Dish of the Week: Black-eyed peas

Where: Hill Country Barbecue Market

Many folks like to welcome the New Year (whether Julian or Lunar) by eating foods they consider lucky. From noodles for long life to cakes filled with a lucky trinket to greens or pork, many different cultures celebrate a new year in a variety of culinary ways. While I’ll definitely be trying to make donuts this weekend with this awesome looking fire hazard, I’ll also be celebrating with something closer to home: Hoppin’ John or black-eyed peas.

The version at Hill Country Barbecue Market has a little heat, but is light like a salad for those folks who are gearing up for their New Year’s weight loss resolutions or want to give their livers a break before they’re turned into foie gras. You can certainly stop by the market to pick up some for your festivities, or you can try making it at home. Happy New Year!

Black-Eyed Texas Caviar – Recipe courtesy of Elizabeth Karmel, executive chef of Hill Country Barbecue Market

1 pound dry black-eyed peas
2/3-1 cup red wine vinaigrette (recipe below)
1/2 cup diced shallot
½ cup diced green chiles
1/2 cup finely chopped green onion (about 2 bunches)
1/4 cup finely chopped fresh jalapeño pepper
4 Tablespoons diced pimentos, drained
1 tablespoon finely minced raw garlic
Salt to taste
1 teaspoon Tabasco

1. Soak black-eyed peas in enough water to cover for six hours or overnight. Drain well.
2. Meanwhile, prepare the dressing.
2. Transfer peas to saucepan, add enough water to cover. Bring to boil over high heat. Reduce heat; allow to boil until tender, about 45 minutes.
4. Drain well, and transfer to large bowl.
5. Blend in dressing, start with 2/3 cup and add only if it still seems dry. Let cool. Add
remaining ingredients; mix well. Refrigerate. Taste and re-adjust seasonings if
necessary, this salad needs more salt when served chilled. Serve on a lettuce leaf as a
salad or with tortilla chips if desired.
Makes about 7 cups.

Red Wine Vinaigrette
1/3 cup red wine vinegar
1 Tablespoon Dijon Mustard
1/8 teaspoon Kosher salt
1/8 teaspoon freshly ground black pepper
2/3 cup olive oil
Whisk vinegar and mustard together, add salt and pepper. Slowly add oil until it is
emulsified and smooth.

Small Bites
Dining/Cooking Resolutions?
While it’s a bit gimmicky to go and check items off of someone else’s best-of list, there’s no reason not to add a few new dining/cooking resolutions to your list this year. You could start off with selecting a few items from Going Out Gurus’ 40 essential D.C. eats or choosing a few of Washingtonian’s Top 100 Restaurants to hit up in 2012.

Also, check out the kitchen resolutions from the Washington Business Journal’s (and former DCist scribe) Missy Frederick for a few ideas to inspire you at home. I know I will be trying to keep up with my collection of cookbooks, and trying to cook one recipe from each (even the Rachael Ray one). Let us know what your food resolutions are in the comments.