Joe Randall’s Black Eyed Pea Cakes

Chef Joe Randall has a very popular cooking school in Savannah.  He was one of the chefs to travel to New York City with us last year.  Anyone who has taken his classes know how fun and fantastic his food is and how surprisingly easy it is to make at home.  For the Eat It and Like It 12 Days of Christmas, Chef Randall gave us his Black-Eyed Pea Cakes recipe.  Give ’em a try for Christmas dinner or save them for a New Year’s dish!

Black-Eyed Pea Cakes

Ingredients:

  • 1 pound black-eyed peas.  soaked
  • 2 quarts water
  • 1 ham hock, split
  • 1 sprig fresh parsley
  • 1 teaspoon salt
  • 1/2 cup clarified butter
  • 1 small onion, minced
  • 4 cloves garlic, minced
  • 1/2 cup all purpose flour
  • 2 egg yolks
  • 1 tablespoon fresh sage, chopped
  • 1/2 teaspoon cayenne pepper
  • Salt and pepper to taste

Directions:

Drain black eyed peas and place in a large saucepan with water, ham hock, sprig parsley and salt.  Bring to a boil, then reduce heat to medium and cook 1 1/2-2 hours or until peas are tender.  Drain and allow to cool.  Discard parsley and refrigerate ham hock for other use.  In a skillet heat two tablespoons of clarified butter over medium heat and cook onion and garlic one to two minutes.  Season with salt and pepper, add two tablespoons of flour and cook, stirring three to four minutes.  Do not brown.  Remove from heat and set aside.  Puree half of the peas in a food processor or blender until roughly smooth.  In a large bowl, mash the remaining half of the peas on the side of the bowl.  Add the pureed peas to the mashed peas.  Stir in the onion mixture and egg yolks and season with sage and cayenne pepper.  Mix well.  Using a 1/4 cup measure, form cakes adn place on a parchment-lined baking pan.  Cover and refrigerate for at least 1 1/2 hours.  In a large skillet, heat remaining clarified butter over medium heat and lightly dust cakes in remaining flour.  Cook two to three minutes on each side or until brown and heated through.

Makes 8 servings.

 

Eat It and Like It launched in Savannah, Georgia with television personality Jesse Blanco as the host. His passion for food and travel has made Eat It and Like It a two-time EMMY nominated program about contemporary and traditional Southern food.

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