It’s a brand New Year and everyone is breathing a sigh of relief that 2020 is over, but are we really out of the woods yet!
The first thing to do in this new year is to fix up a big pot of black-eye peas with greens and rice to help bring in some good luck for the new year. Black-eye peas is a symbol of prosperity for the coming year, greens are added for of course green money and after this past year we need a little prosperity in our lives. I didn’t use ham or bacon like most recipes, I had a boston pork roast bone that had a pretty good amount of meat on it after I had sliced it up for pork steaks, and decided to use that to flavor my peas. I found out that pork is good luck for New year’s also.
I talked with my chefs at work to help me get as much flavor as I could out of it, so I seasoned up the meat and seared it in a little oil to get some color then added onions and celery and let it cook for about an hour before adding my peas to continue cooking till the meat was falling off the bone. Threw in some chopped collard greens and made a side of rice, very good eating.
This being a New Year and time for a new thing, I’m making some changes and the first big one will be with this blog (cue music…dum, dum dum). First, I will be changing the name of this blog to “Cooking with Princellar” mainly because where I am now is not where I started and where I want to go in the future. Second I will of course give an update to my site design and putting together a monthly newsletter. I am really looking forward to what this New Year has to offer me, from the new direction in my blog, getting some videos created, getting healthy and just starting over in my love life.
I am looking to get the new name change done by the end of the month, along with the upgraded site. I hope that all of you that are following along now will be on the look out for the new site and then sign up for my monthly newsletter.
Black-Eye Peas with Pork
- 1 Bag Dried black-eyed peas
- 1 Large Yellow Onion (chopped)
- 6 Celery stalks (chopped)
- 1 tbsp olive oil
- 1 Boston Pork Butt bone with meat (Use the leftover pork roast from your Sunday dinner)
- Garlic powder
- Black pepper
- Red pepper
- 1 bunch Collard Greens
- 1 box Chicken stock
The night before pick the peas to discard stones and any broken pieces Soak in cold water overnight in the refrigerator.
Place oil in your Dutch oven, season the pork butt with the list of seasonings, heat oil and sear the meat on all sides till it has a good color.
Remove the meat and add in the onions and celery cook till soft.
Return the meat to the pot add in the chicken broth and enough water to cover the meat
Bring to a boil, then turn down and cook on medium till meat is tender.
Add the peas and bring to a boil again, lower the heat and cook till the peas are tender.
Add the greens and cook till the greens are tender.
Serve over rice
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