0:01
I'm gonna make us a black-eyed pea dip
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and this is very simple I'm gonna take
0:07
two cans of black-eyed peas and this is
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one of those great dishes where yes it's
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legal to use a canned pea alright that's
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one can and like I said I just wanted to
0:18
train it and then I'm gonna pour it all
0:21
into my bowl and my second can there we
0:27
just give that a swish and then I'm
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gonna use one 15 ounce can of whole
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kernel corn and we're also gonna drain
0:36
that and then I'm gonna use one 10 ounce
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can of a spicy tomato and these come in
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different heat forms you can go to real
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hot to a mild and they're delicious by
0:48
hot dips Mexican dishes we rely on those
0:53
a lot for that the last thing that's
0:55
gonna go in is a jar pimentos and I'm
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using a 4 ounce jar I'm just gonna drain
1:00
those and throw those in they're gonna
1:02
be pretty red color for us so I'm gonna
1:05
put this in the sink and then I'm gonna
1:07
come down and I'm gonna make the
1:09
dressing for our black-eyed pea salad
1:12
and look at the colors of that the
1:15
pretty black eyes on the peas and whole
1:18
kernels of corn looks so good
1:23
I need a couple of tablespoons of
1:26
chopped jalapeno peppers and we don't
1:28
get a fresh okay some red bell pepper
1:32
and some green and the rest of that
1:34
onion chopped up I'm gonna start making
1:37
our dressing for our black-eyed pea
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salad I'm gonna start with a half a cup
1:42
of red wine vinegar I'm gonna add about
1:45
a tablespoon of Dijon mustard tablespoon
1:49
of balsamic vinegar half a teaspoon of
1:52
dried oregano and then I'm gonna add
1:55
fourth of a teaspoon of sugar now I'm
1:58
gonna add 1/2 a cup of olive oil so how
2:04
are you coming on those günther they
2:06
call it pinot chopped up here now I'm
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gonna add 1/2 a cup of vegetable oil so
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we're using a full cup of also our
2:17
dressing well you're a little busy so
2:20
I'm gonna walk behind you to a bowl
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let me pass it to you now we're using
2:26
two different kind of oils because
2:28
you're gonna get a different flavor with
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the hollyball now I'm gonna hopefully
2:35
this jar is sealed proof but you know
2:38
what just to make sure I don't sling all
2:41
all over me I think I'm gonna take a rag
2:45
that sounds like a good idea that sounds
2:47
like a good plan doesn't it Damon just
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to make sure and I'm just gonna shake
2:53
shake shake shake it I'm shaking my
3:02
Oh in that gorgeous in that pretty so
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we're just gonna pour this over our
3:07
black-eyed peas and y'all is this sits
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in the refrigerator it'll just get
3:13
better and better you ready for some
3:16
oh right you tell me when you can't put
3:18
too many onions for me all right so this
3:22
is looking good Damon you gonna get the
3:25
bell pepper cut up and I'm gonna put a
3:28
little salt and pepper
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you know I'm mostly a home cook Paula so
3:32
I'm a little slow you probably have to
3:35
fire me at the lady in sung honey listen
3:37
I'm the same way you know I know one of
3:39
necessarily be the fastest I just want
3:42
to be the most precise and I want to
3:44
have 10 digits when I walk away that's
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my goal you know one of the things I
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love about things like this Paula is
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that it really is an example of all the
3:56
fresh produce we have in the south and
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how we can have salads a lot longer in
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this season than you can in other parts
4:03
of the country I'm right with you this
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wonderful list tastiness
4:09
this looks so wonderful mmm
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I'm not yummy perfect but football game
