When you're following a recipe that calls for fresh vanilla bean, don't throw those pods away! Instead, place them in an airtight container and cover with granulated sugar. The leftover beans in the pods will scent and flavor the sugar, making vanilla sugar! Vanilla sugar is great for sweetening coffee or sprinkling over grapefruit. Use wherever you'd use regular sugar as an elevated substitute.
Sunday: Fried Chicken
Monday: Shrimp Pot Pie
Tuesday: Bacon Crumb Crusted Meatloaf
Wednesday: Seafood Lasagna
Thursday: Meatball Madness
Friday: Fish Night
Saturday: Prime Rib
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Alabama Caviar (Yields: 2 quarts)
For the peas:
3 quarts chicken stock
1 quart fresh pink eye peas
1 1/2 cup finely diced sweet onion
1 tablespoon chopped garlic
1 1/2 tablespoon Kosher salt
3 bay leaves
6 sprigs of fresh thyme
Place all of the above ingredients in a medium-sized pot. Bring to a simmer for 30-35 minutes or until the peas are tender. Strain and remove bay leaves. Refridgerate until ready to assemble.
For the vinaigrette:
1 cup canola oil
1/3 cup rice wine vinegar
1/8 cup smooth Dijon mustard
1 tablespoon roasted garlic
1/2 tablespoon Adobo sauce
1 1/2 tablespoon Tupelo honey
1 tablespoon fresh lime juice
In a small mixing bowl, combine above ingredients with a whisk and refrigerate until ready to assemble.
For the caviar:
1 quart cooked pink eye peas
1 pint cooked yellow corn
1 cup roasted red peppers, small dice
1 cup sliced scallion
Kosher salt to taste
White pepper to taste
Combine above ingredients and refrigerate until ready to assemble. When ready to serve, combine pea mixture with the vinaigrette and season to taste. Serve with tortilla chips.
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