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Happy New Years, Y'all!

Happy New Years, Y'all!

by Amy Boyett December 31, 2019

New year’s day carries so many traditions, and maybe a few good luck superstitions as well.  Fortunately for all, believer or not, they mostly involve food!  The south has carried many of its own and they make for some delicious NYD meal options!

Growing up my grandmother or mother would prepare the standard cabbage or greens, black-eyed peas, and pork in some form or another along with a few other sides.  When meal time rolled around we would all be required to “at least try” the token dishes in order that we soak in any good juju as we begin our new year’s journey.  

Throughout the years I’ve made so many different recipes using these good luck charms.  Smoked pork, cabbage rolls, black eyed pea hummus, so many slaws, pork and turnip tacos, and cowboy caviar just to name a few.  This year called for something cozy but simple.  Its been busier than normal this season, and without shrugging off tradition, I wanted to remain a bit more hands off.  Hoppin’ John, stir fried greens, boudin, and corn bread madeleines are what we’re serving up this year and I can’t wait!

 

Hoppin John 

1.5 c dried or 2 cans (drained) black eye peas

6 pieces thick cut bacon

1 yellow onion chopped

1.5 c chopped okra

1.5 c rice

3 c chicken broth

1 can fire roasted diced tomatoes

 

If using dried peas you can do a quick soak by placing rinsed peas in a sauce pan and fill about an inch higher than peas with water.  Bring to a boil for 1 minute and then remove from heat and allow to sit 1-2 hours.

 

Preheat oven to 400.  In a dutch oven on the stove top fry bacon and then remove meat + 2T dripping (for cornbread), chop, and set aside.  Use bacon drippings to cook onion until translucent and then add okra and peas, and cook about 2 minutes, stirring constantly.  Add rice and stir constantly for a minute before adding broth, tomatoes, and bacon. Cover and cook in oven for 30-45 minutes 

  

Stir fried turnip greens with mushrooms

 

Two bunches of turnip greens (roughly 3-4 qt. Chopped raw)

2 lb sliced cremini

1 onion sliced

3 garlic cloves

1 t red pepper flakes

1/4 c coconut oil

3 T balsamic vinegar

Salt and pepper to taste

 

Slice onions, mushrooms, and turnip stalks and set aside.  Slowly heat oil in large pot and add garlic and red pepper cooking on low for about 1-2 minutes.  Add onions to oil and cook 2-3 minutes until somewhat translucent and then add mushrooms and green stalks.  Turn up heat to medium, stir occasionally, cooking 4-5 minutes until stalks become soft.  Chop leaves into 1” pieces and add to pot.  Cook stirring often until leaves are good and wilted.  Add vinegar and cook down another 4-5 minutes.

  

Cornbread Madeleines

These can be achieved with your favorite recipe just by warming Madeleine pan in oven while preparing batter.  Combine salvaged bacon dripping with 1 T melted butter and brush warmed pan before scooping roughly 2 T batter per shell.  Bake on 400 10-15 minutes, or until lightly browned.

 

Boudin

Like I mentioned earlier, this is a hands off meal, so I bought my sausage.  I'm of the opinion that some things are best left to the professionals anyway.  I will say, I prefer boudin cooked in the oven.  I suggest heating oven to 325 and cooking in an oiled skillet for 20-25 minutes. 




Amy Boyett
Amy Boyett

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