Recipe request - Black-eyed Pea cakes

[Guest guest]

My dh took me to a great place for my Birthday Brunch. They had all the

standard things, Eggs Benedict, Eggs Florentine, Omelets and Fritattas,

but what caught my eye and taste buds was a " Southwestern Black -eyed

Peacake served as a " Benedict " with poached eggs on top, salsa, sour

cream and guacamole.

the peas were firm, not smashed, and the cake was loosely held together

with corn meal. It was spicy, but not hot.

Never had anything like it. Can't come up with a recipe anywhere.

figured you all could help

Thanks in advance

coolbana

[Guest guest]

At 08:43 PM 10/7/2003 -0400, coolbana wrote:

 

> but what caught my eye and taste buds was a " Southwestern Black -eyed

> Peacake served as a " Benedict " with poached eggs on top, salsa, sour

> cream and guacamole. the peas were firm, not smashed, and the cake was

> loosely held together with corn meal. It was spicy, but not hot. Never

> had anything like it. Can't come up with a recipe anywhere. figured you

> all could help

 

This sounds like a house special. Maybe the restaurant would share it with you

(then you could share it with us? ) . If not, you could start with a basic

hoe cake, mix the blackeyes and appropriate spices into the batter. Not having

tasted it, I'll hazard a guess as to the spices: onion, garlic and chile powder?

None of these are particularly hot additions. I'd also add a 1/2 tsp each of

salt and sugar. Good luck. - Nancy

 

 

* Exported from MasterCook *

 

Hoe Cakes

 

Recipe By :

Serving Size : 2 Preparation Time :0:00

Categories : Breads Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

CORNMEAL MIXTURE:

1 cup cornmeal

1 cup flour

4 teaspoons baking powder

HOECAKES:

9 tablespoons cornmeal mixture

4 1/2 tablespoons self-rising flour

1 cups water -- (1-1 1/2)

3 tablespoons vegetable oil -- (3-5)

 

Cornmeal Mixture: Combine all ingredients.

 

Hoecakes: Mix Cornmeal Mixture, self-rising flour and 1 cup water. Stir until

smooth.

 

Heat a thin layer of oil in a heavy iron skillet until very hot. Add batter 1

tablespoon at a time. Fry until crisp and browned; turn and fry the other sides.

 

Add more water to mix as it thickens and more oil to skillet as needed. Drain

cakes on paper towels. Makes 15 cakes, 2 servings.

 

Cuisine:

" Southern "

S(Formatted by):

" N. Braswell, Jul-18-2003 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 728 Calories; 22g Fat (27.8% calories

from fat); 14g Protein; 117g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol;

1205mg Sodium. Exchanges: 7 1/2 Grain(Starch); 4 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0