If you are like most people, 2012 was a pretty rough year. I am hoping to bring in plenty of luck in 2013 by having some black-eyed peas. Ma’am always told us we’d have a dollar at the end of the year for every pea we ate on New Year’s Day. One year, Michael heard this, ate a bite then held out his hand expecting her to hand over the cash then and there.
Traditionally, she woud make this recipe every year with the cornbread recipe at the end, made in the cast iron skillet, of course! She never made greens along with it, though I have heard many Southerners serve this alongside to increase the luck factor.
I got a great deal on a ham after Christmas, which is currently debrining in some water in the fridge. I have only heard of doing this to a Country (Smithfield) ham, but I tried it with a wet cured ham at Easter and found it made a great difference. I am going to cook that up tonight and I think I will make some Texas Caviar tomorrow to go with the leftovers. Or I will use the ham bone to make our traditional recipe.
If you are in the mood for Mexican, you can try Posole for good luck tomorrow. This recipe is a quick and easy version compared with a cook all day version traditionally made in Mexico.
And if you happened to overdo the New Year’s Eve celebration a little, I recommend a little hair of the dog in the form of a Bacon Bloody Mary.
If you have any New Year’s Day good luck food ideas, please share. I think we all need to do our culinary part to make sure 2013 is a lucky year for us all.
Until next time, happy eating.