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Started By
Message
How are you cooking cabbage & black eyed peas for New Year's
Posted on 12/30/08 at 9:48 am
Posted on 12/30/08 at 9:48 am
I'd love some recipe ideas - thanks!
6
Posted on 12/30/08 at 9:51 am to geauxchar
Pork Loin
Black Eyed peas
Cole Slaw - not a fan of smotherd cabbage
Black Eyed peas
Cole Slaw - not a fan of smotherd cabbage
Posted on 12/30/08 at 9:57 am to Kajungee
Still waiting on help on what meat I want to cook but this is what I have so far and cornbread
Buttered Cabbbage:
Perfect Buttered Cabbage
Serves 4-6
Cabbage - 1, any size
Butter - 50g (2 oz)
Salt and freshly ground pepper
Bring a large pan of water to the boil. Cut the cabbage in quarters, wash well and remove the stems with a sharp knife. Plunge the cabbage into the boiling water, cover the pan only until the water returns to the boil, which must be as fast as possible.
Remove the lid and let the cabbage cook gently until just tender and still a vibrant green.
Drain in a large colander, slicing through the chunks with a knife until all the water has drained away and the pieces are a manageable size, about 2.5 cm (1 inch) or so across.
Return to the pan. Smother with at least 50g (2 oz) of butter, season and stir over a very low heat for 5 minutes. Serve piping hot.
Dirty Black Eyed Peas
Recipe Courtesy of Emeril Lagasse
Cook Time:
2 hr 15 min
Serves:
6 to 8 servings
Ingredients
1/2 pound raw bacon, diced
2 cups chopped onions
4 ounces pickled pork meat, cubed
2 smoked ham hocks, about 3 to 4 ounces each
2 tablespoons chopped garlic
2 bay leaves
3 sprigs of fresh thyme
1 pound dried black eyed peas
10 cups chicken stock
Salt and pepper
Directions
In a large pan, over medium heat, render the
bacon until crispy, about 4 to 6 minutes. Add the onions and saute for 2 to 3 minutes.
Season the onions with salt and pepper. Stir in the pickled pork meat and ham hocks. Saute
for 2 minutes. Stir in the garlic, bay leaves, thyme, black eyed peas and chicken stock.
Season the mixture with salt and pepper. Bring the liquid to a boil and reduce to a
simmer. Cook for about 1 1/2 to 2 hours or until the peas are tender. Remove the pork meat
and ham hock from the peas. Thinly slice both meats and add back to the peas. Ladle into
bowls and serve with crusty bread.
Buttered Cabbbage:
Perfect Buttered Cabbage
Serves 4-6
Cabbage - 1, any size
Butter - 50g (2 oz)
Salt and freshly ground pepper
Bring a large pan of water to the boil. Cut the cabbage in quarters, wash well and remove the stems with a sharp knife. Plunge the cabbage into the boiling water, cover the pan only until the water returns to the boil, which must be as fast as possible.
Remove the lid and let the cabbage cook gently until just tender and still a vibrant green.
Drain in a large colander, slicing through the chunks with a knife until all the water has drained away and the pieces are a manageable size, about 2.5 cm (1 inch) or so across.
Return to the pan. Smother with at least 50g (2 oz) of butter, season and stir over a very low heat for 5 minutes. Serve piping hot.
Dirty Black Eyed Peas
Recipe Courtesy of Emeril Lagasse
Cook Time:
2 hr 15 min
Serves:
6 to 8 servings
Ingredients
1/2 pound raw bacon, diced
2 cups chopped onions
4 ounces pickled pork meat, cubed
2 smoked ham hocks, about 3 to 4 ounces each
2 tablespoons chopped garlic
2 bay leaves
3 sprigs of fresh thyme
1 pound dried black eyed peas
10 cups chicken stock
Salt and pepper
Directions
In a large pan, over medium heat, render the
bacon until crispy, about 4 to 6 minutes. Add the onions and saute for 2 to 3 minutes.
Season the onions with salt and pepper. Stir in the pickled pork meat and ham hocks. Saute
for 2 minutes. Stir in the garlic, bay leaves, thyme, black eyed peas and chicken stock.
Season the mixture with salt and pepper. Bring the liquid to a boil and reduce to a
simmer. Cook for about 1 1/2 to 2 hours or until the peas are tender. Remove the pork meat
and ham hock from the peas. Thinly slice both meats and add back to the peas. Ladle into
bowls and serve with crusty bread.
This post was edited on 12/30/08 at 9:58 am
Posted on 12/30/08 at 10:21 am to NickyT
Pork is a traditional New Year's day meat. Can't go wrong with a pork loin, crown roast or fresh ham.
I'm going with a fresh ham this year after finding this recipe on the food network site. Looks like a lot of work, so we'll see how it turns out.
Roasted Fresh Ham w/Cider Glaze
I'm going with a fresh ham this year after finding this recipe on the food network site. Looks like a lot of work, so we'll see how it turns out.
Roasted Fresh Ham w/Cider Glaze
Posted on 12/30/08 at 11:57 am to geauxchar
seared pork tenderloin medallions with a savory blackberry sauce, black eyed pea fritters, braised purple cabbage.
Posted on 12/30/08 at 12:00 pm to geauxchar
Cabbage rolls
Black Eyed peas with tasso and Rabideaux's sausage
Corn bread with sausage, jalapeno's and cheddar cheese
Black Eyed peas with tasso and Rabideaux's sausage
Corn bread with sausage, jalapeno's and cheddar cheese
Posted on 12/30/08 at 12:03 pm to geauxchar
Grilled cabbage is delicious. Just drizzle with a little olive oil, kosher salt, and pepper.
Posted on 12/30/08 at 12:09 pm to Lloyd Braun
Fried pork chops buttered cabbage and blackeye peas with bacon and drippings and of course cornbread.
Posted on 12/30/08 at 12:26 pm to geauxchar
cole slaw and a cold black eyed pea salad served with briskit and ham on pistolletes
Posted on 12/30/08 at 12:28 pm to LSUFANDS
Pork Roast, cabbage rolls, and spicy black eyed peas, and of course red wine
Posted on 12/30/08 at 12:30 pm to LSUfan4444
i think the recipe for the black eyed pea salad is
1/2 cup bellepper (chopped)
1/2 cup red onion (chopped)
1/4 cup chopped jalepenos
1/4 cup vinegar
1/4 cup oil
1/2 cup sugar
(2) 15oz canned black eyed peas
very simple and easy
1/2 cup bellepper (chopped)
1/2 cup red onion (chopped)
1/4 cup chopped jalepenos
1/4 cup vinegar
1/4 cup oil
1/2 cup sugar
(2) 15oz canned black eyed peas
very simple and easy
Posted on 12/30/08 at 4:27 pm to geauxchar
Not much of a cabbage fan but I do eat it on New Year's Day. Here's how I do it:
Cook about 4 strips of bacon. Remove from pan. Slice up a medium sized onion and mince some garlic. Saute in the bacon grease until soft. Take a small head of cabbage and cut into wedeges. Add it to the pan, stir it around a bit, and then put a lid on to steam it until done (stir occasionally). Crumble the bacon and add to the dish.
Cook about 4 strips of bacon. Remove from pan. Slice up a medium sized onion and mince some garlic. Saute in the bacon grease until soft. Take a small head of cabbage and cut into wedeges. Add it to the pan, stir it around a bit, and then put a lid on to steam it until done (stir occasionally). Crumble the bacon and add to the dish.
Posted on 12/30/08 at 8:17 pm to labslug
. This a favorite dish of mine. Smothered pork chops with andouille sausage.
I put the sausage in a pot with onions and smashed garlic. Sweat that out till the pot gets those brown bits. Deglaze it with chicken broth and toss in a big hickory smoked ham shank and black eye peas and cover with water and cook it till the shank falls apart. Fry some Pork chops and smother. I like it with corn bread.
1 12-16 oz. pack of andouille, sliced and halved
1 medium sized yellow onion, chopped
3 large cloves of garlic, smashed
1 small turnip, peeled and diced into 3/8" cubes
2 tsp. prepared yellow mustard
4 tsp. full flavor molasses
1 14 oz can chicken broth (low sodium is ok)
1 medium smoked ham shank (ham hocks work, too)
4 14 oz cans of black eye peas or 1 1/3 lbs. dry peas picked and soaked
for 8 hours, then boiled for 20-30 min. and drained.
water
in a dutch oven or pot, add the andouille sausage and start to get it sizzling. When some of the fat starts to render and the sausage starts to brown the bottom of the pot, add the onion and some cracked pepper.
Sweat out the onion until it starts to get real clear and is coated with the fat from the sausage then add the turnip and the smashed garlic.
Sweat out the turnip. Once it starts to smell up the kitchen real good... about 3 or 4 minutes, push everything in the pot off to the sides and make a hole for the ham shank to sit in and put it in there.
Add the chicken stock, black eye peas, mustard, and molasses. Give it a stir and then add some water so it almost covers the ham shank. Bring to a simmer and let roll for a couple hours, stiring every 20 min or so. When the shank breaks apart and the liquid starts to thicken, it's ready (if you use dried beans, then it takes longer to cook and uses more water. check the peas tenderness and add water if you need to). Better have the chops ready to fry... Smother over the chops
You have to be careful about seasoning this dish with salt. Between the sausage, shank, and chicken broth there is a lot of salt in this. I always cook this up for about an hour and a half before tasting it and adjusting the seasoning. I try to get low sodium chicken broth for it. I've noticed that some shanks are saltier than others. When I get a saltier shank, I only use half of it.Ok, the chops are done like this...
Thick cut boneless center loin chops. Butterfly it so the fat strip stays in the middle of the chop. If you butterfly it from the fat strip, the ends will curl when you fry it. Pound it flat so it's big and thin. If you go too thin the chop will tear.
Make sure the chops aren't wet, pat them dry and put on a dry plate.
I put 1 cup of flower in a bowl and add 1 tsp salt, 1 tsp cracked pepper, 1 tsp paprika, 1/4 tsp cayenne pepper, a couple pinches of dried oregano rubbed and crushed in my palm and a couple pinches of thyme rubbed and crushed in my palm. Mix and put in a deep plate. In a bowl crack 4 eqqs and whisk to a semi smooth consistency and pour into a deep plate.
Heat a large skillet or frying pan with about an 1/8" of oil in it. Not too deep. Dredge the chop in flour-egg-then back to flour. Coat nicely in flour both times, shake off excess. Lay in the pan and fry until golden brown.
I put the sausage in a pot with onions and smashed garlic. Sweat that out till the pot gets those brown bits. Deglaze it with chicken broth and toss in a big hickory smoked ham shank and black eye peas and cover with water and cook it till the shank falls apart. Fry some Pork chops and smother. I like it with corn bread.
1 12-16 oz. pack of andouille, sliced and halved
1 medium sized yellow onion, chopped
3 large cloves of garlic, smashed
1 small turnip, peeled and diced into 3/8" cubes
2 tsp. prepared yellow mustard
4 tsp. full flavor molasses
1 14 oz can chicken broth (low sodium is ok)
1 medium smoked ham shank (ham hocks work, too)
4 14 oz cans of black eye peas or 1 1/3 lbs. dry peas picked and soaked
for 8 hours, then boiled for 20-30 min. and drained.
water
in a dutch oven or pot, add the andouille sausage and start to get it sizzling. When some of the fat starts to render and the sausage starts to brown the bottom of the pot, add the onion and some cracked pepper.
Sweat out the onion until it starts to get real clear and is coated with the fat from the sausage then add the turnip and the smashed garlic.
Sweat out the turnip. Once it starts to smell up the kitchen real good... about 3 or 4 minutes, push everything in the pot off to the sides and make a hole for the ham shank to sit in and put it in there.
Add the chicken stock, black eye peas, mustard, and molasses. Give it a stir and then add some water so it almost covers the ham shank. Bring to a simmer and let roll for a couple hours, stiring every 20 min or so. When the shank breaks apart and the liquid starts to thicken, it's ready (if you use dried beans, then it takes longer to cook and uses more water. check the peas tenderness and add water if you need to). Better have the chops ready to fry... Smother over the chops
You have to be careful about seasoning this dish with salt. Between the sausage, shank, and chicken broth there is a lot of salt in this. I always cook this up for about an hour and a half before tasting it and adjusting the seasoning. I try to get low sodium chicken broth for it. I've noticed that some shanks are saltier than others. When I get a saltier shank, I only use half of it.Ok, the chops are done like this...
Thick cut boneless center loin chops. Butterfly it so the fat strip stays in the middle of the chop. If you butterfly it from the fat strip, the ends will curl when you fry it. Pound it flat so it's big and thin. If you go too thin the chop will tear.
Make sure the chops aren't wet, pat them dry and put on a dry plate.
I put 1 cup of flower in a bowl and add 1 tsp salt, 1 tsp cracked pepper, 1 tsp paprika, 1/4 tsp cayenne pepper, a couple pinches of dried oregano rubbed and crushed in my palm and a couple pinches of thyme rubbed and crushed in my palm. Mix and put in a deep plate. In a bowl crack 4 eqqs and whisk to a semi smooth consistency and pour into a deep plate.
Heat a large skillet or frying pan with about an 1/8" of oil in it. Not too deep. Dredge the chop in flour-egg-then back to flour. Coat nicely in flour both times, shake off excess. Lay in the pan and fry until golden brown.
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