Black-Eyed Pea Patties with Garlic Pepper Salsa

RECIPE

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

Caribbean cooking@home
by cooking mania

Smoked Fish Tacos with Caribbean Salsa

RECIPE

Prep: 30 minutes; Cook: 10 minutes.

Yield
Makes 6 servings

Ingredients
Hickory or alderwood chips
2 pounds firm whitefish fillets
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
12 (6 1/2-inch) flour or red chile tortillas
Caribbean Salsa
Garnishes: thinly sliced red cabbage, thinly sliced red onion, fresh cilantro leaves, lime wedges

Preparation
1. Soak hickory chips in water to cover at least 30 minutes; drain. Wrap chips in heavy-duty aluminum foil; poke several holes in foil. Set aside.

2. Brush fillets with oil; sprinkle with salt and pepper.

3. Light gas or charcoal grill; place foil-wrapped chips directly on hot coals on 1 side. Coat grill rack on opposite side with cooking spray, and place on grill. Let grill preheat 10 to 15 minutes or until wood chips begin smoking.

4. Grill fillets, covered with lid, over medium heat (325° to 350°) 5 minutes on each side or until fish flakes with a fork.

5. Wrap flour tortillas in heavy-duty aluminum foil. Place on grill during last 5 minutes of cooking time to warm. Serve immediately with Caribbean Salsa. Garnish, if desired.

Caribbean cooking@home
by cooking mania