For the Dressing:
1/3 cup extra virgin olive oil
1/4 cup apple cider vinegar
2 tablespoons granulated sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For the Salad:
3 cups of cooked purple hull or black-eyed peas (or equivalent canned)
1/2 cup finely chopped purple onion
1/2 cup finely chopped celery
1 green onion, sliced
1 tablespoon minced garlic
1 tablespoon chopped pickled jalapeno
1 (2 ounce) jar of pimentos, well drained
1 medium tomato, chopped
1 wedge lime, optional
1 tablespoon chopped fresh cilantro or parsley
Whisk together the dressing ingredients in a lidded storage bowl. Add all of the salad ingredients, except the lime and herbs; gently fold dressing over the top and stir. Cover tightly and refrigerate several hours up to overnight before serving. Squeeze lime juice and toss with herbs just before serving. Store leftovers in the fridge, but consume in a couple of days.
1 (8 ounce) package cream cheese, softened
1 (3 ounce) package cream cheese, softened
1⁄3 cup grated Parmesan cheese
1⁄4 cup mayonnaise
1⁄2 teaspoon dried oregano
1⁄4 teaspoon garlic powder
3⁄4 cup chopped walnuts (optional)
In a large mixing bowl, combine the first five ingredients.
Shape into a ball.
Roll in walnuts if desired.
Chill for 2 hours.
Serve with vegetables and/or crackers.
1 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon, optional
1/2 cup milk
3 cups sliced peeled fresh or frozen peaches
1-1/2 cups water
1/2 cup sugar
1/2 cup packed brown sugar
1 tablespoon butter
1/4 teaspoon ground nutmeg
In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon. Stir in the milk just until combined; fold in peaches. Spread into a greased 8-in. square baking dish.
In a large saucepan, combine the water, sugars, butter and nutmeg. Bring to a boil, stirring until sugars are dissolved. Pour over top. Bake at 400° for 40-50 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean.
Serve warm or cold with cream.
3 strips of bacon
4 tablespoons butter
4 ounces Monterrey jack cheese
First, cut the strips of bacon into 1/2 inch pieces. Saute the bacon until it is cooked, but not crisp. Drain and set aside.
Cut the pepperoncini into strips approximately 1/8th inch wide and 1 inch long.
Cut the butter into 24 equal squares.
Cut the cheese into 24 equal squares.
Shuck each oyster, being careful to remove the connection between the oyster and its bottom shell and retaining as much liquid as possible. Place the sucked oyster on the half shell, nestled in a bed of kosher salt on a cookie sheet.
Preheat the broiler.
On each oyster shell place one pepperoncini, on pat of butter, on piece of bacon, and top with one piece of cheese.
Broil for 3 to 5 minutes until the cheese melts and is bubbly and the oyster is just cooked through.