That song poses an interesting question. Should old friends be forgotten around the holidays. I'm sure there are some women out there that would like to forget Ryan!
But for those who can't help but remember me; after all you are here, right!
Happy New Year!
And I promise that 2012 will be an active an entertaining year here; hope your's is as well!
But my final post of 2011 is not about sex unfortunately. After all how many of my posts ever are really! No, I'll throw one more food post at you.
But do keep an eye out. There may be some new adventures on the horizon in those first weeks of the new year!
Today I give you a traditional and easy New Year's Day meal in the Deep South!
Hoppin' John (Blackeyed Peas are considered good luck if eaten on New Year's Day)
I would certainly consider it good luck to eat Fergie from the Blackeyed Peas! :)
Collard Greens (southern style)
* Note: cook ham off early so you can remove bone and drippings for use in Hoppin' John and Collard Green recipes.
1 Black Oak or Honey Baked Ham
1 Cup of Brown Sugar
Half Cup of Honey
1 Tbs Grated Orange Peel
1 Can of Peach Halves
2 Tbs of Butter
* Slow cook ham on 250 for about 1 hour.
* After one hour remove at least 1 Tbs of drippings
* In pot melt butter and then stir in brown sugar, drippings, honey, peaches, and orange peel.
* Pour glaze over ham until ham cooked. Cook ham about 20 minutes per pound.
1 Tbs Olive Oil
1 Ham Hock (or fat from your ham)
1 Cup of Chopped Onions
Half Cup of Chopped Celery
Half Cup of Chopped Green Pepper
1 Tbs Chopped Fresh Garlic
1# of Rinsed Blackeyed Peas Soaked Overnight
Dripping from Ham
1 Bay Leaf
1 tsp Thyme
Salt, Black Pepper, and Cayenne
3 Tbs finely Chopped Green Onions
3 Cups of Steamed Rice
* Heat oil and ham bone in large stock pot.
* Add onions, green peppers, celery, garlic & cook until tender.
* Add blackeyed peas, ham drippings, one qrt of water, & spices.
* Bring mixture to boil & simmer until peas soft (about 40 mins).
* Serve over rice and garnish with green onions.
2 Large Heads of Collard Greens
2 Tbs Olive Oil
1 Slab of Salt Pork (or ham bone/fat from your New Year's Day ham)
1 Small Onion thinly sliced
Pinch of Allspice
Salt & Ground Pepper
Drippings from the ham
1.5 Tbs Red Wine Vinegar
* Rinse Collards thoroughly and cut out rough stem and chop roughly.
* Heat olive oil, salt pork or ham bone, and drippings in large stock pot.
* When oil is hot add onions and cook until tender.
* Add collard green, allspice, and salt & pepper to taste.
* Cover and cook on medium for about 45 minutes until tender.
* Add vinegar at the end just before serving.