Black Eyed Peas Croquettes With Spicy Aioli And Dandelion Greens Recipes

BLACK-EYED PEAS WITH COLLARD GREENS

Steps:

• Place the black-eyed peas in a large saucepan, cover with water by two inches, bring to a boil and then drain. Combine with half the onion and one of the garlic cloves in the saucepan. Add water to cover by two inches, and bring back to a simmer. Add the bay leaf, and reduce the heat. Add salt to taste, cover and simmer 30 minutes, until the beans are just tender. Drain through a strainer set over a bowl.
• Meanwhile, preheat the oven to 350 degrees. In a large, ovenproof lidded skillet or Dutch oven, heat 2 tablespoons of the olive oil over medium heat and add the remaining onion. Cook, stirring, until tender, about five minutes, and add the remaining garlic. Stir together for 30 seconds to a minute, until fragrant. A handful at a time, stir in the greens. As the greens wilt, stir in another handful, until all the greens have been added and have collapsed in the pan. Add the dissolved tomato paste and stir together. Add salt to taste. Add the beans and enough cooking liquid to barely cover everything, cover and place in the oven for 30 minutes, until the collards are tender and the beans very soft.
• Uncover the pot, and add a bit of liquid if the beans are dry. Stir in the remaining tablespoon of olive oil and the dill, cover and continue to simmer for another 10 minutes. Add salt and freshly ground pepper to taste. Serve warm or hot. If you wish, top with crumbled feta or a squeeze of lemon.

BLACK-EYED PEA PATTIES

Steps:

• Saute the chopped onion in a bit of oil until translucent, then remove.
• In a large bowl, combine all ingredients (including the sauteed onion).
• Mash mixture (I use a large fork) until about half of the peas are completely mashed.
• Mold into patties about 2-3 inches across and 3/4 to 1 inch thick.
• In a skillet, heat about 1/2 inch oil on med-high.
• When the oil is hot, add patties.
• Cook until a medium brown crust forms on bottom (2-3 minutes), then turn and repeat.
• Remove to paper towel to absorb grease.
• Drizzle Ranch Dressing and your favorite barbecue sauce over the tops and serve.

BLACK-EYED PEAS CROQUETTES WITH SPICY AIOLI AND DANDELION GREENS

Steps:

• To prepare the black eyed pea croquettes: Spread the breadcrumbs on a large plate.
• Put half of the black eyed peas in a large bowl and coarsely mash with a fork. Stir in the remaining peas.
• Add the red pepper, onion, cornbread, mint, egg, and salt.
• Using a tablespoon, scoop a golf ball size portion of the mixture into the palm of your hand (it will be soft and moist). Using your fingers, form into roughly a one inch cake. Put the cakes on a side plate and continue to form, until the mixture is used up. Dredge the black eyed pea cakes in the bread crumbs, turning to coat both sides completely.
• Transfer to a side plate and chill until ready to fry.
• To make a quick aioli:.
• Combine the mayonnaise and red chile sauce in a small bowl, stirring to evenly blend. Season with salt and pepper.
• Spoon the spicy aioli into a plastic squeeze bottle for serving.
• Heat three inches of canola oil in a heavy bottomed pot or deep fryer to 350 degrees, have frying thermometer attached to the side of the pot to check the temperature.
• Fry the black eyed pea croquettes until evenly golden brown on all sides, about 3 to 5 minutes.
• Using a slotted spoon, carefully transfer to a platter lined with paper towels to drain. While they are still hot, season with salt. Hot warm in low oven.
• To prepare the salad:.
• Put the dandelion greens in a salad bowl and set aside.
• In a medium mixing bowl, combine the shallot, mustard, and vinegar, stirring to blend.
• Drizzle in 3 tablespoons of the oil and whisk to emulsify the vinaigrette. Set aside.
• Place a sauté pan over medium heat and add the remaining tablespoon of oil. When the oil is hot, add the tasso and cook until the ham is brown and the fat is rendered.
• Remove the tasso with a slotted spoon and drain on a plate lined with paper towels.
• Top the dandelion greens with fried tasso. Pour the vinaigrette over the salad, season well with salt and pepper, and toss gently with your hands.
• To serve:.
• Put a mound of the dandelion salad in the center of a serving plate.
• Lean the black eyed pea cakes around the salad and top with a small dollop of the spicy aioli.

SPICY BLACK-EYED PEAS

Steps:

• In a large saucepan, cook the bacon slices, until crisp.
• Remove the bacon, crumble and set aside to use as a topping for the finished peas.
• Saute the onion in the bacon drippings until tender.
• Add the peas, diced tomatoes with green chiles, salt, chili powder, pepper, and water.
• Cover and cook over medium heat for 45 min to an hour, or until the peas are tender.
• Add additional water, if necessary.
• Serve over rice with the crumbled bacon as a garnish.

FRIED BLACK-EYE PEAS

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
• Mash the black-eye peas in a bowl with a fork. Crumble the bacon into the peas, and stir in the shallot, red peppers, and enough flour to make the mixture stick together. Season to taste with salt and pepper. Form the black-eye pea mixture into 4 patties.
• Melt the butter with the vegetable oil in a large skillet over medium heat. Cook the patties until golden brown and crispy on each side, about 4 minutes per side.

BLACK EYED BEAN / BLACK-EYED PEAS CROQUETTES

Steps:

• Drain beans / peas and mash them.
• Mix with all the other ingredients and season to taste. The mixture should be quite moist.
• Chill for between 1 and 2 hours until firm.
• Shape into 8 croquettes. Dip into beaten egg then into the seasoned flour.
• Shallow fry for 4 - 5 minutes on each side.