With so many varieties of green leaf vegetables to choose from – you would think this dish would be a simple as making a pie. We discovered that the subtlety of flavor and the concern for an optimal texture was a complex endeavour indeed.
We collected recipes and methods from the folks that have held on to a tradition that passed their family recipe from the ancestors to the descendants. This may not be the most glamorous dish in the hierarchy of American food, however there is a strong affection and reverence for it. Here’s how we did it as…
Part Three of the Traditional New Year’s Good Luck dinner
2 Lbs. Mustard Greens
2 teaspoons Salt
1 tsp Onion Powder
Tablespoon Garlic Powder
1/2 teaspoon Sugar
4 Slices Bacon
2 Ham Hocks
Cayenne Pepper to taste
1/4 teaspoon Red Pepper Flakes
garnish with Mild Jalapeno Slices (when served)
garnish with 1 Tablespoons Apple Cider Vinegar (when served)
Steps: Brown the bacon in the same pot you’ll use to cook the greens. Remove Bacon and cut into pieces. Pour off excess bacon fat. Add two cups of water. Add 1 pound of the greens. Bring to a boil for 8 minutes. Set heat to simmer.
Add the bacon pieces. Add all of the seasonings. Stir into the greens. Add the remaining greens and add the ham hocks. Reduce heat. Cook for 1.5 – 2 hours on a very low simmer. Check the amount of water after an hour to make sure your greens have enough water to cover about a quarter of the bottom of the greens. We added an extra cup of water at this point in time.
Serve with jalapeno slices and a splash of apple aider vinegar or your favorite pepper sauce.
Outside of the United States?
I would love for you to send me your recipes from around the world. I’m fascinated to see how other cultures and countries prep and create this staple. Send me your recipes in the comment section of this posts. Or register (Left side menu at the bottom, under META) to become a contributor and post your own recipes for this dish and any you may have.
I must admit I have always been kinda lazy when it comes to making peas and beans. Only because of task of cleaning them and soaking them overnight.
This time around I researched a new method that quickens that process and has them ready to soften and absorb flavor with just a few hours of cooking. First my recipe.
1 pound of Black-eye peas
1/2 of a Yellow Onion, chopped
1/4 teaspoon of Lawry’s Seasoned pepper
1/2 Tablespoon of Garlic Powder
4 Cloves of fresh garlic crushed and chopped
1 Kielbasa sausage cut into bite sized discs. I browned 1/2 of them in a hot skillet and left the other half alone adding them in the last 20 minutes of cooking.
4 slices of pickled Deli-sliced Jalapeno peppers (tamed or mild) chopped lightly
2 Ham Hocks with the skin removed
Sort the peas to clean out any non pea elements. Rinse them and place them in a large pot. Add 8 cups of hot water and bring to a rolling boil. Boil for 4 minutes. Remove the pot from the heat and let stand for 1 hour. Drain the peas and rinse them again.
Brown the sides of 1/2 of the Kielbasa sausage in a hot skillet. Drain any excess fat.
Add 6 cups of hot water to the peas. Add all the remaining ingredients. Reserve 1/2 of the Kielbasa for adding in the last twenty minutes.
Cook for 1 – 1/2 to 2 hours or until tender. Salt and pepper to taste.
Chef Carl Binus “The Duke” was out west for New Year’s Eve 2019 festivities. We hit the night spots and ended 2018 at a huge party at Union Station. So what are two hungry bachelors ready for on New Year’s Day? We decided to assemble what is considered a good luck meal, based on a tradition that goes way back. I’m pretty sure it originates from the deep south.
The traditional Southern and Soul food of black-eyed peas, mustard greens and pork cutlets. Just to add a nod to old Germany (where both of us started on the journey to become decent cooks) we came up with a cabbage dish with a uniquely party style accoutrement known as the cocktail weenie. Perhaps a bit for the humor yes. But the flavor and finished dish was outstanding.
This recipe is going in my Good Eating Pantheon of excellent side dishes for grilled beef and pork. It goes a little something like this.
1 Large head of Cabbage cut into slices about 1/2″ thick
1 package of fully cooked Cocktail Smokies. Ours were from Kroger.
3 Cups of water
8 Wax Peppers, chopped
1/4 teaspoon of Cayenne Pepper
1/4 teaspoon Slap Ya Mama. Cajun seasoning by Walker & Sons (SlapYaMama.com)
2 Tablespoons of Apple Cider Vinegar
1/2 large Yellow Onion diced from 1/4″ slices
Salt and Pepper to taste
Chef Duke likes to do it like this…
First, season one half of the cabbage with Cayenne Pepper. Dust the cabbage with a sprinkling of Slap Ya Mama. Lay a layer of onion pieces. Place another layer of chopped Wax Peppers. Allow this mixture to sit at room temperature for a few hours. Take the other half of the cabbage and add to boiling water (3 cups) in a large Dutch Oven or pot. If you like it spicy hot and more salty, sprinkle this first layer with cayenne and a bit of Slap Ya Mama.
Reduce to simmer. At about 20 minutes and when the first layer begins to reduce, place the remaining cabbage into the pot and cook for another 20 minutes. Add water if the reduction has allowed the tops to become dry. Add Vinegar and salt and pepper. Cook for another 20 minutes or until all the cabbage leaves are glassy and a darker green. Stir. Let rest while all the flavor infuses itself into the cabbage.
Serve it up hot and shout to the New Year, “Oooooh That’s Good!”
(Corn on the Cob, Rolled in Butter and Cooked in Beer)
This is a recipe that works equally well on the grill or in a smoker. The use of an aluminum foil boat is the key to keeping the corn tender, and will protect it from over cooking.
6-12 Frozen Ears of Corn on the Cob.
6-12 medium cooked strips of Bacon (1 for each corn boat)If you’re afraid of uncooked bacon, cook it for 10 minutes in a skillet on low, long enough to cook it through, but not so long that it becomes brittle.The Rolling Sauce…
3/4 to 1 Cup Melted Butter
1 Teaspoon Garlic Salt
1-2 Teaspoon Sugar
1/2 Teaspoon Tabasco Hot Sauce
2 Tablespoons Worcestershire
an aromatic Beer
Chili Powder (sprinkle a little on top of each ear, after the boats are ready).
Pepper to taste
At the market, look in the frozen food section and grab a bag of pre-cut frozen corn on the cob. If you want to use fresh corn, shuck it and chill it for an hour or two. Make an aluminum boat with the sides tall enough to hold the corn and allow you to nearly cover it with the beer.
Add all the seasonings to the melted butter and mix well in a shallow bowl or cooking dish. Take the frozen corn and roll it 4 to 6 times in the mixture. The frozen corn will solidify the butter and create a solid coating on each ear of corn.
Place in aluminum boats. Place a strip of bacon on top of each ear. Place the corn boats on the grill. Fill each boat to the 3/4 point with beer. Be careful you don’t “wash off” the seasoning with the beer. Top with a light sprinkle of chili powder.
Cook for 20-30 minutes on a hot grill, or smoke cook them for 120 minutes if using a smoker.
This is a very tasty side dish. Don’t waste the juices that are created as the corn boils lightly in the boat. Indeed, pour it over the main cut or on the side, for an extra delicious sauce.
At 830 Rue Conti, in the New Orleans French Quarter there sits an elegant little place, with a pristine and cozy bar. On that bar one can expect cocktails of extraordinary measure. One such is made up of their recipe for the “Original Dry Martini”.
1.5 oz top shelf Gin
1.5 oz Dolin Vermouth de Chambery Blanc
1 dash of Regan’s Orange Bitters No. 6. If you can’t locate that, try Angostura Orange Bitters.
Lemon twist for garnish
I suggest you do not bruise that top shelf gin by blending or shaking. Prepare in a bar cup and stir gently. Add an ice cube to chill, but hold the ice back with a strainer when poured. Twist the lemon rind for a soft mist of lemon oil across the top. Enjoy.
Here is a variation on the famous Bavarian round steak. A little Southern California fusion added to it.
1.25 to 1.5 pound flank steak. Pound if you like with a proper meat tenderizer
2 Tablespoons prepared mustard. I like Grey Poupon.
1 – 1/2 cups of dry San Francisco sourdough bread cubes
1/3 cup chopped celery
1/3 cup chopped onion
3 Tablespoons melted butter
1/2 teaspoon Chef Merito Chicken Seasoning (or your own favorite poultry seasoning)
1/4 teaspoon salt
Your favorite clear French salad dressing. I like to add a few cloves of fresh crushed garlic
Meat skewers or long wooden cooking skewers
Cooking string, the kind you use to truss a turkey
Score both sides of the flank steak lightly with a sharp knife. Spread one side with mustard. Combine bread cubes, onion, celery, butter and your favorite poultry seasoning in a bowl and mix well. Spread over the mustard on the steak.
Roll up the flank steak. Secure the shape with skewers or large toothpicks. Lace tightly with cooking string. Make sure to secure both ends (edges). If you have a rotating spit, place on holding forks and get it on the roll.
If you’re not lucky enough to have an electric spit. Simply turn the roll around 8 – 10 minutes until done. About 35 minutes on a hot grill. Baste freguently with French dressing, Remove let rest before cutting off the string and removing skewers cut into round servings and amaze your grilling guests.
Goes well with small potatoes or real German style potato salad. Nice with a glass of slightly sweet white wine.
If you are lucky enough to have a motorized rotating spit attachable to a grill or fire pit, this recipe is for you. If you don’t, go get one and be lucky enough.
One 2.5 to 3 inch Eye-of-Round steak
Your favorite seasoned pepper
1 cup of Ketchup
1/3 cup of Worcestershire Sauce
Cup of water
1 teaspoon chili powder
1/2 teaspoon salt
1 minced clove of garlic
Coat the surface of the Eye-of-Round with your favorite seasoned pepper. About 1/2 teaspoon of seasoning per pound of steak. Take a sharp fork with long tines and pierce the steak deeply at 1/4 inch intervals all over the surface.
Combine the ketchup, Worcestershire and the remaining ingredients in a sauce pan. Simmer for about 20 to 30 minutes.
Place steak on spit and tie the steak with baking cord. Roast on slow setting of motorized spit for about an hour and a half. Baste constantly with the sauce. Place a sauce boat underneath to catch excess and use for basting. Test for desired doneness with a meat thermometer.
If you have extra sauce blend it into drippings from sauce boat. Bring to a quick boil stirring constantly while meat rests. After about ten minutes of resting, serve steak with thick slices cut against the grain for the most tender slicing duty for your guests. Serve with sauces ladeled across the top or on the side.
Here is a traditional Porterhouse recipe with a special filling of white onion. South Carolina’s Mike Miller from W. Columbia’s — his dog Spanky would have loved a bite of this.
1 – three pound Porterhouse cut. Sliced at least 2 inches thick.
3/4 of a cup of chopped Bermuda onions
3 cloves of garlic, chopped or minced
Celery salt, salt and pepper
3 Tablespoons of cooking sherry
2 Tablespoons of soy sauce
For a butter braised mushroom topping, 1 cup of sliced mushrooms
1/4 Cup of butter
Turn the steak bone edge down, fat side up. Carefully slit the steak from the fat side into the lean, creating a envelope almost to the bone. Stir onion, garlic, celery salt and a dash of pepper. Stuff this mixture into the steak.
Mix cooking sherry and soy sauce and brush onto surface of steak. Grill over hot coals until thermometer reads at least 140 degrees for rare to 165 or 170 for well done. Cooking should take about 12 minutes on first side and about 8 or more for second side. Keep sizzling with basting sauce.
Heat butter and sliced mushrooms in a grill top skillet until tender. Pour over steak when plated serve hot and watch peoples eyes get wide when they see the onions on their first slice.
You don’t have to be from the South to love cornbread. This recipe witch includes broccoli and onion results in a delicious surprise.
1 stick butter
1 large onion, chopped
1 package of frozen broccoli
Substitute fresh broccoli of about 1 – 1/2 cup, cooked
1 cup cottage cheese
1 box Jiffy Cornbread Mix
1/8 to about 1/4 teaspoon of Your favorite extra hot hot sauce
1 teaspoon salt
Preheat oven to 350 degrees and in it melt butter in a 9 by 13 inch oven proofed baking pan.
Beat the eggs and add the remaining ingredients. Blend the Jiffy Cornbread Mix until smooth.
Pour on top of melted butter in baking pan. Bake at 350 degrees for about 40 minutes or until golden brown.
Carrot soup might not get you all excited as far as side dishes go. This recipe however, delivers a creamy and slightly silky blend that goes well with any meat dish typically served with mashed potatoes.
4 and 1/2 cups of sliced carrots
1 cup of chopped onion
1/4 cup of butter, cut into pats
1 large white potato, peeled and cut into cubes
Two 14-1/2 ounce cans of chicken broth
1 teaspoon freshly ground ginger
1 teaspoon dried rosemary crushed fine
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups of whipping cream
Grab your Dutch oven and saute the onion and the butter until glassy and just tender. Add the sliced carrots, the potato cubes, the broth and the ginger. Cover and cook on medium heat for about 30 minutes. Set off of the heat and allow to cool for 15 minutes.
Carefully pour the soup in small amounts to a food processor or a blender. Process or blend until silky smooth. Pour the blended mixture back into the Dutch oven. Return the heat to low. Stir in cream. Add rosemary, salt and pepper. Cook for about 10 – 20 minutes until well heated.
Serve bowls of this tasty soup on those winter and fall grilling nights instead of mashed potatoes. You will be well rewarded by the happiness of friends and family.