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LOCATION: Recipes >> Ethnic >> Black-Eyed Peas and Rice

Print this Recipe    Black-Eyed Peas and Rice

Yield: 8 Servings

1/2 lb salt pork, rind removed, cut into about 1/2-inch dice
2 red bell peppers, seeded, cored and cut into bite-size pieces
6 plum tomatoes, ripe, cut into 1/2-inch pieces
1 yellow onion, peeled and chopped
6 garlic cloves, peeled and finely chopped
1 c raw rice
2 c chicken broth
6 c cooked black-eyed peas
1 c pitted green olives
1/4 c capers, drained
6 anchovy fillets, finely chopped
2 T oregano, dried
1 t allspice, ground
1 t black pepper, coarse-ground
1/2 t cayenne pepper
1/2 t salt
3/4 c scallions, sliced on the diagonal
1/2 c parsley, chopped

In a large, heavy casserole, saute salt pork over low heat until
the fat has been rendered. Do not let it brown. Add peppers,
tomatoes, onion and garlic to salt pork and cook 5 minutes more
over low heat.

Add rice and stir for a minute. Add remaining ingredients except
for scallions and parsley. Cook, covered, for 20 minutes, or until
rice is tender and most of liquid is absorbed.

Add scallions and parsley, gently mix together. Serve hot.

Curried Avocado Soup
Yield: 4 Servings

2 medium-ripe dark-skinned (Haas) avocados
2 1/4 c vegetable stock
1 1/2 to 2 ts curry powder
3/4 ts salt
1/8 to 1/4 ts white pepper
1/2 c heavy cream
2 tb fresh lemon juice

Split avocados in half with a knife and remove the pits. Set aside
one half. Scoop out the insides of the other three halves with a
spoon and blend with 1 cup of the stock in a blender until smooth.
Stir in the curry powder, salt, pepper, cream, and remaining stock.

When ready to serve, garnish the soup with thin avocado slices that
have been cut from the remaining avocado half and dipped in lemon

Stuffed Caribbean Pork Roast
Yield: 6 Servings

3 lb center-cut loin pork roast
1 tb jerk seasoning
1/2 c finely chopped celery
2 green onions, thinly sliced
1 clove garlic, minced
1 ts margarine
2 c cooked rice
8 oz can, crushed pineapple, drained
1 large, ripe banana, chopped
1 c shredded Jarlsberg cheese
1 ts lime zest
2 tb fresh lime juice
2 tb dark rum
2 tb pineapple juice
1/4 ts ginger

4 green onions, chopped
1 garlic clove
1 hot chili pepper, such as jalapeno or Scotch bonnet, seeded
1 tb ground allspice
1 ts dried thyme leaves
1/2 ts ground nutmeg
1/2 ts cayenne pepper
2 tb fresh lime juice

Combine green onions, garlic, chili pepper, allspice, thyme, nutmeg,
cayenne, and lime juice in a blender, puree the mixture. Store in
a covered glass container in the refrigerator. Makes 1/3 cup. To
use, rub 2 teaspoons jerk seasoning over the surface of the meat.
Let stand at least one hour before cooking. Overnight marinating
enhances flavor.

Have butcher crack the rib bone along the length for easy serving.
Cut pockets across the loin at 3/4" intervals to hold the stuffing.
Rub jerk seasoning over roast, place in oven roasting bag and
refrigerate at least 2 hours or overnight.

Combine celery, onions, garlic and margarine in a 2-quart glass
measure, cover with vented plastic wrap and microwave on high 2
1/2 minutes. Add rice, pineapple, banana, cheese, lime zest, lime
juice, rum, pineapple juice and ginger, stir to combine. Spoon
stuffing into pockets in roast and place the remainder in a 1-quart

Return roast to oven cooking bag and close the end of the bag
loosely, leaving an opening the diameter of a quarter. Place bag
with meaty side down in a 2-quart rectangular dish. Roast at 350F.
until internal temperature of 170F. has been reached. Cover with
foil and let stand 10 minutes.

Cuban Roast Beef
Yield: 8 Servings

4 oz ham, smoked, chopped fine
4 oz bacon, chopped fine
8 oz onion, minced
1 oz capers, minced
1 garlic clove, minced
2 oz green olives, coarse chop
1 tb green chiles, minced
3 lb eye round roast
2 oz bacon fat
8 oz stock
4 oz tomato sauce
1 tb vinegar

Preheat oven to 350F.

Mix the first 7 ingredients to make a stuffing. Make an incision
1 1/2" to 2" deep along the length of the roast Stuff the stuffing
into the incision. Salt and pepper the roast.

Brown the roast on all sides in bacon fat in a large heavy casserole
Add all the rest of the ingredients and cook in the oven for 2 1/2
hours or until the meat is very tender. Check once or twice to
make sure that the liquid is not boiling away. Add water or unsalted
stock as necessary.

Jamaican Jerk Chicken Breasts
Yield: 4 Servings

4 lg chicken breasts
jerk marinade

Prepare breasts and remove skin if desired. Marinade chicken for
2 to 3 hours in refrigerator.

Preheat oven to 275F. Place chicken on shallow pan and bake for
30 minutes. Remove chicken from oven and place immediately on hot
grill. Grill for 5 minutes on each side, or until the skin is

Jerk Marinade
Yield: 1 Cup

1 onion, minced
1/2 c scallion, chopped
2 ts thyme, fresh
1 ts salt
2 ts sugar
1 ts allspice
1/2 ts nutmeg
1/2 ts cinnamon
1 hot pepper, finely ground
1 ts black pepper
3 tb soy Sauce
1 tb vegetable oil
1 tb white vinegar

Combine all ingredients in workbowl with steel blade. Process
until finely chopped. Store excess marinade in the refrigerator
for about 1 month.


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