Jerk Pork On Red Pepper Mayo And Black Eyed Pea Cakes Recipes

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



Jerk Pork on Red Pepper Mayo and Black-Eyed-Pea Cakes image

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

4 (15 1/2-ounce) cans black-eyed peas, rinsed and drained (about 6 1/2 cups)
3 red bell peppers, finely chopped
3 tablespoons unsalted butter
4 large garlic cloves, minced
1 1/4 cups fresh bread crumbs
1/2 cup finely chopped fresh cilantro
2 large eggs, lightly beaten
2 tablespoons ground cumin
1 1/2 tablespoons coarse salt
1 1/2 cups yellow cornmeal plus additional for dusting
1 cup plus 3 tablespoons vegetable oil
1 cup mayonnaise
Accompaniment:jerk pork

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 PEAS WITH PORK AND GREENS



Black-Eyed Peas with Pork and Greens image

This recipe features black-eyed peas, and three kinds of pork. How can that not bring good fortune? This is my variation of Hoppin' John, which is black-eyed peas, rice, and pork stewed together, usually served with some kind of greens and cornbread.

Provided by Chef John

Categories     Main Dish Recipes     Pork     Ham

Time 10h25m

Yield 8

Number Of Ingredients 17

1 pound dried black-eyed peas
1 pound pork neck bones
3 slices bacon, cut into 1/2-inch pieces
1 cup diced onion
1 cup diced celery
1 cup diced carrot
3 cloves garlic, chopped
6 cups cold water
1 bay leaf
1 teaspoon dried thyme
½ teaspoon ground cumin
½ teaspoon ground black pepper
1 pinch cayenne pepper, or to taste
1 (10 ounce) can diced tomatoes with green chile peppers
1 teaspoon salt
6 ounces smoked ham, diced
1 bunch kale, ribs removed and leaves torn into pieces

Steps:

  • Place black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and set aside.
  • Cook pork necks and bacon in a Dutch oven over medium heat until lightly browned, about 5 minutes.
  • Stir in onion, celery, and carrot; cook and stir until softened, 6 to 7 minutes. Stir in garlic and cook 1 minute.
  • Pour cold water and black-eyed peas into pork mixture; increase heat to high.
  • Stir in bay leaf, thyme, cumin, black pepper, and cayenne pepper. Bring mixture to a simmer, reduce heat to low, cover, and simmer for 45 minutes.
  • Stir in tomatoes and salt. Simmer uncovered until beans are tender, about 40 minutes.
  • Remove neck bones from mixture; separate any meat from bones, return meat to Dutch oven, and discard bones.
  • Stir in diced ham and kale; cook until greens are tender, 10 to 15 minutes. Serve over rice.

Nutrition Facts : Calories 463 calories, Carbohydrate 45.5 g, Cholesterol 65.1 mg, Fat 15.4 g, Fiber 8.6 g, Protein 37.4 g, SaturatedFat 5.1 g, Sodium 1232.6 mg, Sugar 5.8 g

BLACK EYED PEA CAKES AND RED PEPPER MAYO



Black Eyed Pea Cakes and Red Pepper Mayo image

Make and share this Black Eyed Pea Cakes and Red Pepper Mayo recipe from Food.com.

Provided by RealMcMom

Categories     Beans

Time 52m

Yield 10-12 serving(s)

Number Of Ingredients 12

4 (15 1/2 ounce) cans black-eyed peas, rinsed and drained
3 red bell peppers, finely chopped
3 tablespoons unsalted butter
5 garlic cloves, minced
1 1/2 cups breadcrumbs
1/2 cup cilantro, finely chopped
2 large eggs, beaten
2 tablespoons ground cumin
1 1/2 cups yellow cornmeal, plus additional for dusting
1 cup mayonnaise
1/2 cup vegetable oil (for frying)
salt and pepper

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.

Nutrition Facts : Calories 515, Fat 26.1, SaturatedFat 5.6, Cholesterol 57.6, Sodium 835.5, Carbohydrate 58.6, Fiber 8.8, Sugar 4.2, Protein 14.2

PORTUGUESE PORK WITH RED PEPPERS



Portuguese Pork with Red Peppers image

One of my favorite flavor combinations ever! This pork dish combines the strength of garlic with the sweetness of red pepper balanced by a tangy lemon garnish.

Provided by Stuart Miller

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 3h

Yield 8

Number Of Ingredients 8

4 large cloves garlic, peeled
1 ½ teaspoons coarse salt
2 tablespoons olive oil
1 tablespoon whole black peppercorns
2 pounds pork tenderloin, cut into 1 inch medallions
2 red bell peppers, julienned
1 cup white wine
2 lemons

Steps:

  • With a large mortar and pestle, mash the garlic, coarse salt, 1 tablespoon olive oil, and peppercorns into a fine paste. Transfer to a large bowl.
  • With a mallet, flatten the pork medallions to 1/4 inch thick. Place in the bowl with the garlic mixture, tossing to coat. Cover, and marinate 2 to 4 hours in the refrigerator.
  • Heat the remaining oil in a large skillet over high heat. Stir in the pork and remaining garlic mixture. Quickly brown pork about 1 minute on each side. Remove from heat, and set aside.
  • Place red peppers into the skillet, and saute 2 to 5 minutes, until tender but firm. Pour white wine into the skillet, and scrape up the browned bits. Reduce heat to low, return pork to skillet, and continue cooking 10 to 15 minutes, to an internal temperature of 180 degrees F (80 degrees C).
  • Slice 1 1/2 lemons into thin rounds. Transfer the pork and pepper mixture to a serving platter. Squeeze juice of remaining 1/2 lemon over the pork and peppers, and garnish with the lemon rounds.

Nutrition Facts : Calories 211.5 calories, Carbohydrate 6.7 g, Cholesterol 73.7 mg, Fat 7.6 g, Fiber 2.1 g, Protein 24.3 g, SaturatedFat 1.8 g, Sodium 423.3 mg, Sugar 1.5 g

ROASTED PORK WITH BLACK-EYED-PEA SALAD



Roasted Pork with Black-Eyed-Pea Salad image

With a little advance preparation, the components for this easy-to-make meal can be stored in the fridge and then assembled and served within minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 45m

Number Of Ingredients 14

1 tablespoon paprika
1 teaspoon dried thyme
1/4 to 1/2 teaspoon cayenne pepper
Coarse salt and ground pepper
2 pork tenderloins (10 to 12 ounces each)
1 tablespoon vegetable oil, such as safflower
1 teaspoon Dijon mustard
2 tablespoons cider vinegar
1 tablespoon vegetable oil
1 can (15 ounces) black-eyed peas, drained and rinsed
1 package (10 ounces) frozen corn kernels, thawed
1 red bell pepper (ribs and seeds removed), finely diced
2 scallions, thinly sliced
Coarse salt and ground pepper

Steps:

  • Make pork: Preheat oven to 450 degrees. In a small bowl, combine paprika, thyme, cayenne, 1 teaspoon salt, and 1/4 teaspoon pepper; set spice mixture aside.
  • Place pork on a rimmed baking sheet; rub with oil. Sprinkle all over with spice mixture, patting in gently. Roast until an instant-read thermometer inserted in the thickest part of meat registers 150 degrees. 20 to 25 minutes; let cool.
  • Make black-eyed pea salad: In a medium container, whisk mustard, vinegar, and oil. Add all vegetables. Season with salt and pepper; toss to combine.
  • Serve: If stored in refrigerator, bring pork and black-eyed pea salad to room temperature. Thinly slice pork; serve with black-eyed pea salad.

Nutrition Facts : Calories 404 g, Fat 17 g, Fiber 5 g, Protein 39 g

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