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About the Dish

3/4 cup Masa Harina
3/4 teaspoon PeachDish Salt
6 ounces Black-Eyed Peas
4 ounces Cherry Tomatoes
1 small Celery
1 small Spring Onion
4 sprigs Parsley
1 small Lemon
3/4 ounce Feta Cheese
Per Serving
Calories 382
Total Fat 11 g
Saturated Fat 3 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 6 g
Cholesterol 9 mg
Sodium 604 mg
Total Carbohydrates 60 g
Dietary Fiber 11 g
Sugar 8 g
Protein 14 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.

METHOD

1
In a mixing bowl stir together masa, 1/2 cup cold water and 1/4 teaspoon PeachDish Salt until a soft dough forms. Divide the dough into 6 evenly sized balls, and flatten each into a 2-inch cake. Arrange on a plate in a single layer, and cover with plastic wrap.
2
Divide the dough into 6 evenly sized balls, and flatten each into a 2-inch cake. Arrange on a plate in a single layer, and cover with plastic wrap.
3
In small saucepan over high heat, combine remaining 1 cup water and 1/4 teaspoon PeachDish Salt. When water comes to a to boil add black-eyed peas. Reduce heat to a lively simmer, and cook until peas are tender, 15-18 minutes. Drain in a colander or strainer, and transfer peas to a mixing bowl to cool.
4
While peas are cooking, prepare your mise en place: Halve cherry tomatoes through stem end. Cut celery into 1/4-inch cubes, a small dice. Remove roots and finely chop green onions. Pick and chop parsley leaves. Zest and juice lime.
5
Once peas have cooled slightly, add tomatoes, celery, green onion, parsley, lime juice and zest, 2 teaspoons olive oil and 1/4 teaspoon PeachDish Salt. Toss well. Taste and adjust seasoning as desired with remaining PeachDish Salt.
6
Heat a skillet over medium-high heat; add 2 tablespoons cooking oil. When oil is shimmering, add masa cakes in a single layer. Cook until they are golden and crisp on the bottom, 2-3 minutes. Flip and cook until brown on second side, 1-2 minutes more.
7
Divide pea salad between 2 plates, and top with feta. Serve with masa cakes on the side. Enjoy!