New Year's Southern Traditional Meal

My New Year's tradition every year is to eat black-eyed peas, collard greens, pork chops and cornbread which is supposed to bring us good luck, good health, wealth and prosperity in the new year.  And even if it doesn't, the meal sure does taste delicious. 

All items serve 4-6 people.

Yellow-Eyed Peas Ingredients:

2 to 2 1/2 cups Dried Yellow Eyed Beans (Black Eyed Peas would work as well)

Water

2 Bay Leaves

1 Medium Onion, diced

1 cup baby organic carrots, diced

2 Garlic Cloves, minced

1/2 teaspoon Sea Salt

1/4 teaspoon Fresh Cracked Black Pepper

1 smoked Ham Bone or Ham Shank (optional)

Directions:

1. Rinse beans in a colander or strainer and make sure to pick out any rocks (they don't taste good.
2. Add the beans to a stock pot. Add 5 cups of water.
3. Add bay leaves, onion, carrots and garlic. If using the ham bone, also add that here.
4. Bring to a simmer and cook for about 2 1/2 to 3 hours or until beans are tender.
5. About an hour before the beans are done, add the salt and pepper and stir to combined. 

Country Greens Ingredients:
4 cups (or 32 ounces) chicken stock or broth

1 chicken bouillon cube
1 tablespoon apple cider vinegar
1 smoked ham bone or ham shank (optional)
1 tablespoons chopped garlic

1 tablespoon onion powder
1 teaspoon seasoned salt
1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

1/2 teaspoon black pepper
1/2 dried bay leaf
2 (4 oz. bags) of Country Greens (includes mustard, turnip and collard greens) - remove the stem veins from the greens and then wash and cut them into large bite size pieces.

Directions:

1. Add all ingredients, except greens, to a large pot. Bring to a simmer for 20 minutes, allowing the smoked ham bone/shank to release the flavor.
2. Add the greens to the pot of stock and cook for 1 1/2 to 2 hours, until greens are all tender. Adjust seasoning and serve hot with pot liquor (the juice from the greens).

Cheese & Green Onion Cornbread Ingredients:
1 stick (or 8 tablespoons) butter, melted
1 bunch of chopped green onions
1 3/4 cups cornmeal
1 1/4 cups flour
1/4 cups sugar
1 Tablespoon baking powder
1 1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups buttermilk
3 large eggs
1 1/2 cups grated sharp cheddar cheese
1 cup frozen corn kernels, defrosted
1/2 cup chopped roasted red bell peppers, jarred
1-2 Tablespoons chopped seeded jalapeno chiles

 Directions:

1.  Preheat oven to 400°. Melt 1 Tablespoon of butter in 10-inch cast iron skillet over med heat. Add green onions. Saute 5mins.

2.  Mix next 6 ingredients in large bowl. Whisk buttermilk and eggs in med bowl. Stir into dry ingredients. 

3.  Stir in 6 1/2 Tablespoons of melted butter, then cheese, corn, red pepper, chiles, and green onions.

4.  Add 1/2 Tablespoon melted butter to skillet. Heat over high heat till foamy, about 1minute.  

5.  Pour batter into skillet. Trans to oven. Bake cornbread until golden, about 40 minutes. 

6.  Cool 20 minutes in skillet and enjoy. 

Pan-Fried Pork Chops Ingredients:
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup all-purpose flour
4-6 bone-in rib or center-cut pork chops (about 3/4 inch thick)
3 slices bacon, chopped
1/2 cup vegetable oil

Directions: 

1. COAT CHOPS Combine garlic powder, paprika, salt, pepper, and cayenne in bowl. Place flour in shallow dish. Pat chops dry with paper towels. Cut 2 slits about 2 inches apart through fat on edges of each chop. Season both sides of chops with spice mixture, then dredge chops lightly in flour (do not discard flour). Transfer to plate and let rest 10 minutes. 

2. RENDER BACON Meanwhile, cook bacon in large nonstick skillet over medium heat until fat renders and bacon is crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate and reserve for another use. Do not wipe out pan. 

3. FRY CHOPS Add oil to fat in pan and heat over medium-high heat until just smoking. Return chops to flour dish and turn to coat. Cook chops until well browned, 3 to 4 minutes per side. Serve.