... A Sour Apple Tree

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Name:
Location: Huntington, WV, United States

I'm a 37 year-old guy from Huntington, WV.

Wednesday, January 02, 2008

New Years Day black-eyed peas

In preparation for New Years Day's dinner, I did some research on how to use that bag of black-eyed peas I've had for a while in making a traditional southern New Years' dish. After some googling, I stumbled across this recipe from about.com for "Happy New Year Peas" and figured that it looked mighty tasty. While I'm not going to repeat the recipe here (just click on the link), I did take step-by-step photos of my cooking 'speriment.

I boiled the black-eyed peas with some left-over ham chunks for flavor.

I used a winter sweet onion. I can't wait 'til Vidalia season to try this again!
I fried 'em in a blend of olive oil and bacon grease.

Instead of sausage links, I used Gaspar's Portuguese-style linguica sausage. It is mild flavor and can be found with the smoke sausages at the Kroger in Barboursville.

I cut the sausages into half-inch thick disks.

I went with Cattlemen's bbq sauce and French's mustard.


The peas and the reserve liquid in the baking dish

Add the other ingredients...

Stir 'em up and put 'em in the oven...

And now it's time to eat!!!

This pea recipe was da bomb (yes, I'm bringing that back). It tasted sort-of like a home-made baked pea recipe, but with the nutty, earthy taste of black-eyed peas and a salty-sweet zing from the linguica. This recipe was plenty sweet, so I would advise against using any sort of honey-flavored bbq sauce or mustard. I dashed a little Frank's Red Hot on mine, but if everyone in your family likes some heat in their food, some diced jalapeno added to the recipe would work, too. As for beverage pairings, I'd go with a citrus soda, a sturdy lager, riesling, or a sparkling white wine.

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7 Comments:

Blogger Rebecca Burch said...

Yum!!!

But where are your collard greens? :)

Actually, I am glad you posted about linguica. I have some recipes that call for it, but had no clue where to find it.

Wednesday, January 02, 2008  
Blogger Chris James said...

They have it for sure at the B-ville Kroger and I would imagine the same would be true for the fancy-pants Kroger on the Corridor.

Wednesday, January 02, 2008  
Blogger Blonde Goddess said...

That looks like fart fuel to me! I could do that with some dark lager...mmmmm....I've got to try it out!

Wednesday, January 02, 2008  
Blogger Evil Twin's Wife said...

Indeed, where are the collards? I actually bought a can of black eye peas and collards - both of which are still sitting in my cabinet.

We had lucky Wendy's on New Year's Eve.

Wednesday, January 02, 2008  
Blogger Buzzardbilly said...

I love, love, love black-eyed peas (as long as they don't sing). I could eat that last picture! I will be cooking this.

I always go with kale (with some Paul Newman's olive oil and vinegar dressing on top...cold dressing, hot kale) over collards because kale gives you the darkest poo this side of pepto-bismal.

Thursday, January 03, 2008  
Blogger Wendy said...

Will definitely be good with a fresh Vidalia! Happy cooking, and we'll see you in stores late April.

W. Brannen
Executive Director
Vidalia Onion Committee
VidaliaOnion.org

Saturday, January 05, 2008  
Blogger Chris James said...

Thanks for dropping by, Wendy.

I, for one, consider that magical time of year when ramps and Vidalias are available to be my favorite culinary time of year.

Monday, January 07, 2008  

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