Posts Tagged ‘black-eyed peas’

Black-eyed pea succotash

September 23, 2010

I look for food inspiration in different places: in books, magazines, online, from family, and at restaurants. I want more time to create new dishes on my own, but between a full time job, chores, and hobbies/projects (like working on a novel, for instance, and working out so I can burn off the calories I consume when I go on a baking binge), it’s hard to find time where my brain can even begin to process such a thing.

So the inspiration for this recipe comes from a restaurant, one of my absolutely favorites–Woodberry Kitchen. I’ve been meaning to write up a review for it, but sometimes words escape me–it is that awesome. Matzo can also attest to its quality…but that is for another time. Today’s recipe, though, was inspired by my last visit there with my friend Amanda.

This black-eyed pea succotash has softness and crunch, sweetness and spice, and is great by itself or as a side dish.

When we were there I ordered the roasted pork shoulder topped with a fried egg, and she got soft-shelled crabs over a bed of succotash. The crabs, of course, were fantastic, but the succotash was the real surprise. I’ve never really had it–and if I had, it’s been of the frozen or canned variety. This was neither of these. A mix of black-eyed peas, corn, celery, onion, it was crunchy and fresh with a hint of sweetness and a gentle burn of hotness.

Of course, I had to replicate it.

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Garlicky Pepper Shrimp with Black-Eyed Peas

March 19, 2009

For Christmas last year, my dear boyfriend gifted me subscriptions to Gourmet and Bon Appetit. Granted, I can find recipes from both magazines at Epicurious, but the inspiration comes less often. In last month’s Gourmet, which I had neglected initially, I found this delicious recipe that helped fulfill one of my many ongoing goals: to eat more beans. Not only are these lovely legumes healthy for you, they’re also inexpensive and keep well in my pantry.

xxx

Double-garlic and pepper maddness! Add these key ingredients to both the pea mixture and the shrimp before incorporating together in one fantastic dish.

I had some frozen shrimp in my freezer from when I made potstickers last month, so I hunted down those bad boys before they suffered any further freezer burn and gathered what vegetables I had in the fridge that also turned up in the recipe, and made a relatively quick and appetizing dinner.

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