The New Year, the Traditions
No traditions seem to come to mind as quickly as the eating of black-eyed peas on New Years Day. My family never really adhered to a particular superstition or New Years tradition but this one is quite common, especially, if you hail from the Southern States, as my family does. There are a variety of explanations for the symbolism of black-eyed peas. One is that eating these simple legumes demonstrates humility and a lack of vanity. The humble nature of the black-eyed pea is echoed by the old expression, “Eat poor on New Year's, and eat fat the rest of the year.” Another explanation is that dried beans loosely resemble coins. Yet another is that because dried beans greatly expand in volume, they symbolize expanding wealth.
Clearly, a lot of people closely associate good luck with monetary gain. That’s where the greens come in (in case I need to spell it out, green is the color of U.S. currency). Any green will do, but the most common choices are collard, turnip, or mustard greens. Golden cornbread is often added to the Southern New Year’s meal, and a well-known phrase is, “Peas for pennies, greens for dollars, and cornbread for gold.” Pork is a staple of just about every Southern meal, so it’s usually cooked with the black-eyed peas. The pork seems to be there for flavor as opposed to symbolism, but some theorize that because pigs root forward when foraging, the pork represents positive motion. Well, Turkeys are trying to get away this time of year and that could be argued as positive motion too, especially for the turkey. I prefer cooking with the smoked turkey although that frozen ham bone from Thanksgiving could come to great use in those peas. either way we are covered.
There’s no single official way to prepare your black-eyed peas on January 1. One popular dish is Hoppin’ John, which is a mixture of black-eyed peas, rice, and bacon or ham hock. Some people throw a dime into the pot and believe that whoever winds up with the dime in their serving gets extra good luck for the coming year. No coins in the pot here, or someone would probably swallow it and that's not good luck. The recipe presented here is one from a dear friend in Texas, Vanessa Kym Thompson-Henderson, and this Southern Belle hails from Georgia. We can't go wrong when it comes to southern flavor and regional influence.
Clearly, a lot of people closely associate good luck with monetary gain. That’s where the greens come in (in case I need to spell it out, green is the color of U.S. currency). Any green will do, but the most common choices are collard, turnip, or mustard greens. Golden cornbread is often added to the Southern New Year’s meal, and a well-known phrase is, “Peas for pennies, greens for dollars, and cornbread for gold.” Pork is a staple of just about every Southern meal, so it’s usually cooked with the black-eyed peas. The pork seems to be there for flavor as opposed to symbolism, but some theorize that because pigs root forward when foraging, the pork represents positive motion. Well, Turkeys are trying to get away this time of year and that could be argued as positive motion too, especially for the turkey. I prefer cooking with the smoked turkey although that frozen ham bone from Thanksgiving could come to great use in those peas. either way we are covered.
There’s no single official way to prepare your black-eyed peas on January 1. One popular dish is Hoppin’ John, which is a mixture of black-eyed peas, rice, and bacon or ham hock. Some people throw a dime into the pot and believe that whoever winds up with the dime in their serving gets extra good luck for the coming year. No coins in the pot here, or someone would probably swallow it and that's not good luck. The recipe presented here is one from a dear friend in Texas, Vanessa Kym Thompson-Henderson, and this Southern Belle hails from Georgia. We can't go wrong when it comes to southern flavor and regional influence.
Vman's Seafood Gumbo
I have been making this gumbo for quite a few years, then as we began to relocate and begin our quest for down sizing, I have not made it within the past two years. Nut it is being reprised this year by request. The really fun part is that I will be whipping this up for a small group of friends for a very quiet evening of ringing int the New Year. Hopefully gone, I will say, are the days of the New Year celebrations where the main event was moving into the interior of the house because of all the celebratory gun fire in the surrounding area. As a kid living in Chicago, my memories of New Years totally bring back the sound effects of Apocalypse Now! We were always safe, and in a very lovely neighborhood, but these were the days when neighbors who had been to war, and brought back a few weapons, unleashed their fury skyward to celebrate the passing of midnight. We will celebrate the New Year with a few noise makers, some "Happy New Years!", libations, and some good food!
Here is what you need
1/4 cup vegetable oil 1/2 cup all-purpose flour 1 1/2 cups finely chopped onions 3/4 cup finely chopped green bell peppers 3/4 cup finely chopped celery 2 tablespoons minced garlic 6 oz of an amber beer 3 cups Seafood Stock (made from simmering the shells of the shrimp and crab claws in water) 1 10 oz can diced tomatoes (basil seasoning) 1 10 oz can crushed tomatoes (basil seasoning) 1/4 teaspoon dried thyme 2 bay leaves |
1 pound crab claws (about 2) 2 teaspoons Worcestershire sauce 1 1/2 teaspoons salt 1/2 teaspoon cayenne pepper 1 pound medium shrimp, peeled and deveined 1 pound white fish fillets *1 tsp gumbo file' 1/4cup chopped parsley 1/2 cup chopped green onion White Rice, for serving *Gumbo file' - Pronounced fee-lay is made of powered sassafras leaves. |
Here is what you do
Make a roux: Place an 8-quart stockpot over medium heat, and add the oil. Allow the oil to heat for about 5 minutes, then add the flour to the pot. Stir the oil and flour together with a wooden spoon to form a roux. Lower the heat to medium low and continue to stir the roux for 15 to 20 minutes, or until the color of milk chocolate. Add the onions, bell peppers, and celery to the roux and stir to blend. Stir the vegetables for 5 minutes, then add the garlic. Cook the garlic for 30 seconds before adding the beer and Seafood Stock to the pot. Add the diced and crushed tomatoes. Season the gumbo with the thyme, bay leaves, gumbo file, Worcestershire, salt, and cayenne pepper. Allow to simmer a couple of hours.
45 minutes before serving, add shrimp and the whitefish then add the claws to the pot and cook, stirring often, for an additional 5-7 minutes. Adjust the gumbo and seasoning if necessary. Gumbo is generally much better the next day after the flavors have had a chance to really blend, but go ahead and have some now!
Garnish with the parsley and green onions and serve in shallow bowls over white rice.
Enjoy!!
Make a roux: Place an 8-quart stockpot over medium heat, and add the oil. Allow the oil to heat for about 5 minutes, then add the flour to the pot. Stir the oil and flour together with a wooden spoon to form a roux. Lower the heat to medium low and continue to stir the roux for 15 to 20 minutes, or until the color of milk chocolate. Add the onions, bell peppers, and celery to the roux and stir to blend. Stir the vegetables for 5 minutes, then add the garlic. Cook the garlic for 30 seconds before adding the beer and Seafood Stock to the pot. Add the diced and crushed tomatoes. Season the gumbo with the thyme, bay leaves, gumbo file, Worcestershire, salt, and cayenne pepper. Allow to simmer a couple of hours.
45 minutes before serving, add shrimp and the whitefish then add the claws to the pot and cook, stirring often, for an additional 5-7 minutes. Adjust the gumbo and seasoning if necessary. Gumbo is generally much better the next day after the flavors have had a chance to really blend, but go ahead and have some now!
Garnish with the parsley and green onions and serve in shallow bowls over white rice.
Enjoy!!
TexMex Blackeyed Peas
Here is what you need
16 oz dried and washed black-eyed peas
2 - 10oz cans of Rotel (diced tomato and green chilies)
Your choice (smoked turkey neck, ham hocks)
Kosher salt
5 cloves of garlic
2 tbsp fresh cilantro chopped
16 oz dried and washed black-eyed peas
2 - 10oz cans of Rotel (diced tomato and green chilies)
Your choice (smoked turkey neck, ham hocks)
Kosher salt
5 cloves of garlic
2 tbsp fresh cilantro chopped
Here is what you do
Cook peas as indicated on the package...adding 2 ham hocks (or smoked turkey necks), cloves of garlic, and salt to taste.
During the last 30 mins. add 2 - 10oz. cans of Rotel and 2 Tbsp of fresh chopped cilantro.
You may serve with regular or Mexican cornbread. (See Soups and Stew List for Quick and Easy Cornbread)
...Enjoy!
Also, see Savory pulldown list for "Auntie's African Greens" .....Greens represent folding money!
Cook peas as indicated on the package...adding 2 ham hocks (or smoked turkey necks), cloves of garlic, and salt to taste.
During the last 30 mins. add 2 - 10oz. cans of Rotel and 2 Tbsp of fresh chopped cilantro.
You may serve with regular or Mexican cornbread. (See Soups and Stew List for Quick and Easy Cornbread)
...Enjoy!
Also, see Savory pulldown list for "Auntie's African Greens" .....Greens represent folding money!