Southern “Paté” with Pickled Red Onions and Cucumbers
The Right Recipe
The Right Recipe
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  • 1 1/2 cups frozen black-eyed peas
  • 1/2 jalapeño pepper, seeded
  • 3/4 cup chopped country ham
  • 4 ounces button mushrooms, sliced
  • 3 garlic cloves, chopped
  • 1/2 cup extra virgin olive oil, divided
  • 1/4 cup dry sherry
  • 1/2 cup toasted pecans, finely chopped
  • 1/2 cup flat leaf parsley, chopped
  • 2 teaspoons fresh thyme leaves
  • 1/2 medium red onion, thinly sliced
  • 1/2 english cucumber, seeded and thinly sliced
  • 1 cups seasoned rice vinegar
  • 1/4 cup water
  • 1 tablespoon sugar
  • 1 1/2 teaspoons salt
  • 15-20 minutes until tender. Drain and put peas and jalapeño into the bowl of a food processor. Sauté ham, mushrooms and garlic in 2 tablespoons of the olive oil, stirring frequently until liquid from mushrooms has evaporated and the mixture if beginning to brown. Stir in dry sherry and cook one to two minutes more. Scrape this mixture into the food processor with the peas. Add the remaining oliver oil, about 5 tablespoons, and process until smooth. Stir in the pecans, parsley and thyme and season with black pepper. Taste to see if salt is needed (most likely not because the country ham is quite salty). Cover and chill for 8-24 hours Stir together the red onion, cucumber, rice wine vinegar, water, sugar and salt and cover and chill for 2 hours and up to 2 days To serve:



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