Pea Sauté Recipe

Inspired by Patio 44 Gulfport

Time1h

Serves4

Field peas cooked with applewood bacon, okra, tomatoes, roasted garlic aioli, sweet cornbread

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Ingredients

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Peas and Vegetables

2 cups Field peas

1 cup Okra, sliced

1 cup Tomatoes, diced

4 slices Applewood bacon, chopped

Roasted Garlic Aioli

4 cloves Garlic cloves

1 cup Mayonnaise

1 tbs ReaLemon lemon juice

2 tbs olive oil

1 tsp Celtic sea salt

to taste white, green, and black pepper

Sweet Cornbread

1 cup Cornmeal

1 cup 00 bread flour

2 tsp Baking powder

1 4 sugar

1 cup Milk

1 large Egg

1 4 Butter, melted

Method

Peas and Vegetables

Cook the Bacon

In a large skillet, cook the chopped applewood bacon over medium heat until crispy. Remove the bacon from the skillet and set aside, leaving the drippings in the pan.

Sauté the Vegetables

In the same skillet with the bacon drippings, add the sliced okra and cook for about 3 minutes until slightly tender. Add the diced tomatoes and field peas, cooking for an additional 5-7 minutes until the peas are heated through. Stir in the cooked bacon.

Roasted Garlic Aioli

Roast the Garlic

Preheat your oven to 400°F (200°C). Wrap the garlic cloves in aluminum foil and roast them in the oven for 20-25 minutes until soft. Allow to cool, then squeeze out the roasted garlic into a bowl.

Make the Aioli

In a mixing bowl, combine the roasted garlic, mayonnaise, lemon juice, olive oil, salt, and pepper. Whisk until smooth and creamy. Adjust seasoning to taste.

Sweet Cornbread

Prepare the Cornbread Batter

In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, and sugar. In another bowl, combine the milk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and mix until just combined.

Bake the Cornbread

Preheat your oven to 375°F (190°C). Pour the cornbread batter into a greased 8x8 inch baking dish. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.