{ vittles for luck & prosperity }

Happy 2012!

About.com gives a great explanation for the traditional southern New Year's Day fare of blackeyed peas cabbage.

"If you are planning to celebrate the New Year in the Southeast, it is most likely that you will be offered black-eyed peas in some form, either just after midnight or on New Year's Day. From grand gala gourmet dinners to small casual gatherings with friends and family, these flavorful legumes are traditionally, according to Southern folklore, the first food to be eaten on New Year's Day for luck and prosperity throughout the year ahead.

The practice of eating black-eyed peas for luck is generally believed to date back to the Civil War. At first planted as food for livestock, and later a food staple for slaves in the South, the fields of black-eyed peas were ignored as Sherman's troops destroyed or stole other crops, thereby giving the humble, but nourishing, black-eyed pea an important role as a major food source for surviving Confederates.

Today, the tradition of eating black-eyed peas for the New Year has evolved into a number of variations and embellishments of the luck and prosperity theme .... Served with greens (collards, mustard or turnip greens, which varies regionally), the peas represent coins and the greens represent paper money. In some areas cabbage is used in place of the greens."

So here's this year's version of blackeyed peas and cabbage. Take note: the sliced garlic in the cabbage is especially ahhhh-mazing -- so flippin' good.

Texas-style Black-Eyed Peas with Jalapenos and Bacon
(adapted from Homesick Texan)

Ingredients
1 pound dried black-eyed peas
4 cups water
6 slices of bacon, coursely chopped
1/4 cup bacon drippings
1 large onion, chopped
14-ounce can of diced tomatoes, drained
6 garlic cloves, minced
4 jalapenos (pickled or fresh), chopped
2 teaspoons chili powder
Salt and pepper to taste
Sliced jalapenos to garnish

Process
Wash and pick over peas.

In a large pot, add peas and water; bring to a boil.

Reduce heat and simmer, covered, for 30 minutes.

Add all other ingredients and simmer, covered, 1 to 1-1/2 hours, or until peas are tender.

Serve hot and garnished with sliced jalapeno.




Sauteed Cabbage with Bacon and Garlic
(adapted from KitchenDaily)

Ingredients
1 large cabbage
6 slices of bacon, coursely chopped
5 cloves of garlic, sliced medium-thin

1/2 cup of water
1 teaspoon of sugar
1 teaspoon of cayenne pepper
1/2 teaspoon of salt
1 teaspoon of coursely-ground pepper
juice from 1 large lemon

Process
Quarter cabbage, then core and cut into large pieces.

Cook bacon in heavy skillet over medium heat until it begins to sizzle, about 3 minutes. Add garlic and cook, stirring occasionally, until bacon is browned, about 3 minutes.

Add cabbage and remaining ingredients to pan; cook and stir until cabbage is reduced enough to cover with lid; continue to cook covered, stirring occasionally, until cabbage softens, about 8 minutes.

Season to taste and transfer to serving dish.

luck and money

Like the good southern girl that I am, we began the new year off right by enjoying a traditional meal of homemade jalapeno black-eyed peas, sautéed cabbage, and cornbread. Of course we threw in a tasty bottle of red wine, just for good measure.

I’m sharing a picture of the view from the kitchen, which is one of my favorite aspects of this house. In the summer, it’s fresh and green. In the fall, it’s color. In the winter, it’s serenity. I love that window.

So here’s to 2011 – may it bring “riches” beyond measure to all those whom I hold dear.

southern new year's day cuisine

Here in the South (although many, including yours truly, would argue that Texas technically isn't a part of "the South", but I digress), we've got traditions galore. New Year's Day holds its own unique rituals, including specific types of food.

Tradition goes that one is to celebrate decadently on New Year's Eve, delighting in the likes of caviar and champagne while ringing out the old and toasting in the new with taste and style; however, once New Year's Day arrives, eating simply from "poor" foods (black eyed peas and cabbage) is supposed to bring luck and prosperity.

Memories of Mom and Dad serving up big steaming pots of lucky cabbage (whose leaves are representative of paper money) and black eyed peas (for prosperity -- their shape and abundance representing coins) are a major part of my New Year's Day mental pictures of growing up in Texas. For us superstitious southerners, January 1st without these staples would not be a smart way to usher in the new year ... sort of like needlessly tempting fate.

As we've all grown up and gotten older (and a whole lot smarter), we're much better at trying out different versions of these traditional dishes. Today, my daddy prepared a simple, yet delicious meal of black eyed peas, sauteed cabbage, and smoked sausage. If we're not healthy and wealthy in 2010, it won't be a result from a lack of good New Year's Day grub.

Thought I'd share our cabbage recipe ...

Ingredients
1/2 head of cabbage, chopped
4 slices of bacon, diced
dash of fennel seed
1/2 cup white wine
1 cup chicken stock
salt and pepper, to taste

Directions
Chop up a half-head of cabbage. Dice and sautee bacon until medium-crisp. Pour off excess bacon grease. Add a dash of fennel seed and a pinch of course pepper to subtly flavor the base. Sautee over medium heat for about one minute, and then deglaze pan with white wine. Continue to simmer over medium-low heat until wine is reduced. Add cabbage and steam, turning frequently for about 3-4 minutes until cabbage begins to get tender. Add chicken stock and continue to cook as stock reduces. Cover and simmer on low heat until cabbage is very tender. Salt and pepper to taste.