This morning we had ‘leftover omelettes’. I made salads last night with a slab of prime rib leftover from Christmas Dinner, sliced and heated in a pan. We ate about ⅔ of it. There were also diced tomatoes and sliced mushrooms leftover. So this morning I sautéd a bit of chopped onion and the mushrooms, added the sliced beef and some bacon Mrs. L.A. didn’t eat on Sunday, mixed up some eggs with whipping cream, and added the tomatoes and some medium-sharp shredded cheddar cheese at the end.
As soon as I got out of bed this morning, I drained and rinsed the black-eyed peas that were soaking overnight. They went into the slow cooker with two ham hocks and two bay leaves while the coffee was brewing. A third ham hock went into a large pot of water, where it will simmer until it’s done. In a couple of hours I’ll remove the bones, fat, and skin, and shred the meat. (I’ll do this with the beans as well, and add some salt and cayenne pepper too.) The collard greens will go into the pot to cook in the stock and meat. I haven’t decided yet if I’ll make cornbread muffins, or make a cornbread in a cast-iron frying pan.
So New Year’s food today is ‘leftover omelettes’, ham hock and black-eyed peas, ham hock and collard greens, and corn bread.