Glimpses of South Pasadena: Shameless New Year's Eve Post

Saturday, December 31, 2011

Shameless New Year's Eve Post

Here's to clean slates and new beginnings, y'all!

30 comments:

Mister Earl said...: Happy New Year, Laurie!; December 31, 2011 at 5:23 AM
Judy Williams said...: YAY - here's to you my dear girl.; December 31, 2011 at 5:43 AM
Anonymous said...: I'll toast to that!; December 31, 2011 at 7:28 AM
Michelle said...: Comic Book Laurie is back! Happy New Year!; December 31, 2011 at 7:38 AM
Dixie Jane said...: Happy New Year, Laurie. Numerology-wise, you will be in a 1 year, new beginnings.

We here need to eat our black-eyed peas for good luck.

HAPPY NEW YEAR to all of my new unseen friends on Laurie's blog!; December 31, 2011 at 7:42 AM
Green Guy said...: I gotta get me some champagne and black eyed peas. I never know how to prepare them, though. The peas, not the champagne. LOL.

Happy New Year everybody.; December 31, 2011 at 8:02 AM
Sally said...: What a cute post!!!

Green Guy, I cook black eyed peas with salt pork or ham.; December 31, 2011 at 8:03 AM
Laurie Allee said...: Happy New Year, gang!

Green Guy, I'll bet Dixie, Judy and Shanna can tell you how to do Southern black eyed peas. (With bacon, I think?). I do mine with spinach, chopped tomatoes and Indian spices.; December 31, 2011 at 8:11 AM
Anonymous said...: Skoal!; December 31, 2011 at 8:53 AM
Dixie Jane said...: Dear Green Guy: Just buy a can of black-eyed peas (the kind with bacon in them) heat and eat. Ranch Style has some. No use going to a lot of trouble unless you are going to have a crowd. A pan of cornbread adds to them. Now THAT I definetly know how to do.; December 31, 2011 at 9:44 AM
Anonymous said...: Hear! Hear!; December 31, 2011 at 10:02 AM
Pasadena Adjacent said...: bottoms up!; December 31, 2011 at 10:06 AM
Wayne said...: All the best in '12 LA.; December 31, 2011 at 10:51 AM
Trish said...: Happy hiding from all the tourists!

Heard it is ~80F, enjoy the weather!; December 31, 2011 at 2:08 PM
Shanna said...: I use dried black-eyed peas, soaked overnight then cooked most of the day in broth in the crock pot with lots of black pepper. Then, served over split corn bread that Jim makes in the iron skillet using Dixie Janes's recipe.

It's a Southern custom and brings good luck.
HAPPY NEW YEAR!; December 31, 2011 at 2:27 PM
Anonymous said...: I want to hear Laurie's Indian black eyed pea dish. That sounds great, and a nice change from my traditional Southern soul food version. (I use hamhock, chicken stock and white pepper, serve it with kale if I can't find collard greens.); December 31, 2011 at 2:41 PM
Patricia said...: Is it really going to be 80 tomorrow?? You lucky Southern California people! Thanks for the terrific year of blogging, Laurie. Happy New Year.; December 31, 2011 at 2:45 PM
Laurie Allee said...: Happy to share, Anon!

You can use canned black eyed peas, or dried or frozen.

3 cups cooked, rinsed and drained black eyed peas (that's 2 cans if you're using canned.)

1 Vidalia or other sweet onion, chopped

About 2 cloves of garlic, chopped

Fresh ginger root grated -- I guess about a tablespoon. Or use about 1/4 teaspoon dried if you don't have fresh ginger.

I always eyeball it, but I'm guessing about:
1/2 tsp coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon cinnamon
1/4 teaspoon cardamom
1 1/2 cups broth -- I always use vegetable stock

1 can diced tomatoes or 2 cups fresh diced tomatoes
1 package frozen spinach, cooked and drained OR 2 cups fresh spinach, chopped

I cook it all up in an iron skillet. Cook onions and garlic in oil until soft. Then add spices and let flavors come out for a few minutes. Then add everything else and simmer, stirring occasionally, for about 15 minutes. If you use fresh spinach, don't add it until very end and let it wilt. If you use frozen spinach, it can be added whenever you want and holds up to all that simmering.

I serve it over basmati rice, but it works as a good side dish, too. This year I'm making a honey/dijon/apple ham and serving it next to it.

I basically tried to recreate a dish I had in New York back in the mid 90s. Loved the fusion of my wonderful old standby black eyed peas with Indian spices. New twist on an old favorite. Plus, the colors are so pretty for holidays.

Enjoy!; December 31, 2011 at 2:54 PM
Laurie Allee said...: Thanks, Patricia!; December 31, 2011 at 2:59 PM
Jason said...: What's the deal with black eyed peas on New Years? I heard about it last year from my neighbors who moved here from Georgia. Also spinach or other greens for good financial luck, which makes your Indian dish a nice combo, Laurie!; December 31, 2011 at 3:03 PM
Laurie Allee said...: I'm not sure how the South got credit for black eyed peas on New Years Day. According to Wikipedia, it's first mentioned in the Talmud...; December 31, 2011 at 3:06 PM
Steve Scauzillo said...: worry less... a good idea.; December 31, 2011 at 5:31 PM
Margaret said...: Ohh. How did you do that?; December 31, 2011 at 5:33 PM
Mister Earl said...: This is all news to me, but Wikipedia says that it is a Jewish tradition from the Talmud to eat certain foods, including black-eyed peas on Rosh Hashana, the Jewish New Year. According to the article, the custom in the US originated with Sephardic Jews (Jews from Spain, Greece, Turkey, etc.) who came to Georgia. The custom spread to non-Jews in the area, which explains why it is associated with the South.; December 31, 2011 at 6:23 PM
Mister Earl said...: DJ Robert W. Morgan used to talk about a German tradition of cooking a pork loin in beer and sauerkraut for New Year's. Morgan's recipe called for using a crock pot for 12 hours. There was always a debate on whether to add maple syrup. Morgan also recommended putting hot dogs on the top to heat them up. Have the hot dogs during the day while watching football, and the pork loin in the evening. I tried the recipe one year. The German woman I was dating at the time scoffed at this as "peasant food."; December 31, 2011 at 6:28 PM
Eki said...: Hah! Is that you in comic, Laurie?

Can't agree with you more!
Happy New Year! And all the best wishes for the year ahead.; December 31, 2011 at 6:58 PM
TheChieftess said...: Happy Celebration Laurie!!! Here's to a worry free New Year!!!; January 2, 2012 at 11:36 PM
dbdubya said...: Here's the best recipe for black eyed peas with champagne. This came from my great-great aunt who was raised in Mississippi. Soak the peas in brine for 6-8 hours. Drain them and spread them on a cookie sheet. Sprinkle garlic salt (not powder), sugar, and lemon juice. Wait 30 minutes and then place the cookie sheet on the lowest oven rack and bake at 300 degrees for 45 minutes.

Now, the most important part - remove the peas, dump them in the garbage disposal, pop the champagne and toast the New Year with your friends. A take out pizza goes well with this.

Happy New Year Laurie, and family.; January 3, 2012 at 3:06 PM
TheChieftess said...: I was beginning to wonder just who dbdubya was for a minute there!!!; January 3, 2012 at 11:28 PM
Laurie Allee said...: HAHAHAHAHAH!; January 4, 2012 at 11:12 PM