Black-Eyed Pea Hoecake with Country Style Slaw

This recipe by Chef Timothy Grandinetti is from his new cookbook Soulful Harvest:

Ho Cake Cropped_small

Signature Recipes, Timeless Techniques & Culinary Reflections. The 238-page cookbook features 190 of Chef Grandnetti’s favorite recipes and is a culinary journey inspired by a lifetime of creative cooking in cadence with the seasons using ingredients harvested from area farmers and producers.

“My hope is that my story and the dishes we include in Soulful Harvest will ignite and encourage home cooks as well as up-and-coming chefs searching to expand their culinary knowledge,” said Chef Grandinetti who recently launched a series of Soulful Harvest cooking classes and dinners based on the cookbook. “One of my favorite things about this cookbook is how much it mirrors Spring House, inviting people to gather and break bread together.”

Black-Eyed Pea Hoecake with Country Style Slaw

1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup corn
2 large eggs
3/4 cup milk
2 tablespoons butter, melted
1/2 cup black-eyed peas
5 slices bacon, cooked and chopped

1. In a bowl, whisk together the cornmeal, flour, sugar, baking powder and salt.
2. In a food processor, rip the corn. Add the corn puree to a mixing bowl. Add eggs, milk and melted butter.
3. Add the corn puree mixture to dry ingredients and stir the batter until just combined. Add the black-eyed peas and chopped bacon. Allow the batter to rest for 20 minutes.
4. Heat a cast iron skillet over moderate heat and grease with butter, bacon fat and/or vegetable oil.
5. Carefully pour the batter into skillet and cook the hoecakes for 1 minute on each side until they are golden brown.

Country Style Slaw

2 cups mayonnaise
1/4 cup Dijon mustard
1/2 cup brown sugar
1/2 cup cider vinegar
1 tablespoon dry mustard
6 cups red and green cabbage, shredded
2 carrots, julienned
1 red onion, julienned
Salt and black pepper, to your taste

1. Whisk mayonaise, Dijon mustard, sugar, vinegar and dry mustard in a large bowl and add the cabbages, carrots and onion.
2. Toss to coat and season.
3. Cover with plastic wrap and reserve for service.

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