with freshly baked Italian Bread w/ bits of garlic along side.
New Years Day it will be "Country Style Spare Ribs and Kraut".
Posted on 12/30/2022 6:19:20 PM PST by ValleyofHope
New Year old school southern cooking
with freshly baked Italian Bread w/ bits of garlic along side.
New Years Day it will be "Country Style Spare Ribs and Kraut".
Black eyed peas, hog jowl and greens. And some buttermilk cornbread.
So, I’m doing the peas in a crockpot. What amount of water should I add?
And what seasonings, besides ham flavor bouillion, onion, garlic and green pepper?
I was thinking cayenne pepper, or Tony’s cajun more spice.
It’s been years since I made this...
I need to taste that!
We always have sauerkraut and ribs. Could be something to do with having a Slovenian/German wife.
I like both, but neither are in my family tradition for NY’s Day.
Those both look wonderful! Enjoy!
Sometimes I add a pinch of cumin. Don’t know why, but it always adds a little sumthin.
Texas Caviar!!
We picked up dried black eyed peas a couple of weeks ago.
In the region, it is to remember a time when our ancestors after a war only had cow peas and wild greens to eat.
That is not an exaggeration.
Thanks to triple blocked heart arteries from September I’m not doing any meat-fats-oils but the Black Eyes and Cabbage with some “ Better Than Boullion” will be stewing on the stove top . If any of you get that old “Widowmaker” do some reading on Dr Dean Ornish and Dr Caldwell B. Esselstyn Jr and the “Reversing Coronary Heart Disease” programs they both experimented with and developed . Beats a bunch of hardware in the vascular system any day . You just have to eat plant based .
Yep...and cornbread.
The basics....salt, pepper for both the black eyed peas and the cabbage. Then vinegar on the cabbage. And chopped onion on the peas.
I’ll be cooking, both.
Yum....can’t wait!
Friends of mine are. And ham.
I’m bringing jalapeño cornbread.
the only place I can find some half decent kielbasa is at the RUssian store...and its from Bulgaria, not Poland.....
+1!
We are lucky here in RI, we have Central Falls Kielbasa, still made by Polish immigrants
Cornbread for sure!
Oh, that sounds pretty darn good. I just make mine plain, but a little jalapeño sounds wonderful!
I always had to leave the house when my gf was making it. I couldn’t stand the smell. Its also what Hillary smells like
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