By Perry Washburn
This fall finds me on the run, frequently looking to make something tasty - fast.
I had thawed a package of chicken thighs, and I knew I had a bag of basil from an Asian market run that needed to be used. And a bunch of leftover white rice. The rest was a fridge raid. My girls loved this! Here's how this really fun dish came out.
1 pound of chicken thighs, cleaned, boned and diced
Sesame oil
4 stalks celery, chopped
1 small onion, diced
1 cup green onion, with the white and green separated
1 cup basil, chopped
2 Tbs spicy brown bean sauce (check your Asian market)
1/2 tsp ground chili garlic oil (ditto)
1 can black-eyed peas, including the juice
1 tsp Penzey's vegetable soup base
Saute the chicken in a tablespoon or so of sesame oil until it's starting to lose its pink. Add the celery, the onion, and the white/light green part of the green onions. Continue cooking until they are beginning to wilt. Add the bean sauce, the chili/garlic oil, the blackeyed peas and the soup base. Cook for 5 minutes or so, until it's all well mixed. Stir in the basil and green onion, and serve over steamed (or in my case, reheated) rice.
Showing posts with label Black-eyed peas. Show all posts
Showing posts with label Black-eyed peas. Show all posts
Friday, October 16, 2009
Thursday, January 1, 2009
Black-eyed peas!
By Perry Washburn
In honor of the new year, I made black-eyed peas today. This is a take-off on an Emeril recipe, with a nod to my friend Suzette, who stunned me years ago with her New Orleans red beans recipe. I also made etoufee, a staple for us on New Years. I EXPECT that to be great. But the peas were really the star of the meal today.
1 lb dried black-eyed peas, rinsed and soaked overnight
2 Tbs bacon grease (come on Kath, admit you have some in your fridge)
1/2 lb andouille roughly chopped (I used 3 links of Emeril's Kicked Up)
2 onions chopped
2 Tbs garlic chopped
1 tsp thyme
1 tsp cumin
3 Tbs parsley (I used dried)
8 cups stock
2 tsp Penzey's chicken base (Penzey's ROCKS)
1 tsp salt
4 bay leaves
2 Tbs Worchestershire sauce
1 small ham bone
Dried bean recipes always call for rinsing and picking over beans (in this case, peas). Fine. Did that. But they then want you to drain the beans/peas. For this dish, I did not do that, as I assumed the rinsing had cleaned the peas, and I hate to throw away flavor. If you have to throw the soak water away, OK. But for this dish, I soaked the beans in 2 quarts of water, which yielded 6 cups. For the stock, I used that, with 2 cups of water added.
Brown the andouille in the bacon grease. Add the onions and garlic, and sautee for a few minutes. Add in the thyme, parsley and cumin and cook for a couple of minutes more. Add in the soak water (or stock, or just water). As I was using soak water, and not stock, I added Penzey's chicken base; omit if using stock. Add the salt, the Woo-sauce, and the ham bone (doesn't everybody save, in their freezers, ham bones, rib bones and roasted chicken carcuses?).
Bring to boil. Reduce to a bare simmer, and cover. Stir frequently. Simmer for 3 hrs or so. An hour or so before dinner, take the lid off if this is still soupy. Mine was.
Remove the bone and the bay leaves. Serve over rice. This was creamy and spicy and fantastic.
In honor of the new year, I made black-eyed peas today. This is a take-off on an Emeril recipe, with a nod to my friend Suzette, who stunned me years ago with her New Orleans red beans recipe. I also made etoufee, a staple for us on New Years. I EXPECT that to be great. But the peas were really the star of the meal today.
1 lb dried black-eyed peas, rinsed and soaked overnight
2 Tbs bacon grease (come on Kath, admit you have some in your fridge)
1/2 lb andouille roughly chopped (I used 3 links of Emeril's Kicked Up)
2 onions chopped
2 Tbs garlic chopped
1 tsp thyme
1 tsp cumin
3 Tbs parsley (I used dried)
8 cups stock
2 tsp Penzey's chicken base (Penzey's ROCKS)
1 tsp salt
4 bay leaves
2 Tbs Worchestershire sauce
1 small ham bone
Dried bean recipes always call for rinsing and picking over beans (in this case, peas). Fine. Did that. But they then want you to drain the beans/peas. For this dish, I did not do that, as I assumed the rinsing had cleaned the peas, and I hate to throw away flavor. If you have to throw the soak water away, OK. But for this dish, I soaked the beans in 2 quarts of water, which yielded 6 cups. For the stock, I used that, with 2 cups of water added.
Brown the andouille in the bacon grease. Add the onions and garlic, and sautee for a few minutes. Add in the thyme, parsley and cumin and cook for a couple of minutes more. Add in the soak water (or stock, or just water). As I was using soak water, and not stock, I added Penzey's chicken base; omit if using stock. Add the salt, the Woo-sauce, and the ham bone (doesn't everybody save, in their freezers, ham bones, rib bones and roasted chicken carcuses?).
Bring to boil. Reduce to a bare simmer, and cover. Stir frequently. Simmer for 3 hrs or so. An hour or so before dinner, take the lid off if this is still soupy. Mine was.
Remove the bone and the bay leaves. Serve over rice. This was creamy and spicy and fantastic.
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