Thursday, January 2, 2014

Happy New Year!


2014 is here!

Here in the South, the new year usually starts with the "good luck" meal of black eyed peas, collards, pork and cornbread. I was not about to test the theory and cook something different! According to Southern Living, "These two Southern classics all but guarantee a prosperous year. Some say the greens represent dollar bills and the peas, coins, ensuring wealth and luck."

I cooked collards a couple of days early, so that we could freeze some for Jessica to take back to Atlanta with her. For Mommy, Daddy and the sisters, we bought canned collards that would survive a two-day drive home. Yes, we take this tradition seriously.

I know, I know. Good southern cooks wouldn't need a recipe. But I do. If cooking greens is not on your regular meal rotation, this recipe from Paula Deen is a good one.

COLLARD GREENS

1/2 lb. smoked meat (ham hocks, smoked turkey wings or smoked neck bones--I use turkey wings)
2-3 teaspoons House Seasoning*
1-2 teaspoons Lawrys' Seasoning Salt
2 bags frozen chopped collards (or 1 large bunch of fresh collards, cleaned and sliced)
1 tablespoon butter

In a large pot, bring 3 quarts of water to a boil and add smoked meat, house seasoning and seasoned salt. Reduce heat to medium and cook for 1 hour.
Add frozen greens and butter. Cook for 1 to 2 hours, stirring occasionally. Adjust seasoning to taste.

*House Seasoning: 1 cup salt, 1/4  cup black pepper, 1/4 cup garlic powder. Mix together and store in airtight container.


Another recipe I made for New Year IS a regular in our kitchen. It's easy to prep, then you pop it into the oven for an hour where it cooks unattended. 

PORK CHOPS & BROWN RICE

1/2 cup regular rice
1 can Campbell's beef consomme
3 or 4 boneless pork chops
slices of onion and green pepper

Preheat oven to 350 degrees.
Put rice in a 1-1/2 quart baking dish. Pour most of the consomme over the rice. Brown the pork chops quickly in a hot skillet. Put the chops on the rice, top each with a slice of onion and a couple of pepper strips. Pour the remaining consomme over the chops. Cover and bake at 350 for 1 hour.

2 comments:

Jeanne Rambo Brooks said...

My Detroit and Brooklyn children and their grandchildren all do one thing the same! Eat this meal on New Year's Day.

Mimi said...

It would feel very odd if we had something different on Jan. 1!