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Black-eyed Pea was founded in 1975 by Dallas restaurateur Gene Street and Phil Cobb. [8] The chain eventually expanded across the American South with 130 locations by the time it was sold to Unigate plc for about $65 million. [9] In early 1997, DenAmerica purchased the Black-eyed Pea restaurant chain from Unigate plc. [10]
In the 1960s, the Dallas News’ legendary Texas columnist Frank X. Tolbert, a former Star-Telegram sportswriter, wrote: “Black-eyed pea farmers from California to Texas should revere Torn, for ...
Yes, there’s still a Black-eyed Pea Restaurant. Also in Hey, Bud: Finding the elusive Hudson House table, and rumors about Hard Eight.
2 cups dried black eyed peas. 1/2 tsp crushed red pepper flakes (you can add this to the peas as they cook or to the rice as it cooks.) 1 tbsp sugar. 1/2 tbsp salt. 2 tbsp vegetable oil. 1 tbsp ...
Texas caviar was created in the U.S. state of Texas around 1940 by Helen Corbitt, a native New Yorker who later became director of food service for the Zodiac Room at Neiman Marcus in Dallas, Texas. [ 7 ] [ 8 ] She first served the dish on New Year's Eve at the Houston Country Club .
Black Angus Steakhouse: Steakhouse: United States 45 Also known as Stuart Anderson's Black-eyed Pea: Country casual United States (Colorado & Texas) 13 Includes full alcohol service and bar Bob Evans Restaurants: American United States (18 Mid-west and Mid-Atlantic states) 527 Specializing in country-style cooking Bob's Big Boy
1 cup dried black-eyed pea; 2 tbsp extra virgin olive oil; 1 medium sweet onion, finely diced; salt; 1 red bell pepper; 2 large celery rib, cut into 1/4-inch dice; 2 tbsp low-fat mayonnaise; 4 tsp cider vinegar; 4 large scallion, green parts only thinly sliced; freshly ground black pepper; Tabasco Sauce, for seasoning
Main Menu. News. News. ... Dallas, Houston, or somewhere way off in Hill ... thanks to Helen Corbitt, a popular chef and cookbook author. Her recipe was simple: black-eyed peas, onion, garlic, oil ...