RECIPE: BLACK EYED PEA SALAD OR REDNECK CAVIAR

Some folks call this Redneck Caviar, others Texas Caviar but whatever the name, this black eyed pea salad is always a hit at a party. Served as a side dish or as a starter with Scoops or tortilla chips, everyone loves it. Make it early in the day; it needs time for the flavors to combine.

Black Eyed Pea Salad is a great side dish or party dip served with toasted pits chips or those yummy Scoops by Fritos. It holds well on a hot day and can be served chilled or room temperature.

BLACK EYED PEA SALAD

Difficulty: Easy

Prep Time: 1 hour 15 minutes plus overnight

INGREDIENTS

4 cups cooked and drained black-eyed peas

6 slices bacon, cooked until crisp and crumbled

1/2 cup red wine vinegar

½ teaspoon lemon juice

1/2 cup olive oil

1 teaspoon Tabasco

1/2 cup onion, finely chopped

1/2 cup green bell pepper

1 large tomato, seeded and diced

1 tablespoon jalapeno pepper, seeded and finely minced

2 tablespoons flat leaf Italian parsley, finely chopped

1 teaspoon minced garlic

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

INSTRUCTIONS

Cook the black eyed peas according to package directions keeping their texture intact. Don’t overcook them. Cook the bacon and drain on paper towels. Crumble. Combine all ingredients in a large bowl and toss well. Cover with plastic wrap. Refrigerate for at least 6 hours before serving, stirring occasionally. Bring salad to room temperature before serving. Toss and check salt and pepper before serving.

RECIPE: BACON CHIVE POTATO SALAD

There are some dishes that just scream summer and potato salad is one of those. I typically make my mom's potato salad recipe with lots of yellow mustard and onion but here's a new spin on potato salad that I really like. Tastes like a baked potato with sour cream, bacon and chives... yum!

Skill Level: Easy   Prep Time: 15 minutes

Cook time: 10-12 minutes

INGREDIENTS

1 pound red potatoes

3 tablespoons kosher salt plus 1 teaspoon

1/2 teaspoon black pepper

1/4 cup mayonnaise

1 teaspoon vinegar

1 tablespoon Dijon mustard

1 tablespoon yellow mustard

1/4 cup sour cream

2 tablespoons fresh chives, minced, plus 1 teaspoon for garnish

10 bacon strips, cooked crisp and crumbled reserve some for garnish

INSTRUCTIONS

Put the potatoes and 3 tablespoons salt in a pot and cover with water. Bring to a boil and cook until the potatoes are fork tender, about 10-12 minutes. Drain and let cool slightly. Cut into halves or quarter if the potatoes are large.

In your serving bowl, whisk together the mayonnaise, vinegar, Dijon, sour cream, 1 teaspoon salt and the pepper. 

Add the potatoes while they are still warm and toss well to coat. Try not to break up the potatoes too much. Add the bacon and chives, toss again and check seasoning. You may want a bit more sour cream because the warm potatoes will soak up most of the liquid. Add a bit more salt and pepper depending on your taste. Serve immediately or chill until serving time. Garnish with a dollop of sour cream plus the chives and bacon.

RECIPE: BACON CHEDDAR BISCUITS

Bacon. Cheese. What could be better? I bake these in a mini muffin tin but I call them biscuits not muffins since to me, muffins are sweet. You would make these to accompany ribs for a BBQ or maybe to go with an all vegetable supper. I know this much; when I show up with these, there are never any left!

A southern classic; Bacon Cheese biscuits are kinda like muffins but I call them biscuits because to me, muffins are always sweet.

Difficulty: Easy

Prep Time: 15 minutes  Cook Time: 15-20 minutes

INGREDIENTS

2 cups all purpose flour

3 tablespoons baking powder

½ teaspoon salt

Pinch granulated sugar

¼ teaspoon white pepper

¼ teaspoon black pepper

¼ teaspoon dry mustard

Pinch dried thyme

1 cup sharp cheddar cheese, grated

6 strips bacon, cooked and crumbled

1 egg, beaten

1 cup whole milk

¼ cup vegetable oil

INSTRUCTIONS

Preheat oven to 400. Grease 2 mini muffin tins with butter or non-stick spray if you prefer.

Mix dry ingredients plus the cheese and bacon together in a bowl. Toss together to coat the bacon and cheese. Beat the egg in a separate bowl; add milk and oil and pour into the dry ingredients. Using a fork, mix together until combined; don’t over mix. Pour into the prepared tins, filling them 2/3 full. Bake 12-15 minutes or until puffy and golden brown and a toothpick comes out clean. Let them sit in the pan to cool for 3 minutes and then remove them; place on a wire rack to cool.

Makes about 3 dozen.