BLACK EYED PEA CAKES

Black-Eyed Pea Cakes

Makes 12 cakes

• 1 slice bacon, cut into 1-inch pieces

• 4 whole garlic cloves, plus 2 cloves, minced

• 1 pound fresh black-eyed peas

• 1/2 cup minced onion

• 1/2 cup finely chopped green bell pepper

• 1/2 cup finely chopped red bell pepper

• 1 tablespoon finely chopped parsley

• 1 teaspoon finely chopped basil

• 1/2 teaspoon cayenne

• 1 1/2 teaspoons salt

• 1/2 cup heavy cream

• 1 cup unbleached all-purpose flour

• 1 large egg

• 1/2 cup buttermilk

• 2 cups panko or fresh French bread crumbs

• 4 tablespoons (1/2 stick) unsalted butter

• 4 tablespoons olive oil

• Comeback Sauce (recipe below)

1 In a large pot over medium heat, cook the bacon until crisp. Add the whole garlic cloves; cook 1 minute more. Add peas and enough water to cover by 2 inches. Simmer for 30 minutes, or until tender. Drain peas; discard garlic. Transfer half the peas to a large bowl, and mash them (with a potato masher or the back of a spoon) into a chunky puree.

2 Add the remaining peas, minced garlic, onion, peppers, parsley, basil, cayenne, salt and cream. Mix well. Refrigerate at least 1 hour.

3 With damp hands, form the mixture into 12 patties, about 3/4-inch thick. Set aside.

4 Set up an assembly line to prep the pea cakes. Put the flour into a shallow dish. Then, grab a small bowl for the egg and buttermilk, and beat with a fork to combine. Next, put the bread crumbs into a shallow dish. Coat each cake with flour, then dip into the egg mixture, and pat the cake in bread crumbs. Coat all the cakes, and set them aside.

5 Set a wire rack over a baking sheet lined with paper towels.

6 In a skillet over medium heat, heat 2 tablespoons of butter and 2 tablespoons of olive oil. Working in batches, fry the cakes for 3 minutes on each side or until toasty brown. Place them on the rack to drain and cool. (If your oil gets dark, pour it out, wipe your skillet with a paper towel, and add fresh butter and oil for the remaining cakes.)

7 Serve the cakes with Comeback Sauce, greens and sliced tomatoes.

Comeback Sauce

Makes 1 pint

• 1 cup mayonnaise

• 1/4 cup salad oil

• 1/4 cup chili sauce

• 1/4 cup ketchup

• 1 tablespoon Worcestershire sauce

• 1 teaspoon mustard

• 1 teaspoon freshly ground black pepper

• 1 teaspoon hot pepper sauce

• 1/4 teaspoon hot paprika

• 1 small onion, grated

• 2 cloves garlic, minced

In a food processor or blender, combine all the ingredients. Process until smooth. Refrigerate for up to one week.