My momma taught me right, that eating black-eyed peas on New Year’s Day are the key to luck and success for the coming year. I grew up in the south, in Plano, Texas – a gigantic suburb of Dallas. Sure, my mom’s from Pittsburgh and my dad’s from Chicago, but somehow they took to life in the Lone Star State.
Naturally, I had my can o’ black-eyed peas ready to go. I also cut out a recipe for Alda Rae’s “Tennessee Caviar” from a Daily Candy e-mail I received that day. Unfortunately, I didn’t have the right kind of vinegar… so I made up my own recipe. I was a bit frightened by the prospect of combining the peas with raspberry balsamic vinegar, but it played out nicely. Along with the lemon, it gives them a summery flavor. And wouldn’t you know it, luck tastes even better the next day.
1 can black-eyed peas
1-1/2 tbsp olive oil
2 tsp raspberry balsamic vinegar
Lemon pepper, to taste
1 dash lemon juice
Sea salt, to taste