Tuesday, April 20, 2010


Greetings from Carmela's Cucina,

On our recent culinary tour to Savannah, Ga. we spent one evening taking a cooking class at the Mansion's 700 Kitchen Cooking School. This culinary delight is overseen by Chef Darin Sehnert who is also the director of the school. He introduced us to the tastes and flavors of the Low Country. At the end of the evening we all knew a lot more about this unique culture and cuisine and enjoyed a wonderful meal as well.

The meal included: Cheddar and Chive Biscuits,Black Eyed Pea Salad,
Shrimp and Red Eye Gravy,Rich and Creamy Grits, Fried Green Tomatoes and Pecan Praline Angel Food Cake. YUM!



1/4 cup red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil

Place all ingredients except olive oil in a small bowl. Whisk to blend and dissolve salt. While whisking constantly, slowly drizzle olive oil until blended. Set aside while preparing salad.


2 15 ounce cans black-eyed peas
1 medium red onion, diced (about 1 cup)
2 stalks celery, finely diced
1/2 medium green pepper, finely diced
1 pint cherry or grape tomatoes split in half length-wise
2 tablespoons minced fresh basil

Combine all ingredients in a 3-quart bowl. Stir to mix well. Pour dressing over salad and toss to thoroughly combine and coat the salad. Refrigerate several hours or over night.

Buon appetito,

Carmela Tursi Hobbins

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