Name: Jerk Pork on Red Pepper Mayo and Black-Eyed-Pea Cakes
Cook time: 2 hr
Total time: 4 hr
Yield: Makes about 60 hors d'oeuvres
Ingredients: 4 (15 1/2-ounce) cans black-eyed peas, rinsed and drained (about 6 1/2 cups); 3 red bell peppers, finely chopped; 3 tablespoons unsalted butter; 4 large garlic cloves, minced; 1 1/4 cups fresh bread crumbs; 1/2 cup finely chopped fresh cilantro; 2 large eggs, lightly beaten; 2 tablespoons ground cumin; 1 1/2 tablespoons coarse salt; 1 1/2 cups yellow cornmeal plus additional for dusting; 1 cup plus 3 tablespoons vegetable oil; 1 cup mayonnaise; Accompaniment:jerk pork

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Jerk Pork on Red Pepper Mayo and Black-Eyed-Pea CakesRomulo Yanes

As any southerner will tell you, eating black-eyed peas at New Year's will ensure good luck. For a simpler (and meatless) version of this hors d'oeuvre, omit the pork and serve these tender little cakes topped with just the red pepper mayo.

Cooks' notes:

• Cakes may be cooked 1 day ahead, then chilled, covered. Bring to room temperature before reheating.
• Red pepper mayo may be made 1 day ahead and chilled, covered.

Recipe notes

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