So did everyone have a good night last night? I went to downtown Nashville and watched the guitar drop for the very first time. And even though it rained and I ended up looking like a hot mess, I had a blast!
Did you eat your black-eyed peas yet?? It’s not too late, you still have another couple of hours to “guarantee” your luck in 2011! I’m not a superstitious person, but I do like to entertain the ideas behind the traditional New Year’s Day foods.
Lucky Black-Eyed Peas: (serves 4)
From seriouseats.com (Adaptations in red)
- 1 cup dried black-eyed peas
- 3 bacon, cut into 3/4-inch squares
- 1 red onions, peeled and sliced (yellow onions were all I had)
- 2 garlic cloves, peeled and chopped
- 1/2 tablespoon dried oregano or Italian seasoning
- 1/8 teaspoon freshly ground black pepper
- 1 bay leaves
- 1 teaspoon coarse sea salt or kosher salt (1/2 teaspoon) <- Not a salt lover!
- 1 teaspoon Tabasco or other hot sauce (1 teaspoon sriracha)
1. Soak your beans overnight or try the quick-soak technique.
2. Position a rack in the middle of your oven and preheat to 275 degrees Fahrenheit.
3. Cook bacon in an oven-proof deep skillet or dutch oven over medium-high heat and cook until it renders its fat. Remove bacon from pan and set aside, saving the grease.
4. Add the onions, garlic, oregano (or Italian seasoning), and black pepper and cook, stirring, for 8 minutes.
Add the drained peas, bay leaves, salt, and 3 cups water.
5. Cover and transfer to oven. Cook until the peas are tender, at least 1 hour 15 minutes. Stir in the hot sauce and serve.
Make Me Rich Turnip Greens: (serves 4)
From foodnetwork.com (Adaptations in red)
- 1 tablespoon olive oil
- 1 shallot, chopped (again, only had yellow onions)
- 1 clove garlic, chopped
- 1 teaspoon red pepper flakes
- 1 1/2 pounds turnip greens, washed, stemmed, and chopped
- Freshly ground black pepper
- 2 tablespoons Dijon mustard
- 1 cup chicken stock (I used low sodium veggie stock)
- 1/2 cup chopped pecans, toasted (since I planned for leftovers I only toasted a few to put on top of my one serving)
1. Heat olive oil in Dutch oven over medium heat.
2. Add shallot, garlic and red pepper flakes and saute until tender and fragrant.
3. Add the washed and cleaned turnip greens and mix together. Cook until they have wilted down, about 3 minutes. Add pepper to taste.
4. In a small bowl, whisk the Dijon mustard with the chicken stock. Add to the wilted greens and cook until the liquid has all but evaporated. Add the toasted pecans and serve immediately.
I used to hate when my mom would break out the black-eyed peas (aka “dirt beans”) on New Year’s Day. I just recently gave them another chance and found my hatred had dissipated. This is the first time I’ve ever made the dried version and I think they taste a lot better than the canned variety. I may be a new black-eyed pea lover now! Mama would be so proud! 🙂
Hope everyone had a great first day of the new year! With #3 of my list of “intentions” in mind, I’m heading to bed! ‘Night!