2019 is days away; so as we are wrapping up 2018, we are busy in the kitchen getting ready for the New Year. Tradition has taught us that it is good luck to serve black-eyed peas, collard greens and cornbread on New Year’s Day.We all could use additional luck but at the end of it all these three foods are the staple of our community and they just taste great! My favorites indeed.
Enjoy Chef David’s recipes and we wish you and yours a prosperous, healthy and wealthy 2019!
- 1 pound dried black-eyed peas
- 1lb bacon
- 1 large yellow onion, chopped
- 3 cloves garlic, smashed
- 1 tablespoon coarse salt
- 2 bay leaves
- 1. In a large bowl, soak beans overnight covered by at least 2 inches of water. Drain and rinse beans.
- 2. Place beans, bacon, onions, garlic, salt, and bay leaves in a large pot and add water to pot just to cover beans. Bring to a boil, reduce heat, and simmer, stirring occasionally, until beans are tender, 45 minutes to 1 hour.
- 3. Remove from heat. Serve beans directly from the pot using a slotted spoon.
- 3 tablespoons extra-virgin olive oil
- 4 ounces slab bacon, finely chopped (optional)
- 1 medium onion, finely chopped
- 4 garlic cloves, finely chopped
- 1 teaspoon crushed red pepper flakes
- 3 pounds collard greens (about 3 bunches), ribs and stems removed, leaves sliced crosswise into 1-inch-thick strips
- 3 cups low-sodium chicken broth or water
- ¼ cup apple cider vinegar
- 2 teaspoons sugar
- Kosher salt, freshly ground pepper
- Heat oil in a large heavy pot over medium. Add bacon, if using, and cook, stirring occasionally, until some of the fat begins to collect in the pot and bacon starts to look shiny, about 5 minutes. Add onion and cook, stirring occasionally, until golden and softened, 5–7 minutes. Add garlic and red pepper flakes and cook, stirring, until fragrant, about 30 seconds.
- Working in batches, add collard greens to pot, letting greens wilt slightly after each handful before adding more. Add broth, bring to a simmer, and cook, stirring often, until greens wilt and lose about half of their original volume, about 4 minutes. Reduce heat to medium-low, partially cover pot, and simmer gently, stirring occasionally, until greens are tender and liquid is almost completely evaporated, 25–30 minutes. Stir in vinegar and sugar and cook another minute to allow sugar to dissolve; season with salt and pepper.
- Nonstick vegetable oil spray
- 2 cups all-purpose flour
- 2 cups medium-grind cornmeal
- ¼ cup sugar
- 1 Tbsp. baking powder
- 2½ tsp. kosher salt
- ¾ tsp. freshly ground black pepper
- 4 large eggs
- 2 cups buttermilk
- ½ cup (1 stick) unsalted butter, melted, slightly cooled
- Preheat oven to 400°. Lightly coat a 13×9″ baking dish or cast iron skillet with nonstick spray. Whisk flour, cornmeal, sugar, baking powder, salt, and pepper in a large bowl. Whisk eggs, buttermilk, and butter in a medium bowl. Make a well in the dry ingredients and pour in egg mixture; stir into dry ingredients with a wooden spoon until combined. Scrape batter into prepared pan and smooth top.
- Bake cornbread, rotating dish halfway through, until a tester inserted into the center comes out clean, 20–25 minutes. Let cornbread cool slightly in dish, then cut crosswise into 4 large pieces. Transfer to a wire rack with a large spatula and let cool completely.