Hap-pea New Year

Black Eyed Pea Stew

2 links of smoked sausage, cut into 1/2 inch rounds

3 cans of Black Eyed Peas, undrained

1 onion, chopped

2 bay leaves

1 Tbsp Tabasco Hot Sauce

1 28 oz can of diced tomatoes

1 bag of frozen okra

1 green pepper, chopped

2 Tbsp of garlic, minced

4 cans of beef broth

Salt & Pepper to Taste

Add all of these ingredient to a crock pot. Turn on low for 4-5 hours. The longer you wait, the better this is.

I love to serve black eyed peas on New Years, it’s a Southern tradition. That said, it’s a bit boring to place just the peas on their own. This is my cajun spin on fixing that issue. I’ve added and subtracted many ingredients from this year after year to change it up. I”ve taken away the okra and tomatoes and put in mushrooms and leeks in place of the onions. I’ve spooned this over cornbread or rice. If you have leftovers from the night before, think about what may work in here – it’s just about open to anything you have in the fridge, even may help you clean up for 2011 to start!

I enjoy this with a big green salad and crusty bread. It’s an easy day after the big night meal that you can actually make the day before – that way when the hang over hits the next morning, dinner is one less thing you need to hurt your brain about. Enjoy!

Something Simple

Spicy Pulled Pork

28 oz can of diced tomatoes
14 oz can of mexican stewed tomatoes
Small can of chipotles in adobo sauce
4 lbs - pork for carnitas
1 onion, chopped coarse
3 bay leaves
Salt & pepper to taste

Place all of these ingredients in a crock pot. Turn on high for 3-4 hours.

This is great served with corn bread and black beans. Also done will as taco meat on tortillas.

Next day, remove meat and pulse a hand blender around the rest of the ingredients. Spice it up with a little bbq sauce. Hand shred the meat, fantastic alternative to bbq sandwiches!

Aye...Aye...Aye Aye....

Posole

1-1/2 pounds pork stew meat, cubed
1 large onion, chopped
2 garlic cloves, minced
2 tablespoons canola oil
3 cups beef broth
2 cans (15-1/2 ounces each) hominy, rinsed and drained
2 cans (4 ounces each) chopped green chilies
1 to 2 jalapeno peppers, seeded and chopped, optional
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1/2 cup minced fresh cilantro

In a soup kettle or Dutch oven, cook the pork, onion and garlic in oil over
medium heat until meat is no longer pink; drain. Stir in the broth, hominy,
chilies, jalapeno if desired, salt, cumin, oregano, pepper and cayenne.

Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until meat
is tender. Stir in cilantro. Serve with tortilla chips.

This soup is fantastic for a crowd! Add some crusty french bread and a few Mexican farmer's cheeses. It's not crazy spicy and can't be adjusted as necessary with more or less fresh jalapenos. It's also good with a little fresh crema (or some sour cream thinned with milk) on top.