Black-eyed pea dip for a new year
It’s that time of year when we our thoughts are simultaneously in the past via reflection and the future via resolution. It’s also that time of year when we must eat black-eyed peas.
I’ve written plenty about black-eyed peas and why we Texans (and other Southerners) eat them on New Year’s Day. I’ve also given you some recipes.
This year, I had the honor of picking black-eyed peas at my grandma’s farm. And let me tell you, if you ever have the opportunity to eat fresh black-eye peas straight right out of ground, you’re in for a treat.
When preparing the still-green black-eyed peas, she kept it simple by only seasoning them with a bit of salt, pepper and ham. And for the duration of my visit, it was all I wanted to eat. (Well, almost, as she had also made a chocolate pie.)
I can’t get fresh ones here in the city. I can’t even find dried ones. So my recipes always have a canned option. You can hardly go wrong with classics such as Texas caviar or a delicious soup I made last year called good fortune soup. But those are for the converted, those who already love black-eyed peas. What about something for those who don’t love black-eyed peas?
I recently made a black-eyed pea dip. I seasoned it with garlic, bacon, cilantro and jalapenos, I made it creamy with a bit of cheese and I served it warm with tortilla chips. If you don’t like black-eyed peas, this might be the one for you—it already converted one nonbeliever and I’d be thrilled if it could convert more.
But before I eat my black-eyed peas, I need to decide how I want their good fortune to guide me in the new year. 2008 was a roller coaster of a year—and like all of you, I’m looking forward to an awesome 2009. Here are some of my resolutions that I hope will make 2009 a more wonderful year:
1. Cure a ham in my refrigerator, hopefully in time for Easter. All the recipes I saw called for saltpeter, which is impossible to find because it’s also used to make explosives (and I did not know this so that might explain all the strange looks I got from shopkeepers when I asked if they stocked it). But thanks to Michael Ruhlman, I now know I can use curing salt instead.
2. Learn more about Asian and Caribbean cooking. Fortunately for me, two books by blogging friends are arriving this year to guide me in my education: Jaden’s Asian home cooking cookbook and Cynthia’s Caribbean cookbook.
3. Speaking of books, perhaps I’ll write one. People keep asking me when I’m going to write a book. Well, it’s been a long, strange journey and no, I’m nowhere near the end yet. But, I hope to at least fashion a book proposal this year that someone besides my mom will want to read.
4. I want to make fresh masa. Steve Sando became my hero this year by demonstrating how to make masa at home. I’ve long wanted to do this and have even seen the manual grinders at area cookware stores. But Steve got an electric masa grinder in Mexico, which makes the process such a snap, you could have fresh masa tortillas every day!
5. Finally, I just finished seeing “Slumdog Millionaire” and I think India should be my next big trip. I have a friend that lives in Dehli, so what am I waiting for?
What are some of your resolutions for 2009? Happy New Year!
Bacon black-eyed pea dip
Ingredients
- 4 pieces bacon
- 2 cloves garlic, chopped
- 1/2 cup chopped cilantro
- 1 (15-ounce ) can black-eyed peas, drained
- 1 teaspoon chili powder
- 1/8 teaspoon or to taste cayenne pepper
- 1 tablespoon lime juice
- 1 jalapeno, seeded and diced
- 1/4 cup shredded Monterrey Jack
- Tortilla chips, for serving
Instructions
- In a skillet on medium low, cook the bacon. When done, remove from the skillet crumble and place in a blender.
- Pour 2 tablespoons of the grease into the blender, then add the garlic to the skillet and cook on medium for 30 seconds. Add to the blender along with the blender black-eyed peas, chili powder, cayenne, lime juice, and jalapeño. Pulse until ingredients are well mixed together.
- Place the dip into skillet, turn on low heat and slowly fold in shredded cheese. Cook until melted, about a minute. Place in a bowl and serve immediately with tortilla chips.
Just discovered your website and wish to goodness I’d have had this site when I lived in NYC. I look forward to trying out these recipes, even the King Ranch Casserole without cream of mushroom soup (who knew?). Fixin’ to go to the store for cabbage with my peas…Happy New Year!
Lori from Mesquite
Have you tried using frozen black-eyed peas? They’re in supermarket freezer cases and I’m a convert — so much better than dried.
Happy New Year Lisa!
I just wanted to thank you for putting together one of my favorite little nooks on the web.
I impatiently wait for new posts because every dang thing u post works and tastes delicious.
The Black eyed peas are on , i just finished using my Diskado I built for the first time.
life is good in San Antonio and hope you continue on with the site in 2009.
My friends are depending on me to keep the good stuff coming!
Black-eyed peas is a necessity at our house on New Year’s Day. The tradition continues.
Living in DC it is not easy to get fresh black-eyes. We have to make do with some kind of dried or frozen peas. But when we visit my mother in Western Texas in the summer, we overdose on those delightful fresh peas.
As a boy, way before your were Homesick Texan was born, we raise large areas of black-eyed peas. My mom and dad let my brother and I pick the peas and sell them. I think we go $1 per bushel. I think we grew them on some kind of government soil enhancement program. Probably were not supposed to pick them.
Still love them. Look forward to a good mess of black-eyed peas on New Years.
Thanks for your blog.
thanks for the reminder about black-eyed peas — i eat them every year and can’t believe i almost forgot! i went to HEB last night and bought about six cans. i’m definitely feeling lucky now.
one question though: in your other post on black-eyed peas, you mention frying them up as croquettes. that sounds delicious, but would i need to add anything as a binder?
also, i should say that love reading your blog. i live in austin, and your posts make me appreciate so many good things that are in reach here.