Cooking Classics: Lemon-Dill Fresh Purple Hull Pea Relish

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Cooking Classics

The Technique

Lemon-Dill Fresh Purple Hull Pea Relish

Fresh purple hull peas have a wonderful flavor & the good news is that there is no need to cook them for hours on end in order to enjoy one of summers tried & true favorites. Lemon-Dill Fresh Purple Hull Pea Relish may be used to enhance many tomato salad combinations or simply topped over crostini toasts with a smattering of feta cheese for a quick appetizer. Accompany with leafy salads & good for you grains such as barley & quinoa, for a filling midday meal that’s not only tasty but nutritionally balanced. Learn how to make a simple relish ideal to use a number of ways throughout the week. 

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rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickLemon-Dill Fresh Purple Hull Pea Relish
makes 3 cups

1/3 cup fresh lemon juice
2 Tbsp white wine vinegar
1 1/2 Tbsp chopped fresh dill
1 Tbsp honey
1/3 cup extra virgin olive oil
Kosher salt & freshly ground pepper
3 cups cooked Basic Fresh Purple Hull Peas
2 scallions, sliced

Whisk together first 4 ingredients. Whisk in the oil in a slow steady stream. Season with salt & pepper. Add the cooked Basic Fresh Purple Hull Peas & the scallions. Chill 2 to 24 hours.

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FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Trim Scallions

 Although scallions are available in your local market year round, they are typically planted when the ground is cool. As the soil begins to warm, the scallions begin to take shape in the garden & are ready for harvest. If a milder flavor is desired in recipe applications, choose younger, smaller bulb groupings.

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Expect the white portion to have a sharper flavor so many times recipes may call to omit them for a more balanced flavor. However, they add wonderful deep flavor to this Lemon-Dill Fresh Purple Hull Pea Relish so by all means use them. Trim scallions before using them in recipe applications by cutting the tips & the ends away, then thinly slice them. When I worked in the restaurants, several chefs used razor blades to prepare them with precision into a collection of shaved green onions. Although certainly not necessary in this case, I find that a freshly sharpened paring knife yields a cleaner, neater result as opposed to a chef knife. 

The Tune
“Summertime” Billie Holiday
httpa://www.youtube.com/watch?v=uYUqbnk7tCY

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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