Black-eyed peas and hog jowl.
Anybody out there that celebrates New Years Day by feasting on hog jowl and black-eyed peas? If there are I would like to hear from you. I’ll show you mine if you’ll show me yours…recipe that is.
2lb smoked sausage or red-hots sliced ¼ inch thick.
1lb smoked hog jowl diced
1lb dried black-eyed peas
1 lb long grain brown rice
3 medium onions diced
3-5 cloves garlic minced or crushed
1 green pimento (bell) pepper finely chopped
Small hand full of fresh parsley chopped
¼ to ½ teaspoon cyanine pepper, or more if you dare
Salt and black pepper to suite your taste
4 to 6 cups chicken broth or prepared bullion
2 or 3 bunches of chopped and crisped green onions (soaked in ice water) or 5 or 6 bunches of wild onions (traditional) for a garnish
Cut the sausages into ¼-inch thin slices sauté drain and set aside
Dice hog jowl into about ½-inch chunks
Pick through the black-eyed peas and remove all stones
Place peas and hog jowl in a saucepan and bring to a slow boil with the hog jowl for 5 to 12 minutes or until the peas are about like raw (green) black-eyed peas drain and retain the peas and jowl
Or dump the peas and jowl into a pot of boiling water the night before immediately set off the heat and allow to stand overnight (drain and retain as in above)
In a heavy Dutch oven with a tight fitting lid (tight fitting lid is important) sauté the onions, garlic, green pimento, parsley, and add salt and pepper to taste.
Add the sautéed sausages, and reconstituted black-eyed peas and 4 cups plus a dab of chicken broth to the Dutch oven. Stir in the rice and bring to a low boil, cook there for 5 minutes. Cover the Dutch oven tightly and reduce the heat to a slow simmer. Don’t look now, keep that cover on for at least 45 minutes.
(If you only soak your black-eyed peas use all 6 cups of broth.)
After 45 minutes remove the lid from the Dutch oven and check to make sure the rice is tender. It ain’t? I told you to keep that lid on tight! Stir the pot to recombine ingredients and serve garnished with the green onions and a bottle of Tabasco sauce on the side.
A fresh hot pone of white corn bread and a cold glass of home clabbered buttermilk goes mighty well with a Hoppin John too.
Eat, enjoy, and have good luck and money the rest of the new year.
Collard greens with a little ice on the leaves, yum, yum.
Mighty fine, iddee. My old daddy said he ate so many black-eye peas as a boy that... "The weevils et the seat out of my Dungarees."
Originally Posted by iddee
Collard greens & black-eyed peas, mighty mighty fine. You could always tell when you went through th stock gap if ma had collard greens a cooking.
Is it pot liquor or potlikker?
Derek, after eyeballing your 20, and approving of your use of the first person plural, I decided to take pity on you and give you some advice on cooking greens.
Originally Posted by Derek
1. Eating greens was mostly a landless white or poor black dish in the South. Therefore a good mélange of different species of greens is a must. Just like you would find them growing in the wild. Turnip greens especially, beg a goodly proportion of spinach, rape, kale, mustard, or even dandelion greens.
2. Next, be like Bizzy, only season them greens with pork, smoked pork is best but any pork will do, the fatter the better.
3. Baptize them greens. Pick, clean, and wash your greens before cooking, discard any tough stems. Don’t be shy with the water, start with a goodly amount and keep adding water as it cooks away. Don’t allow greens to cook dry. We cooking food here boy, not flue curing chewing Tobacco.
4 . Start cooking early, cook long, cook covered, and cook at a good slow boil.
5. Cook like South American Indians do, keep the pot bubbling away from time to time as a preservation strategy. Greens can last for days on the stove top if you re-boil them from time to time every day. The longer (cooked) in the pot the better the greens. So stay away from aluminum pots.
6. Make a quart of hot pepper sauce. To a 1 quart fruit jar or a clean mayonnaise jar if you can’t afford a used fruit jar, add as much washed and de-stemmed smoking hot green cyanine peppers as can bee easily crammed into the jar. A teaspoon of pickling salt or kosher salt is added next, and then fill her to the rim with hot apple cider vinegar. Tighten the top down and set the jar in the back of the icebox for about 90 days. You can add more vinegar from time to time and this jar may last for several years.
7. Add a dab o sugar to collards when you start cooking, a little dab will do you, use more only if you dare. The best collard greens are picked with sleet adhering to the leaves. These are naturally sweet. Serve in a bowl over hot, fresh, crumbled up corn pone, soaked with potlikker. Slosh on some hot pepper sauce, enjoy.
See Gawja Governor Zell Miller’s letter to the New York Times on the controversy of Pot Liquor v. Potlikker.