Prep time
15 minutes
Cook time
30 minutes
Course
Main
Skill level
Beginner
Season
Summer, Fall
Serves
4
This past summer, I grew purple hull peas using seeds given to me by Misty Newcomb. Similar to black eyed peas, these cowpeas are typically used to make a hearty stew with smoked hocks and collard greens.
In the sweltering heat of summer, I decided to marinate the cooked peas in a zesty vinaigrette and turn it into a salad with fresh tomatoes and basil from the garden, and serve it with a crispy pheasant cutlet.
Ingredients
Purple Hull Pea Salad
- 2 cups fresh purple hull peas, frozen*
- ¾ cup olive oil
- ¼ cup fresh squeezed lemon juice
- 1 tsp. dried oregano
- ½ large red onion, thinly sliced
- 2 heirloom tomatoes, roughly chopped
- 1 avocado, diced
- ¼ cup loosely packed basil, thinly sliced into ribbons
- Coarse sea salt and cracked pepper
Pheasant Cutlet
- 4 pheasant breasts, substitute with chicken or turkey
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko bread crumbs
Also works with
Preparation
Purple Hull Pea Salad
- Add the peas to a saucepan and cover with water. Bring to a boil and reduce the heat to maintain a simmer. Cook until the peas are soft, about 20 to 30 minutes. Drain and shock with cold water to maintain their color and rapidly cool. Set aside
- Make the vinaigrette by combining the oil, lemon juice, oregano, and a pinch of salt in a mason jar. Shake vigorously to emulsify.
- Add the peas and sliced red onion to a large bowl. Drizzle a little vinaigrette over the top, enough to lightly coat, season with salt and pepper, and stir well. You can do this up to 24 hours ahead and let the peas marinate.
- Just before serving, gently toss the tomatoes, avocado, and basil together with the peas. Season with salt and pepper, and add extra vinaigrette to taste.
Pheasant Cutlet
- If needed, pound the thicker portion of the meat flat with a mallet until you reach an even thickness. Season generously with salt and pepper. Spread flour across one plate, beat eggs in a bowl, and spread panko breadcrumbs across another plate. Dredge the pheasant in the flour and shake off the excess. Next, dip in the egg wash, then coat in breadcrumbs.
- When ready to cook, heat a large frying pan over medium-high heat. Add enough oil to coat the bottom of the pan in a thin layer. Once the oil is hot, lay each breast down, leaving room in between each. Fry for 2 to 3 minutes or until golden brown, then flip and cook for another 2 to 3 minutes on the other side. Work in batches as needed.
- Serve the cutlets immediately with the purple hull pea salad.
Notes: You can find peas fresh in the summer, but at all other times throughout the year you’ll find them either frozen or dried. Frozen peas are flash-frozen freshly shelled peas. They have a stronger pea taste, hold their shape well, and cook fast. Dried peas are better for soups and stews as they take longer to cook; they also have a dull color and a softer texture once rehydrated.
Crispy Pheasant Cutlet with Purple Hull Pea Salad
Prep time
15 minutes
Cook time
30 minutes
Course
Main
Skill level
Beginner
Season
Summer, Fall
Serves
4
This past summer, I grew purple hull peas using seeds given to me by Misty Newcomb. Similar to black eyed peas, these cowpeas are typically used to make a hearty stew with smoked hocks and collard greens.
In the sweltering heat of summer, I decided to marinate the cooked peas in a zesty vinaigrette and turn it into a salad with fresh tomatoes and basil from the garden, and serve it with a crispy pheasant cutlet.
Ingredients
Purple Hull Pea Salad
- 2 cups fresh purple hull peas, frozen*
- ¾ cup olive oil
- ¼ cup fresh squeezed lemon juice
- 1 tsp. dried oregano
- ½ large red onion, thinly sliced
- 2 heirloom tomatoes, roughly chopped
- 1 avocado, diced
- ¼ cup loosely packed basil, thinly sliced into ribbons
- Coarse sea salt and cracked pepper
Pheasant Cutlet
- 4 pheasant breasts, substitute with chicken or turkey
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko bread crumbs
Also works with
Preparation
Purple Hull Pea Salad
- Add the peas to a saucepan and cover with water. Bring to a boil and reduce the heat to maintain a simmer. Cook until the peas are soft, about 20 to 30 minutes. Drain and shock with cold water to maintain their color and rapidly cool. Set aside
- Make the vinaigrette by combining the oil, lemon juice, oregano, and a pinch of salt in a mason jar. Shake vigorously to emulsify.
- Add the peas and sliced red onion to a large bowl. Drizzle a little vinaigrette over the top, enough to lightly coat, season with salt and pepper, and stir well. You can do this up to 24 hours ahead and let the peas marinate.
- Just before serving, gently toss the tomatoes, avocado, and basil together with the peas. Season with salt and pepper, and add extra vinaigrette to taste.
Pheasant Cutlet
- If needed, pound the thicker portion of the meat flat with a mallet until you reach an even thickness. Season generously with salt and pepper. Spread flour across one plate, beat eggs in a bowl, and spread panko breadcrumbs across another plate. Dredge the pheasant in the flour and shake off the excess. Next, dip in the egg wash, then coat in breadcrumbs.
- When ready to cook, heat a large frying pan over medium-high heat. Add enough oil to coat the bottom of the pan in a thin layer. Once the oil is hot, lay each breast down, leaving room in between each. Fry for 2 to 3 minutes or until golden brown, then flip and cook for another 2 to 3 minutes on the other side. Work in batches as needed.
- Serve the cutlets immediately with the purple hull pea salad.
Notes: You can find peas fresh in the summer, but at all other times throughout the year you’ll find them either frozen or dried. Frozen peas are flash-frozen freshly shelled peas. They have a stronger pea taste, hold their shape well, and cook fast. Dried peas are better for soups and stews as they take longer to cook; they also have a dull color and a softer texture once rehydrated.