Texas Stuffed Tomatoes with Black-Eyed Pea Salad

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* Exported from MasterCook *

 

Texas Stuffed Tomatoes with Black-Eyed Pea Salad

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup black-eyed peas -- 0r 2 (12-ounce) packages frozen,

rinsed

1 cup Cumin-Lime Citronette Dressing

2 cups white corn kernels -- (about 4 ears), or 1 (12- to

15-ounce) package frozen white corn

2 large ripe, beefsteak tomatoes, seeded, diced,

and draines

2 red, yellow, or orange bell peppers -- roasted, seded,

and diced

1 bunch scallions -- thinly sliced

1 jalapeno pepper, red or green -- (1 to 2) seeded and

minced

6 large ripe beefsteak tomatoes -- for serving

1 teaspoon salt

1/2 cup sour cream -- for serving

2 limes -- cut into wedges, for serving

 

The idea for this dish came from a recipe in The Junior League Centennial

Cookbook, a compilation of thebest of this country's many junior league

cookbooks, which I had the pleasure of food styling for QVC. I make this dish in

late summer when the sweetest locally grown Jersey and Pennsylvania tomatoes and

corn are in season. It's a tasty and inexpensive first course with a dramatic

presentation. Frozen black-eyed peas are found in some supermarkets and many

ethnic markets.

 

1. Prepare the black-eyed peas and Cumin-Lime Citronette Dressing. Reserve.

 

2. In a bowl, mix together the black-eyed peas, corn, tomatoes, roasted peppers,

scallions, and jalapenos. Add the citronette dressing and toss lightly. Reserve.

 

3. Cut off the top 1-inch of the tomatoes. Using a tablespoon, scoop out the

insides, leaving the outside wall as the shell, 1/2 inch thick. Sprinkle the

insides of the tomatoes with salt and turn them upside-down on a double-thick

layer of paper towels to drain for about 15 minutes.

 

4. Fill the tomato shells with the salad. Garnish each tomato with a spoonful of

sour cream and a lime wedge. Serve cold or at room temperature.

 

 

 

 

 

 

 

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Per Serving (excluding unknown items): 304 Calories; 22g Fat (63.9% calories

from fat); 7g Protein; 21g Carbohydrate; 3g Dietary Fiber; 9mg Cholesterol;

549mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit;

0 Non-Fat Milk; 4 1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Cumin-Lime Citronette Dressing

 

Recipe By :Aliza Green

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 teaspoons toasted ground cumin seeds

2 teaspoons cayenne hot pepper sauce

1 teaspoon salt

1/4 cup chopped fresh cilantro leaves -- (about 1/4 bunch)

1/2 teaspoon grated lime zest

1 teaspoon dried oregano

1 cup peanut oil

6 tablespoons fresh lime juice -- (about 2 limes)

1/4 cup sherry vinegar

 

Here's a dressing that combines three of my favorite flavors: lime, toasted

cumin, and cilantro. Fresh lime juice

is less acidic than vinegar, so I've combined it with nutty-sweet but strong

sherry vinegar for a deeper level acidity. You could also make the same dressing

with lime juice only, increasing the amount to 1 cup. When using

lime zest, it's especially important not to include any of the bitter white pith

that lies under the green skin. Look

for firm, rough-skinned limes for easier grating. If your limes are too soft to

grate, omit the zest.

 

Blend together the cumin, pepper sauce, salt, cilantro, lime zest, oregano, oil,

lime juice, and vinegar using a hand-held blender or a standard blender. Pour

into a covered jar and refrigerate for up to 3 weeks.

 

 

 

Source:

" The Bean Bible "

Copyright:

" 2000 Aliza Green "

Yield:

" 2 cups "

 

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Per Serving (excluding unknown items): 1947 Calories; 216g Fat (97.3% calories

from fat); 1g Protein; 13g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;

2134mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fruit; 43 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0