Southern “Paté” with Pickled Red Onions and Cucumbers

 

Southern Pate 1Liver-haters stay put.  This is paté southern-style, full of black-eyed peas and country ham.  Remember Underwood Deviled Ham? The spread in the tiny paper-wrapped can with the feisty red devil on the label?  Well, this is slightly reminiscent of that… but light and fresh with the flavors of salty ham, mushrooms sautéed in dry sherry, fresh parsley and thyme and crunchy toasted pecans.  It is all held together by creamy black-eyed peas cooked with fresh jalapeno. Make it the day before for a new and different hors d’oeuvre with crusty bread and pickled veggies.  Inspired by and adapted from Southern Living Magazine.

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For the Paté:

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

For the Pickled Vegetables:

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

Cover frozen black-eyed peas with water, add the fresh jalapeño, bring to a boil then simmer 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:

Spread paté onto toasted crostini or crackers and  top with a bit of the pickled vegetables.

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