Black-eyed peas were the starting point. Reflecting on the "earthy" flavor
of black-eyed peas, it occurred to me that pork isn't really the best way to
match their flavor; I think deeply-browned red meat (beef, lamb, or venison)
would do a much better job. Lin found two nice lamb shanks in the freezer,
so that's what it'll be. Here's the current plan:

Chop onions, carrots, celery, and beets while bringing salted lamb shanks to
room temperature. Open a can of tomatoes and pour the juice into a separate
container with a little vodka. Heat grapeseed oil and sear lamb shanks;
remove from pan. Deglaze with the tomato-vodka mixture, then pour that
mixture back into the container. Melt a tablespoon of butter and cook the
onions, carrots, celery and beets briefly, then nestle the lamb shanks back
into the pan. Add tomatoes and tomato-vodka mixture. Cover and cook on low
heat until meat is falling off the bone. Remove from heat, grind black
pepper over, replace cover and let rest for about five minutes.

Cook fresh black-eyed peas in plenty of salted water with turmeric. When
tender, drain beans and drizzle with melted butter.

Lin got me a little crockpot for Christmas; I'll be using it to cook chard
with garlic. I might add mushrooms.

Cut grape tomatoes into halves; mix with mint, lemon juice, and a tiny bit
of sugar and fish sauce.


So we'll be having:

Braised Lamb Shanks with Vegetables and Vodka
Black-Eyed Peas with Turmeric and Butter
Chard with Garlic
Tomato-Mint Relish

I'm not sure what we'll drink with that; probably iced tea.

Bob