Thursday, December 31, 2009

New Year's Hoppin' John and Skillet Cornbread

My mother is superstitious. She is a Christian but, she is superstitious. (Sorry Mom, its true!) I have been brainwashed all my life that if I don't eat black eyed peas on New Year's Day, the year will not go well...rather it will not be a 'good' year. I guess you could add even more horrible thoughts to just what might happen if you skip on even just one spoonful of black eyed peas on New Year's Day. So, just so you will not be caught without is my recipe from memory which I plan to make tomorrow if I manage to get out to the grocery store for black eyed peas......oh yeah, I have to don't I Mom?!

2 Tbsp olive oil
1 whole white diced onion
3-4 stalks chopped celery
fresh parsley
veggie bouillon or chicken bouillon
salt and pepper to taste
1-2 pounds fresh black eyed peas (plentiful in the grocery stores right now)

Saute the onions and celery in the oil until clear or tender. Add the bouillon to water per directions (better yet, use your own stock!) You want this to be like soup and not like stew. Bring to simmer (this may be about 10-12 cups of water with bouillon added) Once simmering, add peas and then cook on simmer for about an hour or so until peas are tender and flavors blend. Add the fresh minced parsley and, salt and pepper to taste towards the end of cook time.

Skillet Cornbread

Set oven to 450 degrees first.

Medium skillet
coconut or other high heat oil, including bacon drippings if you are a true Southern girl ;-)
3/4 cup fine to medium ground cornmeal
1 tsp salt
1 tsp baking soda
2 1/2 cups buttermilk (you can sour your own milk with lemon juice by adding 2-3 Tbsps lemon juice to 1 cup milk and let sit for 15 mins. to sour)

With ingredients ready, put oil in cold skillet and place in oven for 10 minutes. Mix cornmeal, salt, baking soda with whisk then, whisk in buttermilk. Immediately, pour into hot skillet. I put the hot skillet, with an oven gloved pair of hands, on the oven door, then pour in mix, then lift with both hands carefully back onto middle rack of oven. Bake for 15 minutes. Place on table on top of a trivet/hot pad. (tell little ones NOT TO TOUCH)

Serve Hoppin' John in bowls and the cornbread with butter along side. Yum! Thanks Mom! By the way, Mom is a lot of fun, so we forgive her superstitions. Happy New Year!

No comments: