Black Eyed Pea Cakes And Red Pepper Mayo Recipes

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.

KATE'S BLACK-EYED PEA SALAD

Steps:

• In a large bowl, mix the black-eyed peas, green onions, celery, bell pepper, pimentos, and bacon bits.
• In a separate bowl, mix the sugar, red wine vinegar, olive oil, balsamic vinegar, salt, and pepper. Toss with the salad. Cover and chill at least 3 hours before serving.

JERK PORK ON RED PEPPER MAYO AND BLACK-EYED-PEA CAKES

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.

BLACK EYED PEA CAKES AND RED PEPPER MAYO

Steps:

• Cook peppers in butter in a large sauté pan until softened.
• Add garlic and cook 1 minute.
• Transfer 1/3 of pepper mixture to a bowl and cool.
• Stir mayonnaise into reserved 1/3 cup red pepper mixture and season with salt and pepper.
• Keep in refrigerator until ready to use.
• Mash half of peas with fork.
• Stir in remaining peas.
• Stir remaining pepper mixture into peas with breadcrumbs, cilantro, eggs, cumin and salt.
• Scoop mixture into hands and form into patties.
• Dip patties into cornmeal, one at a time and turn to gently coat.
• Chill patties, covered on a tray line with wax paper, for at least 30 minutes.
• Heat 3 tablespoons oil in a sauté pan and cook cakes until golden, about 3 minutes on each side.
• Place cakes, as cooked, on paper towels to drain.
• Serve with red pepper mayo.
• Helpful Hint: If making the cakes in advance, reheat in middle of 400° oven until hot, about 5 minutes.