Southern Spicy Black-eyed Peas

Southern Spicy Black-eyed Peas

PREP: 35 MINUTES
TOTAL: 3 HOURS
MAKES: 6-8 SERVINGS

1 pound dried black-eyed peas
4 ounces salt pork, rind removed, dived or thick bacon
1 cup chopped onion
3 to 4 cloves garlic, minced
1 to 2 cups diced booked ham
2 ribs celery, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 tablespoon Creole or Cajun seasoning mixture
1/2 teaspoons salt
1/4 teaspoon pepper
ground hot pepper, to taste

  1. Following package directions, soak the black-eyed peas overnight or cover with water, boil for 2 minutes, then let stand for 1 hour.  Drain.
  2. Meanwhile, in a small skilled, sauté the diced salt pork with onion until onion is browned.
  3. Combine salt pork and onions with the drained peas and remaining ingredients; add water just to cover.  Simmer for about 1 1.2 to 2 1.2 hours, or until tender, checking and adding a little more water if necessary.  Taste and adjust seasonings.

Spicy Cornbread

Spicy Cornbread

PREP: 15 MINUTES
TOTAL:  30 MINUTES
MAKES: 8 SERVINGS

1 cup cornmeal
2 (or more) jalape√Īos, chopped
1 teaspoon salt
1/2 teaspoon sugar
6 oz parmigiano, grated
1/2 cup flour
4 tablespoons Amish Roll Butter
1/2 teaspoons baking soda
2 eggs, lightly beaten
1 cup creamed corn
1 cup buttermilk

  1. Preheat over to 450 degrees.
  2. Grease an 8-inch skillet or baking pan.
  3. Mix together the dry ingredients.¬† Stir in the corn, onions, jalape√Īos, and cheese.
  4. In another bowl, mix together the oil, eggs, and buttermilk.  Add the dry ingredients and mix until just combined.  Do not over stir.
  5. Pour into skillet and bake for 25-30 minutes or until lightly browned.  Should be moist inside, not dry.

New Year’s Southern Collard Greens

New Year’s Southern Collard Greens

PREP: 25 MINUTES
TOTAL: 4 HOURS
MAKES: 6 SERVINGS

4 pounds collard greens, rinsed and trimmed
1 1/2 quarts water
1 pound ham hocks
1/2 teaspoon crushed red pepper flakes
1/4 cup vegetable oil
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 teaspoon salt

  1. Wash the collard greens thoroughly.  To remove the stems, hold the leaf in your left hand and strip the leaf down with your right hand.  Stack 6 to 8 leaves on top of one another, roll up, and slice into 1/2 to 1-inch thick slices.  Place greens in pot.
  2. Bring 3 quarts of water to a boil and add meat, salt, pepper, garlic powder.  Reduce heat to medium and cook for 1 1/2 hours.
  3. Add collard greens and red pepper flakes.  Simmer covered for about 2 hours Рstirring occasionally.
  4.  Add vegetable oil and simmer for another 30 minutes.

Zucchini-and-Ricotta Tart

Zucchini-and-Ricotta Tart

PREP: 35 MINUTES
TOTAL: 1 HOUR, 10 MINUTES
MAKES: 6 SERVINGS

4 zucchini (about 2 1/2 pounds), thinly sliced crosswise
Salt and pepper, to taste
1 sheet frozen puff pastry, thawed
2 tablespoons butter
1/4 cup chopped fresh dill
3 eggs, beaten
1 cup ricotta cheese
1/2 cup grated parmesan cheese, plus more for sprinkling
1/2 cup half-and-half
1 pinch nutmeg

  1. Preheat the oven to 350 degrees.  Layer the zucchini in a colander, sprinkling each layer with salt; let stand for 20 minutes.  Rinse, then pat dry.
  2. Meanwhile, on a lightly floured surface, roll out the puff pastry to remove the creases.  Press the pastry into a 9-inch pie plate and trim the excess, so the crust is flush with the rim.  Prick the bottom of the pastry with a fork.  Refrigerate.
  3. In a large skillet, melt the butter over medium-high heat.  Add the zucchini and cook, turning, until golden, about 5 minutes.  Stir in the dill and remove from the heat; let cool to room temperature.
  4. In a bowl, whisk together the eggs, ricotta, 1/2 cup parmesan and the half-and-half; season with salt, pepper and the nutmeg.  Stir in the zucchini.  Pour the mixture into the chilled pastry crust and sprinkle with more parmesan.  Bake until a knife inserted in the center comes out cleans, about 1 hour and 10 minutes.  Let cool slightly before slicing.

Santa Hat Brownies

Santa Hat Brownies

PREP: 25 MINUTES
TOTAL: 35 MINUTES
MAKES: 12-16 SERVINGS

1 pan of brownies, cooled and cut into circles
12-16 strawberries, cleaned and hulled
vanilla-mascarpone buttercream (ingredients to follow)
1/2 cup unsalted butter, room temperature
8 ounces mascarpone cheese, room temperature
2 1/2 to 3 cups powdered sugar
2 teaspoons vanilla extract
pinch of salt

  1. Beat butter and mascarpone cheese until light and creamy, about 2 minutes.  Add vanilla extract and salt.  Add 2 1/2 cups of sugar, half a cup at a time and continue beating until smooth.  Add more sugar, if needed to reach desired consistency and sweetness.
  2. To assemble, pipe a ring of vanilla butter cream on top of each brownie.  Cut off the base of the strawberry so it is flat and place it upside down on each brownie, pushing slightly to secure in place.  Top the tip of the strawberry with a dot of buttercream to finish the Santa hat!!!