Recipes: Mini Black-Eyed Pea Cakes and Eggplant Sandwiches

Aramark Olympic Recipes

Aramark Executive Chef Louis Ferretti

Presenting Aramark's guide to your own summer celebrations. Aramark is one of the leading caterers to sports events (like last year's Olympics), conventions and other celebrations. From pre-planning to execution, these world class recipes are sure to foster a culinary "gold-medal" for the party hosts. So, grab a fork and let the celebrations begin!

Mini Black-Eyed Pea Cakes

2 cups dried black-eyed peas
4 slices bacon, finely chopped
6 cups water
1 small red onion, chopped (about 1/2 cup)
1/2 small red bell pepper, chopped (about 1/4 cup)
1 tablespoon minced garlic
2 eggs, lightly beaten
3 tablespoons chopped fresh cilantro
1 tablespoon minced jalapeño, seeded
1 teaspoon Tabasco sauce
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup yellow cornmeal
1 cup vegetable oil
1 cup prepared salsa

Sort and rinse the peas. Fry the bacon in a saucepan until crisp. Drain, reserving 1 tablespoon of the drippings. Bring the peas, bacon and water to a boil in a saucepan; reduce heat to medium.

Simmer for 25 minutes or until the peas are tender. Let stand for 10 minutes; drain. Let stand until cool.

Saute the onion, red pepper and garlic in the reserved bacon drippings in a skillet over medium heat until tender. Combine the peas, sautéed vegetables, eggs, cilantro, jalapeño, Tabasco sauce, cumin, salt and pepper in a bowl and mix well, mashing some of the peas. Chill for 1 hour. Shape into 1-1/2-inch round cakes about 1/2 inch thick; coat both sides lightly with cornmeal.

Fry cakes in oil in skillet until brown on both sides; drain on paper towels. Arrange on a serving platter; top each cake with salsa.

Prepare, fry and drain black-eyed pea cakes 1 day in advance. Store, covered, in the refrigerator. Reheat in a 375-degree oven for 5 minutes.

Makes sixty mini cakes.

Eggplant Sandwiches
with Prosciutto and Provolone

2 (9-to 10-inch) eggplant, cut into 1/4-inch slices
8 ounces provolone cheese, thinly sliced, cut into halves
8 ounces prosciutto, thinly sliced
1 cup flour
2 eggs, beaten
1 cup bread crumbs
1/4 cup vegetable oil

Preheat the oven to 350 degrees. Layer the eggplant, cheese, prosciutto, cheese and eggplant to create individual sandwiches. Coat with flour; dip in eggs. Sprinkle both sides with bread crumbs.

Saute the sandwiches in hot oil in a skillet until light brown on both sides; drain on paper towels. Arrange on a baking sheet.

Bake for 5 minutes or until tender. May cut larger sandwiches into bite-size wedges.

Makes twenty appetizers.

Provided by Aramark from: Entertaining with The Home-Field Advantage
Designed and Produced by Favorite Recipes Press
Food Photography by Mike Rutherford
Aramark Corporation
Released 1996
Reprinted with permission.

This page originally published as a FoodDay article in 1997.