Hello Foodie Friends. It’s that time again for us here at CTTC to thank all the wonderful acquaintances that have helped us throughout the year! As Clarence said to George Bailey “No man is a failure who has friends.” We have foodie friends which is even better! So many great people have come through our door with questions and some with suggestions. We believe that we have a great extended family who shares in our joy of cooking and creating our own masterpiece meals. As we get ready to ring in the New Year and welcome 2015; memories of some New Year traditions come to mind. Upon meeting my wife Paula, I had the opportunity to be exposed to some of the southern traditions her mother made based on her father’s background growing up in Virginia. The serving of black eyed peas on New Year’s Day has been considered a lucky New Year’s food that dates back almost 1500 years. The tradition arrived in America during the 1930’s in Georgia and spear after the Civil War. In the Southern states, the tradition of eating black eyed peas on New Year’s Day is considered good luck to bring prosperity to the New Year. The traditional meal includes collards, turnips, or mustard greens, and ham. The swelling of the black eyed peas symbolizes prosperity; the greens symbolize money; the ham represents positive motion. Here is a great recipe that includes all of the ingredients we hope brings good luck to you for 2015 !!
Original recipe makes 10 servings
1 pound dry black-eyed peas
2 tablespoons olive oil
1 large yellow onion, diced
2 cloves garlic, minced
2 (32 ounce) cartons chicken broth
8 cups water
1 pound smoked ham hocks
1 (14.5 ounce) can diced tomatoes
5 pepperoncini peppers
1 bay leaf
1/2 teaspoon garlic powder
1/4 teaspoon ground thyme
salt and pepper to taste
11 hrs 20 mins Directions
Place the black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse before using.
In a large stock pot over medium heat, cook and stir onion and garlic in olive oil until onion becomes translucent, about 5 minutes. Pour in the chicken broth and 8 cups water, bring to a boil, and reduce heat to a simmer. Stir in soaked black-eyed peas, ham hocks, tomatoes, pepperoncini, bay leaf, garlic powder, thyme, and salt and pepper. Cover and simmer until peas are tender, ham meat is falling off the bones, and the broth is thickened, about 3 hours.
We have wonderful round ovens from Le Creuset, Staub, and Lodge that can help you with this wonderful dish.
Have a safe and happy New Year and remember “Life happens in the kitchen”
The Saratoga Chef