lace black-eyed peas in a blender with the onion, carrots, and egg. Blend to a smooth paste and add salt and pepper. If bean mixture has too much liquid to form balls, then add a ¼ cup of flour to thicken. Shape mixture into 2 inch balls and roll in flour. Pat into flat discs and fry in vegetable oil until browned (about 5-7 minutes), turning occasionally. Serve with rice.
2 Tablespoons chili sauce the kind used for shrimp cocktails
2 Tablespoons finely chopped dill pickle
1 teaspoon lemon juice
Kosher salt and ground black pepper
8 slices rye bread
4 ounces thinly sliced Gruyere, Fontina or Swiss cheese
4 ounces thinly sliced smoked salmon
14 ½ -ounce can sauerkraut, drained, rinsed and squeezed to remove excess liquid
2 Tablespoons extra-virgin Olive Oil
In small bowl, combine the mayonnaise, chili sauce, pickle, and lemon juice. Season with salt and pepper to taste. Spread one side of each slice of bread with some of the dressing. Arrange half the cheese on 4 of the slices. Divide the salmon, sauerkraut and remaining cheese among the cheese-topped slices of bread and top each with one of the slices of bread slices, spread side down.
In a large skillet, over medium heat, wait for the oil to be hot. Add the sandwiches and something heavy, such as a cast iron skillet, flat sauce pan or heat safe plate and weight, such as a canned item to firmly press the sandwiches down. Cook for 6 minutes per side or until golden brown and cheese has melted. Cut sandwich in half and serve immediately.
Smoked Salmon Reuben Panini by chef Eric Ripert of Le Bernardin-New York