Good Morning and ‘pre’ Happy New Year’!
This past week I was in the mood for a bowl of black-eyed peas. In my hurry to grab a couple of cans at the store I picked up an ‘off’ brand. When the cans were opened I could not believe the peas. They were sickly ‘white’ looking and most of the can was mush. So, therefore before you make this yummy New Year’s Dish be sure and purchase quality peas, my norm is ‘Bush’. Where they were sitting the other day, I do not know!
In the south eating black-eyed peas on New Year’s Day was supposed to bring prosperity in the year to come. Another dish frequently eaten would have been ‘Hoppin John’, one of my favorites. Some folks thought the black-eyed peas and salt pork were not fit for human consumption and they were fed to the hogs!
Traditionally our family would take down all the holiday décor on New Year’s Day. I love the season and ours usually stays up another week these days. Partly because that’s when we get to enjoy it more!
This year our New Year’s is full of celebrating. We’re going to enjoy a steak dinner with friends and play board games, watch movies, or whatever we desire. Phillip is hosting an open-house on the ‘eve’ of New Year’s Eve and it’s going to be a fun time! And….after a couple of work days, at the city I am going to have a serious rest, after the 3rd of January. There are so many things on my do list, I’m not quite sure where to begin. Everyone wants my next cookbook published, but I’m needing organization on the home front first and foremost.
I am doing a couple of culinary shows in the off-season. I’ll be in McPherson, Kansas the night of January 30th doing a pressure-cooker, cheesecake class. (At the Cook’s Nook) Then on Saturday the 1st of February I’ll be doing a morning and afternoon class at the Cook’s Nook. This class is called: ‘The best of 2019’. It will feature all my favorites from the culinary school, this past year. Kansas City friends should find me firming up the date, in Platte City for mid-February. It should be confirmed in the next few days. The number to call in McPherson is 620-241-7180. I always plan extra time in McPherson because I like shopping in this beautiful city. If you’re making a trip out of the event, let me know and I can lend a few suggestions, on good places to stay, shop and eat in the area. Many are not aware of the German Mennonite influence throughout Kansas. It’s fun to grab a Low-German meal for the first time and enjoy the strong ‘cowboy’ influence. Then, there’s always a good country café or bakery!
I have enjoyed hearing ‘Merry Christmas’ ringing throughout my community and at the ‘city’. Every season I ask myself why we cannot continue greeting each other with such salutations every day of year. It would make such a substantial difference in society if people would immerse themselves with a positive spirit for each other. With that said, ‘Happy New Year’, talk with you in 2020!
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Black-Eyed Pea Gumbo
3 tablespoons butter
3 ribs of celery, sliced into 1/2 inch pieces
1 very large onion, finely diced
1 green pepper, finely diced
2 cans (14.5 oz.) diced tomatoes
1-2 cans (4-8 ozs.) green chilies
3 (14.5 oz.) cans quality black-eyed peas, drained
2 cups cooked and chopped chicken breast
1 1/2 cups chicken broth
1 teaspoon garlic powder
1 teaspoon poultry seasoning
1 teaspoon dry basil
3 teaspoons dry chicken stock, I use salt free
8 shots of Worcestershire sauce
Hot Sauce shots to taste
Cilantro, chopped, added at serving
When this recipe was written I was not into a great deal of Cajun and Creole foods. You’ll notice I’ve crossed the border with one or two ingredients. Feel free to add your favorite Louisiana spices. Shrimp could even enter into this dish. Use it as a foundation and twist it all around. This could be served with a scoop of rice on the top or bottom or simply in a soup format. It serves at least 6-8 persons.
In a large stockpot, melt the butter and sauté the peppers, onions and celery. Feel free to ‘up’ the amounts of vegetables, as desired. After the ingredients are tender add all the remaining ingredients. Cook over medium heat until heated throughout, lower temperature and simmer until serving time.
If the dish thickens up too much add additional stock/broth. Remember to look at this recipe as a guide and add your own touches.
