Thursday, August 9, 2012
Lady Peas with Chili Sauce and Hot Water Cornbread - a true Southern delicacy.
You can't find these delicate peas just any where, but if you're lucky, by all means splurge and try them. Oh you'll like them. Lady peas are smaller, sweeter, and more tender than most, and if you can’t find them, try their purple hull or black eyed cousins. Of course you can cook them any old way and enjoy, but this is a method used by many older cooks in the South. Stir with an old wooden spoon that's as well seasoned as your skilllet and you'll be sure to taste the love that went into cooking many meals for family and friends. Serve your lady peas with ripe tomato relish (chili sauce) and hot water corn cakes and you'll be saying ya'll come back soon ya hear! Oh my goodness honey child, how good is that?
6 slices thick cut bacon
1 medium yellow onion, finely diced
2 cloves garlic, finely diced
3 cups fresh lady peas or other peas (if frozen, do not thaw)
3 cups water
1 chicken bouillon
1/4 cup scallion, with green tops thinly sliced
Salt and white pepper to taste
Cut bacon into 1/3" pieces and cook in a heavy pot over moderate heat, stirring occasionally until fat is rendered and bacon is crisp and golden, about 6-8 minutes.
Transfer bacon to a paper towel to drain. Pour off all but 1 tablespoon fat; add onions and cook over moderate heat until softened. Add garlic and cook, stirring for a couple of minutes. Stir in peas, water, bouillon and simmer, uncovered until peas are tender, about 30-35 minutes. Stir in scallions and salt and pepper, to taste. Serve with a dollup of Chili Sauce and a side of Hot Water CornbreadGranny’s Hot Water Cornbread
1 cup Self Rising White Corn Meal
1-1/4 – 1-3/4 cups boiling water
1/4 teaspoon sugar (optional)
Shortening and bacon grease for frying
Heat about 1/8 inch shortening & bacon grease in a heavy skillet. Measure corn meal into a bowl. Add sugar, if desired. Stir in boiling water to make batter the consistency of grits. When grease is hot, drop batter in by spoonfuls. Fry over medium heat until brown on one side, then turn and fry until brown on the other side. Serve hot. cousins Alice Bryson and Celeste Ball of Jackson TN