Black-eyed peas were introduced in the Caribbean by African slaves. Somewhat drier than other legumes, they are ivory-gray in color with a black "eye" at the inner curve. They go by many names, including gungo and pigeon peas. These patties can be shaped an hour in advance; cover and refrigerate.
Yield 6 servings (serving size: 2 patties and 1/3 cup salsa)
Ingredients 3 garlic cloves, minced 2 serrano chiles, seeded and finely chopped 2 (16-ounce) cans black-eyed peas, rinsed and well drained 1/3 cup finely chopped red bell pepper 6 tablespoons chopped fresh cilantro, divided 1 1/2 teaspoons ground cumin 1/2 teaspoon kosher salt, divided 1 large egg 1 tablespoon olive oil, divided 2 cups chopped tomato 2 teaspoons fresh lime juice
Preparation Combine minced garlic and chiles in a large bowl. Place 1 teaspoon garlic mixture in a small bowl; set aside. Add peas to remaining garlic mixture in large bowl; mash mixture with a potato masher. Stir in bell pepper, 1/4 cup chopped fresh cilantro, cumin, 1/4 teaspoon salt, and egg, stirring until well blended. Divide mixture into 12 equal portions (about 1/4 cup each), shaping each into a 1/2-inch-thick patty.
Heat 1 1/2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add 6 patties; cook 4 minutes on each side or until browned. Repeat procedure with the remaining 1 1/2 teaspoons olive oil and 6 patties.
Add remaining 2 tablespoons chopped fresh cilantro, remaining 1/4 teaspoon salt, chopped tomato, and fresh lime juice to the reserved garlic mixture in bowl; stir well. Serve with patties.
Beer note: Sometimes it's fun to conjure a little sunshine with your autumn meals. And these salsa-laced patties mark the perfect occasion to enjoy a refreshing Caribbean beer like Red Stripe Lager ($7.50/six-pack) from Jamaica. Beers that are developed alongside spicy cuisine tend to be light-bodied, balanced, neutral, and incredibly quaffable, making this beer a good choice with the patties' serrano peppers and cumin. --Jeffery Lindenmuth
Nutritional Information Calories:119 (29% from fat) Fat:3.9g (sat 0.7g,mono 2g,poly 0.7g) Protein:6.1g Carbohydrate:16g Fiber:4.1g Cholesterol:35mg Iron:1.5mg Sodium:435mg Calcium:37mg
Ingredients 4 cups chopped cooked shrimp (about 1 1/2 pounds) 5 tablespoons seasoned rice vinegar, divided 2 tablespoons chili garlic sauce (such as Lee Kum Kee) 1 1/2 tablespoons olive oil 1 tablespoon grated lime rind 1/4 cup fresh lime juice (about 3 large limes) 1/2 teaspoon paprika 1/2 teaspoon ground cumin 2 garlic cloves, minced Dash of salt 8 cups fresh baby spinach 1 cup chopped peeled mango (about 1 large) 1 cup julienne-cut radishes 1/4 cup diced peeled avocado 1/2 cup thinly sliced green onions 2 tablespoons unsalted pumpkinseed kernels
Preparation Combine shrimp, 2 tablespoons vinegar, and chili garlic sauce in a large bowl; toss well. Cover and chill 1 hour.
Combine remaining 3 tablespoons vinegar, oil, and next 6 ingredients (through salt) in a small bowl, stirring with a whisk.
Place 2 cups spinach on each of 4 plates; top each serving with 1 cup shrimp mixture. Arrange 1/4 cup mango, 1/4 cup radishes, and 1 tablespoon avocado around shrimp on each plate. Top each serving with 2 tablespoons green onions and 1 1/2 teaspoons pumpkinseed kernels. Drizzle each salad with 2 tablespoons vinaigrette.
Nutritional Information Calories:281 (32% from fat) Fat:10g (sat 1.7g,mono 5.7g,poly 2.2g) Protein:30.3g Carbohydrate:18.4g Fiber:3.6g Cholesterol:252mg Iron:6.3mg Sodium:879mg Calcium:126mg
Ingredients 4 (6 oz.) boneless, skinless chicken breast halves Salt and pepper 1/2 cup canned crushed pineapple, drained 4 teaspoons apricot jam 1/4 cup heavy cream 1 teaspoon mild curry powder 2 tablespoons unsalted butter
Preparation Preheat oven to 400°F. Tear out 4 large foil squares. Place a chicken breast in center of each; season with salt and pepper. In a small bowl, combine pineapple, jam, heavy cream and curry powder; spread over chicken. Top each with 1/2 Tbsp. butter.
Fold top of foil over chicken and crimp edges to seal. There should not be any gaps where liquid could seep out. Place packets on a rimmed baking sheet; bake for 20 minutes. Packets will puff with steam as they heat up if they have been sealed correctly.
Carefully open packets by cutting an X in center of each and peeling foil back; keep hands and face away from steam as it escapes from packets. Use a large spoon or tongs to transfer chicken to plates or a platter. Ladle sauce from inside packets onto chicken and serve hot, with rice and carrots, if desired.
Preparation Heat oil in a large nonstick skillet over medium-high heat. Add sweet potato; saute 5 minutes. Add chicken broth and next 7 ingredients (chicken broth through pepper); cook 15 minutes or until potato is tender. Add zucchini; cook 2 minutes.
Nutritional Information Calories:187 (14% from fat) Fat:2.9g (sat 0.4g,mono 1.7g,poly 0.4g) Protein:3.6g Carbohydrate:37.8g Fiber:5.7g Cholesterol:0.0mg Iron:1.2mg Sodium:150mg Calcium:47mg
Ingredients Salt 2 teaspoons Caribbean jerk seasoning 4 (6 oz.) boneless, skinless chicken breasts 1/4 cup canola oil 1 jalapeño chili, seeded and finely chopped 3 scallions, finely chopped 1/4 cup fresh lime juice (from 3 limes) 1 (10 oz.) bag shredded slaw mix (any variety)
Preparation Sprinkle salt and 1 tsp. jerk seasoning all over chicken; set aside. Warm 2 Tbsp. oil in a large nonstick skillet over medium-high heat. Cook chicken until browned on both sides and cooked through, 5 minutes per side.
In a large bowl, toss together remaining 1 tsp. jerk seasoning, jalapeño, scallions, lime juice, 2 Tbsp. canola oil and slaw mix. Season mixture lightly with salt. Place vegetable mixture on a large platter and top with cooked chicken breasts. Serve warm or at room temperature.
Yield 4 servings (serving size: 3 ounces pork, 1/2 cup sauce, and 1 cup rice)
Ingredients 6 garlic cloves, peeled 4 teaspoons chopped peeled fresh ginger 2 teaspoons cumin seeds 1/4 teaspoon curry powder 1/4 teaspoon crushed red pepper 1/4 cup unsalted, dry-roasted peanuts 1 tablespoon hot water 1 (1-pound) pork tenderloin, trimmed Cooking spray 2 tablespoons low-sodium soy sauce 6 tablespoons water, divided 2 cups thinly sliced red onion 3 tablespoons light coconut milk 1 tablespoon brown sugar 1/2 teaspoon salt 1/8 teaspoon black pepper 4 cups hot cooked long-grain rice
Preparation Place garlic cloves in a food processor, and process until minced. Add ginger, cumin, curry, and red pepper, and process until blended. Add peanuts and hot water, and pulse until well-blended, scraping sides of bowl occasionally.
Cut pork crosswise into 1-inch slices. Place each piece between 2 sheets of heavy-duty plastic wrap; flatten each piece to 1/2-inch thickness using a meat mallet or rolling pin. Coat pork with cooking spray. Heat a large nonstick skillet over medium-high heat. Add pork; sauté 2 minutes on each side or until browned. Place pork in a shallow bowl. Add soy sauce and 2 tablespoons water to pan, scraping pan to loosen browned bits. Add soy sauce mixture to pork; keep warm.
Add onion to pan; sauté 3 minutes. Add 1/4 cup peanut mixture; cook 4 minutes. Stir in 1/4 cup water, coconut milk, sugar, salt, and black pepper. Return pork mixture to pan; bring to a boil. Reduce heat; simmer 1 minute. Combine remaining peanut mixture with rice. Serve pork and sauce with rice.
Nutritional Information Calories:460 (16% from fat) Fat:8.9g (sat 2.1g,mono 3.9g,poly 2.1g) Protein:31.5g Carbohydrate:61.2g Fiber:3.1g Cholesterol:74mg Iron:4.5mg Sodium:554mg Calcium:69mg
