Sunday, January 01, 2006

Happy New Year

As tradition has it, the New Year is begun with poor mans' foods which typically are greens (collard, mustard, turnip or a combination) and black eye peas seasoned with ham hocks (or other smoked meat), corn bread and some less expensive meats which includes for example chitlins, oxtails and ham. The myth is that the greens will bring you money and the black eyed peas will bring you luck for the new year. All this served with a prayer make for a very warming, soulful New Years dinner.

Today, I cooked black eyed peas, southern greens with oxtail stew and rice. A rainy day in L.A. was warmed by this meal. I also wanted to prepare some cornbread but to my dismay, found my cornmeal bugged (yikes). Plain bread will have to do. I do not eat chitlins and thus do not cook them, though my hubby loves him some "innards". He got his fill during our recent trip to N.C.

I also made vegetarian versions of the greens and black eye peas for TNC. The only difference is that I left out the ham hock. Not much favor to me but she enjoyed it.

Black Eyed Peas

1 lb bag of dried black eye peas(fresh are ok also)
1 large onion (chopped)
4 cloves of garlic minced (more or less to your taste)
2 smoked ham hocks
1 bay leaf
1 tsp oregano (1 tbsp fresh minced is better if you have it)
1 tsp dried pepper flakes (I used cayenne peppers which I dried from this summer's garden)
salt and pepper to taste

The night before rinse then soak your dried black eyed peas in water (2 cups water for each cup dried peas. If you use freash peas, no need to soak.)

Add your ham hocks to enough water to cover. Cook on medium heat for at least an hour to an hour and a half to release that smoky flavor.

Add the onion, garlic, bay leaf, oregano, pepper flakes and soaked black eyed peas to the water and ham hock. Cook until peas are tender (about an hour)

season to taste with salt and pepper

Oxtail Stew


Though I used my own recipe, it is very similar to one published on Food TV by Cheryl Smith plus or minus a few ingredients

6 pounds oxtails
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp salt

3 cups onions, medium dice
1 cup scallions, sliced
1 green bell pepper diced
3 stalks celery diced
4 garlic cloves minced
1/2 cup olive oil
1/2 cup fresh parsley coarsely chopped

4 cups chicken broth
water

3 tablespoons previously prepared roux ( I keep prepared roux available as a thickener. Same as roux used in gumbo recipe: 2 cups flour plus 1 cup olive oil butter mix. slowly brown over low heat until rick dark mahiononay color- do not burn!).


Wash then season oxtails with salt, pepper, garlic powder and celery salt

In a heavy-bottom braiser over medium-high heat, brown both sides of oxtail in batches in olive oil, drain excess oil leaving just enough to saute onion, bell pepper, celery mixture and thyme. After the onions mixture is sauteed return oxtails to braiser and add enough chicken broth plus water to cover the oxtails. Add the roux and disperse. Allow the liquid to come to a simmer. Season with salt, cover, and put into a preheated 350 degree oven for 2-3 hours or until oxtails are tender. Check to see if additional water is needed during braising process. Seasoning with more salt is recommended when finished.

Sprinkle with parsley and scallions, mix and serve.


Southern Greens (see previous post)



Vegetarian southern Greens for TNC
Vegetarian Black eye Peas for TNC

New Years Day Meal Photo Swap hosted by the Panama Gourmet, Melissa at Cooking Diva

9 comments:

BBQ Junkie said...

Sylvie, you've done it again... made me completely hungry. Those black eyed peas with that ham hock got me lickin' my chops. Happy new year.

Mixed Masala said...

Wow! What a feast. Happy New Year, Sylvie!

Melissa CookingDiva said...

Sylvie, Happy New Year and thank you for joining us at the new year's dinner recipe and photo swap. Hugs from Panama :)

Sylvie said...

Happy New Year to you all. the first day of the year wouldn't be complete without true soul food.

The Survival Gourmet said...

Now Sylvie,

You know Oxtails ain't cheap anymore!! *lol*
The food looks delicious! I stopped doing an overnight soak on my blackeyed peas as well as my other beans. Mainly because I rarely plan dinner that far in advance. (Hence, my blog!)

For New Years, my wife decided she wanted some crab so we had a couple of pounds of Alaskan King Crab Legs and a huge salad with pineapples and sesame dressing.

Have a prosperous New Year!

Tania said...

Wow, I love your blog! The photos look good enough to eat, and Ziggy looks like a total sweetie pie.

Jennifer said...

I'll have to try your oxtail recipe--looks great. My husband is from the Bahamas so oxtails are a staple in our house--but the Survival Gourmet is so right, oxtails are not cheap--what happened? Thanks for the inspiration!

Sylvie said...

Yea, but try the oxtails from Costco. The price is right. I don't remember the exact dollars per pound but will check for you.

Anonymous said...

Grat recipe for the '09 year! The pics are awesome!! Yum yum