Field pea relish
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Plus 2 tbs peanut oil |
| 2 | mediums | Red bell peppers finely chopped |
| 2 | mediums | Celery ribs finely chopped |
| 1 | medium | Onion finely chopped |
| 1 | tablespoon | Garlic, minced |
| 1¼ | pounds | Smoked ham hock |
| 1½ | pounds | Fresh field peas or black-eyed peas shelled OR |
| 10 | ounces | Pkg frozen black-eyed peas |
| ½ | teaspoon | Hot paprika |
| ¼ | teaspoon | Crushed red pepper |
| ¼ | teaspoon | Black pepper |
| 1 | Bay leaf | |
| 2½ | cup | Chicken stock |
| ⅓ | cup | Cider vinegar |
| 3 | tablespoons | Flat-leaf parsley finely chopped |
| 2 | teaspoons | Thyme, finely chopped |
| Salt and pepper to taste | ||
Directions
1. Heat 2 tbs of the peanut oil in a large saucepan. Add the red pepper, celery and onion and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, for 1 minute more. Stir in the ham hock, field peas, paprika, crushed red pepper, ¬ tsp black pepper and bay leaf and cook for 1 minute. Pour in the chicken stock and bring to a boil. Lower the heat to moderate and simmer until the peas are tender, about 15 minutes for either fresh or frozen. Drain, reserving the cooking liquid, and transfer the peas to a bowl. Discard the bay leaf.
2. Remove the meat from the ham hock, coarsely chop it and stir it into the peas. Pour the reserved cooking liquid into a medium nonreactive saucepan and boil over high heat until reduce to ¬ cup, about 20 minutes. Let cool. Stir in the vinegar, parsley and thyme, then whisk in the remaining ⅓ cup of the peanut oil. Fold the herb dressing into the peas and season with salt and pepper to taste.
Serve warm or at room temperature.
Food and Wine September 1995
Submitted By DIANE LAZARUS On 09-29-95