As I mentioned earlier this week my Mom is coming in town tonight and we're having a girl's weekend which mainly includes looking for a wedding dress but also talking with vendors, etc.
One of the highlights of the weekend though? Eating at a restaurant called Savannah Red here in town.
The restaurant has been recognized with the James Beard award, which from what I’m told is sort of like the Oscars for the culinary world!
Due to this honor they’re recreating the same menu that they will serve at the James Beard house in NYC here in Charlotte tomorrow night and my Mom and I are going! That’s right – we are being treated to a five course meal with wine pairings at each course! Yes, we’ll be taking a cab there and back to my house(LOL)!
Anyhoo – one of the things they’ll be making is a black-eyed pea ravioli. Check out this recipe. Simply to die for!
Filling for Black Eyed Pea Ravioli:
1 lb Fresh Black Eyed Peas (may substitute dried, see notes)
As needed Goat Cheese (type can effect consistency, see notes)
1 Tbl Paprika
1.5 tea Cayenne Pepper
1 Tbl Fresh Marjoram (chopped, may substitute 2 tea. Dried Thyme)
1 Tbl Fresh Sage (may substitute 2 tea. Dried if needed)
2 Tbl Dry White Wine
As needed Panko Bread Crumbs (we use brioche but panko is more available)
To taste Kosher Salt
To taste Freshly Ground Black Pepper
Heat black-eyed peas in salted water until tender.
Anyhoo – one of the things they’ll be making is a black-eyed pea ravioli. Check out this recipe. Simply to die for!
Filling for Black Eyed Pea Ravioli:
1 lb Fresh Black Eyed Peas (may substitute dried, see notes)
As needed Goat Cheese (type can effect consistency, see notes)
1 Tbl Paprika
1.5 tea Cayenne Pepper
1 Tbl Fresh Marjoram (chopped, may substitute 2 tea. Dried Thyme)
1 Tbl Fresh Sage (may substitute 2 tea. Dried if needed)
2 Tbl Dry White Wine
As needed Panko Bread Crumbs (we use brioche but panko is more available)
To taste Kosher Salt
To taste Freshly Ground Black Pepper
Heat black-eyed peas in salted water until tender.
Process half of the peas in a food mill to form a paste.
Place the remaining whole peas in a mixing bowl.
Add the black-eyed pea paste to the whole peas.
Add paprika, cayenne, marjoram, sage, and white wine to the pea mixture.
Mix in the goat cheese 2 ounces at a time until desired consistency is achieved.
Taste and season as needed with salt and black pepper.
This will make more filling than needed, you make tightly wrap the remaining mixture in plastic wrap and freeze it for later use. Or you may also use it to stuff chicken breasts, make spring rolls, or roll into balls and bread them and fry them for some exciting fritters.
Happy Thursday! My last day of work for the week!
4 comments:
Oh!! That sounds fabulous..have a grand time!!
Did that restaurant use to be - the one where they would sing opera?? Is it downtown?? Take lots of pictures and details...can't wait to see!1
xxx me
Have fun - that sounds awesome! Can't wait to hear about it and the dress shopping.
YUM! That sounds delicious! Have fun with your mom--I want to hear about the dress!
P.s. I love bronzer, too! Nice sub for blush in this case ;)
oh my, sounds delicious!!! let us know how it is
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