Recipes

Sunday morning I visited the farmer's market on Ivar and Selma in Hollywood (near Amoeba Records). I am a frequent visitor to this all organic market, I work at a lovely flower shop called My Secret Garden which has a new outpost in Space 15Twenty, nearby. This week I was excited to come across fresh black eyed peas in the shell. Their pods are so interesting, ranging from cheery spring green to a deep cherry brown, some striped or color blocked. While I have never actually cooked them before, I couldn't resist their playful costume, so home they came. I also bought a nice sweet onion, crimini mushrooms, garlic, and some herbs. Turns out, after sniffing around in some cook books, these peas are delicious with ham or pork and I had some bacon on hand, perfect. You can substitute the bacon in this recipe for many things such as diced ham hocks, or prosciutto if you're fancy, (snap). Also, I realize that polenta in tube form does not sound entirely appealing, but it's yummy! Well, it ain't like mama makes it, but a nice find at Trader Joe's or other specialty grocers, so don't shy away. One last note, fried chicken is definitely the best accompaniment to these southern sides, but chicken cutlets sauteed in some olive oil is a lighter week day meal option. Have fun and enjoy!

Pan-seared Chicken Cutlets,

Black Eyed Peas &

Herbed Mushrooms over Polenta

 

  

For chicken: 

• 1 lb chicken breasts
• Olive oil
• Salt & pepper
• 1/2 lemon, juiced 

For black eyed peas:

• 1 1/2-2 lbs of fresh black eyed peas in their shells
• 2 slices thick cut bacon, roughly chopped
• 1/2 onion, sliced
• 1 cup chicken stock
• salt and pepper

For polenta & herbed mushrooms:

• Slice-able polenta (in tube form) 
• olive oil
• 1 carton crimini mushrooms, sliced 
• 1/2 cup roughly chopped fresh parsley
• 1/8 cup sliced basil
• 3 tbsp chopped scallion or chives
• salt & pepper

1. Shell peas and discard pods, set aside. Slice polenta into 1/4 inch rounds, set aside. Trim fat from chicken breasts and place between two pieces of plastic wrap. Pound chicken with mallet or small skillet until it is an even 1/4" thickness.
2. In a medium skillet heat 1 tbsp olive oil over med-high heat. Add mushrooms, reduce heat to med, and cook until they release their juices, about 10-12 minutes.
3. Meanwhile, in a medium saucepan, heat 1 tsp olive oil over medium high heat. Add bacon, cook for 3-4 minutes until edges start to curl. Next add onions, and cook about 2 minutes until beginning to soften. Add peas and toss to coat. Add chicken stock and bring to a boil. Reduce heat and simmer about 15 minutes until peas are still firm to the bite, not mushy.
4. In another large skillet, heat 1 tsp olive oil over medium heat. gently add polenta rounds to skillet and cook until moist and softened, about 4 minutes per side. Remove polenta and set aside, keep warm. Wipe out skillet with paper towel, heat 1 tbsp olive oil over med-high heat. Add chicken and saute until juices run clear, about 5 minutes per side. 
5. Toss parsley, basil, and scallions with mushrooms and season with salt and pepper just before serving. Serve mushroom mixture over polenta.