I soaked them overnight. I browned some chunks of pork shoulder and bacon, and added chopped onion and garlic. Then I added chicken stock, the soaked peas, and some generous shakes of paprika and fresh cracked pepper. Slowly cooked it for three hours.
Like I said it tasted good at first, but got icky as I kept eating it. By the end, I was grossed out.
Now I’m like you, purplehorseshoe!
It’s that time of year again. Is anyone eating anything lucky?
I’ll be eating canned smoked herring fillets (this one: Amazon link) tomorrow night and slightly into the day after. As a kid, my Michigan-German grandmother would serve creamed pickled herring on NYE and I thought it was the most disgusting thing ever canned. I’ve matured a bit in the meantime but still think I’ll prefer the canned, shelf stable stuff to the jarred, refrigerated.
Borracho Beans seems rather fitting. (Drunk beans)
My Spanish friends assure me that lentils also work.
If you’re set on black-eyed peas, try sprinkling them with a bit of balsamic vinegar.
We will have ham, lentils, and greens this year.
January 1st, 2020. I forgot to make black-eyed peas and collard greens.
Made them January 1st 2021, and I’m making them Saturday.
Up until a few years ago I didn’t much like black eyed peas but I guess my tastes have changed. Mrs. L and/or I will be making a batch tomorrow.
Other lucky foods? Mrs. L tells me that in South Texas, the thing is to get a leaf of cabbage, but you don’t eat it. Rather, wrap it in paper towel, and carry it with you all year for luck. 1) You can’t buy it—it has to be given to you, and 2) she carried it in a pocket of her purse. It dried up, didn’t smell. She said it works.
Found this…
Chinese dumplings (jiaozi) are supposed to look vaguely like traditional silver ingots. Also, they taste good.
Lentils in our home but that’s more for prosperity than luck.
I’m going to decide that Dungeness crab is lucky. It’s finally in season and I’m going to go and buy a couple today and cook them up. Then I’ll chill them overnight and we’ll have them on New Year’s Day.
And they taste a heck of a lot better than black-eyed peas. I had forgotten about this thread and the peas I made a year ago. I can still taste them - a sort of sickly peanut flavor.
Not for the crab.
My family eats turnip greens for New Years.
I like them and they are served regularly at my house.
Black eyed peas are OK if they’re seasoned well with pork fat. I start with frozen peas. I prefer purple hull peas.
I like a big mess of collard greens myself, with some chopped up bacon and ham hocks. Last year I read about tossing the black eyed peas into the pot with the collards–and it was really good. Planning to start a big potful of both really soon.
Me too! My plan is to make hopping John, and southern green beans. I’d prefer a leafy green but I’d be the only one eating it. I have frozen raw shrimp thinking about a way to serve them too.
We’re having black-eyed peas for dinner tonight. Does it matter?
A sampling from around the world:
I had the Japanese osechi once. It was pretty good.
Well, the crabs might be unlucky, but it won’t be my fault. I got to the seafood wholesaler’s just as they opened, and there was a line of thirty people out the door. I guess there was pent-up demand for Dungeness crabs due to the delay in the season opening.
Oh, well. I skipped them and continued on to a Korean market and got two pounds of shrimp and we’ll have a big shrimp fry instead. I hereby decree that they are lucky shellfish.
Do you clean the crabs before cooking them? I do. I put them on their backs and put the blade of a cleaver up their middle, then whack the cleaver with a rubber mallet. It dispatches them quickly. Then I wrench off the legs and pull off the lungs and gooey bits. A quick rinse, and into a pot of boiling salted water for 11 minutes. I’m always a bit sad at killing them, but not enough to stop eating them. They’d eat me, given the chance.
It’s in the pot 6 hours eta
https://i.ibb.co/3yZp8sZ/9695484-A-41-FA-4-DD1-8-B8-A-D9-AC8-CF0-A2-E1.jpg
I had the black-eyed peas and ham shank in the slow-cooker, and the other shank in a large pot of water, by 07:00 today. I’ve cleaned and cut the collard greens. I’ll given them until 13 o’clock before I check to see if I can take the meat and fat off of the bones, and shred the meat to be returned to the pots.
I do a New Years Day soup in the instapot that includes black-eyed peas, collard greens & ham hocks. The pressure cook gets the peas to perfect consistency and adds to the creaminess of the broth. Just served with a side of cornbread - Delicious!
