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Chilled Sapelo Red Pea Hoppin’ John Salad with Madeira Vinaigrette

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Ingredients

Sapelo red peas, room temperature (recipe follows)

Carolina gold rice, room temperature (recipe follows)

1 zucchini, julienned

1 fennel bulb, shaved

1 tomato, julienned

1 celery heart, shaved on bias

Small bunch of mint, julienned

1 bunch chervil, picked whole

Madeira vinaigrette (recipe follows)

Sapelo Red Peas

1 cup dry Sapelo red peas

1 smoked ham hock

6 cups chicken broth, unsalted if available

1 leek, cleaned and split in half, lengthwise

2 carrots, whole and peeled

2 celery stalks, whole

1 bouquet garni (bundle French herbs)

Salt and pepper to taste

Carolina Gold Rice

2 cups dry rice

3 tablespoons olive oil (Chef uses Georgia Olive Farms)

1 small yellow onion, small dice

1 garlic clove, minced

4 cups chicken broth, unsalted if available

Salt and pepper to taste

Madeira Vinaigrette

2 ounces Savannah Verdelho Madeira

1 shallot, peeled and minced

2 lemons, very finely tested and juiced

1 orange, very finely tested

10 ounces olive oil

Salt and pepper to taste

Directions

Sapelo Red Peas

  1. Soak peas overnight, chilled, in water. Strain.
  2. Combine all but salt and pepper and bring to boil.
  3. Lower to 180 degrees and simmer 20 minutes. Add salt and pepper to taste.
  4. Simmer until tender, approximately 20 more minutes.
  5. Cool over ice bath. When cool, strain off liquid and “dry” peas at room temp.

Note: Liquid from peas, if reserved, can be used to make a great soup.

Carolina Gold Rice

  1. Rinse rice in cold water until water running over rice is clear.
  2. Over medium heat, sweat onion and garlic in oil until translucent, about 5 minutes, without color.
  3. Add rice and sweat about 3 minutes in mixture.
  4. Add stock. Bring to boil and cut heat to very low for 3 minutes.
  5. Cover and cook another 5 minutes. Turn off heat and let sit 5 minutes.
  6. As rice cools, fluff with fork to separate.
  7. Combine all and season to taste.
  8. If you have the time, combine the zests and oil together and let macerate for a few days, then strain before using.
  9. Combine peas and rice and toss with enough vinaigrette to taste.
  10. Add vegetables and herbs and season with salt and pepper.
  11. Add more vinaigrette as desired.

Madeira Vinaigrette

  1. Combine all and season to taste.
  2. If you have the time, combine the zests and oil together and let macerate for a few days, then strain before using.

Salad Assembly

  1. Combine peas and rice and toss with enough vinaigrette to taste.
  2. Add vegetables and herbs and season with salt and pepper.
  3. Add more vinaigrette as desired.
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