizers, main meal and dessert, something that is very familiar to us today. Aspicius also informs us how the Roman cooks made use of many different aromatic flavours, including a few that will be familiar to modern chefs for example bay, fennel and dill. For the decades that followed, the powerful and rich houses tried to lay on the most exotic banquets, and as a result the best cooks and their collection of recipes were at a premium. Even so, it was during the 19th century that fine cookery and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to assembling, trying out, and publishing recipes common in their social group. The arrival of television gave us celebrity chefs and the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everyone to search through thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Black Eyed Pea Texmati Rice Salad recipe.
