This is why I am not a professional chef
When I run across recipes like this one, I am reminded why I am not a professional cook (chef?). It isn’t the lust for being in the kitchen nor is it the long and late hours that chefs keeps me from pursuing this career. I’ve got the lust and I can handle late hours (I think).
What’s holding me back is my inability to combine seemingly mismatched ingredients to create one hell of a meal. *sigh* But I suppose that’s why cookbooks exist.
Black eyed peas, basil, tomato. Yes. That all makes sense. Scallions, too. I can buy that. What impressed me was the addition of pineapple. But again, not *too* oddball. But then you must acknowledge the spices: cinnamon, nutmeg, black pepper, hot sauce.
I guess I shouldn’t be so blown away. Afterall, one of my favorite recipes combines pineapple and hotsauce with peanut butter. But still. Cinnamon!?
This side dish was great. Just so flavorful and unique. I could eat it with tortilla chips or a fork. Breakfast, lunch, or dinner.
Black Eyed Pea Salad with Tomato and Pineapple (6 side dish servings, adapted Savannah Seasons)
2 T vegetable oil
1/4 t freshly grated nutmeg
1/2 t ground cinnamon
1/2 t freshly cracked black pepper
1 t hot pepper sauce
2 cups black eyed peas (or 1 can)
1/4 cup minced fresh basil
1/2 chopped green onion
2 cups garden fresh tomatoes, chopped in 1/2″ dice
1 cup fresh pineapple, chopped in 1/4″ dice
1 medium cucumber, peeled and diced
In a small skillet, warm the oil and add nutmeg, cinnamon, and pepper. Simmer for 2 minutes to flavor the oil. Add the hot pepper sauce. Pour combination over black eyed peas. Toss. Add the remaining ingredients and serve.