Black Eyed Peas Croquettes With Spicy Aioli And Dandelion Greens Recipes

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.

BLACK-EYED PEAS & CHINESE GREENS

Steps:

• In a large skillet, sauté peppers, ginger root and garlic in peanut.
• and sesame oil until peppers are tender, about 5 minutes.
• Stir in black bean paste and bok choy and cook, covered, over medium heat until bok choy wilts, 3 to 5 minutes.
• Drain black-eyed peas and add to skillet with the soy sauce. Cook until heated through, about 5 minutes.
• Season to taste with black pepper.
• Serve over rice. Squeeze orange juice over top if desired.
• Garnish with sesame seeds, green onions and orange zest, if desired.
• Enjoy!

BLACK-EYED PEAS WITH COLLARD GREENS

Steps:

• In a Dutch oven, heat oil over medium heat. Add garlic; cook and stir 1 minute. Add collard greens, salt and cayenne; cook and stir 6-8 minutes or until greens are tender. Add peas, tomatoes and lemon juice; heat through. Sprinkle servings with cheese.

BLACK EYE PEA CROQUETTES

Steps:

• Slightly mash black-eyed peas in large bowl.
• Stir in remaining ingredients, except oil, until well blended.
• In a large deep skillet on medium-high heat the oil.
• Drop bean mixture into oil by 1/4-cupfuls (I use an ice cream scoop), flattening slightly.
• Cook croquets, 7 minutes, turning once or until golden brown.
• Drain on paper towels.
• Keep warm while cooking remaining croquettes.
• .

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.

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.