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1
To prepare the black eyed peas: Place a 2-gallon stock pot over medium heat.
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2
Drizzle with 2 tablespoons of olive oil, and add the garlic and green chile, saute until soft, about 3 minutes.
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3
Add the black eyed peas, ham hocks, bay leaves, and water.
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4
Simmer for 45 minutes until the beans are tender, stirring when you think about it.
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5
Wait until halfway through cooking to begin seasoning with salt and pepper.
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6
You want the flesh of the bean to break down a little bit so it can penetrate the inside.
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7
Drain the black eyed beans and shred the ham hocks; set them aside to cool.
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8
To prepare the vinaigrette: Puree the tomato, chipotle, sugar, citrus juices, and zest in a blender until smooth.
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Pour in 1/4 cup of olive oil and puree again until emulsified and slightly thickened.
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10
To prepare the shrimp: Put the butterflied shrimp in a glass bowl and add the ancho powder, lime juice, half of the cilantro, and a drizzle of olive oil; tossing to coat.
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11
Marinate for 15 minutes while heating up the grill.
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12
Place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot.
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13
Brush the grates with oil to keep the shrimp from sticking.
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14
Remove the shrimp from the marinade and season with salt and pepper.
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15
Lay the shrimp on the hot grill and cook 4 minutes on each side until charred and firm.
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16
To serve: Combine the black eyed peas, shredded ham hock meat, green onions, tomatoes, jalapeno, and the remaining cilantro in a large salad bowl.
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17
Add the grilled shrimp and vinaigrette; toss the salad well to incorporate all the ingredients and season with salt and pepper.
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18
3 ancho chiles, seeded and hand-torn into pieces
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19
2 tablespoons chili powder
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20
2 tablespoons ground coriander
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21
1 tablespoon ground cumin
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22
1 tablespoon sweet paprika
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1 tablespoon dried oregano
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1 tablespoon garlic powder
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25
1/4 teaspoon ground cinnamon
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1 teaspoon sugar
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27
This homemade chili powder will add a smoky depth to chili and as a dry rub for steaks.
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28
Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch.
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29
Put the chiles in a mini food processor and pulse to a powder.
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30
Add the remaining ingredients and buzz again to combine.
