Every year since I was too young to know what a "year" was I've eaten
black-eyed peas and ham hocks.

My mother many years gone, my wife know does admirably in this regard,
having never encountered it prior to meeting me.

Black-eyed peas with ham hocks.
Cornbread with a li'l jalapeno (no heat, flavor)
Collard Greens, with a sprinkling of spicy vinegar
Ye olde Gran's "beauty bean" salad (beans, olives, onions, pickle
relish, HB egg)

Yum. I can't believe I look forward to it so much.

On Mon, 31 Dec 2012 10:25:58 -0800, gtr > wrote:

>Every year since I was too young to know what a "year" was I've eaten
>black-eyed peas and ham hocks.
>
>My mother many years gone, my wife know does admirably in this regard,
>having never encountered it prior to meeting me.
>
>Black-eyed peas with ham hocks.
>Cornbread with a li'l jalapeno (no heat, flavor)
>Collard Greens, with a sprinkling of spicy vinegar
>Ye olde Gran's "beauty bean" salad (beans, olives, onions, pickle
>relish, HB egg)
>
>Yum. I can't believe I look forward to it so much.

I'll be doing the black eyed peas with spicy cornbread also. I'm also
going to add into the mix, pork and sauerkraut.
Seeing you are serving collard greens reminds me I have some kale,
perhaps I'll throw that on the menu also.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

On 2012-12-31 19:37:56 +0000, said:

> I'll be doing the black eyed peas with spicy cornbread also. I'm also
> going to add into the mix, pork and sauerkraut.
> Seeing you are serving collard greens reminds me I have some kale,
> perhaps I'll throw that on the menu also.

I've found in recent years that greens (never a big favorite) seem
always more palatable with a little cayenne infused vinagre.
Especially collards and turnip greens. I haven't had the latter in
many years.

"gtr" > wrote in message news:2012123110255884297-xxx@yyyzzz...
> Every year since I was too young to know what a "year" was I've eaten
> black-eyed peas and ham hocks.
>
> My mother many years gone, my wife know does admirably in this regard,
> having never encountered it prior to meeting me.
>
> Black-eyed peas with ham hocks.
> Cornbread with a li'l jalapeno (no heat, flavor)
> Collard Greens, with a sprinkling of spicy vinegar
> Ye olde Gran's "beauty bean" salad (beans, olives, onions, pickle relish,
> HB egg)
>
> Yum. I can't believe I look forward to it so much.
>

does the "regulation lunch" keep you regular?

Our New Year's Day dinner:

black-eyed peas -- simmered with the bone from the Christmas ham, onions,
celery, and Goya tomato-chicken broth

ham

rice -- not traditional in my family, but I always look at the pot of
black-eyed peas, fear it is not enough, and boil up some rice. Of
course, we always end up with plenty of leftovers.

cornbread

cabbage


Tara

On 2013-01-01 23:23:28 +0000, Tara said:

> cabbage

Not that cabbage in any configuration isn't welcome, but how do you prepare it?

On Tue, 01 Jan 2013 15:30:05 -0800, gtr wrote:

> Not that cabbage in any configuration isn't welcome, but how do you
> prepare it?

Melt a pat of butter or pour a bit of olive oil in the bottom of a pot.
Add sliced onions and cabbage. Add some salt and pepper or Cajun spice.
Cook it low and slow, covered, until the vegetables are as done as you
like. The vegetables usually give off enough liquid to stew in their own
juices. Sometimes I add a bit of water if the dish needs it.

Tara

On 2013-01-01 23:47:49 +0000, Tara said:

> On Tue, 01 Jan 2013 15:30:05 -0800, gtr wrote:
>
>> Not that cabbage in any configuration isn't welcome, but how do you
>> prepare it?
>
> Melt a pat of butter or pour a bit of olive oil in the bottom of a pot.
> Add sliced onions and cabbage. Add some salt and pepper or Cajun spice.
> Cook it low and slow, covered, until the vegetables are as done as you
> like. The vegetables usually give off enough liquid to stew in their own
> juices. Sometimes I add a bit of water if the dish needs it.

Sounds almost exactly the same way I do it. I like to add caraway seeds
and paprika.

Tara wrote:
>
> On Tue, 01 Jan 2013 15:30:05 -0800, gtr wrote:
>
> > Not that cabbage in any configuration isn't welcome, but how do you
> > prepare it?
>
> Melt a pat of butter or pour a bit of olive oil in the bottom of a pot.
> Add sliced onions and cabbage. Add some salt and pepper or Cajun spice.
> Cook it low and slow, covered, until the vegetables are as done as you
> like. The vegetables usually give off enough liquid to stew in their own
> juices. Sometimes I add a bit of water if the dish needs it.
>
> Tara

That sounds very good, Tara. Never done that before but it sounds worth
trying.

On Tue, 1 Jan 2013 15:30:05 -0800, gtr > wrote:

> On 2013-01-01 23:23:28 +0000, Tara said:
>
> > cabbage
>
> Not that cabbage in any configuration isn't welcome, but how do you prepare it?
>
Have you ever tried roasting cabbage? It's fantastic!

--
Food is an important part of a balanced diet.

On 2013-01-04 21:52:18 +0000, sf said:

> On Tue, 1 Jan 2013 15:30:05 -0800, gtr > wrote:
>
>> On 2013-01-01 23:23:28 +0000, Tara said:
>>
>>> cabbage
>>
>> Not that cabbage in any configuration isn't welcome, but how do you prepare it?
>>
> Have you ever tried roasting cabbage? It's fantastic!

Explain.

On Fri, 4 Jan 2013 14:56:50 -0800, gtr > wrote:

> On 2013-01-04 21:52:18 +0000, sf said:
>
> > On Tue, 1 Jan 2013 15:30:05 -0800, gtr > wrote:
> >
> >> On 2013-01-01 23:23:28 +0000, Tara said:
> >>
> >>> cabbage
> >>
> >> Not that cabbage in any configuration isn't welcome, but how do you prepare it?
> >>
> > Have you ever tried roasting cabbage? It's fantastic!
>
> Explain.

You can google lots of recipes for roasted cabbage if you want more
specifics, but basically what I do is cut it into generous 1 inch
slices *not wedges*, coat both sides with EVOO, season (I just use
salt, pepper and a little garlic) and roast it in a hot oven between 5
& 10 minutes per side. When it browns lightly on the bottom, flip and
cook until tender but not mushy. I'm not a cabbage fan, but I love it
cooked this way.

--
Food is an important part of a balanced diet.

On 2013-01-05 05:01:11 +0000, sf said:

> On Fri, 4 Jan 2013 14:56:50 -0800, gtr > wrote:
>
>> On 2013-01-04 21:52:18 +0000, sf said:
>>
>>> On Tue, 1 Jan 2013 15:30:05 -0800, gtr > wrote:
>>>
>>>> On 2013-01-01 23:23:28 +0000, Tara said:
>>>>
>>>>> cabbage
>>>>
>>>> Not that cabbage in any configuration isn't welcome, but how do you prepare it?
>>>>
>>> Have you ever tried roasting cabbage? It's fantastic!
>>
>> Explain.
>
> You can google lots of recipes for roasted cabbage if you want more
> specifics, but basically what I do is cut it into generous 1 inch
> slices *not wedges*, coat both sides with EVOO, season (I just use
> salt, pepper and a little garlic) and roast it in a hot oven between 5
> & 10 minutes per side. When it browns lightly on the bottom, flip and
> cook until tender but not mushy. I'm not a cabbage fan, but I love it
> cooked this way.

I AM a cabbage fan and I think I too will love it this way if given the
opportunity.

On 1/5/2013 1:02 AM, gtr wrote:
> On 2013-01-05 05:01:11 +0000, sf said:
>
>>>> Have you ever tried roasting cabbage? It's fantastic!
>>>
>>> Explain.
>>
>> You can google lots of recipes for roasted cabbage if you want more
>> specifics, but basically what I do is cut it into generous 1 inch
>> slices *not wedges*, coat both sides with EVOO, season (I just use
>> salt, pepper and a little garlic) and roast it in a hot oven between 5
>> & 10 minutes per side. When it browns lightly on the bottom, flip and
>> cook until tender but not mushy. I'm not a cabbage fan, but I love it
>> cooked this way.
>
> I AM a cabbage fan and I think I too will love it this way if given the
> opportunity.
>
Cabbage also cooks up very nicely on a grill It sort of carmelizes
on the outside. When I grill it I cut it into wedges, not slices,
although slices would probably work. The wedges keep the cabbage from
falling through the grate when you turn them. (I use a charcoal grill.)

Jill

On Sat, 05 Jan 2013 10:36:04 -0500, jmcquown >
wrote:

> On 1/5/2013 1:02 AM, gtr wrote:
> > On 2013-01-05 05:01:11 +0000, sf said:
> >
> >>>> Have you ever tried roasting cabbage? It's fantastic!
> >>>
> >>> Explain.
> >>
> >> You can google lots of recipes for roasted cabbage if you want more
> >> specifics, but basically what I do is cut it into generous 1 inch
> >> slices *not wedges*, coat both sides with EVOO, season (I just use
> >> salt, pepper and a little garlic) and roast it in a hot oven between 5
> >> & 10 minutes per side. When it browns lightly on the bottom, flip and
> >> cook until tender but not mushy. I'm not a cabbage fan, but I love it
> >> cooked this way.
> >
> > I AM a cabbage fan and I think I too will love it this way if given the
> > opportunity.
> >
> Cabbage also cooks up very nicely on a grill It sort of carmelizes
> on the outside. When I grill it I cut it into wedges, not slices,
> although slices would probably work. The wedges keep the cabbage from
> falling through the grate when you turn them. (I use a charcoal grill.)
>

Oh, thanks! I need to try that sometime. Sounds like an old
fashioned hamburger basket (the kind that was flat, not a basket)
would work for me because I prefer the even cooking of slices.


--
Food is an important part of a balanced diet.

On 1/5/2013 12:01 PM, sf wrote:
> On Sat, 05 Jan 2013 10:36:04 -0500, jmcquown >
> wrote:
>
>> On 1/5/2013 1:02 AM, gtr wrote:
>>> On 2013-01-05 05:01:11 +0000, sf said:
>>>
>>>>>> Have you ever tried roasting cabbage? It's fantastic!
>>>>>
>>>>> Explain.
>>>>
>>>> You can google lots of recipes for roasted cabbage if you want more
>>>> specifics, but basically what I do is cut it into generous 1 inch
>>>> slices *not wedges*, coat both sides with EVOO, season (I just use
>>>> salt, pepper and a little garlic) and roast it in a hot oven between 5
>>>> & 10 minutes per side. When it browns lightly on the bottom, flip and
>>>> cook until tender but not mushy. I'm not a cabbage fan, but I love it
>>>> cooked this way.
>>>
>>> I AM a cabbage fan and I think I too will love it this way if given the
>>> opportunity.
>>>
>> Cabbage also cooks up very nicely on a grill It sort of carmelizes
>> on the outside. When I grill it I cut it into wedges, not slices,
>> although slices would probably work. The wedges keep the cabbage from
>> falling through the grate when you turn them. (I use a charcoal grill.)
>>
>
> Oh, thanks! I need to try that sometime. Sounds like an old
> fashioned hamburger basket (the kind that was flat, not a basket)
> would work for me because I prefer the even cooking of slices.
>
>
A flat grill basket would probably work very well.

Jill

On Sat, 05 Jan 2013 10:36:04 -0500, jmcquown wrote:

> Cabbage also cooks up very nicely on a grill It sort of carmelizes
> on the outside. When I grill it I cut it into wedges, not slices,
> although slices would probably work. The wedges keep the cabbage from
> falling through the grate when you turn them. (I use a charcoal grill.)
>

I really need to try this. Romaine hearts are delicious grilled, as well.

Tara

On Sat, 05 Jan 2013 18:41:52 -0600, Tara >
wrote:

> On Sat, 05 Jan 2013 10:36:04 -0500, jmcquown wrote:
>
> > Cabbage also cooks up very nicely on a grill It sort of carmelizes
> > on the outside. When I grill it I cut it into wedges, not slices,
> > although slices would probably work. The wedges keep the cabbage from
> > falling through the grate when you turn them. (I use a charcoal grill.)
> >
>
> I really need to try this. Romaine hearts are delicious grilled, as well.
>
Endive should also work.


--
Food is an important part of a balanced diet.