Remembering our beloved Doggie (later King) Diner at 10th & Mission in San Francisco, where the jazz warriors and even the late, great Tony Williams enjoyed 24-hour grease burgers. Gone but not forgotten. ~DM
Our February 16th show at 57th Street Gallery in Oakland will include the premiere of my latest composition, "Buckshot Rubaiyat." The new work is dedicated to the late Bruno Mooshei, legendary proprietor of the Persian Aub Zam Zam (above) in San Francisco.
Bruno died over a decade ago, but we remember him fondly, especially during the cocktail hour.
1/3 pound bacon
1 celery stalk, diced
1 small yellow onion, diced
1 small green pepper, diced
2 garlic cloves, minced
1/2 pound dried black-eyed peas, about 2 cups
1 bay leaf
2 teaspoons dried thyme
1 heaping teaspoon Cajun seasoning
2 cups long-grain rice
Scallions or green onions for garnish
1 Cut bacon into small pieces and cook it slowly in a medium pot over medium-low heat. Once the bacon is crispy, increase the heat to medium-high and add the celery, onion, and green pepper and sauté until they begin to brown, about 4-5 minutes. Add the garlic, stir well and cook for another 1-2 minutes.
2 Add the black-eyed peas, bay leaf, thyme and Cajun seasoning and cover with 4 cups of water. Cook for 30 minutes to an hour, or longer if needed, until the peas are tender (not mushy).
3 While the black-eyed peas are cooking, cook the rice separately according to package instructions.
4 When the peas are tender, strain out the remaining cooking water. Remove and discard the bay leaf. Taste the peas for salt and add more if needed.
Serve the dish either by placing a ladle-full of black-eyed peas over steamed rice, or by mixing the two together in a large bowl. Garnish with chopped green onions. Serve with collard greens, kale, beet or turnip greens.