New Year's Traditions - Day and Eve

In the South, there are certain foods that are must-haves on New Year's Day.  They are, of course, black-eyed peas and greens.  The beans represent coins and are considered to bring you good fortune in the coming year.  The greens represent the folding or paper money you will receive during the year.

How black-eyed peas became a traditional southern food is up for debate.  One school of thought says that they were originally grown here as food for livestock and became a staple only after Sherman's troops passed them up as unsuitable to eat.  However it came to be, they are a delicious tradition we look forward to every year.  These are my recipes for these holiday favorites.

Black Eyed Peas

1 lb. Dried Black Eyed Peas
1 large meaty ham bone or smoked ham hocks (I use the bone from the Honey Baked Ham we have on Christmas Eve – throw it in the freezer until New Years)
1 large onion, chopped, preferably Vidalia
Salt
Pepper
Red Pepper Flakes

I can feel the good fortune coming!

Sort and rinse peas and then soak overnight. Drain peas. Add ham bone or hocks to large pot with 6 cups water. Add onions and peas. Add a tablespoon of salt (more or less to taste) along with pepper and red pepper flakes to taste. Bring to a boil and then reduce to a simmer for 2 hours or until peas are tender. Add water as needed.  Remove the ham bone and chop up all of the meat and add it back to the peas.

Turnip Greens with Smoked Turkey

1 lb Turnip Greens or other greens of your choice
Smoked Turkey Wing (Ask your butcher to order one for you if you don't see them in the meat department)
Salt to taste
1 tsp sugar – essential to counteract bitterness
Black pepper
Cayenne Pepper

Smoky, Spicy Deliciousness!



A required condiment
for greens



Bring 6 cups of water to a boil and add turkey wing. Boil wing for 10 minutes and then add greens, salt, sugar and peppers. Cook on low for an hour or so until greens have softened to your taste. Remove the wing and take the meat off the bone and add back to the greens.  Serve with pepper sauce. 

If you don't have a wing, just start with broth instead of water.

You have to have cornbread with these dishes, so I am including my recipe for cornbread.  This recipe makes the most delicious, moist cornbread that is perfect for sopping up the pot liquor in the greens.

Best Ever Cornbread

1 cup melted butter

1 tablespoon sugar
4 eggs
1 15 oz. can of creamed corn
1 4 oz. can chopped green chilies (optional)
1/2 cup each shredded Monterrey jack and sharp cheddar
1 cup flour
1 cup yellow cornmeal
4 teaspoons baking powder
1/4 teaspoon salt

Preheat oven to 300 degrees.  In a large bowl or mixer, beat together the butter, sugar and eggs.  Stir in creamed corn, chilies and the cheeses.  In a separate bowl, combine flour, cornmeal, baking powder and salt.  Add the flour mixture into the liquid mixture, stirring thoroughly to combine.  Pour mixture into a lightly greased  9 x 13 pan.  Bake for one hour or until a toothpick inserted in the center comes out clean.




The perfect side for peas and greens 


Tom and I have another year end tradition.  For about 15 years now, we have Oysters Rockefeller on New Year's Eve.  First served at Antoine's in New Orleans in the late 1800's, the dish consists of oysters on the half shell baked with a spinach, bacon and parmesan topping.  While the original recipe didn't include spinach but other pureed vegetables, this variation of the recipe is delicious and perfect for celebrating.

Oysters Rockefeller

Rock Salt
6 tablespoons butter
1/4 cup chopped green onions
1/4 cup finely chopped celery
6 cups chopped fresh spinach
3 tablespoons chopped parsley
1/2 teaspoon minced garlic
generous pinch kosher salt
black pepper
6 tablespoons dry bread crumbs
1/4 cup freshly grated parmesano-reggiano
2 dozen oysters, shucked and drained
1/4 cup dry sherry
Lemon juice & Hot sauce
6 slices bacon, cooked until crispy and crumbled
2 tablespoons chopped pimentos

Layer a jelly roll pan with rock salt to give the oysters a bed to rest on.

Saute green onions and celery in butter until tender.  Add spinach, parsley, garlic, salt and pepper and cook over low heat for about 10 minutes until tender.  Remove from heat and add breadcrumbs and cheese, stirring to combine.

Arrange oysters on the bed of rock salt.  Brush each oyster with a little sherry and then add a few drops of lemon juice and hot sauce to each oyster.  Top each oyster with the spinach mixture and then top with the bacon and pimientos.  Bake at 350 degrees for 20 minutes.  This recipe serves four but can easily be halved to serve two.

These are delicious washed down with champagne!

These oysters are a rich, savory treat that are worthy of their fancy name.  I can't imagine New Year's Eve without them.

P.S.  I want to send a shout out to my hubby Tom, my oyster shucker.  I couldn't make these without you. I can't wait to spend another New Year's Eve with you.