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Thread: New Year's black Eyed Peas

  1. #1
    Nick Cramer Guest

    Default New Year's black Eyed Peas

    As sent to my daughters, in hopes that I'll get some. ;-)

    This is traditionally served at Midnight on New Year's Eve, especially in
    the South. Drop a dime in the pot when cooking. Whoever gets the dime is
    guaranteed good luck throughout the year!

    Let me know which one, if any, you use as a base and the results.

    Traditional Black Eyed Peas

    1 pound dried black-eyed peas
    6 cups water
    1/4 pound salt pork, cut into thick slices
    1 to 10 cloves garlic, minced
    1 tsp salt
    1/4 tsp pepper
    1 tsp dried oregano

    In a slow cooker, combine black-eyed peas with water; soak overnight
    Cook soaked beans in water on High for 2 to 2 hours or until
    tender, but not mushy. Stir occasionally to prevent sticking.
    Turn to Low; stir in salt pork, garlic, salt, pepper and oregano

    Cover & cook on low 8 to 10 hours. Stir occasionally to prevent sticking.

    Drain & serve. Save broth for another day or reduce some to serve with
    peas.

    Can also add:

    lb Mushrooms, thickly sliced
    1 tsp Cumin seeds
    1-1/2 med Onions, chopped
    4 med Tomatoes, peeled & chopped
    2 tsp Coriander
    2 tsp Cumin
    tsp Turmeric
    1/4 tsp Cayenne
    3 Tbs Cilantro, chopped

    ****************************

    Hoppin' John's Black eye peas

    Ingredients:
    2 cups dried black eyed peas
    6 cups water
    3/4 cup onion -- chopped
    1/4 cup celery -- chopped
    2 pounds ham hocks [I like pigs' feet - patitas]
    1 cup brown rice -- uncooked
    1/4 teaspoon pepper

    Directions:

    Soak peas in the 6 cups of water overnight. Transfer soaked peas and
    soaking liquid to a large pot and add onions, celery, and ham hocks. Cover
    and cook over medium heat until peas are tender but still whole, about 45
    minutes. Stir occasionally to prevent sticking. Add rice and pepper, cover,
    and simmer for about 1 hour, or until rice is tender. Stir occasionally to
    prevent sticking. Remove meat from ham hocks and discard bones and fat
    [Huh?]. Mix meat into peas and rice. Serve hot.

    **************************************
    Gabriela's Spicy Black eye peas

    Ingredients:
    1 pound dried black-eyed peas
    2 quarts water
    3 cups water
    1 medium onion -- finely chopped
    3 cloves garlic -- minced
    1 (7 oz) can diced green chiles [I like Ortega brand]
    2 teaspoons ground cumin
    1/4 teaspoon pepper
    1/4 teaspoon baking soda
    1 dried or canned chipotle chile
    cup short-grain brown rice
    3 large tomatoes -- peeled & chopped
    salt to taste

    Directions:

    Rinse and sort through peas. In a deep 3 to 4 quart pan, bring 2 quarts
    of the water to a boil over high heat. Add peas. Let water return to a
    boil; then boil, uncovered, for 2 minutes. Remove pan from heat, cover, and
    let stand for 1 hour. Drain and rise peas, discarding cooking water [Bah!
    Why? Nick].

    In a 3 quart or larger slow cooker, combine onion, garlic, green chiles,
    cumin, pepper, baking soda, and chipotle chile. Stir in peas; pour in
    remaining 3 cups water. Cover and cook at low setting until peas are tender
    and to bite (9 to 10 hours). Stir occasionally to prevent sticking.

    Remove and discard chipotle chile [Nah! Just chop it up. Nick]; stir in
    rice and tomatoes. Increase cooker setting to high; cover and cook until
    rice is tender to bite (45 to 55 more minutes). Stir occasionally to
    prevent sticking. Season to taste with salt. Serve in wide shallow bowls.

    Happy New Year ! ! ! !

    --
    Nick. Support severely wounded and disabled Veterans and their families!
    I support them at https://www.woundedwarriorproject.org/
    Thank a Veteran and Support Our Troops.
    You are not forgotten. Thanks ! ! ~Semper Fi~

  2. #2
    Jacquie Guest

    Default Re: New Year's black Eyed Peas

    We don't do the the Black Eyed peas..we do sauerkraut and pork. I usually
    take a pork loin and rub some garlic and salt and pepper and then place it
    on a bed of sauerkraut and onions...Serve it with mashed potatoes...we also
    have applesauce on the side.. My husbands family are Pennsylvania
    Dutch....pork and Sauerkraut are their traditional meal. My Mothers Father
    was from Germany and they always had pork and sauerkraut. My Mom always
    fixed Pork Ribs and Kraut When we lived in Florida there was always Black
    eyed peas at the after party meals...along with a breakfast of eggs, grits,
    and ham.
    "Nick Cramer" <[email protected]> wrote in message
    news:20081229055719.947$[email protected]..
    > As sent to my daughters, in hopes that I'll get some. ;-)
    >
    > This is traditionally served at Midnight on New Year's Eve, especially in
    > the South. Drop a dime in the pot when cooking. Whoever gets the dime is
    > guaranteed good luck throughout the year!
    >
    > Let me know which one, if any, you use as a base and the results.
    >
    > Traditional Black Eyed Peas
    >
    > 1 pound dried black-eyed peas
    > 6 cups water
    > 1/4 pound salt pork, cut into thick slices
    > 1 to 10 cloves garlic, minced
    > 1 tsp salt
    > 1/4 tsp pepper
    > 1 tsp dried oregano
    >
    > In a slow cooker, combine black-eyed peas with water; soak overnight
    > Cook soaked beans in water on High for 2 to 2 hours or until
    > tender, but not mushy. Stir occasionally to prevent sticking.
    > Turn to Low; stir in salt pork, garlic, salt, pepper and oregano
    >
    > Cover & cook on low 8 to 10 hours. Stir occasionally to prevent sticking.
    >
    > Drain & serve. Save broth for another day or reduce some to serve with
    > peas.
    >
    > Can also add:
    >
    > lb Mushrooms, thickly sliced
    > 1 tsp Cumin seeds
    > 1-1/2 med Onions, chopped
    > 4 med Tomatoes, peeled & chopped
    > 2 tsp Coriander
    > 2 tsp Cumin
    > tsp Turmeric
    > 1/4 tsp Cayenne
    > 3 Tbs Cilantro, chopped
    >
    > ****************************
    >
    > Hoppin' John's Black eye peas
    >
    > Ingredients:
    > 2 cups dried black eyed peas
    > 6 cups water
    > 3/4 cup onion -- chopped
    > 1/4 cup celery -- chopped
    > 2 pounds ham hocks [I like pigs' feet - patitas]
    > 1 cup brown rice -- uncooked
    > 1/4 teaspoon pepper
    >
    > Directions:
    >
    > Soak peas in the 6 cups of water overnight. Transfer soaked peas and
    > soaking liquid to a large pot and add onions, celery, and ham hocks. Cover
    > and cook over medium heat until peas are tender but still whole, about 45
    > minutes. Stir occasionally to prevent sticking. Add rice and pepper,
    > cover,
    > and simmer for about 1 hour, or until rice is tender. Stir occasionally to
    > prevent sticking. Remove meat from ham hocks and discard bones and fat
    > [Huh?]. Mix meat into peas and rice. Serve hot.
    >
    > **************************************
    > Gabriela's Spicy Black eye peas
    >
    > Ingredients:
    > 1 pound dried black-eyed peas
    > 2 quarts water
    > 3 cups water
    > 1 medium onion -- finely chopped
    > 3 cloves garlic -- minced
    > 1 (7 oz) can diced green chiles [I like Ortega brand]
    > 2 teaspoons ground cumin
    > 1/4 teaspoon pepper
    > 1/4 teaspoon baking soda
    > 1 dried or canned chipotle chile
    > cup short-grain brown rice
    > 3 large tomatoes -- peeled & chopped
    > salt to taste
    >
    > Directions:
    >
    > Rinse and sort through peas. In a deep 3 to 4 quart pan, bring 2 quarts
    > of the water to a boil over high heat. Add peas. Let water return to a
    > boil; then boil, uncovered, for 2 minutes. Remove pan from heat, cover,
    > and
    > let stand for 1 hour. Drain and rise peas, discarding cooking water [Bah!
    > Why? Nick].
    >
    > In a 3 quart or larger slow cooker, combine onion, garlic, green chiles,
    > cumin, pepper, baking soda, and chipotle chile. Stir in peas; pour in
    > remaining 3 cups water. Cover and cook at low setting until peas are
    > tender
    > and to bite (9 to 10 hours). Stir occasionally to prevent sticking.
    >
    > Remove and discard chipotle chile [Nah! Just chop it up. Nick]; stir in
    > rice and tomatoes. Increase cooker setting to high; cover and cook until
    > rice is tender to bite (45 to 55 more minutes). Stir occasionally to
    > prevent sticking. Season to taste with salt. Serve in wide shallow bowls.
    >
    > Happy New Year ! ! ! !
    >
    > --
    > Nick. Support severely wounded and disabled Veterans and their families!
    > I support them at https://www.woundedwarriorproject.org/
    > Thank a Veteran and Support Our Troops.
    > You are not forgotten. Thanks ! ! ~Semper Fi~



  3. #3
    Nicky Guest

    Default Re: New Year's black Eyed Peas

    On Tue, 30 Dec 2008 00:42:06 -0700, "Jacquie"
    <[email protected]> wrote:

    >We don't do the the Black Eyed peas..we do sauerkraut and pork.


    Do you make your own sauerkraut?

    Nicky.
    T2 dx 05/04 + underactive thyroid
    D&E, 100ug thyroxine
    Last A1c 5.4% BMI 25

  4. #4
    Evelyn Guest

    Default Re: New Year's black Eyed Peas


    "Nick Cramer" <[email protected]> wrote in message
    news:20081229055719.947$[email protected]..
    > As sent to my daughters, in hopes that I'll get some. ;-)
    >
    > This is traditionally served at Midnight on New Year's Eve, especially in
    > the South. Drop a dime in the pot when cooking. Whoever gets the dime is
    > guaranteed good luck throughout the year!
    >
    > Let me know which one, if any, you use as a base and the results.
    >
    > Traditional Black Eyed Peas
    >
    > 1 pound dried black-eyed peas
    > 6 cups water
    > 1/4 pound salt pork, cut into thick slices
    > 1 to 10 cloves garlic, minced
    > 1 tsp salt
    > 1/4 tsp pepper
    > 1 tsp dried oregano
    >
    > In a slow cooker, combine black-eyed peas with water; soak overnight
    > Cook soaked beans in water on High for 2 to 2 hours or until
    > tender, but not mushy. Stir occasionally to prevent sticking.
    > Turn to Low; stir in salt pork, garlic, salt, pepper and oregano
    >
    > Cover & cook on low 8 to 10 hours. Stir occasionally to prevent sticking.
    >
    > Drain & serve. Save broth for another day or reduce some to serve with
    > peas.
    >
    > Can also add:
    >
    > lb Mushrooms, thickly sliced
    > 1 tsp Cumin seeds
    > 1-1/2 med Onions, chopped
    > 4 med Tomatoes, peeled & chopped
    > 2 tsp Coriander
    > 2 tsp Cumin
    > tsp Turmeric
    > 1/4 tsp Cayenne
    > 3 Tbs Cilantro, chopped
    >
    > ****************************
    >
    > Hoppin' John's Black eye peas
    >
    > Ingredients:
    > 2 cups dried black eyed peas
    > 6 cups water
    > 3/4 cup onion -- chopped
    > 1/4 cup celery -- chopped
    > 2 pounds ham hocks [I like pigs' feet - patitas]
    > 1 cup brown rice -- uncooked
    > 1/4 teaspoon pepper
    >
    > Directions:
    >
    > Soak peas in the 6 cups of water overnight. Transfer soaked peas and
    > soaking liquid to a large pot and add onions, celery, and ham hocks. Cover
    > and cook over medium heat until peas are tender but still whole, about 45
    > minutes. Stir occasionally to prevent sticking. Add rice and pepper,
    > cover,
    > and simmer for about 1 hour, or until rice is tender. Stir occasionally to
    > prevent sticking. Remove meat from ham hocks and discard bones and fat
    > [Huh?]. Mix meat into peas and rice. Serve hot.
    >
    > **************************************
    > Gabriela's Spicy Black eye peas
    >
    > Ingredients:
    > 1 pound dried black-eyed peas
    > 2 quarts water
    > 3 cups water
    > 1 medium onion -- finely chopped
    > 3 cloves garlic -- minced
    > 1 (7 oz) can diced green chiles [I like Ortega brand]
    > 2 teaspoons ground cumin
    > 1/4 teaspoon pepper
    > 1/4 teaspoon baking soda
    > 1 dried or canned chipotle chile
    > cup short-grain brown rice
    > 3 large tomatoes -- peeled & chopped
    > salt to taste
    >
    > Directions:
    >
    > Rinse and sort through peas. In a deep 3 to 4 quart pan, bring 2 quarts
    > of the water to a boil over high heat. Add peas. Let water return to a
    > boil; then boil, uncovered, for 2 minutes. Remove pan from heat, cover,
    > and
    > let stand for 1 hour. Drain and rise peas, discarding cooking water [Bah!
    > Why? Nick].
    >
    > In a 3 quart or larger slow cooker, combine onion, garlic, green chiles,
    > cumin, pepper, baking soda, and chipotle chile. Stir in peas; pour in
    > remaining 3 cups water. Cover and cook at low setting until peas are
    > tender
    > and to bite (9 to 10 hours). Stir occasionally to prevent sticking.
    >
    > Remove and discard chipotle chile [Nah! Just chop it up. Nick]; stir in
    > rice and tomatoes. Increase cooker setting to high; cover and cook until
    > rice is tender to bite (45 to 55 more minutes). Stir occasionally to
    > prevent sticking. Season to taste with salt. Serve in wide shallow bowls.
    >
    > Happy New Year ! ! ! !
    >
    > --
    > Nick. Support severely wounded and disabled Veterans and their families!
    > I support them at https://www.woundedwarriorproject.org/
    > Thank a Veteran and Support Our Troops.
    > You are not forgotten. Thanks ! ! ~Semper Fi~




    Nicky here is my recipe. It is simple and usually I have these ingredients
    on hand.

    Measure out two cups of basmati rice, combine it with 4 cups of water and
    microwave it for 20 minutes uncovered, then fluff with a fork and cover it
    till you are ready for it. (Note if you are using brown rice, it takes a
    lot longer to cook, so adjust your recipe accordingly)

    Now while your rice is cooking, get out your large frying pan.

    A couple of slices of thick bacon, sliced into smallish squares
    One green pepper, chopped
    One big onion, chopped
    A couple of cloves of garlic, sliced
    A few red pepper flakes or a dash of cayenne for heat
    Salt and Pepper to taste

    Fry the bacon till the fat is rendered out and it is crunchy.... reserve the
    bacon, then sautee the veggies in the bacon grease till they are nice and
    tender (while your rice is cooking).

    One can of blackeyed peas, (drained and rinsed), add to the fry pan with the
    veggies, add back the bacon bits.

    Toss the rice with the veggies and peas and bacon etc. Mix well then cover
    till you are ready to serve.

    I usually make this dish about a half an hour ahead of when I plan to serve
    it, to allow the flavors to blend together before I serve it.

    --
    --
    Best Regards,
    Evelyn

    Rest in a sky-like mind.
    Sit like a mountain floating on the earth.
    Breathe like the wind circling the world


  5. #5
    W. Baker Guest

    Default Re: New Year's black Eyed Peas

    Jacquie <[email protected]> wrote:
    : We don't do the the Black Eyed peas..we do sauerkraut and pork. I usually
    : take a pork loin and rub some garlic and salt and pepper and then place it
    : on a bed of sauerkraut and onions...Serve it with mashed potatoes...we also
    : have applesauce on the side.. My husbands family are Pennsylvania
    : Dutch....pork and Sauerkraut are their traditional meal. My Mothers Father
    : was from Germany and they always had pork and sauerkraut. My Mom always
    : fixed Pork Ribs and Kraut When we lived in Florida there was always Black
    : eyed peas at the after party meals...along with a breakfast of eggs, grits,
    : and ham.

    Naturally, I don't do pork as it is, clearly, nt kosher, but a wonderful,
    quick and dirty dinner is to cook knockwurst or franks inn a pot of
    saurkraut to which you add shole carroway seeds. Serve with some mustard
    on the side and enjoy, no rolls for the franks(you can cut them into
    pieces if you want), but great flavor. Good for weeknights or sudden
    company.

    Wendy



  6. #6
    Jacquie Guest

    Default Re: New Year's black Eyed Peas

    Nope..not that energetic..LOL. The easier the meals the better...

    "Nicky" <[email protected]> wrote in message
    news:[email protected]..
    > On Tue, 30 Dec 2008 00:42:06 -0700, "Jacquie"
    > <[email protected]> wrote:
    >
    >>We don't do the the Black Eyed peas..we do sauerkraut and pork.

    >
    > Do you make your own sauerkraut?
    >
    > Nicky.
    > T2 dx 05/04 + underactive thyroid
    > D&E, 100ug thyroxine
    > Last A1c 5.4% BMI 25



  7. #7
    Jacquie Guest

    Default Re: New Year's black Eyed Peas

    I don't care for caraway seeds...but the knockwurst sounds good When we
    have hot dogs we always serve chili and onions and sauerkraut with it. I
    don't use buns but with all that other stuff on top who misses the bun..LOL.
    "W. Baker" <[email protected]> wrote in message
    news:gjdcgm$86r$[email protected]..
    > Jacquie <[email protected]> wrote:
    > : We don't do the the Black Eyed peas..we do sauerkraut and pork. I
    > usually
    > : take a pork loin and rub some garlic and salt and pepper and then place
    > it
    > : on a bed of sauerkraut and onions...Serve it with mashed potatoes...we
    > also
    > : have applesauce on the side.. My husbands family are Pennsylvania
    > : Dutch....pork and Sauerkraut are their traditional meal. My Mothers
    > Father
    > : was from Germany and they always had pork and sauerkraut. My Mom always
    > : fixed Pork Ribs and Kraut When we lived in Florida there was always
    > Black
    > : eyed peas at the after party meals...along with a breakfast of eggs,
    > grits,
    > : and ham.
    >
    > Naturally, I don't do pork as it is, clearly, nt kosher, but a wonderful,
    > quick and dirty dinner is to cook knockwurst or franks inn a pot of
    > saurkraut to which you add shole carroway seeds. Serve with some mustard
    > on the side and enjoy, no rolls for the franks(you can cut them into
    > pieces if you want), but great flavor. Good for weeknights or sudden
    > company.
    >
    > Wendy
    >
    >



  8. #8
    Nick Cramer Guest

    Default Re: New Year's black Eyed Peas

    "Jacquie" <[email protected]> wrote: [ . . . ]
    > "Nick Cramer" <[email protected]> wrote in message
    > []


    Not Sicilian, either.

    This is more like it:

    "If you're interested in cooking classes, I highly recommend a stay at the
    Regaleali winery and classes with Anna Tasca Lanza, a well known Sicillian
    cookbook author.

    We had an incredible lunch experience in the miniscule beach town of Porto
    Paolo at a restaurant on the sand called "Da Vittorio"

    Here's what I wrote about it from my journal:
    "We sat down and asked for a menu. The waitress explained to us, in
    Italian, that there wasn't a menu, just a set lunch. Aware this might be
    the case, we said, "bring it on!" Shortly, the plates started arriving at
    the table. First was a tomato bruschetta, followed quickly by garlic and
    olive oil marinated mushrooms and tiny bay shrimp. Next came snails in a
    spicy tomato sauce and grilled, stuffed swordfish. The fifth and final dish
    of our antipasti was spadola, a white fish with silvery skin and mild
    flavor served with carmelized onions and a sweet and sour sauce. Soon, the
    next course arrived, a fruitti di mare pasta filled with clams, mussels,
    and shrimp in a garlic and olive oil sauce with a hint of chili flake. The
    pasta was a perfect al dente. At this point, we had no idea how much more
    food was coming and we were starting to try and pace ourselves. But there
    was more to come, and we were next brought a mixed grill fish platter with
    wonderful grilled prawns, slightly overcooked swordfish, and a whole
    grilled fish called dentesca. The meal was punctuated by not one, but two
    desserts; a bowl of sliced fruit and a plate of hot, fried popovers, dusted
    with sugar and filled with fresh ricotta and chocolate. In all, the service
    was quick and efficient and by the end of our meal the restaurant had
    filled up with other customers including a lady who hand-fed her little dog
    pieces of fish at the table. We saw no other non-Italian tourists which
    made sense given the remote location. When the check came, all of the
    above, including a bottle of mineral water and 1/2 carafe of house wine
    came to 60 Euro total."

    Have a great trip! Sicily is fantastic!"

    --
    Nick. Support severely wounded and disabled Veterans and their families!
    I support them at https://www.woundedwarriorproject.org/
    Thank a Veteran and Support Our Troops.
    You are not forgotten. Thanks ! ! ~Semper Fi~

  9. #9
    Nick Cramer Guest

    Default Re: New Year's black Eyed Peas

    Nicky <[email protected]> wrote:
    > "Jacquie" <[email protected]> wrote:
    >
    > >We don't do the the Black Eyed peas..we do sauerkraut and pork.

    >
    > Do you make your own sauerkraut?


    Easy to do:

    Sauerkraut 1

    Ingredients

    3 to 5 lbs shredded cabbage
    3 tablespoons SEA SALT)

    Directions

    Shred cabbage finely. I use my ceramic Crock Pot insert or you can use a
    Clay Pot. Mix cabbage and salt with your hands. Sprinkle salt on the
    cabbage as you go. The salt pulls water out of the cabbage and this creates
    the brine in which the cabbage can ferment and sour without rotting.
    Fermentation will be complete in 10 to 12 days. Cover kraut with a plate or
    some other lid that fits snugly inside the crock. Place a clean weight on
    the inside . This weight is to force water out of the cabbage and then keep
    the cabbage submerged under the brine. Cover the whole thing with a cloth
    to keep dust and criters out. Check the kraut every couple of days and Skim
    off the surface.Taste the kraut. Generally it starts to be tangy after a
    few days, and the taste gets stronger as time passes. I sometime add
    Caraway seeds.


    From Philippe:

    1 ounce avoirdupois salt to 5 lbs cabbage.

    see bookmark "Sauerkraut (French).

    --
    Nick. Support severely wounded and disabled Veterans and their families!
    I support them at https://www.woundedwarriorproject.org/
    Thank a Veteran and Support Our Troops.
    You are not forgotten. Thanks ! ! ~Semper Fi~

  10. #10
    Nick Cramer Guest

    Default Re: New Year's black Eyed Peas

    "Evelyn" <[email protected]> wrote:
    > "Nick Cramer" <[email protected]> wrote in message
    > > []

    > Nicky here is my recipe. It is simple and usually I have these
    > ingredients on hand.

    []

    Sounds lazy-good, Ev. Fortunately, I have a house full of slaves to do my
    cooking! ;-D

    --
    Nick. Support severely wounded and disabled Veterans and their families!
    I support them at https://www.woundedwarriorproject.org/
    Thank a Veteran and Support Our Troops.
    You are not forgotten. Thanks ! ! ~Semper Fi~

  11. #11
    Nick Cramer Guest

    Default Re: New Year's black Eyed Peas

    "W. Baker" <[email protected]> wrote:
    > Jacquie <[email protected]> wrote:

    [ . . . ]

    We use a lot of cabbage here. I've gotta get someone to make sauerkraut
    (and kimchee)!

    --
    Nick. Support severely wounded and disabled Veterans and their families!
    I support them at https://www.woundedwarriorproject.org/
    Thank a Veteran and Support Our Troops.
    You are not forgotten. Thanks ! ! ~Semper Fi~

  12. #12
    MaryL Guest

    Default Re: New Year's black Eyed Peas


    "Jacquie" <[email protected]> wrote in message
    news:[email protected] m...
    > We don't do the the Black Eyed peas..we do sauerkraut and pork. I usually
    > take a pork loin and rub some garlic and salt and pepper and then place it
    > on a bed of sauerkraut and onions...Serve it with mashed potatoes...we
    > also have applesauce on the side.. My husbands family are Pennsylvania
    > Dutch....pork and Sauerkraut are their traditional meal. My Mothers Father
    > was from Germany and they always had pork and sauerkraut. My Mom always
    > fixed Pork Ribs and Kraut


    I grew up in Ohio, and we had the same meal. The tradition was to serve
    sauerkraut, pork, mashed potatoes, and sometimes applesauce at midnight.
    That supposedly brought wealth and good luck. We bought the type of
    sauerkraut sold in flexible bags (from the refrigerated sectionof the
    grocery). My mother would rinse the sauerkraut several times, then cook
    large quantities of that with lots of port buried in it. She would use pork
    chops, pork ribs, and sometimes even some sausage. It would be slow cooked
    all day, and the pork would be so tender that it would fall apart as we
    scooped it out of the roaster.

    MaryL


  13. #13
    Nick Cramer Guest

    Default Re: New Year's black Eyed Peas

    "MaryL" <[email protected]> wrote:
    > "Jacquie" <[email protected]> wrote in message
    > [ . . . ]
    > I grew up in Ohio, and we had the same meal. The tradition was to serve
    > sauerkraut, pork, mashed potatoes, and sometimes applesauce at midnight.

    [ . . . ]

    That sure sounds good, Mary.

    --
    Nick. Support severely wounded and disabled Veterans and their families!
    I support them at https://www.woundedwarriorproject.org/
    Thank a Veteran and Support Our Troops.
    You are not forgotten. Thanks ! ! ~Semper Fi~

  14. #14
    Jacquie Guest

    Default Re: New Year's black Eyed Peas

    What's even easier is popping open the bought jar ...LOL..
    "Nick Cramer" <[email protected]> wrote in message
    news:20081230213009.358$[email protected]..
    > Nicky <[email protected]> wrote:
    >> "Jacquie" <[email protected]> wrote:
    >>
    >> >We don't do the the Black Eyed peas..we do sauerkraut and pork.

    >>
    >> Do you make your own sauerkraut?

    >
    > Easy to do:
    >
    > Sauerkraut 1
    >
    > Ingredients
    >
    > 3 to 5 lbs shredded cabbage
    > 3 tablespoons SEA SALT)
    >
    > Directions
    >
    > Shred cabbage finely. I use my ceramic Crock Pot insert or you can use a
    > Clay Pot. Mix cabbage and salt with your hands. Sprinkle salt on the
    > cabbage as you go. The salt pulls water out of the cabbage and this
    > creates
    > the brine in which the cabbage can ferment and sour without rotting.
    > Fermentation will be complete in 10 to 12 days. Cover kraut with a plate
    > or
    > some other lid that fits snugly inside the crock. Place a clean weight on
    > the inside . This weight is to force water out of the cabbage and then
    > keep
    > the cabbage submerged under the brine. Cover the whole thing with a cloth
    > to keep dust and criters out. Check the kraut every couple of days and
    > Skim
    > off the surface.Taste the kraut. Generally it starts to be tangy after a
    > few days, and the taste gets stronger as time passes. I sometime add
    > Caraway seeds.
    >
    >
    > From Philippe:
    >
    > 1 ounce avoirdupois salt to 5 lbs cabbage.
    >
    > see bookmark "Sauerkraut (French).
    >
    > --
    > Nick. Support severely wounded and disabled Veterans and their families!
    > I support them at https://www.woundedwarriorproject.org/
    > Thank a Veteran and Support Our Troops.
    > You are not forgotten. Thanks ! ! ~Semper Fi~



  15. #15
    Jacquie Guest

    Default Re: New Year's black Eyed Peas

    "MaryL" <[email protected]> wrote in message
    news:495ae757$0$5470$[email protected] ..
    >
    > "Jacquie" <[email protected]> wrote in message
    > news:[email protected] m...
    >> We don't do the the Black Eyed peas..we do sauerkraut and pork. I usually
    >> take a pork loin and rub some garlic and salt and pepper and then place
    >> it on a bed of sauerkraut and onions...Serve it with mashed potatoes...we
    >> also have applesauce on the side.. My husbands family are Pennsylvania
    >> Dutch....pork and Sauerkraut are their traditional meal. My Mothers
    >> Father was from Germany and they always had pork and sauerkraut. My Mom
    >> always fixed Pork Ribs and Kraut

    >
    > I grew up in Ohio, and we had the same meal. The tradition was to serve
    > sauerkraut, pork, mashed potatoes, and sometimes applesauce at midnight.
    > That supposedly brought wealth and good luck. We bought the type of
    > sauerkraut sold in flexible bags (from the refrigerated sectionof the
    > grocery). My mother would rinse the sauerkraut several times, then cook
    > large quantities of that with lots of port buried in it. She would use
    > pork chops, pork ribs, and sometimes even some sausage. It would be slow
    > cooked all day, and the pork would be so tender that it would fall apart
    > as we scooped it out of the roaster.
    >
    > MaryL

    My BIL used to live in Columbus and my FIL lives up North of there(we don't
    keep in touch) My BIL past away last year. You may have heard of the
    Brubakers..I hear they are all over PA and Ohio My hubby's family were
    Quakers in the early days...then became Brethren. hey have allot of history
    but no one thought it important to record it.
    We have our dinner on New Years Day since Hubby can't stay up until
    midnight..LOL..


  16. #16
    Evelyn Guest

    Default Re: New Year's black Eyed Peas


    "Nick Cramer" <[email protected]> wrote in message
    news:20081230213418.193$[email protected]..
    > "Evelyn" <[email protected]> wrote:
    >> "Nick Cramer" <[email protected]> wrote in message
    >> > []

    >> Nicky here is my recipe. It is simple and usually I have these
    >> ingredients on hand.

    > []
    >
    > Sounds lazy-good, Ev. Fortunately, I have a house full of slaves to do my
    > cooking! ;-D



    I am the only one around here. Sometimes I can con my husband into helping
    a little, but not much. Fortunately I love to cook, and have a large
    freezer, which I keep stocked.

    This thanksgiving, a local grocery store gave out free turkeys or free hams,
    whichever one you wanted. The hams were not low salt, as I'd had that
    brand before, and we'd had our fill of turkey already at that point.

    So I took a ham thinking I would solve the salt problem some way. It was a
    huge ham, far too large for the two of us, so I put off using it till
    yesterday. I knew it would be a big job.

    I decided to boil the ham to solve the salty problem, and in the process get
    a nice big pot of broth for soup. That worked out very well, and once it
    was cooked through, I removed the ham to the side to cool.

    I added a couple of packages of dried split peas, some chopped carrots,
    garlic, celery, onion, parsnip and potato, and it made a great tasting pot
    of soup. I used my wand blender to puree the whole thing when it was done.
    While the soup was cooking I deboned the Ham, and the larger chunks were
    sliced and served with dinner, the smaller stuff chopped and added back into
    the pea soup.

    I still have quite a bit left, for ham salad, breakfast, lunches, whatever.

    Today we put the pea soup in plastic containers and froze it. Some I gave
    to my neighbor so they will get a nice lunch out of it too. We tend to
    like to have home made soup for lunches. This batch turned out really
    good.

    There are so many great kinds of soup that can be made from ham broth.
    Various bean soups always are excellent, but I also make a
    ham/vegetable/barley soup that is to die for, from ham broth as well.

    --
    --
    Best Regards,
    Evelyn

    Rest in a sky-like mind.
    Sit like a mountain floating on the earth.
    Breathe like the wind circling the world



  17. #17
    Nicky Guest

    Default Re: New Year's black Eyed Peas

    On 31 Dec 2008 02:30:18 GMT, Nick Cramer <[email protected]>
    wrote:

    >Ingredients


    Cheers, Nick - I have an excess of cabbage, and some sea salt, on hand
    atm - might give that a go later! I'm not fond of the softness of
    bought cabbage.

    Nicky.
    T2 dx 05/04 + underactive thyroid
    D&E, 100ug thyroxine
    Last A1c 5.4% BMI 25

  18. #18
    Nicky Guest

    Default Re: New Year's black Eyed Peas

    On Wed, 31 Dec 2008 00:55:15 -0500, "Evelyn" <[email protected]>
    wrote:


    >I added a couple of packages of dried split peas, some chopped carrots,
    >garlic, celery, onion, parsnip and potato, and it made a great tasting pot
    >of soup. I used my wand blender to puree the whole thing when it was done.
    >While the soup was cooking I deboned the Ham, and the larger chunks were
    >sliced and served with dinner, the smaller stuff chopped and added back into
    >the pea soup.
    >
    >I still have quite a bit left, for ham salad, breakfast, lunches, whatever.


    Mmmm! I love ham. We finished the Christmas one yesterday, and I still
    have a lot of the broth in the freezer : )

    Nicky.
    T2 dx 05/04 + underactive thyroid
    D&E, 100ug thyroxine
    Last A1c 5.4% BMI 25

  19. #19
    Nick Cramer Guest

    Default Re: New Year's black Eyed Peas

    Nicky <[email protected]> wrote:
    > Nick Cramer <[email protected]> wrote:
    >
    > >Ingredients

    >
    > Cheers, Nick - I have an excess of cabbage, and some sea salt, on hand
    > atm - might give that a go later! I'm not fond of the softness of
    > bought cabbage.


    It should be the bomb, Nicky! Kim chee isn't much more difficult.

    Kim Chee

    Ingredients :

    1 med Chinese (napa) cabbage head - (about 2 lbs)
    4 tsp salt
    6 garlic cloves minced
    3 green onions, including tops minced
    2 tsp minced ginger
    1/4 cup rice vinegar
    2 Tbs soy sauce
    1 Tbs sesame oil
    2 tsp cayenne pepper
    1/4 tsp ground toasted Sichuan peppercorns
    6 dried chile peppers

    Method :

    Cut the cabbage lengthwise into sections about 2 inches wide; remove
    the core. Cut each section crosswise into 2-inch lengths. Place the
    cabbage in a large bowl, sprinkle it with the salt, and toss to mix
    well. Cover with an inverted plate and weight it down with a heavy
    object, such as a large juice can or a 1-quart jar filled with water.
    Let stand for 3 minutes. Lightly rinse the cabbage under cold running
    water and drain. Squeeze it to extract most of the liquid.

    Combine the remaining ingredients in a large bowl. Add the cabbage
    and mix well. Transfer the mixture to a glass bowl or crock. Cover
    with an inverted plate and weight down with a heavy object. A large bag of
    water will conform nicely to the crock or bowl. Refrigerate for at least 4
    days or up to 2 years before eating.

    Comments: Kim chee is one of the treasures of Korean cooking; a
    Korean meal served without it would seem almost bland. The most
    popular vegetable for kim chee is Chinese (napa) cabbage, which is
    salted, mixed with spices, and allowed to ferment to the desired
    degree of tartness. Serve this spicy side dish in small portions, just
    as you would any pickled vegetable.

    Yield: 2 1/2 to 3 cups

    I added about 1/2 Tbs of fish sauce and used toasted sesame oil.
    Steve Wertz [my Texas buddy - makes the best Kim Chee this side of Korea]

    --
    Nick. Support severely wounded and disabled Veterans and their families!
    I support them at https://www.woundedwarriorproject.org/
    Thank a Veteran and Support Our Troops.
    You are not forgotten. Thanks ! ! ~Semper Fi~

  20. #20
    Evelyn Guest

    Default Re: New Year's black Eyed Peas


    "Nicky" <[email protected]> wrote in message
    news:[email protected]..
    > On Wed, 31 Dec 2008 00:55:15 -0500, "Evelyn" <[email protected]>
    > wrote:
    >
    >
    >>I added a couple of packages of dried split peas, some chopped carrots,
    >>garlic, celery, onion, parsnip and potato, and it made a great tasting pot
    >>of soup. I used my wand blender to puree the whole thing when it was
    >>done.
    >>While the soup was cooking I deboned the Ham, and the larger chunks were
    >>sliced and served with dinner, the smaller stuff chopped and added back
    >>into
    >>the pea soup.
    >>
    >>I still have quite a bit left, for ham salad, breakfast, lunches,
    >>whatever.

    >
    > Mmmm! I love ham. We finished the Christmas one yesterday, and I still
    > have a lot of the broth in the freezer : )



    Ham is always such a bonus, because the leftovers and the broth is so
    useful. If I get a low salt ham, I will bake it serve it, and whatever is
    left after slicing off what we want, will go into a pot (still on the bone)
    to make ham barley soup. I will put a bag of barley, carrots, parsnips,
    celery (with the leaves), onions, a diced potato, a bay leaf, and cook it
    till the barley is soft and tender. Remove the ham bone, and take off all
    the bits of meat, chop them and add them back to the soup. It is so
    delicious that everyone loves it. Most of the time people make pea or
    lentil or other type of bean soup from a ham bone, but ham-barley soup is
    wonderful too.

    I have a great trick when I make any soup; whenever I boil carrots or onions
    or potatoes, I save the water I cooked those veggies in, in any old junky
    containers and mark them "soup water". Then when I make soup I pop all
    those big ice cubes of veggie water into the pot rather than adding tap
    water. It makes a much more flavorful soup.

    This time of year is really soup weather, and it is a good way to get lots
    of good healthy vegetables into your family. I always make a huge pot and
    freeze the containers of soup for later use. That way there is always a
    variety to choose from. About an hour before lunchtime I take out one
    frozen container and put it into a pot on a VERY low heat. By the time
    lunchtime rolls around, the soup is hot and ready to serve.

    --
    --
    Best Regards,
    Evelyn

    Rest in a sky-like mind.
    Sit like a mountain floating on the earth.
    Breathe like the wind circling the world



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