RISE & SHINE KAUT43 OKC
HAPPY NEW YEAR!!!
Down in these neck of the woods, Black-Eyed Peas are a a New Year's Day essential. Having a big bowl of hot peas on New Year's Day is said to bring the eater (that wold be you) a year full of good luck.
Now if you're hoping for luck on any old black-eyed pea recipe then go for it.... if you're hoping for a little bit better luck than what you were already intended in getting for 2017, then try my recipe*. I love my Soul-Licious seasoning in this recipe, and the addition of a delicious locally made Andouille really sets it off. About that andouille...
Chance at Native Meat Company comes to the rescue again! Having used his handcrafted salami for a recipe a few months ago, I wondered if he produced an Andouille.... and Jennifer Love Heweett does he ever. Besides the well balanced spices in his andouille, Chance aslo lightly smokes the sausage. Along with layers of flavors and delayed back of the throat spice, there's also a light smoke to happily deal with. I think it's fantastic and am loving all the products he is producing from Native Meat Company. Please give them some business at Urban Agrarian or hit Chance up through his website, when looking for locally made dried, cured, aged and smoked meats. You will definiteky find a new friend for your next in-home charcuterie binge.
*My legal counsel would like for me to tell you that cooking and eating my black-eyed peas is in no way a guarantee that your luck will be positive for this coming year, or any year. I do not proclaim to be a fortune teller or a guardian angel... but I do make hella good black-eyed peas!
1 pound dry black-eyed peas
1 pound Andouille sausage, sliced into coins at an angle
1 medium yellow onion diced
2-3 medium size carrots diced (about a cup)
1 poblano pepper diced (about 1/2 cup)
Grapeseed oil for sautéing
2 cups beef or chicken stock
1 large bay leaf
- Wash, pick through, and soak the dried peas in cold water for an hour to overnight.
- In a soup pot begin heating about 1 tablespoon or more of the grapeseed oil. Fry a few of the sliced andouille until crisp, and remove to a paper towel to soak any excess grease.
- Keep the oil and andouille drippings in the soup pot hot. Add the diced onions, carrots, and pepper. Slowly cook until tender. Add the soaked beans with the water. Add the beef stock to cover the top of the peas and begin cooking. Bring to a boil and then down to a slow simmer. Add the remaining andouille sausage and Cook approximately 45 minutes until the peas are fully cooked.
- Dish up, adn sprinkle the chopped fried andouille sausage on top as an added treat. Serve with my Cast Iron Skillet Cornbread with Irish Cheddar (and honey if you dare).
SKILLET CORNBREAD WITH IRISH CHEDDAR
1 1/2 cup yellow cornmeal
1 cup all purpose flour
1 1 /2 cups shredded Irish Cheddar
8 tablespoons melted butter
4 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon In The Kitchen With Scotty “Cook’s Line Seasoning”
1 1/2 cup whole buttermilk
2 large eggs, beaten
Grapeseed oil to brush the bottom sides of the pan
- Place a seasoned cast iron skillet in the oven and begin heating the oven to 425 degrees.
- Place all the dried ingredients in a mixing bowl and mix evenly. Add the beaten eggs to the buttermilk and mix. In batches add the buttermilk/egg mixture and the melted butter to the dried mixture and mix lightly with a wooden spoon. Combine all the buttermilk/egg and melted butter into the batter and mix until all is used. Mix to a soft batter. Fold in the shreddedIrish Cheddar evenly.
- Carefully pull out the hot cast iron skillet, and add around a tablespoon of the grapeseed oil. Brush on to the bottom and sides. Scrape out the cornbread batter into the hot sizzling pan evenly. Turn the oven down to 375 degrees and bake 20-25 minutes or until the center is fully cooked.
- Remove from the oven and let rest about 10 minutes before cutting.