Ingredients:
CORN CAKES:
1/2 c. corn meal
1/2 c. biscuit mix
3t. butter, non salted, melted
6 pickled jalapenos halves
1/2 can creamed corn
1 egg
2T. milk
BLACKEYED PEAS:
1 lb. bag dried black eyed peas
3 slices pickled jalapeno
1/2 very small white onion finely chopped
1 bunch green onions, tops chopped on a bias, set aside to top peas for presentation
Tabasco to taste
2 T. white vinegar
2T. salt
GREENS:
1/2 head of cabbage, sliced in a chiffonade
1 bunch Collard greens, washed very well and cut
1 bunch mustard greens, washed very will and cut
1 Lg. Ham round
2 sticks unsalted butter
Coarse salt to taste
DIRECTIONS:
1. Place all greens into large pot and cover with water. Cut ham round in half and place in pot with greens along with butter and salt. Boil 1 hour stirring often. Cover and uncover your dish as needed to prevent evaporation and add water between if needed.
2. Rinse and soak black eyed peas overnight in a large bowl in the refrigerator. Remove once you have started the greens, drain water, pour into a large pot, cover with water and add jalapenos, onion, salt, vinegar and a few dashes of Tabasco. Once again, cover and uncover your dish as needed to prevent evaporation and add water if needed. Boil 1 hour stirring often and checking for tenderness.
The total time for your greens and peas to cook should be no more than 2 hours. Once they are both tender to your preference, turn off fire and cover pots. Prepare corn cakes as follows:
1. Mix corn meal and biscuit mix with milk, and egg and creamed corn.
2. Use 1 t. of butter per small ladle of batter. (Cook these like you would a regular pancake)
3. Place a jalapeno half in top side of uncooked batter. The cake should slightly cook around it before flipping.
When plating your peas, top with your green onion tops and a few extra dashes of Tabasco Sauce and enjoy!
