| |
|
What You Need:
(To serve as an accompaniment to drinks: 10 to 12)
|
|
|
|
5 cups water
2 cups (about 1 pound) dried blackeyed peas
3 teaspoons salt
¾ cup red wine vinegar
½ teaspoon freshly ground black pepper
2 cups olive oil
1 medium-sized onion, peeled, cut crosswise into ¼-inch-thick slices and separated into rings
2 large garlic cloves, peeled and bruised slightly with a kitchen mallet or the side of a heavy cleaver or knife
1 tablespoon finely chopped fresh parsley
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. In a heavy 3- to 4-quart saucepan, bring the water to a boil over high heat. Drop in the black-eyed peas and cook briskly for 2 minutes, then turn off the heat and let the peas soak for 1 hour.
|
2. Add 1 teaspoon of the salt and bring the mixture to a boil again over high heat. Reduce the heat to low and simmer partially covered for 40 to 50 minutes, or until the peas are tender but still somewhat firm to the bite. Drain the peas in a sieve or colander and discard the cooking liquid.
|
3. Meanwhile, combine the vinegar, the remaining 2 teaspoons of salt and the pepper in a deep bowl and stir with a wire whisk until the salt dissolves. Whisking constantly, pour in the oil in a slow, thin stream and continueto beat until the marinade mixture is thick and smooth.
|
4. Add the black-eyed peas, onion rings and garlic to the marinade, turning them about with a spoon to coat them evenly. Cover the bowl tightly with foil or plastic wrap and marinate in the refrigerator for 2 or 3 days, stirring the peas occasionally.
|
5. Before serving, pick out and discard the garlic cloves and taste the peas for seasoning. With a slotted spoon, transfer the peas and onion rings to a chilled serving bowl.
|
|
6. Moisten the Texas caviar with a few spoonfuls of the marinade and scatter the parsley over the top. Serve the Texas caviar at once as an accompaniment to drinks.
|
|
|
|
|
