Southern “Paté” with Pickled Red Onions and Cucumbers

Southern Pate 4

Liver-haters stay put.  This is paté southern-style, full of black-eyed peas and country ham.  Remember Underwood Deviled Ham? The spread in the tiny paper-wrapped can with the feisty red devil on the label?  Well, this is slightly reminiscent of that… but light and fresh with the flavors of salty ham, mushrooms sautéed in dry sherry, fresh parsley and thyme and crunchy toasted pecans.  It is all held together by creamy black-eyed peas cooked with fresh jalapeno. Make it the day before for a new and different hors d’oeuvre with crusty bread and pickled veggies.  Inspired by and adapted from Southern Living Magazine.

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For the Paté:

1 1/2 cups frozen black-eyed peas

1/2 jalapeño pepper, seeded

3/4 cup chopped country ham

4 ounces button mushrooms, sliced

3 garlic cloves, chopped

1/2 cup extra virgin olive oil, divided

1/4 cup dry sherry

1/2 cup toasted pecans, finely chopped

1/2 cup flat leaf parsley, chopped

2 teaspoons fresh thyme leaves

For the Pickled Vegetables:

1/2 medium red onion, thinly sliced

1/2 english cucumber, seeded and thinly sliced

1 cups seasoned rice vinegar

1/4 cup water

1 tablespoon sugar

1 1/2 teaspoons salt

Cover frozen black-eyed peas with water, add the fresh jalapeño, bring to a boil then simmer 15-20 minutes until tender.  Drain and put peas and jalapeño into the bowl of a food processor.  Sauté ham, mushrooms and garlic in 2 tablespoons of the olive oil, stirring frequently until liquid from mushrooms has evaporated and the mixture if beginning to brown. Stir in dry sherry and cook one to two minutes more.  Scrape this mixture into the food processor with the peas.  Add the remaining oliver oil, about 5 tablespoons, and process until  smooth.  Stir in the pecans, parsley and thyme and season with black pepper.  Taste to see if salt is needed (most likely not because the country ham is quite salty).  Cover and chill for 8-24 hours.

Stir together the red onion, cucumber, rice wine vinegar, water, sugar and salt and cover and chill for 2 hours and up to 2 days.

To serve:

Spread paté onto toasted crostini or crackers and  top with a bit of the pickled vegetables.

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Little Leebos (bacon wrapped potato bites w/BBQ sauce)

bacon potato bitesBy popular demand, I offer you the treats of the tailgate, the most quickly disappearing nibble of our holiday buffet and soon to be, the must-have recipe for your Super Bowl Party. Those of you who are personally acquainted with me will know exactly who went on a one-man campaign to name these little gems.  Such devotion deserves recognition and reward.  I’ve yet to be able to make enough of these to satisfy my guests…a testament to their tastiness, not to their difficulty.   The truth is, they are very simple to throw together.

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1 pound very small potatoes (1-2 inches)

drizzle of olive oil

lemon pepper

1 pound thin sliced center cut bacon

your favorite barbecue sauce for dipping

Preheat oven to 350.  Scrub potatoes and cut each in half.  In a small bowl, toss the potatoes with just a bit of olive oil and generously season with lemon pepper.  Cut bacon slices into halves or thirds (figure out the right size for your potatoes…the bacon must wrap around the potato piece and can just meet, or slightly overlap, on the bottom).  Wrap each potato with a piece of bacon, and place them flat size down, bacon ends tucked under, on a rimmed baking sheet. Bake for 45 to 60 minutes, or until potatoes are tender and bacon is golden.  Remove immediately from baking sheet and cool on a wire rack or paper towels. (note: if you leave the potatoes to cool on the baking sheet, they will adsorb every bit of the fat that has been rendered from the bacon.)  Serve hot or warm with barbecue sauce for dipping.

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Hummus…. All Dressed Up

dip to postHere’s a idea for the next time you need to throw together a quick appetizer. As you know, there are many different flavors of hummus available these days, but it’s so much fresher and tastier to add your own flavors to this extremely popular Middle Eastern dip.

In these photos I’ve spread about 1/2 inch of good quality hummus onto one of my cake stands then toped it with finely chopped cucumbers, tomatoes, Kalamata olives, fresh dill and crumbled feta cheese…a quick drizzle of extra virgin olive oil and a sprinkle of sea salt and black pepper and it’s ready to serve with crispy pita chips.

Other toppings that would be good:

pine nuts, basil, oregano, cilantro, parsley, roasted red peppers, pesto, artichoke hearts, caramelized onions, whole chickpeas, red pepper flakes, roasted garlic, minced jalapeno peppers, the possibilities are endless…

Since I was going for simplicity here, I used a store bought hummus.  It takes about 1 1/2 cups to spread across this regular sized cake stand.  These are my two favorite brands:

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Of course if you are feeding a big crowd, or simply have the time, you may want to make your own hummus which is quite easy with canned chickpeas, tahini and spices. Here’s a good one from Inspired Taste (hummus recipe).

 

 

 

dip to post 2

Zesty Black-Eyed Pea Salsa

This is the best version of marinated black eyed peas, better known as Southern Caviar, that I have ever had.  Simplified slightly from The New Southern Garden Cookbook by Sheri Castle.

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2 cups canned black-eyed peas, drained and rinsed

1/4 cup sherry vinegar

1/4 cup vegetable oil

1/2 teaspoon Worcestershire sauce

1/4 teaspoon hot sauce

1/2 teaspoon black pepper

1/2 teaspoon ground cumin

1/2 cup canned fire roasted diced tomatoes, drained

1/2 cup diced red bell pepper

1/4 cup finely chopped onion

1/2 cup corn kernels

1 or 2 finely chopped pickled jalapeños

1 tablespoon canned chopped mild green chiles

1/2 cup finely chopped flat leaf parsley

Mix all ingredients together in a medium bowl.  Cover and refrigerate at least 4 hours and preferably overnight.  Stir and season with salt and pepper if necessary to taste.  Serve as an appetizer with crackers, or as a salsa with chips, on tacos, fajitas, etc.  This is also a great side dish with fried or grilled chicken.

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Barbecue Potato Chips with Peppered Feta Dip

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I find this combination of flavors positively addictive! The dip is best at room temperature and I think that Cape Cod brand BBQ potato chips work really well as they are nice and sturdy and won’t crumble into the dip. I cut this recipe out of a magazine several years ago and didn’t note the source.  My apologies to the creator.
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8 ounces feta cheese, crumbled
8 ounces cream cheese, softened
1/2 cup mayonnaise, or plain yogurt
1/2 cup pickled peppers (pepperoncini and/or Sweet red cherry peppers) sliced (see note)
1/4 cup scallions, sliced
1/2 teaspoon lemon zest
Coarse ground black pepper to taste
extra virgin olive oil
BBQ potato chips
Blend feta, cream cheese, and mayonnaise in a food processor until smooth, scraping down sides of bowl periodically.  Transfer to a mixing bowl,
Fold in peppers, scallions, lemon zest, and pepper.  Transfer to a serving dish and chill at least 1 hour to let flavors develop.  Remove from refrigerator 30 minutes before serving.  Drizzle dip with oil and garnish with additional pepper.  Serve with BBQ potato chips.
note: I’ve used both types of pickled peppers in the recipe and while both are good, I prefer the red.  In the photo I used Peppadew Mild whole sweet Piquante peppers.
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