Smoky Black-Eyed Peas
Note: Why use PTFE basket for this recipe?
To achieve the signature smoky flavor, most recipes call for ham hock, adding both smoke and fattiness to the dish —
this vegetarian version benefits from direct smoking, for a healther, quicker, cheaper version of a classic dish.
Active Time: 20 min Total Cook time: 22 min
1 15 oz. can black eyed peas
3 cups unsalted chicken stock
2 cups water
¾ tsp. Freshly ground black pepper
½ tsp. Kosher salt
¼ cup chopped green onions
Hot sauce (optional)
- Preheat smoker to 160°F
- Drain and add peas and next 6 ingredients to Essentialware solid oven basket
- Place mixture in smoker, cook for 20 minutes
- Top with green onions and hot sauce, if desired, and serve
To complete the meal, pair with:
Total time: 20 min – 4 hr. 20 min
4 fillets hearty white fish, halibut or grouper
½ cup olive oil
½ tsp salt
½ tsp fresh ground black pepper
¼ tsp cumin
1 ½ cup flour
½ tsp flaky salt, such as Maldone or fleur de sel
Juice of ½ lemon
- Combine olive oil, salt, fresh ground black pepper, cumin, and olive oil, mix thoroughly
- Baste fillets in mixture — to marinade, add mixture and fillets to a container and seal, place in fridge for up to 4 hours. If skipping the marinade, preheat oven to 350°F.
- Shake off excess, dredge fillets in flour
- Bring skillet to high heat, add fillets and fry to golden brown
- Transfer to oven, baking for 15 minutes
- Remove fish from oven, allow 5 minutes to cool. Top with a light touch of Maldone salt and a squeeze of lemon juice, then finish with smoky black-eyed peas. Serve immediately.