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

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.

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.

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.

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.