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Thursday, December 27, 2012

Good Luck Black-Eyed Pea Patties with Moamback Sauce - Happy New Year's Appetizer

Good Luck Black-Eyed Pea Patties
If you want to have good luck for the next 365 days, legend has it that you eat your black-eyed peas on New Year's Day. You think you don't like this vegetable, well try this.
2 slices bacon, cut into 1-inch pieces
1 clove garlic, minced
1 pound fresh black-eyed peas
1/2 cup green onions, minced
1/4 cup celery, minced
1/2 cup red bell pepper, finely chopped
1 tablespoon parsley, finely chopped
1/2 teaspoon sage
1 teaspoon poultry seasoning
Dash cayenne or to taste
1-1/2 teaspoons salt
1/2 cup half and half
1 cup all-purpose flour
1 large egg
1/2 cup buttermilk
1 cups bread crumbs
1 cup corn meal
4 tablespoons butter
4 tablespoons olive oil
1 tablespoon poultry seasoning for flour
In a large pot over medium heat, cook the bacon until crisp. Add peas and enough water to cover by 2 inches. Simmer for 30 minutes, or until tender. Drain peas. Transfer half the peas to a large bowl, and mash them coarsely. Add the remaining peas, minced garlic, onion, peppers, parsley, basil, cayenne, salt and cream. Mix well. Refrigerate at least 1 hour. With damp hands, form the mixture into 12 patties, about 3/4-inch thick. Set aside.

Mix egg and buttermilk and put in bowl. Put flour mixed with poultry seasoning, salt and pepper to taste in another bowl. Put bread crumbs and corn meal in another bowl and mix. Coat each pea patty with flour, then dip into egg mixture and then into the bread crumb mixture. Gently press crumbs on patty. Set them aside when finished. In a skillet over medium heat, heat butter and olive oil. Working in batches, fry the patties for 3 minutes on each side or until golden brown. Place them on paper towels to drain and cool. Serve the cakes with Tomato Marmalade or Moamback Sauce

Moamback Sauce

In addition to the pea patties, try as a burger condiment, a sandwich spread (try it on fried bologna), smeared on crackers alone or with a slice of cheese, used as salad dressing, as a dip for veggies, fried green tomatoes, fried shrimp and other seafood, fried pickles, fried mushrooms, onion rings, chicken tenders, and just about anything else you can think of. . . first made in Jackson MS in the 1930’s at a Greek restaurant. 

1/2 cup ketchup
1/4 cup salad oil
1/2 cup orange marmalade
1/2 cup Duke’s® mayonnaise
1/4 cup whole grain or Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon cayenne pepper, or to taste
1/4 teaspoon sea salt
1 teaspoon onion powder
Dash garlic powder
1 tablespoon brown sugar
1 tablespoon chives, chopped (optional)
2 tablespoons honey
Combine all the ingredients and whisk until smooth. Refrigerate before serving. Sprinkle with paprika before serving if you like.

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