A New Year...wishing the best to all! This calls for some Spicy Black-eyed Peas

[Dover]

Spice it up!


Spicy Black-eyed Peas

4 slices bacon, fried crispy
1 Med. onion, chopped
1 (16 oz) package of dried black-eyed peas, washed/drained.
1 12 oz. can diced tomatoes and chiles
1 tsp. salt
1 tsp. chili powder
1/2 tsp. pepper
3 C. water

Saute onion in bacon drippings. Add other ingredients and cook covered over medium heat
for 45 minutes to one hour until peas are tender, adding more water if needed.
Top with crumbled bacon bits and serve.
(From the infamous Bluebonnet Cafe 80th Anniversary Cookbook).



And why not serve them with some Sweet Potato Cornbread to cool down the palate a bit:

Sweet Potato Cornbread
(8 servings)

2 C. self-rising cornmeal mix
1/4 C. sugar
1 tsp. ground cinnamon
1 1/2 C. milk
1 C. mashed, cooked sweet potatoes
1/4 C. melted butter
1 large egg, beaten

Preheat over to 425 degrees.

Combine all ingredients, whisking together just until dry ingredients are moistened.
Spoon the batter into a greased 8 inch cast-iron skillet or baking pan.
Bake for 20 to 25 minutes or until a wooden toothpick inserted in center comes out clean.

[yellerpup]

1. I'm going to do the black-eyed peas as written, except will

add 12 oz lean pork loin and simmer with a hambone for extra flavor. Then I serve them with jalapeno-cheese grits-souffle, sauteed kale and round slices of carmelized sweet potato with a hint of date and chipotle syrup glaze. The Sweet Potato Cornbread does sound especially tempting and I'll be sure to try it this winter. Sounds yummy! :hi:

[Dover]

2. Oh lawsy me!

That meal just makes me want to drop to my knees and thank the good lord for another year!

I need some clarification on a couple of things. I can probably figure out how to make Jalepeno-cheese grits...but a souffle? Do tell. Also please share the source or recipe for date/chipotle syrup.
Make that PRETTY PLEASE!

You're a down home gourmet and an inspiration all rolled up in a tortilla.

[yellerpup]

4. The sources for that date/chipotle syrup came from

beac at this DU link: http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x81848 This is absolutely addictive sauce and I just polished off my last batch yesterday. Time for more!

To make a souffle from the jalapeno-cheese grits, (simple as adding peppers & cheese or pepper cheese to grits cooked in chicken broth), separate the yolks from 2-3 eggs (I cook mainly for two, so an egg apiece and grits to serve four is good for two plus leftovers). Temper the yolks with your warm grits mixture by adding in a spoonful of warm grits at a time into beaten egg yolks and keep beating them so that the yolks don't cook. Keep stirring until the yolks are warm, then add them back into the grits. In a separate bowl, use an electric mixer to beat egg whites with 1/4 tsp. salt until frothy and stiff. Carefully fold grits into beaten egg whites and turn into well-buttered souffle dish. Make a collar of buttered parchment paper to encircle the souffle dish and tie a string around it so your souffle won't run over the edge. Bake at 350 for 20-30 minutes until souffle is risen and nicely colored on top. I love the flavors in this dish whether I go to the trouble of making a souffle out of it or not. Happy New Year, Dover! May all your fondest dreams come true in 2011! :hi:

[Dover]

5. Gracias! Muy bueno!

Thank you for this and Happy 2011 to you as well. :toast:

I will have to try your meal in its entirety when I have some time to collect all the ingredients.
I did manage to make the grits (not souffle) and cooked up some kale, but missing some ingredients for the sauce. Can't wait to try it all together. :9

[Lucinda]

3. I went lo-tech and grabbed a few out of my burrito mix

and ate them ala carte right after midnight. :)

That is gonna be muy yummy!