Black Eyed Peas with Jalapenos Pie - Part 1 - Mushrooms
|Olive oil||3 Tablespoon|
|Fresh mushrooms||2 Cup (32 tbs), sliced|
|Ground black pepper||To Taste|
|Shallots||3 , thinly sliced|
|Jalapeno||1 , seeded and minced|
|Fresh spinach||9 Ounce, washed and stems removed (1 Package)|
|Cooked black eyed peas||4 Cup (64 tbs) (Fresh Ones)|
|Cheddar cheese||1 Cup (16 tbs), grated|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Cayenne pepper||1⁄2 Teaspoon|
|Leaf lettuce||3 Tablespoon|
|Basil leaves||1 Tablespoon, minced|
|10 inch pie pastry||1|
Add mushrooms to heated olive oil. Sauté to reduce the liquid for about 8 to 10 minutes. Add kosher salt and pepper to taste. Remove and place in a bowl and set aside.
Add more olive oil and the shallots. Cook them until they’re transparent. It should take approximately 5 to 7 minutes. Add the chorizo. Cook until browned. Add fresh minced jalapeño, salt and pepper. Cook for about 2 to 4 minutes. Remove and put in a bowl and set side.
Placing 1/2 of the spinach, 1/2 of the black-eyed peas, 1/2 of the cheese, 1/2 of the heavy cream, 1 egg, and 1/2 of the Cheyenne pepper. You will process in 2 batches. Process until it’s the consistency of oatmeal. You don’t want it to be a paste.
Spoon the chorizo mixture in the bottom of the pie crust. Layer the mushrooms over the Chorizo mixture. Spoon the spinach mixture on top of the mushrooms. Spread the remaining black- eyed peas on top of the spinach mixture. Sprinkle the Lettuce Leaf Basil over the layer of the black-eyed peas. Sprinkle the rest of the cheese on top. Preheat the oven at 375F degrees. Bake for approximately 1 1/2 hours until it’s bubbly and golden.
Take the pie out of the oven. Put a little bit of the Real Texas Cha Cha sauce over the individual slices.
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