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.

***********************************

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.

*****************************************************

 

Roasted New Potato Salad with Arugula and Goat Cheese

potato salad to post

There are two secrets to this excellent potato salad.  One is to roast the potatoes very slowly so that they become meltingly tender and waxy (as opposed to the crispy/fluffy texture of my favorite Butter Roasted Potatoes).  And the second is to add the vinaigrette while the potatoes are hot, so that they soak in the flavors of the mustard and balsamic. This recipe is adapted from The Vineyard Cookbook, by Barbara Scott-Goodman.   I was planning on presenting this as the perfect winter potato salad but have decided that it will actually be a year-round favorite for me.

********************************************

3 pounds small red new potatoes, halved or quartered.

8 unpeeled garlic cloves

1/4 cup extra virgin olive oil (for roasting potatoes)

kosher salt

2 teaspoons whole grain mustard

1 tablespoon balsamic vinegar

1/3 cup extra virgin olive oil (for vinaigrette)

2 handfuls stemmed baby arugula

4 ounces fresh goat cheese, crumbled

freshly ground black pepper

Preheat oven to 300 degrees.  In a roasting pan (large enough so that potatoes can be spread out in a single layer)  toss the potatoes with the garlic cloves, salt to taste, and the 1/4 cup olive oil.  Bake for 1 1/2 to 2 hours until potatoes are tender and light brown.  Lower the heat to 250 degrees if the potatoes are cooking too quickly.

To make the vinaigrette, whisk the mustard and vinegar together in a small bowl, Slowly add the olive oil, whisking constantly until the vinaigrette thickens.

Take the potatoes from the oven.  Remove the garlic cloves and squeeze them over a large bowl to remove the peel then scrape the potatoes into the bowl as well.  Pour the vinaigrette over the hot potatoes and gently toss.  Let cool slightly then add the arugula and toss again.

Heap the potato salad into a large shallow bowl or platter.  Sprinkle the crumbled goat cheese over the top and season to taste with pepper.

Serve warm or at room temperature.  Serves 6.

********************************************

 

Two Cabbage Slaw with Avocado, Red Onion and a Grapefruit Vinaigrette

slaw to post 3

 

This salad has a lot going on…texture, flavor and color…. yet it is quite simple to throw together. The creaminess of the avocado, the crunchiness of the slaw and the juicy grapefruit segments make for a memorable side dish.  You could also add grilled chicken and turn it into the main course.   The grapefruits and avocados in The Fresh Market right now are excellent, by the way. I’ve adapted this recipe from The Culinary Institute of America Vegetables Cookbook.  

*************************************

2 pink grapefruits (one juiced, one sectioned)

1/4 cup white wine vinegar

2 teaspoons honey

1 cup light olive oil

salt and pepper to taste

2 cups finely shredded leaf spinach

1 cup finely shredded red cabbage

1 cup finely shredded green cabbage

1/2 cup red onion julienne

1 avocado

coarse ground black pepper

For the vinaigrette, whisk together 1/3 cup of the grapefruit juice, vinegar, honey, 1/2 teaspoon salt and a pinch of pepper.  Gradually whisk in the oil until it is smooth and thick. Season with additional salt and pepper if needed.  Set aside.

Toss together the spinach, cabbages, red onion and toss with some of the vinaigrette in a salad bowl.

Peel the avocado, cut into cubes and toss gently with a few tablespoons of the vinaigrette.

Arrange the slaw down the middle of a large serving platter.  Surround with fresh grapefruit sections and top with the cubed avocado.

Serves 4-6

*************************************

 

 

 

 

Follow

Get every new post delivered to your Inbox.

Join 569 other followers

%d bloggers like this: