Black Eyed Peas or Beans for New Years?

bunny37

John A

bunny37


 I have not had sour kraut and pork chops in a long time...any recipes folks to add with that combination?

 
HI Bunny,
 
In order to not step on the OP's thread I was going to PM or Email a response to you. No can do, sorry.

 Maybe I can start a thread on the subject?

That or click on my profile and PM me.

Here in Dallas, it could only be, black eyed peas!

Gotta have blackeyed peas with ham hocks, a pot of greens - mustard, kale, turnip & collard - with turnips, slow fried potatoes with onions, and corn bread.
And lots of football.

Guy, I use the ham bone also. The bay leaf and celery sound good. I may add both to my Hoppin Papa recipe.
Joe

"The bay leaf and celery sound good."

No doubt freshly harvested leaves from the new stalks of bay corn? 

The pot of blackeyed peas is simmering right now....makes the kitchen smell wonderful.  I like to make them the day before, when I have time.  The flavor, just like chili or a stew, improves the next day.  Tomorrow, all I have to do then is rewarm them, add the rice, and my wife will mix up the cornbread. 

First things first, though.  Enjoy a Bloody Mary (or two) with some eggs for breakfast, then turn on the football games in the den.   Midday, enjoy a bowl of hoppin john, with cornbread and a couple ice cold beers while watching the game.

heaven on earth.

I'm from the pork and sauerkraut New Years' tradition but I have often taken this dish to New Years' Eve and Day potlucks.

BLACK EYED PEA AND HAM SALAD (20 servings)
1 1/2 lbs. black-eyes peas
2 medium onions, peeled
2 medium carrots, peeled
2 cloves garlic, peeled
1 3/4 lbs. smoked ham, cut into ¼" cubes
3/4 cup chopped fresh parsley
1 tsp. hot pepper sauce
Oil and vinegar dressing (below)
Salt and freshly ground black pepper to taste
1 1/2 cups diced seeded tomatoes
Soak peas over night or by quick-soak method; drain. Place peas, onions, carrots and garlic in a 6-qt. pot. Add water to cover by at least 2 inches and bring to boil. Lower heat immediately and simmer until peas are tender but not mushy, about 45 to 60 minutes. Remove vegetables and set aside. Drain peas, discarding any visible shells.
Cut onions and carrots into fine dice. Mash or finely chop garlic. Mix these ingredients with the drained peas. Add the ham, parsley, hot pepper sauce and dressing and season with salt & pepper. Stir gently to distribute dressing. Refrigerate until well chilled, overnight if desired. When ready to serve, gently stir in diced tomatoes.
OIL AND VINEGAR DRESSING
1/2 cup good-quality olive oil
6 Tbs. vegetable oil
1/2 cup red wine vinegar
3 Tbs. fresh lemon juice
2 1/2 tsp. soy sauce
1/2 tsp. Worcestershire sauce
1 to 2 tsp. sugar
2 Tbs. whole-grain prepared mustard
4 cloves garlic, halved
1 1/2 Tbs. fresh basil, chopped, or 1 tsp. dried
1 tsp. dried oregano
Mix all ingredients together with whisk and let garlic marinate for at least 2 hours or overnight. Remove garlic and pour over salad.

Saturday before New Year's one of the vendors at a farmer's market gave me a sample of a dish he called cabbage jambalaya.  Never heard of it before,  the main ingredients were rice, cabbage, and ground meat. 

Pork chops, collard or mixed greens cooked with a smoked ham hock, black eyed peas cooked with bacon or a ham hock and cornbread (made with buttermilk and enriched with bacon fat). As good as eatin' gets... 

we always have black eyed peas, collard greens and a boston butt along with cornbread and applesauce