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Houston Restaurants, Valentine's Day, Easter, Mother's Day,
Father's Day, Thanksgiving, Christmas, New Year's,
For tasteful talk about food & wine, catch Cleverley on Talk 650-CBS Radio Houston and Fox 26 Morning News!
I love this book! Marc was a recent guest on The Cleverley Show.
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Black Eyed Pea Recipes for
New Year's Day
Posted: 12/2007
From a city chef: Brennan's of Houston
From a country chef: Carol's
at Cat Spring
From a home cook: Michael
Briggs
Brennan's of Houston,
Houston, Texas
Executive Chef Randy Evans (originally posted 12/2007)
www.BrennansHouston.com
Texas Shelling Pea and Tenderloin of Beef Stew
From their book, "The Kitchen Table"
They serve this dish every New Year's Day
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Stew:
Makes: 1 gallon
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Heat
oil in a large saucepot over medium heat, add garlic and yellow onion.
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Mushroom
Stock
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Cleaning mushrooms: remove stems and place on sheet pan; roast in oven 1 hour on 200; reserve for mushroom stock. To make the
mushroom stock: |
Carol's at Cat Spring, Cat Spring, Texas
Owner, Carol Davis
www.Blisswood.net
Good Luck Hoppin' John Black Eyed Peas
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8 ounces dried
black-eyed peas (about 1 ¼ cups)
For fresh peas, add
peas to ingredients below. 1 ½ cups chopped onions 1 tablespoon minced garlic 4 ounces smoked ham, diced (or ham hock) ½ teaspoon dried thyme (I like to use fresh, adjust) ½ teaspoon red pepper flakes 2 large bay leaves
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Simmer
gently, uncovered, about 20 – 30 minutes.
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Michaels Magic New Year’s
Black Eyed Peas
Michael Briggs, Home Cook
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Two 12 oz bags of fresh black-eyed peas (frozen works in a pinch) • 1/2 pound diced ham • 1/2 pound chopped link sausage, or your favorite meat, chopped • 1 medium onion, course chopped • 1 medium Red Bell Pepper, course chopped • 1 medium Green Bell Pepper, course chopped • 1 15 oz can diced tomatoes and liquid • 3 cloves of garlic, minced • 4 cups chicken broth (or beef broth depending on your preference) • 1 tablespoon prepared mustard (I prefer spicy) • 1 teaspoon salt • 2 teaspoon course ground black pepper • ½ cup chopped bacon (Optional) Add diced jalapeno and pepper sauce to taste. |
Place the peas, ham, sausage (or other favorite meat) into a 4-6 qt
crock pot set on HIGH. Add the onion, bell peppers, garlic and diced tomatoes, and cover with Chicken broth. After the peas have cooked 3-4 hours check them for consistency, adding more broth if needed to keep the peas covered, then add mustard, salt and pepper to taste. Stir in the ½ cup of the chopped bacon just prior to serving. Top with finely chopped parsley and onion. They get better with time so try to cook them the day before you serve them and let them sit in the refrigerator over night. Reheat slowly and enjoy the results! Serves 6 - 8 EASY TIP – Substitute your favorite jarred salsa (16 oz) for the onion, bell peppers, garlic and diced tomatoes. |