New year new goals…

Hi Blog Friends,

I hope everyone is having a smashing January so far 🙂 I’m just trying to stay warm here in sunny Chicago! I have been a bit nervous to get started on the old blog but here goes…

We are almost halfway into January and I should have posted this on the first but here is my take on the traditional southern black eyed peas dish.

As many of you may know, the tradition of eating black eyed peas on the first of the year  was born in the south as a means to bring about good fortune, luck and prosperity.

For a few years I have just made a hearty pot of peas for the first but I came across a tasty looking recipe from the New York Times Cooking section that really turned the recipe on its ear – “Black-Eyed Peas with Ham Hocks and Collard Greens!

Full disclosure, I don’t eat ham so I modified the recipe and substituted the ham hocks for a ribeye roast! You can find the full recipe below.

Black-Eyed Peas with Ribeye Roast and Collard Greens

First I put the three pound roast into a slow cooker with two cans of onion soup and one cup of water, one half cup of freshly diced onions. Then season with season salt, black pepper, four cloves of fresh sliced garlic, fresh sage, fresh tarragon and rosemary. Leave in the slow cooker for five hours (I know right). Once finished, I slice the entire roast and leave it in the slow cooker to soak in the flavor.

Before I rinse the greens and remove the stems I prep my cooking pot by filing it with one quart of water and adding season salt, minced garlic, red pepper chips and two tablespoons of vegetable oil. Bring the water to a boil and add a pinch of baking soda.

As soon as the water boils I toss in my greens to cook only until they are soft. DO NOT OVERCOOK them or they will get mushy! Pour out the excess water and add a half a stick of butter.

Then I cook the black eyed peas in its own pot and season them with black pepper, Slap Ya Mama seasoning, a hunk of Country Crock butter and two bottle caps full of apple cinder vinegar.

When everything is ready I layer the ingredients over a bed of rice to serve.

Happy New Year. Lets make 2017 one to remember…

Best,

Meredith

 

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