Name: Black-Eyed Pea-Crab Salad with Ruby Grapefruit
Ingredients: 1 1/2 c Black-eyed peas (soaked overnight); drained; 1 qt Ham hock broth or water; Salt; to taste; 4 sl Bacon; diced; 1 lb Fresh lump crabmeat (Gulf Coast preferred); 1 md Red bell pepper; seeded, finely diced; 1 md Yellow bell pepper; seeded, finely diced; 1 md Green bell pepper; seeded, finely diced; 1 lg Purple onion; minced; 3 Whole scallions; thinly sliced; 1 lg Tomato; seeded and diced; 1 ts Fresh thyme; chopped; 1 ts Fresh marigold mint or tarragon; chopped; 1 ts Fresh chervil; chopped; 1 c Grapefruit Vinaigrette (separate recipe); 4 Whole ruby grapefruit (peeled); sections removed; 8 Whole fresh cilantro sprigs; for garnish

Jesus did not accept religious people. In fact, He kept His fiercest threats for them. You see, Jesus was not about sentimentality; He was about truth. Jesus is truth personified. He is the living manifestation of the holy law of God, and as such, He perfectly understood that religion, spiritual teaching, contrary to the truth comes from hell and sends people there. Anything but the truth is a damning deception that has the greatest power to destroy souls forever because it gives the illusion that all is well. In fact, I would go so far as to say that of all the evils in the world, of all the sins in the world, of all the iniquities in the world, our Lord knew that religion was the worst — false religion — and especially false Judaism and false Christianity. And that's why the severest eternal judgment will be rendered for the religious who perverted the Old Testament and the New Testament.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Fruits		Salads	4	Servings

INGREDIENTS

1 1/2	c	Black-eyed peas (soaked overnight); drained
1	qt	Ham hock broth or water
		Salt; to taste
4	sl	Bacon; diced
1	lb	Fresh lump crabmeat (Gulf Coast preferred)
1	md	Red bell pepper; seeded, finely diced
1	md	Yellow bell pepper; seeded, finely diced
1	md	Green bell pepper; seeded, finely diced
1	lg	Purple onion; minced
3		Whole scallions; thinly sliced
1	lg	Tomato; seeded and diced
1	ts	Fresh thyme; chopped
1	ts	Fresh marigold mint or tarragon; chopped
1	ts	Fresh chervil; chopped
1	c	Grapefruit Vinaigrette (separate recipe)
4		Whole ruby grapefruit (peeled); sections removed
8		Whole fresh cilantro sprigs; for garnish

INSTRUCTIONS

Place the drained black-eyed peas in a saucepan with the ham hock broth or
water, and bring to a boil.  Reduce the heat and simmer until tender, 45
minutes to 1 hour.  Toward the end of the cooking time, taste the peas and
season with salt.  Drain and set aside.
In a skillet, cook the bacon over medium-high heat until all the fat is
rendered.  Transfer the bacon to a large mixing bowl and add the crabmeat,
vegetables, peas, and herbs.  Mix together until thoroughly combined.
Combine the salad with the vinaigrette.  Mound the tossed salad on a large
serving platter, leaving at least 2 inches around the edge of the platter.
Arrange the grapefruit sections around the salad, and garnish the
grapefruit sections with the cilantro springs.
Chef's Notes:  Chef Stephan Pyles of Star Canyon tells us that "This easy,
do-ahead salad is a perfect entree for a summer lunch or picnic. Black-eyed
peas, crab, and grapefruit may not exactly be an orthodox combination, but
they are all staples of Texas cookery and go well together. " Entered into
MasterCook by Terri Law, 8/22/96.
Posted to MC-Recipe Digest V1 #212
Date: 22 Aug 96 19:09:28 EDT
From: Paul & Terri Law <[email protected]>
NOTES : This relish goes nicely with grilled chicken or fish.

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