Southern Pink Eye Peas

Southern Pink Eye Peas

2 pints fresh pink eye peas
1/2 pound smoked bacon cut into 1 inch pieces
1 large yellow onion chopped fine
1-32 fluid ounce unsalted chicken stock
1 large tomato chopped medium
1 tablespoon tomato paste
1 tablespoon dried parsley
1 teaspoon tarragon
1 teaspoon sweet paprika
1/4 teaspoon red pepper flakes
1 teaspoon fine pink salt
1/2 teaspoon freshly ground black pepper

Pink eye or purple hull peas are widely grown in the South and a Southern delight. Saute bacon till soft but not crunchy. I cut mine up with a kitchen shears. Add onion and cook till onion is translucent. Add chicken broth and remaining ingredients. Cook for approximately one hour till peas are soft and creamy. I had six tomatillo, one banana pepper, and about six cherry tomatoes from the garden which I also added, but they are not necessary for this recipe; just didn't want them to go to waste. These peas freeze well too. Serve with a slice of corn bread. Nothing better than Southern peas.

Maraschino Cherry Bars

Maraschino Cherry Bars

2 cup flour
1/2 cup granulated sugar
3/4 cup butter, cut into cubes

2 eggs beaten slightly
1 cup brown sugar
1/3 cup flour
1 teaspoon vanilla extract
1/2 teaspoon rum extract
1/2 cup chopped walnuts or pecans, chopped fine
1 cup coconut flakes, unsweetened (optional)
2-4 tablespoons reserved cherry juice
1 jar maraschino cherries, drained but reserve juice

Preheat oven to 350 F. Grease a 9x13 inch baking dish. Sift flour and sugar, then cut in butter with a pastry cutter. Press crust into the greased baking dish and bake for 20-25 minutes till top is slightly brown. In a large mixing bowl beat eggs, add brown sugar, then vanilla and rum extract. Chop cherries in quarters and add to egg mixture. Also add coconut flakes and nuts. Coconut flakes may be omitted. Add enough reservee cherry juice to keep mixture slightly wet but not too wet. When crust is baked cool slightly and spread cherry mixture over the top, spreading evenly. Bake another 20-25 minutes. Cool completely before cutting into squares. A frosting of powdered sugar and some of the cherry juice may be added before cutting into squares. I love making fruit bars as they are rather quick to make, fool proof, and the store well at room temperature.

Bonkers New Bed

Bonkers New Bed

A local animal charity posted this bed for sale.
I couldn't resist it for Bonkers. 
He's shown he likes it,
but when the weather turns colder
I think he'll like it even more.

The things we wouldn't do for our pets.

Mixed Mushroom Soup

Mixed Mushroom Soup

1 large shallot chopped fine
bit of olive oil to saute shallot
6 ounces of button mushrooms chopped in quarters
2 packages dried maitake mushrooms, hydrated
1 large package of dried shiitake mushrooms, hydrated
1 can straw mushrooms
1 tablespoon worcestershire sauce
1/2 cup dry white wine
1/2 teaspoon fine pink salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground ginger
1/2 cup heavy whipping cream

Hydrate maitake mushrooms in 2 cups of water by
bring to a boil and simmer for 20 minutes.
Chop any large maitake mushrooms into smaller pieces.
Hydrate the shiitake mushrooms in the same fashion.

In a medium non-reactive saucepan saute
shallot and when soft, add button mushroom and saute till soft.
Add hydrated maitake and shiitake mushrooms with their broth.
Add the can of straw mushrooms with their liquid.
Add remaining ingredients except cream and
simmer on low for one hour.

Blend till smooth,
place back in pan and add cream and slowly reheat.
Don't throw those overly ripe mushroom out.
They make a delicious soup in an of themselves.
This mixed mushroom soup is a thousand times more decadent.
Enjoy !