Wednesday, June 30, 2010

Southern spin on an east coast classic

Who needs a meatball sandwich when they can make a Black eyed pea boulette sandwich!?
A boulette is basically anything chopped, shaped into a ball and fried. Since I love making black eye pea patties, I thought it would be awesome to take that same recipe and shape them into balls for a delicious take on a classic.
My black eye pea boulette is served with a spicy tomato sauce, caramelized onions, fresh spinach and fried yellow tomatoes on a wheat hoagie roll. Served with a side of homemade plantain chips.

Black Eye Pea Boulettes
1 celery stalk, chopped roughly
1/2 small white onion, chopped roughly
1/2 green pepper, chopped roughly
4 cloves garlic
2 cans black eye peas
4 tbl tomato paste
1 tbl lemon zest
1 tbl vegan worchestershire sauce
1 tbl creole seasoning
2 tsp red pepper flakes
1c panko breadcrumbs

Spicy Tomato Sauce
extra virgin olive oil
1 onion, very finely chopped
2 garlic cloves, crushed
1-28oz can organic crushed tomatoes
1 tbl tomato paste
1 green or red chili, seeded and finely minced
4 basil leaves, roughly torn

In a food processor combine onions, peppers, celery and garlic. Pulse to a small dice. Add remaining ingredients except for the breadcrumbs and pulse until mixed but still slightly chunky. You don't want a puree here! Stir in breadcrumbs by hand. Form medium sized balls and set on a plate in the fridge to firm up while making the sauce.
In a medium sized pot heat up a couple tablespoons of olive oil and sauce the onion until soft. Add remaining ingredients, bring to boil and reduce to a simmer. Cover sauce and let simmer for 15 min.
In a pan cook meatballs in olive oil until golden brown on all sides.

Caramelized onions
1 white onion, sliced thin
Salt and pepper
1/2 tsp organic sugar
Extra virgin olive oil

On medium low heat up olive oil in a small pan and add onions. Cook until soft and translucent. Add salt, sugar and pepper. Turn heat up to medium low and continue cooking until sugars are released and onion is browned and soft.

Fried Yellow Tomato
1 yellow tomato, sliced in 1/4 inch slices
1 cup oat milk with 1 tsp apple cider vinegar
1 cup ap flour
1/2c yellow fine cornmeal
1c panko breadcrumbs
Vegetable oil

Make a dredging station
One bowl with oat milk/vinegar mix
One plate with ap flour, season with salt and pepper
One plate with cornmeal and breadcrumbs, season with salt and pepper
Heat oil in a shallow pan until 350 degrees
Dip tomato in oat milk, then flour, back in oat milk and then coat in breadcrumbs.
Fry in oil until golden brown.
Drain on paper towel and sprinkle with salt.

Baked plantain chips
1 plantain
Coconut oil for brushing
2 tbl brown sugar
Preheat oven to 450. Line a baking sheet with foil and spray with cooking spray.
Peel and thinly slice plantains on a bias. Coat with coconut oil and spread on an even layer on the sheet. Sprinkle with brown sugar and salt. Bake for 12 min or until crispy and golden brown, checking and rotating the sheet after 6 minutes.

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