Ham hocks and black-eyed peas

[Johnny L.A.]

Usually when I make ham hocks and black-eyed peas that's all that's in it, except for water and maybe a little salt if the hocks aren't heavily smoked.

I put the HH&BYP on a bit after midnight when I went to bed and let it simmer all night. I tasted the liquid this morning and decided the hocks could have been smoked more, and with more salt. So I decided to doctor it up a bit. A bit of salt, bay leaf flakes (I didn't have any whole ones), freshly-ground black/green/red peppercorns, and a dash of cayenne pepper.

Gotta tell ya: The cayenne sets it off very nicely. Not too hot, but enough to let you know it's there.

I have a mess o' greens cooked too. Collard greens with ham shanks, salt, and half an onion. I've only tasted the broth, but I can tell it's going to be good.

No cornbread this time. I've still got prime rib left over from Christmas, four raviolis in a bowl from dinner last night, and entirely too much beans'n'greens.

Mmmm... Soul food!

[elfkin477]

Can you explain why this meal served at New Years is considered lucky? I never heard of such a thing until yesterday where it was mentioned offhand in a cookbook.

[Johnny L.A.]

Originally Posted by elfkin477

Can you explain why this meal served at New Years is considered lucky? I never heard of such a thing until yesterday where it was mentioned offhand in a cookbook.

Well, I like HH&BEP and collard greens. The superstition gives me an excuse to make it. And mom was originally from Arkansas, so it's traditional.

But I think the deal is that it's supposed to bring you fortune. The beans are supposed to represent coins, I think. I think there's an Italian custom of eating sliced sausages, which resemble coins more closely than beans, so maybe that's not what the beans are 'for'. The greens represent folding money.

But the real reason it's lucky is that you get to eat HH&BEP and HH&CG.

(Now if only I could master the art of making real Southern-fried chicken!)

[susan]

Black-eyed peas expand when cooked--the notion is that your wealth will, by analogy, also expand.

[silenus]

Originally Posted by elfkin477

Can you explain why this meal served at New Years is considered lucky? I never heard of such a thing until yesterday where it was mentioned offhand in a cookbook.

A little history, and a recipe.

[Chefguy]

Originally Posted by Johnny L.A.

Well, I like HH&BEP and collard greens. The superstition gives me an excuse to make it. And mom was originally from Arkansas, so it's traditional.

But I think the deal is that it's supposed to bring you fortune. The beans are supposed to represent coins, I think. I think there's an Italian custom of eating sliced sausages, which resemble coins more closely than beans, so maybe that's not what the beans are 'for'. The greens represent folding money.

But the real reason it's lucky is that you get to eat HH&BEP and HH&CG.

(Now if only I could master the art of making real Southern-fried chicken!)

An excellent source of Southern cooking is a book called The Gift of Southern Cooking, by Edna Lewis and Scott Peacock. It has an excellent recipe for pan-fried chicken. The frying medium is a combination of lard, butter, and the fat from a slice of country ham. The butter and ham is cooked in the lard on low heat for about 30 minutes and skimmed until the butter stops foaming.

[Johnny L.A.]

But first I need to master the coating of the chicken. I've tried shaking it in a bag with seasoned flour, dipping it in egg and milk, rolling it in flour, another dip, and more flour, and making a batter out of egg, milk and flour and dipping it in that. I just can't seem to get it right. I've never actually seen it done. When I was little I didn't watch mom do it, and nowadays I don't know anyone to watch.

[carnivorousplant]

Important question: Sugar in cornbread, yes or no?

[Johnny L.A.]

No.

ETA: Although jalapeños would not be out of order.

[Chefguy]

::sigh:: ::trudges back downstairs for the cookbook, trudges back upstairs, exchanges computer glasses for reading glasses, throws Johnny L.A. a meaningful look over the top of said glasses::

Lessee: brine the chicken, then soak in buttermilk for 8-12 hours, drain. Blend together 1 cup flour, 2 TBSP cornstarch, 1 tsp salt and 1/2 tsp black pepper. Dredge the chicken well, then pat well to remove all excess dredge. Then fry a few pieces at a time in 335 degree oil, probably 8-10 minutes on a side. Howzat?

[Zsofia]

This year I'm satisfying both sides of the family - I'm doing bratwurst and sauerkraut casserole with potatoes and apples for my Yankee mom, which also satisfies the pork requirement so I don't have to choke down pork loin, and Mom's in charge of the hog jowls and black eyed peas, and I put a pot of collards on the burner on the grill so they don't stink up my house. And cornbread, of course. (No sugar - ew!) Somehow, however, we have ended up with somewhere between nine and eleven people coming. WTF? Nobody asked me if I had enough food!

[silenus]

Originally Posted by carnivorousplant

Important question: Sugar in cornbread, yes or no?

Communist.

[carnivorousplant]

Originally Posted by silenus

Communist.

That being Southern California, I take it the answer is the correct one, "no".

Chefguy, I was going to suggest buttermilk, honest.

[Johnny L.A.]

Originally Posted by Chefguy

Howzat?

I'll give it a try. Even if it does mean I'll have to buy buttermilk. uke:

[silenus]

I'm willing to tolerate a lot of things in cornbread (jalapenos, cheese, and bacon being the most acceptable) but putting sugar in it is Sure Sign of Moral Degradation and Spiritual Corruption.

[Chefguy]

Originally Posted by Johnny L.A.

I'll give it a try. Even if it does mean I'll have to buy buttermilk. uke:

The rest of the recipe is to use one pound of lard with 1/2 cup unsalted butter and one thick slice of country ham cut into 1/2" strips. This is for a 3-pound chicken that's been brined for 8-12 hours. All told, this recipe takes about two days to do properly.

[Johnny L.A.]

Originally Posted by silenus

I'm willing to tolerate a lot of things in cornbread (jalapenos, cheese, and bacon being the most acceptable) but putting sugar in it is Sure Sign of Moral Degradation and Spiritual Corruption.

Cheese and/or bacon in cornbread?

[carnivorousplant]

Originally Posted by Johnny L.A.

Cheese and/or bacon in cornbread?

No, but you do make it with buttermilk. What doesn't go in the chicken batter can be fed to the cat, dog or other domestic animal.

[susan]

Cornbread snobs. What's your take on hot oatmeal--sweet or savory?

[Johnny L.A.]

Oatmeal with a dollop of jam. No milk, no sugar, no maple syrup. Just a little jam.

[silenus]

Originally Posted by Shoshana

Cornbread snobs. What's your take on hot oatmeal--sweet or savory?

Hmmmm.....I have a bit of a sweet tooth, so the default is a bit of butter and brown sugar. But my usual use for oatmeal is in either cookies or stout.

[carnivorousplant]

Originally Posted by Shoshana

What's your take on hot oatmeal--sweet or savory?

Grits. I quit eating oatmeal when my ancestors left Scotland many years ago.

Er, Johnny, do they have buttermilk in WA?

[vison]

Edna Lewis is Goddess.

You can freeze leftover buttermilk and use it later. Sorta make a note of the quantity. Another astonishing factoid is that you can also freeze wine in cubes and use it to deglaze pans. If a person was ever to have leftover wine, that is.

As a newby here I am delighted to learn that threads de cuisine are not frowned upon.

[Johnny L.A.]

Originally Posted by carnivorousplant

Grits. I quit eating oatmeal when my ancestors left Scotland many years ago.

Er, Johnny, do they have buttermilk in WA?

I tried grits once. Once.

I've avoided buttermilk ever since I was a kid. Nasty stuff. Dad used to drink it (with salt).

[freckafree]

Originally Posted by silenus

I'm willing to tolerate a lot of things in cornbread (jalapenos, cheese, and bacon being the most acceptable) but putting sugar in it is Sure Sign of Moral Degradation and Spiritual Corruption.

Silenus, you have once again proven yourself to be one of the most brilliant, astute, and sophisticated Dopers around.

[silenus]

Originally Posted by Johnny L.A.

I tried grits once. Once.

I've avoided buttermilk ever since I was a kid. Nasty stuff. Dad used to drink it (with salt).

Think of grits as just transplanted polenta. Then hit them with salt, Tabasco, cheese, bacon and about as much pepper as the law will allow and dig in. Yum.

As for buttermilk, I agree. It is an ingredient, not a beverage. Although crumble cornbread in buttermilk is considered a delicacy by some (my mother, for instance.)

feckafree, you are as beautiful and/or handsome as you are perceptive.

[psycat90]

Originally Posted by silenus

A little history, and a recipe.

The recipe you linked to has the rice thrown in with the peas. I've never tried making it this way. I always make the peas and ham hocks separate and spoon them over the rice.
It seems like it must be easier to toss it all in one pot, but I'm afraid I'd either end up with mushy peas or uncooked rice or some kind of wretched mess.

And add me to the no sugar in cornbread camp. And it must be baked in cast iron. I've got one going now, along with the peas and rice. A little late, but it'll be just as tasty. ;-)

[carnivorousplant]

Originally Posted by psycat90

I'm afraid I'd either end up with mushy peas or uncooked rice or some kind of wretched mess.

Me, too. I made Hoppin' John (AKA Bahamanian Peas and Rice, Blackeyed Peas may be substituted) but made the rice separately.

My Grandfather ate cornbread crumbled into buttermilk with huge, nasty, devilish peppers he grew by the hand full.

[susan]

Cornbread muffins made. If it were just me, I'd'a made them without sugar (though I like it just fine), but my partner asked specifically for sweet cornbread, and I live to serve.

Pork loin marinating, muffins made, collard and mustard greens washed and ready for the braising ordeal to begin in ~15 minutes.

[Chefguy]

Originally Posted by vison

Edna Lewis is Goddess.

You can freeze leftover buttermilk and use it later. Sorta make a note of the quantity. Another astonishing factoid is that you can also freeze wine in cubes and use it to deglaze pans. If a person was ever to have leftover wine, that is.

As a newby here I am delighted to learn that threads de cuisine are not frowned upon.

Try here and search for other threads by or with Zenster. Silly sod managed to get himself banned some time ago, and never came back.

[swampbear]

Sugar's fine if you want a corn muffin but sugar in cornbread is an abomination and those who do so should have the curse of nasty paper cuts put upon them and subsequent generations.

As for fried chicken, doin' the whole brining, soaking in butter milk, dredging in flour, slow frying thing is good, I admit. However, I prefer to salt and pepper chicken pieces, let 'em sit covered overnight in the fridge, then drop 'em in a gallon ziplock bag filled with flour and shake to cover the chicken. I use corn or peanut oil only and fry at 325 degrees, five minutes, flip, five minutes, flip, five minutes, flip, five minutes, take up. Comes out perfect everytime.

Looks like enough of y'all understand the proper ways to prepare collards and blackeyed peas so I don't need to give lessons.

BTW, I fed twelve people (self included) today with fried chicken, collard greens, blackeyed peas and rice, potato salad, corn bread, banana pudding and a particularly yummy lemon icebox pie a friend brought as a surprise dessert. There are twelve very full and happy people in southwest Jawja tonight.

[silenus]

Originally Posted by swampbear

Looks like enough of y'all understand the proper ways to prepare collards and blackeyed peas so I don't need to give lessons.

I don't know if this is the recipe Bobby Flay uses at Mesa Grill, but the collards I had with my pork tenderloin medallions last week were the best I've ever had.

[carnivorousplant]

Originally Posted by swampbear

those who do so should have the curse of nasty paper cuts put upon them and subsequent generations.

You forgot the lemon juice.

Care to share your potato salad recipe?
Thanks,
CP

[Johnny L.A.]

Originally Posted by carnivorousplant

Care to share your potato salad recipe?
Thanks,
CP

I think a potato salad recipe deserves its own thread.

[vison]

*sigh* Leftover ham, with pyrogies. I like both things, but wish I could be magically transported to one of these traditional New Year dinners you guys are having. Only, I am not a "cooked greens" fan. Never. I grow greens for my dh, but never touch 'em unless raw in a salad.

Tomorrow is the day for Split Pea Soup, the traditional end of the hambone's usefulness. And yet another batch of this wonderful fad: No Knead Crusty Artisanal-type Bread, the Cook's Illustrated version. Since I read the recipe 2 weeks ago, I've made it 9 times. My family has fallen very hard for it. It will go splendidly with the soup.

eta: I make potato salad a lot and it is much admired, but I, too, am interested in what other folks do with it.

[Johnny L.A.]

Potato salad thread

[Archergal]

Originally Posted by carnivorousplant

Important question: Sugar in cornbread, yes or no?

No. NononononononononononNOOOO!

Because then it tastes bad when you mix it with buttermilk.

Archergal
southerner

[susan]

YeeeessssSSSSSSS. Because then it tastes good with your collard greens.


Shoshana
Grew up in Maryland. See the Maryland argument thread to determine whether it's the South.

[DLuxN8R-13]

Originally Posted by carnivorousplant

Important question: Sugar in cornbread, yes or no?

No! Please, no!

[AskNott]

Round things and green things are for wealth, as is golden corn. Rice is for fertility. I don't do black-eyed peas, 'cause they look back at me. New year's eve, we had pork loin, carrot slices, and corn. New year's day, we had corned beef and cabbage (cut into rectangles.)

I don't know what you cook to wish for good health, but I could surely use some of that.

Best wishes to you all.