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Black Eyed Peas

Black Eyed Peas 1 lb dried black-eyed peas (sorted)8 cups water4 cups water1 tbsp plus 1 tsp salt (divided)3 cloves garlic (large, halved)2 bay leaves (place in cheesecloth and tie)2 carrots (peeled and large diced)2 onions (medium, large diced)2 ribs celery (diced)1/2 cup bacon drippings or lard2 smoked ham hocks or meaty ham bone1/2 tsp black pepper (finely ground) Day before serving, place dry beans on counter and sort to remove any stones.In a large Dutch oven or stock pot, cover the black-eyed peas with 8 cups of water and one tablespoon of the salt. Let beans soak overnight.Drain beans and place back in stock pot with 4 cups fresh water. Set aside.In a separate pan, sauté the onions, carrots and...

Parmesan Buttermilk Cornbread

Parmesan Buttermilk Cornbread 1 cup all-purpose flour1 cup cornmeal (stone ground)1/4 cup parmesan cheese (freshly grated)1/2 tsp baking soda1 tsp baking powder1 tsp salt1 egg (beaten)1 cup buttermilk3/4 cup water1/4 cup vegetable oil2 tbsp yellow onion (chopped) Preheat oven to 425 degrees F. Grease a 10 inch cast iron skillet and place in the oven while it preheats. Works best not to use a glass baking dish.In a large mixing bowl, stir together the flour, cornmeal, cheese, baking soda, baking powder and salt. Set aside.In another bowl, whisk together the egg, buttermilk, water, oil and chopped onion. Pour into the dry ingredients all at once and stir until thoroughly blended. Allow mixture to sit for 15-30 minutes. This...

Baked Parmesan Tomatoes

Baked Parmesan Tomatoes

Baked Parmesan Tomatoes 2 Tomatoes2 tsp Olive Oil1/2 c Shredded Parmesan½ tsp BasilSalt and Pepper1/2 tsp Oregano1/2 tsp Garlic Powder Preheat oven to 450° F.Slice tomatoes about ¼” thick horizontally and place on a paper towel to dry.Place tomatoes cut side-up on a baking sheet.Drizzle with olive oil.Sprinkle with salt & pepper.Sprinkle with chopped herb or seasoning of your choosing. (ex. Basil, oregano, garlic powder are some ideas.)Top each tomato slice with approx. 1 tbsp of Shredded ParmesanBake about 15 minutes.Remove from the oven. Let cool slightly before serving. Adapted from EatingWell.com

Candied Carrots

Candied Carrots

Candied Carrots CarrotsButterBrown SugarSalt and pepper to taste Peel and cut carrots to desired size.Melt butter in saute pan, add brown sugar and carrots.Cover and cook, stirring occasionally, until fork tender and brown sugar has thickened.Add salt and pepper to taste.Garnish with parsley if desired.Serve warm. Recipe by Martin Leon

Classic Middle Eastern Hummus

Classic Middle Eastern Hummus

Classic Middle Eastern Hummus 3 cloves garlic16 oz canned chickpeas (drained, liquid reserved)1 tsp sea salt2 tbsp sesame tahini paste1 lemon (juiced (be sure to remove seeds))1/4 c olive oil2 tbsp liquid from the chickpeas1/4 tsp Tabasco or other favorite hot sauce (optional)1/4 c minced flat parsley Peel and finely mince the garlic. Use a garlic press or the food processor fitted with the steel blade.Blend the tahini to mix the oil and solid paste.Add the garlic, chick peas, salt, tahini and lemon juice to the food processor and process until the hummus is coarsely pureed.Slowly pour in the olive oil while the processor is running.Check texture and add the liquid from the chick peas. Process to form a smooth consistency.Add...

Fresh Spring Rolls

Fresh Spring Rolls

Fresh Spring Rolls 4 ounces uncooked rice vermicelli8 rice wrappers (8.5 inch diameter)8 large cooked shrimp - peeled (deveined and halved, lengthwise)2 cloves garlic - peeled and smashed (optional)1 tbsp peanut oil1 cucumber (julienne cut including peel)1 small carrot (peeled, julienne cut)4 tsp Thai basil (chopped fresh )4 tsp mint leaves (chopped fresh )4 tsp cilantro (chopped fresh )3 leaves lettuce (chiffonade cut) Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes (follow directions on the package) and drain. Rinse with cold water and place in bowl.Saute shrimp in peanut oil and garlic (optional). Do not overcook.Fill a large bowl with warm water. Dip three wrappers, one at a time, into the water for a...

Hummus with Sun Dried Tomato and Harissa

Hummus with Sun Dried Tomato and Harissa

Hummus with Sun Dried Tomato and Harissa 3 cloves garlic16 oz canned chickpeas (drained, liquid reserved)1 tsp sea salt2 tbsp sesame tahini paste1 lemon juiced ( juiced)1/3 cup chopped sun dried tomato in oil1/4 cup olive oil2 tbsp liquid from the chickpeas1 tsp Harissa1/4 cup minced flat parsley Peel and finely mince the garlic. Use a garlic press or the food processor fitted with the steel blade.Blend the tahini to mix the oil and solid paste.Add the garlic, chick peas, salt, tahini and lemon juice to the food processor and process until hummus is coarsely pureed.Finely chop the sun dried tomato. Add to the mixture in food processor with its oil.Slowly pour in the olive oil while the processor is...

Mary’s Marvelous Mushrooms

Mary’s Marvelous Mushrooms

Mary’s Marvelous Mushrooms 2 lb baby Bella or white mushrooms2 tbsp butter (unsalted)4 shallots (diced small)½ tsp salt½ tsp black pepper (fresh coarse )¼ tsp nutmeg (fresh grated )¼ cup white wine¼ cup heavy cream Remove ends and slice mushrooms in ¼ inch slices, including stems.In a large 11in sauté pan, dry sauté mushrooms for about 5 minutes, add salt and continue to sauté for another 5 minutes or until liquid evaporates.Remove mushrooms from pan and melt butter. Add shallots and sauté until soft and lightly caramelized.Add wine to shallots in pan to deglaze the pan.Return mushrooms to pan, add pepper and nutmeg. Slowly add cream and stir to incorporate all ingredients.Serve immediately.

One Bite Salad Appetizers – Caprese

One Bite Salad Appetizers – Caprese

One Bite Salad Appetizers – Caprese Ingredients:Fresh Mozzarella (in 1/2 inch cubes, or Fresh Mozzarella pearls)Cherry Tomatoes (halved if big, whole if small)Fresh Basil LeavesMarinade for Fresh Mozzarella Cheese:3 tbsp Olive Oil1 tbsp White Balsamic VinegarSalt and fresh ground pepper to taste Combine all marinade ingredients. Add the cubed fresh mozzarella, or mozzarella pearls to the marinade and let sit at room temperature for about an hour, or for 2 or more hours in the refrigerator.Thread the toothpick. Start with a basil leaf, a cherry tomato, a piece of the marinated fresh mozzarella, and another cherry tomato. Trim a little flat surface on the last cherry tomato before threading it on the toothpick if you would like your...

One Bite Salad Appetizers – Greek Salad

One Bite Salad Appetizers – Greek Salad

One Bite Salad Appetizers – Greek Salad Image shown with tomatoes Ingredients:Feta Cheese (cut into 1/2 inch cubes)English Cucumber (unpeeled, cut in ½ slices, then each slice quartered into triangles)Pitted Olives (large, green or black, cut in half)Mint LeavesMarinade for Feta Cheese:3 tbsp Orange Juice2 tsp Orange Zest2 tsp Fennel SeedsFresh Ground Pepper (to taste) Combine all marinade ingredients. Add the cubed feta cheese to the marinade and let it sit at room temperature for about and hour, or for 2 or more hours in the refrigerator.Thread the toothpick. Start with a mint leaf, a triangle of English cucumber, half an olive, and finally, a marinated feta cube. Do not press too firmly into, or all the way through, the...