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New Years Eve Dinner Menu: Eat Your Luck for 2015
With 2015 just right around the corner, I know everyone is in the process of figuring out how they intend to ring in the New Year. In addition to busting out fireworks and popping champagne, it is tradition for my family to feast on a hearty meal of corned beef, cabbage, and most importantly, black-eyed peas. I know this seems like a heavy meal to have right before a night out on the town, but it is said that eating this meal on the eve of the upcoming year is sure to bring much health, wealth, and happiness all throughout the New Year. So if you desire a successful, prosperous, and joyous 2015… or you are just craving something flavorful and delicious… Check out these recipes for the perfect New Years Eve dinner. So treat yourself and ring in 2015 on a full stomach of good luck. Don’t worry about packing on the extra lbs- cabbage naturally cleanses your system. Besides, you’ll have all of 2015 to go to the gym.
*Source: foodnetwork.com
Ingredients | Serves 6 to 8
- 1 pound dried black-eyed peas (fresh or canned black-eyed peas can be substituted)
- 2 tablespoons vegetable oil
- 6 ounces pork shoulder, diced into 1/2-inch cubes
- 4 strips thick sliced bacon, cut into 1/2-inch pieces
- 1 medium onion, small diced
- 4 garlic cloves, sliced
- 1 1/2 teaspoons salt
- 1 teaspoon freshly cracked black pepper
- 1/2 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 4 cups chicken stock
- 2 cups water
- 3 bay leaves
- Hot-pepper vinegar, as desired
Directions
If using dried black-eyed peas, put them in a large pot and cover with about 4 inches of water. Soak the peas overnight, then drain the water and rinse. Alternatively, you can “quick-soak” the peas by bringing them and the water to a boil for 2 minutes. After this, remove them from the heat, cover the pot and soak the peas for 1 hour. Then, drain and rinse the peas.
Heat the oil in a large pot over medium-high heat. When the oil is shimmering, add the pork. Sear until the pork is browned on all sides, 4 to 5 minutes. Add the bacon, onion and garlic to the pot and cook, stirring, until the onion and garlic are lightly browned, about 6 to 8 minutes. Add the salt, black pepper, cayenne and garlic powder. Cook until the entire mixture is coated with the spices, about 2 minutes. Pour in the stock and water and drop in the bay leaves. Bring the mixture to a boil, then reduce the heat and simmer, covered, for about 30 minutes.
When the pork begins to fall apart, add the prepared peas to the pot and simmer until the peas are very soft, about 1 to 1 1/2 hours.
(Cooks Note: Using the back of a spoon, smash some of the peas against the inside of the pot then stir them into the mixture. This will break up some of the peas and give them a creamier consistency. Alternatively, you can puree 1 cup of the peas and broth in a blender or a food processor, then return the puree to the pot.)
Taste for seasonings, and add some hot-pepper vinegar, if desired. Discard the bay leaves and transfer the black-eyed peas to a serving bowl.
Recipe Source: The Pat & Gina Neely, and foodnetwork.com
For more on this Recipe: Black Eyed Peas w. Bacon & Pork
*Source: James Ransom / Food52.com
Ingredients | Serves 6, with leftovers
For the Corned Beef and Vegetables:
- 1 6-pound corned-beef brisket
- 2 onions
- 4 whole cloves
- 2 bay leaves, preferably fresh
- 1/2 bunch thyme
- 2 chiles de arbol
- 6 small carrots
- 9 golf ball-sized turnips
- 1 1/4 pounds yellow potatoes, peeled
- 1 medium green cabbage (about 2 pounds)
For the Parsley-Mustard Sauce:
- 1/4 cup plus 2 tablespoons finely diced shallots
- 1/4 cup red wine vinegar
- 3/4 cup chopped flat-leaf parsley
- 1 tablespoon whole grain mustard
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 1/2 lemon, for juicing
- Kosher salt and freshly ground black pepper
Directions
To make the Parsley-Mustard Sauce:
Place the shallots, vinegar, and 1/4 teaspoon salt in a small bowl, and let sit 5 minutes. Pound the parsley with a mortar and pestle and add it to the shallots. Whisk in the mustard and olive oil, and season with a squeeze of lemon juice, a pinch of pepper and a pinch more salt, if you like. Be careful not to over season, since the corned beef may be on the salty side.
Preheat the oven to 325 degrees F.
To Make the Corned Beef and Vegetables:
Place the corned beef in a large deep pot and cover with cold water by 6 inches. Bring to a boil over medium heat.
Cut the onions in half lengthwise, peel them, and poke one clove into each half.
When the water comes to a boil, turn off the heat and add the onions, bay leaves, thyme, and chiles. Cover the pot with aluminum foil and a tight-fitting lid.
Cook the corned beef in the oven 4 to 4 1/2 hours, until it’s fork-tender. (Carefully remove the foil and pierce the meat with a fork. If the fork doesn’t penetrate easily, the corned beef is not ready.)
While the beef is cooking, peel the carrots, leaving 1/2 inch of stem. Cut the carrots in half lengthwise. Trim the turnip tops, leaving 1/2 inch of stem attached. Cut the turnips in half through the stems. Cut the potatoes into 1- inch chunks. Remove any tough outer leaves from the cabbage and slice it in half through the core. Cut each cabbage half into three wedges, leaving the core intact to hold the leaves together.
When it’s done, remove the meat from the oven, let it cool a few minutes, and transfer it to a baking sheet.
Turn the oven up to 375 degrees F.
Return the meat to the oven for about 15 minutes, until it browns and crisps on top. If it’s not browning to your liking, you can pass it under the broiler. Let the corned beef rest 10 to 15 minutes before slicing it.
Meanwhile, skim the fat from the broth. (There probably won’t be very much.) Taste the broth. If it tastes good—not too salty but nicely seasoned and meaty—set half of the liquid aside in a medium saucepan. If the broth is salty, add a little water before setting half of it aside.
Add water to the broth in the large corned-beef cooking pot until you have enough liquid to poach the vegetables. Bring to a boil over high heat, then turn the heat down to medium, and add the potatoes to the pot. Simmer 5 minutes and then add the cabbage, turnips, and carrots. (If your pot is not big enough, divide the broth into two pots, adding more water if needed.)
Simmer over low heat 15 to 20 minutes, until the vegetables are very tender. Test each type of vegetable occasionally, and if one is ready before the others, use tongs or a slotted spoon to take the vegetables out of the broth.
Taste the reserved broth and the vegetable-cooking broth. Combine them to your taste. If the vegetable broth tastes best, use it for the finished broth. If the vegetable broth is watery but has good flavor, add a little of it to the reserved broth, to your liking. Or, if you like the meat broth best, use it by itself.
Place the cabbage on a large warm platter. Slice the corned beef against the grain into 1/4-inch-thick slices. Arrange the meat over the cabbage. Scatter the other vegetables over and around the platter. Pour over a good quantity of your chosen broth, and drizzle with the parsley-mustard sauce. Pass the extra broth and sauce at the table.
Recipe Source: Adapted from Suzanne Goin with Teri Gelber’s Sunday Suppers at Lucques (Knopf, 2005) by Genius Recipes, via food52.com
For more on this Recipe: Suzanna Goin’s Corned Beef & Cabbage w. Parsley Mustard Sauce
