Happy New Year - Black-eyed Pea Salad
| December 30, 2012
In Coffee and Convo, Kitchen Basics
Featured Recipe: Black-eyed Pea Salad
You say peas, I think black-eyed. Is there any other kind? Not for this Southern gal. That’s especially true when eating peas makes all the difference for good luck in the New Year. Trouble is, I have a heck of a time convincing everybody else of the importance of these little spotted jewels.
For years I cooked a caldron of dried peas, just like my mother did and my grandmother did before her. Then I would spend the whole first week of the New Year eating peas every day to get rid of them.
So I came up with a Black-eyed Pea Salad to take care of the extras. This salad is hearty enough to make an entree for New Year’s lunch or serves as a suitable side dish.While everyone doesn't like a bowl full of peas like I do, just about everyone loves black eyed pea salad.
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My husband grew up in Michigan and his mother was originally from the hills of Kentucky. I first had Chocolate Gravy one winter when she was visiting. Growing up in the South, too, I was surprised that I had never had it nor even heard about it. Anyway it was rich and delicious and she served it over hot, flaky biscuits.
My husband told me that when he and his cousin were running cross country in high school, before each Saturday race, his mother would make them biscuits and chocolate gravy. Now thanks to Cheap. Fast. Good! I am preparing your version of biscuits and chocolate gravy. Except now instead of heading to a cross country race we will be headed to our son's swim meet. Thanks for helping me carry on a family tradition.
-- Louanne Bisel
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