Are you making black-eyed peas tomorrow?

[HopeHoops]

Poll question: Are you making black-eyed peas tomorrow?

Please feel free to add your seasonings.

Me? That's easy. I'll saute garlic and onion to mix in when they are near the end of their cooking time. The kids will probably want a sprinkling of freshly grated parmesan. My wife and I will both use freshly ground black pepper, dried oregano from our herb garden, and Melinda's XXX Habenaro Sauce.

[azmouse]

1. Never have.

Our meal for New Year's is pork and sauerkraut. :9

[kentauros]

2. "How could THAT MANY peas get into bar fights all at once?"

Answer: By making the mistake of posting this same poll in GD and GD|P :P




No, I won't be making any. But I will be making some chex-mix in my new steam-table pan in just a bit and some rumballs later this evening :9

[bigwillq]

3. No (nt)

[BOSSHOG]

4. Yes we are

Lots of hot sauce (Crystal's) (for me) and lots of bacon mixed in and onion. And cabbage mixed up with hamburger. Not so much a tradition but I do like cabbage. I like damn near any veggie I can get on my plate. Collared greens for Sunday dinner.

Cabbage and collared greens, more efficient then a colonoscopy. Pardon the thought but I do appreciate greens.

[GoCubsGo]

5. It's all coming out of a can...

A la Margaret Holmes and Glory Foods. Hey, they were on sale and I had coupons. I'll have 2 or 3 meals for a couple of bucks. Way to start the new year!

[trof]

6. What you said plus ham.

We're up here in yankee land (Boston).
Miz t. asked the butcher at Shaw's market if they had ham hocks.
He said "You're not from around here, are ya?"
:rofl:
She got a ham steak.

[HopeHoops]

7. LOL! Grab a grinder while you're at it and take a sip from the bubbler.

I lived in NH for about 10 years and shopped at Shaw's. I also liked Market Basket after they built one near me. The next closest one always stunk of fish - like as soon as you walked in the door.

[trof]

15. Ha! We lived in Merrimack for about 16 years.

Left in '93 and returned to my native Alabama.

[HopeHoops]

16. Milford, here. Just down the road.

[Paladin]

8. Absolutely, In One Of Our Favorite Dishes.

Google "Texas Caviar" for numerous versions of the recipe. Outstanding.....

[Captain Hilts]

9. Previous BEP thread here:

http://www.democraticunderground.com/discuss/duboard.php?az=show_mesg&forum=105&topic_id=9190618&mesg_id=9190618

[tonekat]

10. I made them New Years Eve so the flavors could blend overnight

Even this Yankee girl knows that to not have Black Eyed peas and Greens on New Year's Day is to tempt fate. And I'll take all the positive mojo I can accrue!

I think this is the first batch I've ever made by myself, and I was fortunate to find real honest to goodness country ham at Wegman's and that sets the dish off for me.

I based my recipe on Emeril's from the Food Network site, using frozen peas. I didn't have green peppers, but my southern friend never used those anyway, preferring also to use spinach for greens as she does not like collards...it does however, have onion, celery, thyme, garlic in it, and chicken stock made from Penzeys soup base. In addition to the cayenne, I threw four Thai chilies in to add some dimension. Test tastings were delish last night, and looking forward to serving it with rice alongside Collard Greens today.

[Iggo]

11. To be fair...

...Glenn Beck really IS an asshole.

[HopeHoops]

12. Yeah, I've been trying to make that an option in all of my polls.

Sometimes I forget to include it.

[tonekat]

13. That was my vote....N/T

[haele]

14. VIP makes a freezer pack of black-eyed peas

Quicker to cook than dried, and not as nasty as canned.
I use my Missouri born great grandmother's old cast 8 qt pot, start with either 2 pats butter (her recipe) or 2 tablespoons olive oil (mine)heated up, toss in one or two (to taste) minced cloves of garlic, one cup diced onion, 2 pinches of kosher salt and same amount of pepper (appx 1/2 tsp ea), a ham bone or hock and a 1/2 cup of diced leftover ham or bacon. Saute until everything is brown and fragrant.
Pour in 1 1/2 cup water, a thyme, bay, and oregano bundle, and beans (about 1 1/2) cups. Add water to just cover beans.
If using dried beans, make sure you've soaked them for at least 6 hours, then rinsed to get the dust/mud out. If using canned, drain twice.
Bring to boil, then drop down to simmer for 2 hours. Check occasionally (about every 20 minutes or so) to stir beans and insure that water level doesn't drop more than a quarter inch or so. After 2 hours, water should be almost a sauce, and be just below the top layer of beans.

Remove ham bone or hock and thyme, serve with home-made bread and sauteed greens (cabbage, collard or kale). Grandma (and great grandma) used to use the bean sauce to saute their greens, they'd just shred the greens, just wilt them in a skillet with a pat of melted butter and salt, then pour in about quarter of a cup of strained hammy bean water in them to "steam" them properly. Add crushed black pepper and serve.

I can't make greens to save my life. Mine always end up limp. mushy, and sort of compost-tasting. Theirs ended up just soft enough to wrap around your fork, but a bit al-dente at the rib of the green, and you can still taste the green without getting a mushy dirt taste.

The bread was usually a crusty, yeasty white bread similar to a french or cottage loaf. Now, that I can make...

Haele