Cornmeal Crusted Oyster And Black Eyed Pea Salad With Jalapeno Dressing Recipes

Steps:

• If using dried peas, place them in a medium bowl and cover with water; let soak overnight. Drain peas, rinse, and transfer to a small saucepan with about 3 cups water, the onion, and bay leaf. Bring to a boil over high heat, immediately reduce heat to a simmer, and cook until peas are tender but not mushy, about 30 minutes. Drain and rinse. If using canned peas, drain and rinse.
• Add peas to a small bowl, along with bell pepper and scallions, and mix together with 1/2 cup jalapeno dressing; let stand at least 5 minutes or up to 30 minutes at room temperature or up to 4 hours refrigerated.
• Place celery root, lemon juice, salt, and enough water just to cover in a medium saucepan over medium-high heat. Bring to a boil, drain, and set aside to cool.
• Fill a medium saucepan or deep skillet 2 inches high with oil. Heat oil over medium-high heat until it reaches 350 degrees on a deep-fry thermometer. Transfer oysters to a colander and rinse, checking for shells; pat dry. Dredge oysters in cornmeal coating and transfer to a plate. When oil is hot, add oysters to oil, working in batches, and fry until golden and crisp, about 2 minutes. Using a slotted spoon, transfer oysters to a paper towel-lined baking sheet. Repeat process with remaining oysters.
• To serve, toss celery root and spinach together in a medium bowl; divide evenly among 4 plates; spoon black-eyes peas around salad and top with fried oysters. Drizzle with any remaining jalapeno dressing; serve immediately.

Steps:

• Combine all ingredients in a small bowl; set aside until ready to use.

Steps:

• Mix all the ingredients in a small bowl or pie pan. Adjust the seasoning to your own taste, adding more cayenne or herbs as desired.
• If using dried peas, place them in a small pot with about 3 cups of water, half an onion stuck with 2 cloves, and a bay leaf. Bring to a boil, then reduce the heat and simmer until the peas are tender but not mushy, about 30 minutes. Drain and rinse. If you're using canned peas, drain and rinse. Combine peas with the bell pepper and scallions in a small bowl. Pour 1/2 cup Jalapeño Dressing over this mixture and marinate for at least 5 minutes (or up to 30) at room temperature, or up to 4 hours in the refrigerator.
• Use a chef's knife to trim away the rough skin and slice the celery root into fine julienne strips. Place a small saucepan with the celery root, lemon juice, salt, and water to cover over medium-high heat. Bring to a boil, drain, and set aside to cool. Meanwhile, prepare the Cornmeal Coating.
• Heat 2 inches of frying oil in a medium saucepan or deep skillet over medium-high heat. Pour the shucked oysters into a colander and rinse, checking for shells. Pat them dry with paper towels. Dredge the oysters in the coating and place on a plate. When the oil is hot (about 350°F), fry the oysters (in batches to avoid overcrowding) until golden and crisp, about 2 minutes. Use a slotted spoon to remove them from the oil; drain on paper towels.
• To serve, toss the celery root and spinach and place in a small mound on the center of each plate. Spoon black-eyed peas around the salad, and top with the fried oysters. Drizzle plate with any leftover dressing.
• Combine the garlic, 1 tablespoon jalapeños, and mustard in a blender or food processor and pulse to puree. Add the salt, hot sauce, Worcestershire sauce, sugar, and vinegar and puree until smooth. With the blender running, add the olive oil in a slow, steady stream. Transfer the mixture to a small bowl and stir in the minced shallot and remaining jalapeños.

Steps:

• Fill a medium bowl with ice and water. Add onions, and soak until ready to fry. Drain well, and pat dry. Heat 2 inches oil in a medium saucepan to 400 degrees. Add onion, and fry until golden brown and crisp, about 1 minute. Transfer to paper towels to drain. Sprinkle with salt; set aside.
• Place flour in a shallow dish. Heat canola oil in a large nonstick saute pan over high heat. Dredge scallops in flour, shaking off any excess. Add scallops to pan, and cook until just golden, about 30 seconds per side. Pour out excess oil. Add wine, butter, stock, salt, and pepper. Cook for 30 seconds, and remove scallops to a platter; keep warm. Simmer sauce until reduced slightly, about 30 seconds.
• Place greens in a medium bowl. Drizzle with olive oil and vinegar. Season with salt and pepper. Toss to combine.
• Divide greens between two plates. Drizzle reduced sauce around the perimeter of each plate. Arrange scallops around greens. Top with fried onions.

Steps:

• Mix the yellow and red peppers, onion, jalapeno chiles, black-eyed peas, parsley, and garlic together in a large bowl.
• Whisk the red wine vinegar and balsamic vinegar together in a small bowl. Gradually add the olive oil, whisking constantly to thoroughly blend with the vinegars. Stir in the cumin, salt, and black pepper. Pour the dressing over the vegetable mixture, tossing to coat evenly. Cover and refrigerate 3 to 4 hours. Just before serving, stir in the crumbled bacon.

Steps:

• Whisk cornmeal with 1 1/2 cups cold water.
• In a medium saucepan, bring 2 1/2 cups water, salt, and pepper to a boil.
• Gradually stir in cornmeal mixture. Reduce heat; simmer, stirring often, until very thick, 4 to 5 minutes.
• Remove from heat; stir in butter until melted.