Black-Eyed Pea Pâté

A touch of salty country ham and shiitake mushrooms adds deep flavor to this earthy, creamy Southern spread. You can make and chill the recipe up to 2 days ahead. For a finishing touch, top with Pickled Red Onions and Cukes.


Ingredients:

• 1 1/2 cups frozen black-eyed peas
• 1/2 jalapeño pepper, seeded 
• 3/4 cup chopped country ham 
• 1 (3.5-oz.) package fresh shiitake mushrooms, sliced (or 4 oz. sliced button mushrooms)
• 3 garlic cloves, chopped
• 1/2 cup olive oil, divided
• 1/4 cup dry white wine 
• 1/2 cup finely chopped toasted walnuts
• 1/2 cup finely chopped fresh flat-leaf parsley
• 2 teaspoons chopped fresh thyme
• Pickled Red Onions and Cukes, drained
• Crostini

Directions:

1. Cook peas according to package directions, adding jalapeño to water. Drain.

2. Sauté ham and next 2 ingredients in 2 Tbsp. hot olive oil over medium-high heat 4 to 5 minutes or until lightly browned. Stir in wine, and cook, stirring occasionally, 1 minute.

3. Process peas, jalapeño, ham mixture, and remaining 6 Tbsp. olive oil in a food processor just until smooth. Stir in walnuts and next 2 ingredients; add salt and pepper to taste. Cover and chill 8 to 24 hours.

4. Stir pâté, and add salt and pepper to taste. Transfer to a shallow bowl, or spoon into small jars. Top with desired amount of Pickled Red Onions and Cukes. Serve with crostini.

Source: Marian Cooper Cairns, Southern Living  DECEMBER 2013