December 31, 2016

If you caught this week's radio show, you'll know we love us some classic Southern New Year's food!  Need a little inspiration?  Try incorporating those black eyed peas into a soul food classic, Hoppin John.  Remember, black eyed peas bring good luck in the new year, and collard greens ensure wealth.  Two more reasons to eat your veggies!  

Scroll to the end for "Earl's Caramel Kraken!" (the fabulous mulled cider recipe we chatted about on air.)


Hoppin John

3 T. oil

1 onion, chopped

4 scallions (plus a couple for topping)

2 t. salt

1/2 t. black pepper

1/2 teaspoon cayenne

1/2 pound smoked sausage, halved lengthwise then cut  into 1-inch slices

1 (10 oz.) pkg frozen black-eyed peas

1 1/2 cups rice

3 cups chicken broth or stock

In a large pot, heat the oil over medium heat. Add the onion and the scallions and cook until the onion is translucent, about 5 minutes. Add the salt, black pepper, and cayenne and cook, stirring, about 1 minute.

Increase the heat to medium-high. Add the sausage, black-eyed peas, and rice and cook, stirring, for 30 seconds. Stir in the broth and bring to a simmer. Reduce the heat to low and cook, covered, until the rice is tender and all the liquid is absorbed, about 20 minutes. Remove from the heat and serve.  Top with sliced scallions, if desired.


Southern Style Collard Greens

12 bacon slices, chopped

2 onions, chopped

3/4 pound smoked ham, chopped

6 garlic cloves, minced

3 (32-oz.) containers chicken broth

3 (1 lb.) packages fresh collard greens, washed, trimmed and chopped

1/3 cup apple cider vinegar

1 T. sugar

1 t. salt

3/4 t. black pepper

Cook bacon in a stockpot over medium heat until almost crisp. Add onion and sauté 8 minutes. Add ham and garlic, and sauté 1 minute. Stir in broth and remaining ingredients. Cook 2 hours or to desired tenderness.


White Cheddar Cornbread

1 1/2 cups cornmeal

1 1/2 cups all purpose flour

1 cup sugar

2 eggs

1 1/2 t. salt

5 t. baking powder

1 1/2 cups milk

2/3 cup vegetable oil

1 cup yellow corn

1 cup white cheddar cheese, grated

Preheat oven to 400 degrees.  Generously spray a 10" cast iron skillet or baking pan with cooking spray.    In a large bowl, combine cornmeal, flour, sugar, salt and baking powder.  Form a well in the center of the dry ingredients and add the eggs, milk and oil.  Combine the wet ingredients and then gradually incorporate the dry ingredients.  Add the corn and cheddar cheese and mix well.  

Pour the batter into the greased skillet or pan and bake 20-25 minutes or until a toothpick inserted in the center comes out clean.  


Earl's Caramel Kraken

1/2 gallon apple cider

1 T. allspice balls

2 t. whole cloves

5 cinnamon sticks

1 medium orange, sliced

1 lemon, sliced

1/2 cup maple syrup

1/2 of a 750ml bottle Caramel Vodka (we used Smirnoffs)

1/2 of a 750ml bottle Kraken Spiced Rum (don't let the label frighten you :)

Caramel squares for garnish

Combine all ingredients in a stock pot, Dutch oven or crock pot and allow to simmer 1-4 hours.  Serve in mugs garnished with caramel squares on the rims.


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