JERK PORK ON RED PEPPER MAYO AND BLACK-EYED-PEA CAKES
Categories Egg Pepper Pork Appetizer Cocktail Party New Year's Day New Year's Eve Pea Winter Chill Gourmet
Yield Makes about 60 hors d'oeuvres
Number Of Ingredients 13
Steps:
- Mash half of peas in a bowl with a fork and stir in remaining peas.
- Cook red peppers in butter in a large nonstick skillet over moderate heat, stirring, until barely softened. Add garlic and cook, stirring, 1 minute more. Transfer one third of pepper mixture to a bowl and cool. Set aside for red pepper mayo.
- Stir remaining pepper mixture into peas with bread crumbs, cilantro, eggs, cumin, and salt. Scoop 1 tablespoon mixture into palm of your hand (mixture will be soft and moist) and form into a roughly 1-inch-wide patty. Put it on a tray and form more patties in same manner, arranging in 1 layer on tray. Dip patties, 1 at a time, into cornmeal, turning gently to coat, and transfer as coated to a tray lined with wax paper and dusted with cornmeal. Chill patties, covered, at least 2 hours and up to 8.
- Preheat oven to 400°F.
- Heat 3 tablespoons oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook cakes, 12 at a time, until golden, about 3 minutes on each side. Put cakes as cooked in 1 layer in a large shallow baking pan. Between batches, carefully wipe skillet clean with paper towels and add more oil.
- Stir mayonnaise into reserved red pepper mixture and season with salt and pepper. Reheat cakes in middle of oven until hot, about 5 minutes, and top with red pepper mayo and jerk pork.
BLACKEYED PEA CAKES
Steps:
- Cover the black-eyed peas with cold water and soak overnight. Drain the peas. Soak the shrimp in cold water for 30 minutes, and then drain off excess water. Place the peas, shrimp and onion in a blender, along with the beaten egg and 1/4 cup of the cornmeal, and puree until smooth. Add salt if necessary (the dried shrimp may already be salty).
- Combine the remaining 1/4 cup of cornmeal and the flour in a bowl. Form the pea mixture into small patties and dredge them in the cornmeal mixture.
- Pour the oil into a frying pan and heat over moderate heat. Test by dropping in a little of the pea mixture. If it bubbles immediately and rises to the surface, the oil is ready.
- Drop 4 to 6 patties into the hot oil and pan-fry until golden, shaking the pan constantly, turning the patties once, about 1 to 2 minutes. Remove with a strainer or slotted spoon. Drain on paper towels. Continue to pan-fry patties in batches. Serve with Tomatillo-Scallion Mayonnaise.
- In a bowl, combine the egg yolks, vinegar, lemon juice, salt, pepper, Tabasco, and Worcestershire. Blend with a whisk. Gradually add oil, a drop at a time, whisking constantly. As mixture begins to thicken and looks like mayonnaise, you can add oil more generously. Adjust seasonings and store in refrigerator as long as 4 days.
- In a blender, combine scallions, sour cream, and lemon juice. Pulse a few times to combine, then puree until smooth. Add salt, pepper, tomatillos and 1/2 cup of the Mayonnaise. Blend just to combine.
SMOKY BLACK-EYED PEA CAKES
As a southern girl, black-eyed peas remind me most of home. I love making this smoky pea cake, especially when there is a little chill in the air. -Jenné Claiborne, Atlanta, Georgia
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 8 servings.
Number Of Ingredients 22
Steps:
- Place roasted peppers, mayonnaise, dill, vinegar, pepper and sugar, if desired, in a blender. Cover and process until smooth. Transfer to a small bowl. Refrigerate, covered, until serving., In a small bowl, stir together water and flaxseed. Let stand until thickened, at least 3 minutes. Place peas, onion, 4 tablespoons panko, cornmeal, jalapeno, garlic, seasonings, vinegar and flaxseed mixture in a food processor. Pulse until just combined. In a shallow bowl, combine bread crumbs and remaining 2 tablespoons panko., In a deep cast-iron or electric skillet, heat 1/4 in. oil to 350°. Form pea mixture into eight 2-in.-wide patties. Dip in crumb mixture, patting to help coating adhere. Fry patties, a few at a time, until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve hot with red pepper aioli.
Nutrition Facts : Calories 235 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 516mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein.
BLACK-EYED PEA CAKES WITH ADOBO CREAM
Make and share this Black-Eyed Pea Cakes With Adobo Cream recipe from Food.com.
Provided by SusieQusie
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine sour cream and adobo sauce in a small bowl and set aside.
- Place beans in a medium bowl and partially mash with a fork. Stir in breadcrumbs and next 7 ingredients (through egg white).
- With flour-dusted hands, divide mixture into 4 equal portions, shaping each portion into a 1/2-inch thick patty.
- Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan and cook on each side for about 2 minutes, until golden brown and heated through.
- Remove patties from pan. Top each with 1 tablespoon shredded cheese.
- Serve with adobo cream.
Nutrition Facts : Calories 194.7, Fat 6.3, SaturatedFat 2.3, Cholesterol 60.6, Sodium 757.8, Carbohydrate 23.4, Fiber 4.1, Sugar 1.9, Protein 11.3
BLACK-EYED PEA PIE
I never like black-eyed peas until I tried this recipe. It is quite filling, a meal in itself. You can substitute hot Italian sausage in place of chorizo, and, if desired, you can use only a bottom crust to make it a single crust pie.
Provided by Graden
Categories Meat and Poultry Recipes Pork Sausage
Time 1h55m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place 2 tablespoons of olive oil into a large skillet over medium heat. Add the mushrooms and cook until reduced, 8 to 10 minutes. Season to taste with salt and pepper. Drain in a colander placed over a bowl.
- Place remaining 1 tablespoon of olive oil into the same skillet. Add the onion and cook until transparent and soft, about 10 minutes. Stir in the chorizo sausage, and cook until evenly browned and cooked through. Mix in the jalapeno pepper, and cook until soft 2 to 4 minutes. Season to taste with salt and pepper. Drain, and cool slightly.
- Place the spinach, 1 1/2 cups black-eyed peas, Monterey Jack cheese, 1 egg, heavy cream, and cayenne pepper into the bowl of a food processor. Process until well mixed, but still chunky. Season to taste with salt and pepper.
- Line a 10 inch pie plate with one half of the pastry, letting excess pastry hang over the edge. Spoon the sausage mixture into the pie shell. Layer with the mushrooms, then the spinach mixture, and black-eyed peas. Cover the filling with the remaining pastry. Fold and crimp the edges to seal top and bottom pastry.
- Whisk the remaining egg together with the water in a small bowl, and use to brush over the top of the pie.
- Bake in preheated oven until top is golden brown, 45 to 60 minutes. Cool at least 15 minutes before serving.
Nutrition Facts : Calories 648.6 calories, Carbohydrate 39.4 g, Cholesterol 110.8 mg, Fat 44.9 g, Fiber 6.4 g, Protein 23.6 g, SaturatedFat 16.6 g, Sodium 1026.6 mg, Sugar 2.3 g
BLACK-EYED PEA CAKES
Southerner's typically serve black-eyed peas on New Year's Day for good luck. The tradition is to serve it with greens (symbolizing money and wealth). I typically make black eyed peas cooked with bacon or salt pork, and throw a penny in....the person that gets the penny is guaranteed good luck for the new year. This is a way to use up those leftover black eyed peas.
Provided by breezermom
Categories Beans
Time 40m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Saute the purple onion, red bell pepper, and jalapeno pepper in butter in a large skillet over medium-high heat, stirring constantly, until tender. Remove from heat; set aside, and let it cool slightly.
- Mash the black-eyed peas in a large bowl. Add the onions, red bell pepper, and jalapeno to the black-eyed peas. Add the breadcrumbs, egg yolks, cilantro, garlic, cumin, mustard, oregano, thyme, and salt. Stir well. Shape the mixture into 12 2-1/2 inch patties. Dredge the patties in cornmeal.
- Fry half of the patties in 2 tbsp oil in a large skillet over medium-high heat for 3 to 4 minutes on each side (depending on the heat of your stove), or until lightly browned. Transfer to a serving plate; set aside, and keep warm. Repeat with the remaining patties and other 2 tbsp oil.
- Top each patty with 1 tbsp sour cream; sprinkle with green onions. Serve with salsa.
Nutrition Facts : Calories 439.5, Fat 20.6, SaturatedFat 7.1, Cholesterol 80.7, Sodium 1168, Carbohydrate 52.7, Fiber 8.8, Sugar 4.6, Protein 14.7
BLACK EYED PEA CAKES ( TO GO WITH COLLARD GREENS)
Here's a bit of a twist on every Southerner's standard New Years Day meal. Of course they can be made on their own, but try with Recipe #225325.
Provided by little_wing
Categories Beans
Time 25m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Sautee onion, garlic and thyme in 1 tsp of olive oil for 1-2 minutes.
- Combine onion mixture,1 can of peas, lemon juice,egg, bread crumbs,parsley, salt and black and red peppers in a food processor or blender, pulsing until well blended.
- Combine pea mixture with remaining can of peas and stir well.
- Shape pea mixture into patties.
- Dredge in cornmeal.
- Fry in oil 2-3 minutes per side or until browned and heated through.
Nutrition Facts : Calories 125.2, Fat 1.6, SaturatedFat 0.3, Sodium 528.5, Carbohydrate 21.5, Fiber 4.4, Sugar 0.8, Protein 6.9
BLACK EYED PEA CAKES
Make and share this Black Eyed Pea Cakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Beans
Time 45m
Yield 30 appetizers
Number Of Ingredients 11
Steps:
- Saute onion in 1 T hot oil in a large skillet over medium-high heat until tender.
- Process onion, 1 can of peas, and next 4 ingredients in a blender until mixture is smooth, stopping to scrape down sides.
- Pour mixture into a large mixing bowl.
- Stir in hush puppy mix, and gently fold in remaining can of peas.
- Shape mixture by 2 T into 3-inch patties.
- Place patties on a wax paper-lined baking sheet.
- Cover and chill 1 hour.
- Cook patties, in batches, in 3 T hot oil, adding oil as needed, in a large skillet over medium heat for 1 1/2 minutes on each side or until patties are golden brown.
- Drain patties on paper towels, and keep warm.
- Serve with desired toppings.
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