We will be traveling to my Sons house this evening for our traditional Good Luck Dinner of Black
Eyed Peas on New Years day.
Last year he did them with left over honey baked spiral sliced ham where the ham far outweighed the beans. Garlic, and onion ramped the flavor a touch.
Always accompanied by onion slices and Cracker Barrel Corn Bread knock off.
Does anyone else do the Black Eyed Peas tradition?
Ham, black eyed peas, collards, and cornbread every year. Ham is in the pit collards and peas on the range right now. Hocks in both. About to heat oven for cornbread.
Hoppin John on the stove now as well...we use cowpeas, rice, and recipe from Carolina Plantation Rice. My wife's family is from South Carolina and they all make it every year but somehow don't have a recipe they agree on and like.
I haven't done with cornbread yet but may have just been inspired by this thread to whip that up now!
Evidently my father was from the south...when we were little, Black eyed Peas and Ham was the tradition....on New Years Day
I do not remember any of this; however, I love my Black Eyed Peas ( Older sisters refuse to even try 'em)
Soo I guess I am my Daddy's son even though I have no real memories of the man....just glad that I appreciate Black Eyed Peas and greens as compliments to a fine BBQ Feast
There may be colder, darker days ahead as many of us enter winter, but we're all still cookin', right? ...So...
Welcome to Show Us What You're Cooking Volume 24, Winter 2021/2022!
Here's a link to the past SUWYC (Fall 2021) https://pitmaster.amazingribs.com/fo...e-23-fall-2021 (https://pitmaster.amazingribs.com/forum/food
Couple of hocks salt, pepper diced yellow onion, minced garlic, crushed red pepper, splash of apple cider vinegar; let all that simmer covered for as long as possible. I put mine on after breakfast. The pull the hocks and let cool. Once cool, spread the meat as nd discard the bones/gristle that wouldn't render. Rinse your greens and break off any stems that don't have any leaf on either side. Roll them up like a cigar znd cut them into 3/4 inch strips. Add them to the pot and simmer until tender
texastweeter sounds like a good recipe! I sacrified a pound of home-made bacon to the pot of greens, and she produced some good results - better than what I've had some years, and the collards were not cooked to mush like the turnip greens sometimes seem to do.
I grew up eating black eyed peas throughout the year. In the last few years the New Year tradition has me using Sea Island Red Peas from Edisto Island, South Carolina. Much better taste and texture. Great for a pot of Hoppin' John.
I like fresh peas vs dried or canned. Throw a hock or two in the bottom of a pot and add the peas. Add a couple Bay leaves, salt pepper, and some minced garlic. Cover with water and simmer until tender. 1/2 way through, I pull the hocks, spread the meat and add it back. The fresh peas will foam at first, but keep simmering and the foam will dissipate. Sometimes I add minced mushrooms for some natural msg.
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