Directions:

BEAN COBBLER

1. Soak your crowder peas overnight with enough water to cover them. The next day, strain your peas and discard the soaking liquid.
2. Combine the peas with water, cinnamon, orange peel, vanilla extract and whole cloves in a pot. Bring the pot to a boil, then reduce to a simmer. Cook the peas for about an hour and a half or until they are tender. If while your peas are simmering the water is no longer covering them, add more to cover.
3. While your beans are cooking, dice the apple and mix with lemon juice to keep from browning. Once the beans are cooked, remove the orange peel, cinnamon stick, and whole cloves. Strain out the leftover water in the pot and discard.
4. Puree ¾ of your beans in a food processor with the brown sugar, granulated sugar, yogurt, egg yolk, whole egg, nutmeg, salt, bourbon and cornstarch.
5. Combine pureed peas, whole peas, and diced apple in a bowl. Transfer to a 8” Dutch oven cover and bake at 325 F for 15 minutes. Uncover and top with streusel (recipe below) bake for another 15 minutes. Serve warm topped with vanilla ice cream.

OAT STREUSEL

Combine oats, sliced almonds, whole wheat flour, all-purpose flour, light brown sugar, salt and pumpkin pie spice in a bowl with a whisk. Whisk in melted butter. Reserve for the top of the cobbler. Can be made ahead of time and stored in the freezer.

 

Alon Shaya is an Israeli-born chef who currently owns two restaurants: Saba in New Orleans and Safta in Denver. His culinary journey and resounding love of Israeli and Italian cuisine is reflected in his cookbook, “Shaya: An Odyssey of Food, My Journey Back to Israel.”

The post Bean Cobbler first appeared on Camellia Brand.]]> https://static.camelliabrand.com/recipes/bean-cobbler/feed/ 0 https://static.camelliabrand.com/recipes/chef-jenns-blackeye-pea-fritters/ https://static.camelliabrand.com/recipes/chef-jenns-blackeye-pea-fritters/#respond Tue, 15 Jan 2019 19:24:56 +0000 https://www.camelliabrand.com/?post_type=recipes&p=41558 Ingredients: FRITTERS   , finely diced   , about 4 cloves           BREADING , for frying read more ...

The post Chef Jenn’s Blackeye Pea Fritters first appeared on Camellia Brand.]]>

Ingredients:

FRITTERS

• 2 tablespoons olive oil
• 4 ounces andouille sausage, finely diced
• 1/4 cup minced onion
• 2 tablespoons minced garlic, about 4 cloves
• 1 teaspoon fresh thyme leaf
• 3/4 cup short-grain rice
• 2 – 2 1/2 cups chicken broth
• 3/4 cup Camellia Brand Blackeye Peas
• 2 tablespoons shredded sharp cheddar cheese
• 1 tablespoon unsalted butter
• 1 tablespoon Moulin Rouge Sassy Seasoning Salt

BREADING

• Vegetable oil, for frying
• 1 cup all-purpose flour
• 1 tablespoon Moulin Rouge Sassy Seasoning Salt
• 3 large eggs, beaten
• 2 tablespoons water
• 2 cups panko breadcrumbs

GARNISH

• 1 teaspoon coarse-grain salt
• 2 – 3 tablespoons chopped herbs, like thyme, parsley or basil

Directions:

1. Heat olive oil in a large saucepan over medium heat.
2. Add sausage and cook until sausage has started to brown, about 5 minutes.
3. Add onion, garlic and thyme and cook an additional 5 minutes or until vegetables are softened.
4. Stir in rice and cook until the grains turn translucent, about 2 minutes. Add chicken stock a half-cup at a time and cook, stirring frequently, until liquid is absorbed and rice is cooked through but still firm (al dente), about 20 to 25 minutes.
5. Stir in the Blackeye Peas, cheese, butter and Moulin Rouge Sassy Seasoning Salt.
6. Spread the Blackeye Pea mixture out onto a baking sheet and refrigerate until completely chilled; about 2 hours.
7. Pour 2 inches of vegetable oil into a heavy-bottomed pot and heat to 350°F over medium-high heat.
8. Line a large platter with paper towels and set aside.
9. While oil is heating, pour flour into a shallow baking dish and season with Moulin Rouge Sassy Seasoning Salt. In a second shallow baking dish, whisk together eggs and water.
10. Pour bread crumbs into a third shallow baking dish.
11. Form the cold Blackeye Pea mixture into golf-ball sized balls.
12. Roll each ball in the seasoned flour, then roll in the egg wash.
13. Shake off any excess egg and roll in the breadcrumbs.
14. Repeat until all of the mixture has been breaded.
15. Place the balls in the vegetable oil to fry in batches of 5 or 6, until golden brown, about 5 minutes.
16. Remove from the oil and drain on the paper-towel–lined platter.
17. Repeat until they are all fried.
18. Sprinkle with coarse grain salt and chopped herbs and serve piping hot.
19. Enjoy!

 

Chef Jennifer Hill Booker is a Le Cordon Bleu-certified chef, cookbook author, reality TV personality, culinary educator, business owner and GA Grown Executive Chef for the GA Department of Tourism and Travel. She weaves her love of traditional Southern cuisine with her belief in incorporating healthy, seasonal foods and her classic French training.

 

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