New Year’s Day….Southern Style
Here in the South, if’n your table doesn’t feature black-eyed peas and collard greens – well, you just might get run outta Dixie on the back of a blind mule cart. Besides, eating black-eyed peas and money guarantees you will have money and good health in the coming year. Oh, I know it may not work – but why take chances, right? Now even though these are some of my favorite side dishes any time of the year, I will admit that these two southern “delicacies” are not every one’s favorites. But, try these simple recipes and I think you will find they will be crowd pleasers.
My New Year’s menu pretty much stays the same each year. I may add in a new side dish here or there, but if I don’t have the normal “staples” my family thinks I have forsaken them and they trudge off into a dark corner to pout until next New Year’s. Okay, maybe it’s not that drastic – but I do hear a good bit of “where’s this?” or “where’s that?”
So, without much ado – here is
Barb’s New Year’s Menu:
Starters:
Baked En croute Oysters
Mini Baby Portobello Mushrooms Stuffed with Pancetta, Spinach and Gruyere
Followed by:
Cream of Wild Mushroom Soup with Cream Fraise
Caesar Salad with Homemade Pumpernickel Croutons
Herb Encrusted Roasted Rib Roast
served with choice of
Bleu Cheese Sauce or Horseradish Cream Sauce
Roasted Root Vegetables with Balsamic/Red Wine Glaze
Black-Eyed Peas (see recipe below)
Creamed Collard Greens
Marinated Baby Green Beans with Cherry Tomatoes
Sourdough Rolls
Chocolate Hazelnut Sour Cream Frosted Devil’s Food Cake with Macerated
Berry Filling
Southern Style Black-Eyed Peas
– 4 slices bacon -1 med onion, chopped 1 frozen pkg (16oz) black-eyed peas
-1 (12oz) can Rotel Tomatoes and Green Chilies -1 tsp salt
-1/2 tsp garlic powder – 1/2 tsp pepper – 1 tsp chopped parsley
Slice bacon into 1″ pieces. Place into a heated fry pan and saute until crispy. Remove bacon and set aside. Add chopped onion and saute until done. In a saucepan, add thawed peas, onion, tomatoes, and spices. Pour in remaining bacon grease from cooked bacon and onions. (opt) Fill with water just so peas are covered. Cover, and cook for about 45 minutes on medium high heat until peas are done. Add more water, as needed.
Crumble cooked bacon and use as garnish, along with some finely chopped onion and a fresh sprig of parsley. Dee-Lish!
What are some of your traditional dishes? I love to hear the favorites from other families, traditional and cultures.
Looking forward to hearing yours….Barb
profenretraite says
Hi Barb…Well, you KNOW I’m having my black-eyed peas and collard greens!!! The year I din’t I was sorry! Happy New Year!…Debbie
View Commentprofenretraite says
PS…Loved your comment at Gollum’s. You know I want a goat sooo baaaaaad!! lol Debbie
View CommentSusan (Between Naps on the Porch) says
This sounds yummy! I’ve never “fixed” black-eyed peas and collards…I’m going to be run out of town for sure since I was born and have lived in the South my whole life. I just may try it this year, though…Thanks for recipe! 🙂
View CommentSusan
Gollum says
Your menu is mouthwatering! I am definitely cooking collards and Hoppin’ John…but I’m thinking of revamping my menu this year. I’ve been in a cooking mood–my mother said–“Don’t lose that mood!” LOL
View CommentMartha says
I’ve always loved the Southern food traditions. Enjoy your black eyed peas and collard greens. Your menu sounds yummy!
View CommentPaula says
I found your blog the other day and really enjoyed reading your posts.
Your menu for New Year’s Day sounds delicious.
View CommentAlisa Lucas-Brown says
Hello Barb! I have just discovered your wonderful blog. It’s nice to meet another NC blogger. I came to you by way of Melissas Heart and Home. I can’t say that I’ve had much luck cooking Black Eyed Peas but your recipe sounds wonderful. When you get time stop by and visit my at http://CarolinaPanache.blogspot.com
View CommentI’ve added you to my blogroll. I can’t wait to see your wonderful projects and ideas in the coming year.
mbkatc230 says
Wow, we may be stopping in at your place for New Years! We will definitely be having hoppin john, still haven’t convinced DH about the greens though (yankee boy). But the kicker is that cake, it sounds incredible. Kathy
View CommentKathysue says
Hi Barb,So now this Cali girl needs to fix some collard greens and blackeyed peas.I am just learning so many new things.I have always been fascinated with how people decorate and cook in different parts of the country and your blog is teaching and inspiring me.I look forward to each new post.Thanks for sharing,Hugs to you, Kathysue
View Commentlvroftiques says
Oh Barb what a scrumptious menu!! Can I please come over? *winks* And thank you for sharing your recipe for black eyed peas. I’m a northern girl but I do love me some black eyed peas at New Years! Vanna
View Commentmarty39 says
Barb, my mother was like you, she thought the world might stop and we would all perish if we didn’t have blackeyed peas on New Years Day. Her recipe is almost exactly like yours, but without the peppers. I have fixed them every year since I have been married and even taught my DH to love them. Thanks for sharing. Love your menu, sound sooooooo good. Hugs, Marty
View CommentSusan S. says
WOW…..what a delicious sounding menu…You are quite the chef, aren’t you! Happy New Year to you and your family!!!
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