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So WHY EAT Hog Jowl, Black-Eye Peas, Collard Greens and Cornbread on New Year's Day
Jan 1, 2014
| Yosemitest
Posted on 01/01/2014 8:41:27 PM PST by Yosemitest
My brother's wife wanted to know the history behind the southern tradition of the New Year's Day meal, and that started a search.
I thought I'd share it with you.
First, let me show you What hog jowl is, is, by J.A. Bolton Storyteller
I hope your family will be enjoying the traditional meal of collards, black-eyed peas, hog jowl and cornbread for New Years Day.
I thought in todays column I would try to explain some of the folklore and customs behind the delicious meal we observe here in the south on New Years.
I probably need to explain what a hog jowl is.
Some of our Yankee friends have never heard of this cut of pork.
Its the cheek of the hog.
It tastes and cooks similar to thick cut bacon.
Its a tough cut that is typically smoked and cured.
Hog jowl is used to season beans and peas or fried like bacon.
Hogs and pigs have long been a symbol of wealth and gluttony.
Its why we say someone is being a pig when they take more than their share.
Some people believe that
the more pork you eat for New Years,the better your luck will be in the coming year.
So WHY hog jowl?The short answer is that we eat cured pork because its winter time.
Hog jowl is a cured meat which stores well over long periods and its always been cheap.
Plus it goes well with black-eyed peas and collard greens.
Most southerners will tell you that the humble black-eye dates back to the Civil War.Black-eye peas were considered as animal feed (pea vine hay).
When General Shermans Union troops came through, it was said thatwhat they couldnt use they burnt.
Lucky for the south the Union Army didnt know much about the black-eye peas,and thats what southern people lived off of for the winter.
Peas became a symbol of coppers or pennies.
My folks said that for every pea you ate, it would bring you a penny.
Folks say you should eat exactly 365 peas on New Yearsifn you want enough to make it through the coming year.
If you ate more it would meanyou would lose one for as many days.
I reckon it all goes back to making a pig of yourself.
Want to get rich this year?
Here in the south, collard greens and cornbread bring in the big bucks.Collards are a late crop and are mostly grown here in the south.
Heard the saying boil them cabbage down ?
The same goes for collards since its part of the cabbage family.
The traditional way to cook collardsis to strip the leaves from the stem of the collard leaves,
wash several times,
cut up and place them in a big pot with bits of hog jowl or a ham hock.
When tender, remove from the pot and drain off the pot licker.
Ill tell you more about the pot licker in another story.
For the best cornbread,use a cup of self rising cornmeal,
half cup of flour,
a pinch of sugar and salt,
one egg,
half cup of milk nd a handful of pork cracklins.
Mix all the ingredients together.
Grease an old cast iron frying pan and place it in an oven at 400 degrees.
Cook for about 20 minutes but turn over after 10 minutes.
It should come out golden brown on both sides.
I know the doctor is going to say that eating this way will run up your blood pressure and cholesterol numbers, but what the heck.
You need to start off enjoying the New Year.
Dont forget thatpork is for luck,peas for pennies,collard greens for dollars
Hope you have a happy and prosperous new year
and dont forget to live, ... love ... and laugh.
Now for a recipe from Black-Eyed Peas and Hog Jowl - New Year's Day Tradition .
This is not culinary masterpiece. Having it once a year will be fine for most.
But, its tradition, fun to do, and it's for good luck. It can't hurt.
I served mine with some picked onions I made a year or so back.
Ingredients 1 small slab of Hog Jowl
1 15 ounce can Black-Eyed Peas
Salt
Freshly ground Black Pepper
Cut the hog jowl into thin bacon like strips.
In a large skillet, fry hog jowl over medium low to medium heat until desired doneness and crispness.
Place hog jowl on a platter lined with paper towel to drain.
During this time, heat black eyes peas in a sauce pan over medium heat until hot.
Season to taste with salt and pepper.
Serves good luck for 365 days
I find hog howl in a whole piece.
But, I have read on other blogs where they have found it pre-sliced.
I have never found it that way.
If you slightly freeze your hog jowl, it will make slicing it a little easier about 20 minutes in your freezer.
You will get a good amount of fat renderings from the hog jowl and if you fry it too hot a lot of smoke.
Here's the Southern Style Collard Greens
But I disagree with their cooking time for good greens, because 45 minutes is just too short, and I recommend about 2 and one half to three hours cooking time, with a little splash of apple vinegar.
Click on the link to get it,
and if the greens taste too strong, just dump the water, rinse them, and add new water and cook a little longer.
You can find Southern-Style Cornbread here.
And you can get some stone ground whole corn meal here or here at Kymulga Grist Mill.
TOPICS: Education; Food; History; Reference
KEYWORDS: civilwar; collars; cornbread; happynewyear; jewishpractice; jowl; lubiya; ms; peas; rubiya; traditions; wtsherman
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To: JoeProBono; wardaddy
Now that is a meal right there.
My husband loves my spicy black-eyed peas, so we have them all year ‘round. He makes them even spicier with hot pepper sauce.
And I agree with wardaddy; don’t give me sweet cornbread. A piece of traditional crusty Southern cornbread is a treat, but that other stuff might as well be yellow cake.
61
posted on
01/02/2014 7:04:46 AM PST
by
CatherineofAragon
((Support Christian white males----the architects of the jewel known as Western Civilization.))
To: CatherineofAragon
62
posted on
01/02/2014 7:12:36 AM PST
by
JoeProBono
(SOME IMAGES MAY BE DISTURBING VIEWER DISCRETION IS ADVISED;-{)
To: Yosemitest
Take a muzzi to lunch meal.
63
posted on
01/02/2014 7:12:58 AM PST
by
duckman
(I'm part of the group pulling the wagon!)
To: JoeProBono
64
posted on
01/02/2014 7:32:43 AM PST
by
CatherineofAragon
((Support Christian white males----the architects of the jewel known as Western Civilization.))
To: Yosemitest
65
posted on
01/02/2014 7:54:06 AM PST
by
DCBryan1
(No realli, moose bytes can be quite nasti!!)
To: Rebelbase
Red beans and rice with ham, Andouille sausgage and french bread for supper tonight.*****************************
Yum! Now that sounds delicious!
66
posted on
01/02/2014 7:58:29 AM PST
by
trisham
(Zen is not easy. It takes effort to attain nothingness. And then what do you have? Bupkis.)
To: trisham
I was, and it’s the lunch menu today!
(always tastes better the 2nd day)
67
posted on
01/02/2014 8:25:51 AM PST
by
Rebelbase
(Tagline: optional, printed after your name on post)
To: Rebelbase
Leftovers can be the best!
68
posted on
01/02/2014 8:29:06 AM PST
by
trisham
(Zen is not easy. It takes effort to attain nothingness. And then what do you have? Bupkis.)
To: wardaddy
We normally have black eyed peas. Deer savaged my peas last year. S’ok though, hubby got 2 so far this year in the freezer.
Grew corn for cornmeal. White Cherokee. Raccoons got that.
Why do I live in the country again?
To: chasio649
My pleasure.
Glad you enjoyed it.
70
posted on
01/02/2014 12:58:12 PM PST
by
Yosemitest
(It's Simple ! Fight, ... or Die !)
To: rfreedom4u
I was just digging out the history behind it.
I enjoy them, minus the pork.
71
posted on
01/02/2014 12:59:26 PM PST
by
Yosemitest
(It's Simple ! Fight, ... or Die !)
To: WinMod70
I understand, but give 'em a try one day.
And take your time cooking 'em, and do it right.
They're worth it.
72
posted on
01/02/2014 1:00:48 PM PST
by
Yosemitest
(It's Simple ! Fight, ... or Die !)
To: Revelation 911
73
posted on
01/02/2014 1:01:35 PM PST
by
Yosemitest
(It's Simple ! Fight, ... or Die !)
To: Vinnie
Ask for them, or order them over the internet.
74
posted on
01/02/2014 1:02:17 PM PST
by
Yosemitest
(It's Simple ! Fight, ... or Die !)
To: Mercat
Canned?
Get your greens fresh, and your black-eyed peas dried.
Soak the peas overnight in good clean water, and slow simmer them, the nest day, with the salt and pepper being added in the last thirty minutes of their cooking.
Cook to the tenderness you like, and I use a little beef fat with them.
75
posted on
01/02/2014 1:05:04 PM PST
by
Yosemitest
(It's Simple ! Fight, ... or Die !)
To: Vendome
Fired okra' ?
Of course, but that's a whole 'nuther thread.
76
posted on
01/02/2014 1:06:32 PM PST
by
Yosemitest
(It's Simple ! Fight, ... or Die !)
To: duckman
Muzzis aren't welcome around here.
But we call 'em targets.
77
posted on
01/02/2014 1:07:55 PM PST
by
Yosemitest
(It's Simple ! Fight, ... or Die !)
To: Yosemitest
Just black-eyed peas here, but we forgot and will do it tonight
78
posted on
01/02/2014 1:08:03 PM PST
by
GeronL
(Extra Large Cheesy Over-Stuffed Hobbit)
To: DCBryan1
79
posted on
01/02/2014 1:08:29 PM PST
by
Yosemitest
(It's Simple ! Fight, ... or Die !)
To: GeronL
80
posted on
01/02/2014 1:09:32 PM PST
by
Yosemitest
(It's Simple ! Fight, ... or Die !)
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