Anita can attest to my (somewhat) shocking addiction to all things Buffalo wings, so she wasn’t surprised when I served up this Buffalo Cowboy caviar. What was surprising, though, was just how much we both absolutely loved it. Beans, peas, tomatoes, cilantro, green onions, all good things. But the crunch of the corn and the smoothness of the avocado, along with spicy Buffalo wing sauce pushed this side up a few notches on the ‘love it’ scale. For a twist, use corn-on-the-cob that has been roasted on a grill or under the broiler until lightly charred. Cut the kernels from the ears and add to the caviar. You’ll need 3-4 good sized ears.
I need a t-shirt that says “Don’t get between me and my pickled black-eyed peas”. I found them to be so dangerously good that I didn’t want to share with anyone. Ever. The peas absorb the vinegar, getting a really nice tart kick to them. For a little heat, jalapenos (they do get tamed down a bit the longer they pickle). Crispy red onions and a little garlic round out what is a perfect side dish.
These pickled black-eyed peas remind me of the Georgia caviar I made a while back. Black-eyed peas are wonderful in a cold salad and even better when pickled. Don’t let the jalapenos worry you if you aren’t into spicy foods. You can of course leave them out but I found that they do not overpower the salad at all. You don’t have to eat them, but leave them in to add flavor.
I’m on a never-ending quest to find recipes that jazz up canned or frozen vegetables. I stock up on them before winter hits because you just never know when you might get stuck in the house for a while because of a blizzard (at least here). Once winter has passed I then rush to use up all the cans and bags and boxes of veggies. These Parmesan peas are an outstandingly good way to use frozen peas. And once fresh peas are available again, I’ll make this recipe with fresh ones. But either way, frozen or fresh, these peas are great! You really have to watch these peas when you cook them. They’ll go from bright green to yellowish in a heartbeat. Once they are all bright green, get them off the heat! I was dangerously close to crossing the line when I made these. Not that they’ll taste bad if you do let them cook too far, not at all.