Starting out a new year, some of us need all the luck and prosperity we can get! So the following are recipes for popular (and some say lucky and prosperous) New Year’s dishes, like black-eyed peas, greens, and corn bread.
(Pictured above, Chef Sylvia, of Sylvia’s Restaurant in Harlem)
The following can be modified for vegetarians and other health considerations (fat, sugar, salt) to provide you with enjoying these tradition foods in a healthy way.
Southern Black-eyed PeasIngredients:
1 pound dried black-eyed peas
1 ½ pound smoked turkey leg
2 qts water
1 large onion, coarsely chopped
½ tsp crushed red pepper
½ tsp sugar
1 tsp Best Friend’s Seasoning
Pick over the peas and rinse well; cover with cold water and soak overnight
Place meat in large pot with water; bring to a boil and cook for 30 minutes
Drain peas and add to pot with meat.
Add onion, crushed red pepper, sugar and Best Friend’s Seasoning.
Add more water, if necessary, to cover peas.
Cover and simmer about 2 hours or until peas are tender, checking occasionally to see if they need more water.
Serve piping hot with cornbread and butter.
New Year’s Greens
2 qts water
1 ½ pounds smoked turkey leg
4 pounds of greens (any mixture of collards, turnips and mustard) rinsed well and trimmed (or buy them already done in the grocery store)
½ tsp hot sauce
1 Tbsp Best Friend’s Seasoning
1 tsp sugar
Place water and meat in a large pot with a tight fitting lid.
Bring to a boil; lower the heat and simmer, covered, for about 30 minutes.
Add the greens, hot sauce, sugar and seasoning (you may have to add the greens in stages to get them all in there).
Return to boil; lower the heat and simmer, covered, for about 2 hours, stirring occasionally
Serve steaming hot with cornbread and butter
Southern Style Corn Bread
2 Tbsp vegetable oil
2 cups self-rising cornmeal
½ cup self-rising flour
2 cups buttermilk
10” cast iron skillet
Preheat oven to 400 degrees
Add the oil to the skillet and put it in preheated oven for 5 minutes.
Combine all of the dry ingredients together and mix well.
Whisk buttermilk and egg until completely mixed.
Add buttermilk mixture to dry ingredients and mix to form batter but don’t over mix
Remove skillet from oven and pour hot oil into batter; stir until incorporated.
Pour batter back into cast iron skillet, bake for 25 – 30 minutes (the top of the cornbread should be golden brown and the bread should be pulling away slightly from the sides of the pan.
Let cook 5 – 10 minutes before removing from pan and cutting.
Serve warm with butter.