Tuesday, December 31, 2013

Lucky New Year's Meal

According to Southern tradition , New Year's dinner will bring you fortune in the year to come . These two southern classics all but guarantee a prosperous year . Some say the greens represent dollar bills and the peas coin , ensuring wealth and good luck . According to folklore , this New Year's day tradition dates back to pillaged the land , leaving behind only black-eyes peas and greens as animal fodder . Rich in nutrients , these was the humble foods that enable Southerners to survive . Stories differ , but each celebrates a communion of family and friends bound by grateful hearts and renewed hope for good things yet to come .
This my friends  is  what I cook  each New Year for my family , ( last  14 years) Enjoy .
      ***Rib Roast & Pepper-Rosemary with Porcini Jus***
Prep : 30 minutes Total : 4 hours plus overnight marinating Serves : 12 to 14

1/4                   cup coarsely chopped fresh rosemary
3                      tablespoons fresh coarsely ground pepper , plus more for seasoning
3                     tablespoons vegetable oil
1                    6-rib standing beef rib roast (10 to 12 pounds) 1/2-inch fat cap left on the meat
3                   tablespoons unsalted butter
1                   medium shallot , very finely chopped
2                   large garlic cloves , thinly sliced
1/2                cup dry red wine
1                   quart beef stock or broth
1/4                cup sherry vinegar
4                   thyme sprigs
1                   ounce dried porcini (1 cup) ground to a powder in a spice grinder or blender
1.           In a small bowl , combine the rosemary with 3 tablespoons of black pepper and vegetable oil and rub over the roast . Cover and refrigerate overnight .
2 .           Put a large roasting pan in the middle of the oven and preheat to 375*F . Let the rib roast stand at room temperature for 30 minutes .
3.            Season the roast with salt and put it in the hot roasting pan , fat side down . Roast for 30 minutes . Turn the roast over and cook at 350*f for about 3 hours , rotating the pan 2 to 3 times . The roast is done when an instant -read thermometer inserted in the thickest part of the meat registers 130*F for medium rare . Transfer the roast to a craving board to rest for at least 20 minutes .
4 .           Meanwhile , in a sauce pan , melt the butter . Add the shallot and garlic and cook over medium heat until lightly browned ,5 minutes . Add the stock , vinegar and thyme and bring to a boil . Simmer over moderate heat until reduced to 2-1/2 cups , about 20 minutes . Strain the sauce and return it to the sauce pan . Whisk in the porcini powder and simmer for 1 minute . Cover , remove from the heat and let stand for  5 minutes . Season with salt and pepper . Carve the roast and serve with the porcini jus.
Tip :
The porcini jus can be refrigerated overnight . Reheat gently .
                        ***Cracklin' Cornbread***
This cracklin' cornbread is a traditional Southern cornbread and just has 6 ingredients.
                         *** Serves 8 to 10 ***
1/3               cup butter or margarine
2                  cups self-rising cornmeal
1/2               cup all-purpose flour
2-1/2           cups buttermilk
2                  large eggs , lightly beaten
1                  cup cracklin'
1 .          Place butter in a 9-inch cast ion skillet , heat in 425*F oven for 4 minutes .
2 .         Combine meal and flour in a large bowl ; make a well in center of mixture .
3 .         Stir together buttermilk , eggs and cracklin' ; add dry ingredients , stiring just until moistened . Pour over melted butter in hot skillet .
4 .        Bake at 425*F for 25 to 30 minutes or until golden brown .
TIP : **
1 cup cooked crumbled bacon (12 to 15 slices) can be substituted for cracklings .
Crackin; Cakes : Prepare batter as directed above ; stir in 1/4 cup of butter , melted . Heat a larrge skillet coated with vegetable spray over medium-high heat . Spoon about 1/4 cup batter for each cake into skillet ; cook in batches , 2 to 3 minutes on each side or until golden brown .
                ***Southern Blackeyed Peas***
                              Serves 6 ( serving size: 1/2 cup )
2                teaspoons olive oil
1/2             chopped onion
2                garlic cloves , minced
3                fresh or frozen blacked peas
3                cups water
1/2             pound dry salt bacon , cut into 1/2-inch cubes
1/2             teaspoon salt
1/2             teaspoon black pepper
Heat oil in large saucepan over medium-high heat . Add onion and garlic ; saute 2 minutes . Add peas , water and bacon ; bring to a boil , reduce heat ; simmer , partially covered , 45 minutes or until tender . Stir in salt and pepper .
                          ***Southern-Style Collard Greens ***
                        Makes 10 serving Total time : 3-1/2 hours
12              hickory-smoked bacon slices , finely chopped 
2                medium-size sweet onion , finely chopped
3/4            pound ham , chopped
6               garlic cloves , finely chopped
3              (32-ounce) containers chicken broth
6              bunches (3 1-pound package) fresh collard greens , washed and trimmed
1/2           cup apple cider vinegar
1              tablespoon sugar
1              teaspoon salt
3 /4          teaspoon pepper 
**Cook Bacon in a 10-quart stockpot over medium heat 10 to 12 minutes or until almost crisp . Add onion and saute 8 minutes ; add ham and garlic and saute 1 minute . Stir in broth and remaining ingredients . Cook 3 hours or until desired degree of tenderness


  1. Love these traditional Southern dishes Nee, The Southern Style Collard Greens just maybe on my menu tonight!!! Thank you so much for sharing, Nee...Happy New Year!

  2. Hi Louise , you will enjoy the greens so much , I grow them in my winter garden . Thanks for stopping by :)

  3. hi nee, that rib looks superb! fortune is on the way! :)

    1. HI Lena , yes hopefully fortune is on it's way and we will share it among our friends and blogger families , thanks for stopping by :)

  4. That is an amazing roast, Nee! We will have our black-eyed peas and cornbread tomorrow along with greens, but there will be pork tenderloin with it. Happy New Year to you and yours, and thank you for your wonderful comments on my blog.

    1. Hi Nellie , black-eyed peas , greens and pork is the way to go I used my left over fresh pork ham in the greens along with some bacon for a smoke taste . Dry salt bacon in the peas . I enjoy visiting your blog , my kids loves to read , thanks for stopping by :)

  5. Dear Nee, I can't believe that I missed this post of yours, sorry. I have been trying to keep up, but sometimes it can't be helped. WOW! Is what I can say, you have your whole menu on this post. How lovely that you showed us your traditions of the Southern way. Rib roast is a favorite, and I love the black eyed peas. Wonderful recipes. Collard greens are one of my moms favorites, but she has never had a good recipe, until now. I am going to share this one with her. And you are correct, no matter what you prepare for dinner, the main thing is that you are together with family!

    BTW, thank you for your offer to help me with the gif's, but I think I know where I have gone wrong. I will try on my next post that I will need to use gif's. If for some reason it doesn't work, then I will ask for your help. Thanks so much...I always love to come to your blog, so many goodies and your photos are fabulous! Blessing...Dottie :)

  6. Dear Dottie , I smiled when I read your comment , this has been a fast-pace last two weeks , I also go back and re-read posts , sometime I miss something , but sweetie that is the joy of having friend with interesting posts .
    I love reading about your family and when you was growing up , I do think most Italians household are alike in so many ways . They love family , food and their ways do not change much .
    I am so happy you will share the recipe with your dear mother .

    If I need your help , I will surely ask and I am so happy you feel the same way . Just ask Louise , I am always bugging her and she is so very helpful , the girl is amazing . I am so happy you enjoy my blog , I am still learning , it sure is fun , thanks so much for dropping by :)


Hi friends, thank you for stopping by and for taking the time to say hello. The welcome mat is always out and the coffee is always hot .I really appreciate your sweet gesture!