Southern Caviar Black Eyed Peas Recipes

GULLAH CAVIAR

Steps:

• Whisk together the vinegar, sugar, oregano and hot sauce in a large bowl. Drizzle in the oil while whisking. Add the peas, pimentos, corn, garlic, onion, bell pepper and cilantro to the dressing; season with salt and pepper. Toss until everything is coated. The salad can be served immediately, but is better if it sits for a few hours or overnight.

TEXAS CAVIAR I

Steps:

• In a large bowl, mix together onion, green bell pepper, green onions, jalapeno peppers, garlic, cherry tomatoes, zesty Italian dressing, black beans, black-eyed peas and coriander. Cover and chill in the refrigerator approximately 2 hours. Toss with desired amount of fresh cilantro to serve.

SOUTHERN BLACK-EYED PEAS

Steps:

• Place peas in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse peas, discarding liquid; set aside., In the same pan, saute onion in oil until tender. Add the pork belly, garlic, bay leaves, thyme, pepper flakes and pepper; cook 1 minute longer., Add the broth, ham hocks and peas; bring to a boil. Reduce heat; simmer, uncovered, for 35-40 minutes or until peas are tender, stirring occasionally and adding more water if desired., Discard bay leaves. Remove ham hocks; cool slightly. Remove meat from bones if desired; finely chop and return to pan. Discard bones. If desired, top with additional fresh thyme.

SOUTHERN CAVIAR (BLACK EYED PEAS)

Steps:

• Combine peas, onion, green pepper and garlic in a large bowl.
• Combine vinegar and remaining ingredients in a jar; cover tightly and shake vigorously. Pour over pea mixture and toss gently.
• Cover and chill 12 hours. Remove garlic clove and drain before serving.

SOUTHERN-STYLE BLACK-EYED PEAS

Steps:

• Soak black-eyed peas in a bowl of water for at least 2 hours, or overnight.
• Heat oil in a large, heavy saucepan over medium heat. Saute onion and garlic in the hot oil until onion is translucent, about 5 minutes. Add smoked ham hocks and water. Bring to a boil. Cover, lower heat to a simmer, and cook for 1 hour.
• Drain peas and add to the pot along with seasoned salt, onion powder, cumin, black pepper, red pepper, and bay leaves. Bring to a boil. Cover, lower heat to a simmer, and cook for 1 hour. Uncover the pot and cook until beans are tender, about 30 minutes more. Remove bay leaves and ham hocks before serving.

SOUTHERN CAVIAR

Steps:

• Combine all ingredients and mix well.
• It can be made up to 24 hours in advance and kept in the fridge.

MISSISSIPPI HOT CAVIAR

Steps:

• In a mixing bowl, combine the black-eyed peas, green chili pepper, onion, jalapeno pepper, pimento, garlic and Italian-style dressing. Chill the mixture overnight.

MISSISSIPPI CAVIAR

Steps:

• Combine first 11 ingredients (peas through Italian seasoning) in a large bowl. Stir well.
• Combine dressing mix, oil and vinegar. Pour over pea mixture. Stir well. Chill at least 2 hours.
• Serve with tortilla chips. Makes about 8 cups.

SOUTHERN COWBOY CAVIAR

Steps:

• Mix all of the ingredients except the chips.
• Refrigerate.
• Serve with chips.

SOUTHERN CAVIAR

Steps:

• Whisk together vinegar, oil, and mustard.
• Mix together the beans to garlic.
• Mix the two together and take a bite.
• Adjust seasonings by adding salt and tabasco.
• Mash half the mixture, stir, cover and chill well.
• Drain and serve with tortilla chips.

PAULA DEEN'S SOUTHERN CAVIAR RECIPE - (4.2/5)

Steps:

• In a large bowl, combine all of the ingredients and stir gently to combine. Refrigerate mixture overnight. Serve with corn chips.