This is a recipe that I got on my favorite recipe website: www.epicurious.com Of course i tweaked it a bit but, I have to give them credit for the overall recipe! We had it for dinner but the bite sized hors d'oeuvres idea is great... so different and yummy!
FRITTERS
1 (15 2-oz) can black-eyed peas, rinsed and drained
1/2 cup chopped roasted red bell pepper
2 large garlic cloves, minced
2-4 tablespoons chopped jalepeno (depending on your heat preference)
1 medium onion, chopped
1/2 cup fresh bread crumbs
4 tablespoons finely chopped fresh cilantro
2 large eggs, lightly beaten
1 teaspoon ground cumin
1/2 teaspoon salt
1 cup yellow cornmeal plus additional for dusting
vegetable oil
Combine red bell peppers and garlic in a small bowl.
In a separate bowl mash half of peas with a fork and stir in remaining peas (whole). Add 2/3 of pepper mixture (reserve other 1/3 for topping), bread crumbs, cilantro, eggs, cumin, and salt. Pour cornmeal into bowl or plate. For hors d'oeuvres size patties, scoop 1 tablespoon mixture into palm of your hand (mixture will be soft and moist) and form into a roughly 1-inch-wide patty. For dinner size, scoop about 1/4 cup and form into 3 inch patties. Dip, 1 at a time, into cornmeal, turning gently to coat, and transfer as coated to a tray dusted with cornmeal. Chill, covered, at least 2 hours and up to 8.
Heat 3 tablespoons oil in a 12-inch nonstick skillet over moderate heat until hot, then cook fritters until golden 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. Keep cooked fritters in a warm oven until ready to serve. If making ahead, cool and refrigerate. When ready to serve, re-heat in a 375 degree oven until hot and crispy.
SOUR CREAM TOPPING
reserved pepper/garlic mixture
1/4 cup mayonnaise
1 cup sour cream
1 tablespoon minced cilantro
salt and pepper to taste
Add topping ingredients to a bowl and stir until combined. Season with salt and pepper. Refrigerate until ready to use for up to 24 hours.
JERK CHICKEN
For marinade
1/2 medium onion
4 whole jalapeño peppers without seeds
1 tablespoon soy sauce
1 tablespoon fresh lime juice
2 teaspoons ground allspice
1 garlic clove, chopped
1 teaspoon coarse salt
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
4 boneless, skinless chicken breasts
1/4 cup chopped scallion
2 tablespoons oil
Add all ingredients up to chicken to bowl of food processor or blender. Purée and transfer to a zip-top bag. Add chicken to bag, turning so that marinade covers chicken. Remove all air from bag and marinate in the refrigerator for 2 hours or overnight.
Brush a well-seasoned cast-iron ridged grill pan (or BBQ grill) lightly with some oil and heat over moderately high heat until hot but not smoking. Grill chicken over moderate heat, turning occasionally, until cooked through. If you want your chicken extra spicy, brush with marinade but be sure to cook well after brushing.
For hors d'oeuvres, transfer chicken to a plate to cool slightly. With your fingers or two forks, shred warm chicken into a bowl and toss with oil, scallion, and salt to taste. Keep warm, covered.
For dinner portions, place fritter on plate, top with sour cream topping and place chicken breast next to fritter.
Jerk chicken may be grilled and shredded 1 day ahead and cooled completely before being chilled, covered. Reheat, covered, in a 400°F oven until hot and season with salt and pepper.
To assemble for hors d'oeuvres (using 1" cooked fritters), place fritter on plate, top with sour cream topping and chicken. Serve warm.
No comments:
Post a Comment