This recipe is my favorite because, being from the South, black-eyed peas are like candy to
us! I serve this on New Year's Day with a glass of St. Francis Merlot as a twist on the traditional Hoppin' John.
It brings us luck, health, and happiness throughout the year! The spicy herb and vanilla overtones, along with the
subtle chocolate and dark fruit finish of the wine pair beautifully with the interesting flavors and textures in
this dish. Cheers to a productive and prosperous 2007!! |
| Black-Eyed Pea Cakes |
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1 (14-ounce) can black eyed peas, rinsed and drained |
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1/4 cup dried breadcrumbs |
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1 large egg |
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1 jalapeño pepper, seeded and minced |
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1 tablespoon unsalted butter, melted |
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2 garlic cloves, minced |
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1 tablespoon chopped fresh basil |
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2 teaspoons ground cumin |
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1/2 cup yellow cornmeal |
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Salt and pepper |
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3 tablespoons olive oil |
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Fresh basil sprigs |
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| Pork Chops and Merlot Sauce |
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2 tablespoons olive oil |
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4 pork loin chops 3/4 to 1 inch thick |
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2 portobello mushrooms, stemmed and sliced |
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1 large onion, diced |
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1 cup St. Francis Merlot |
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1 cup tomato sauce |
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2 garlic cloves, minced |
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1 ounce unsweetened dark chocolate |
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2 tablespoons chopped fresh basil |
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For the Black-Eyed Pea Cakes: Puree 1/2 of the peas in a blender. Place in mixing bowl and
fold in remaining peas. Add breadcrumbs, egg, jalapeño, butter, garlic, basil, and cumin. Stir to combine.
Divide pea mixture into 4 balls and flatten to form patties. Dust with cornmeal and chill until firm, about 1 hour.
Prepare pork chops while cakes are chilling.
For Pork Chops: Heat oil in heavy skillet over medium heat. Add pork chops and cook until browned, about 2 minutes
per side. Remove from pan and set aside.
Place mushrooms, onion, wine, tomato sauce, garlic, and chocolate in the skillet. Bring to a boil, stirring constantly.
Reduce heat and return the pork chops to the pan. Stir in basil. Cover and cook at low simmer for 1 hour, stirring
occasionally; do not boil.
When pork is ready, heat oil for cakes in large non-stick skillet. Add the black-eyed pea cakes and sauté for
3 to 4 minutes per side, seasoning cakes with salt and pepper. Transfer cooked cakes to a serving plate. Top each
with a pork chop and sauce. Garnish with a sprig of basil. Serve with St. Francis Merlot.
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