new year's recipes

According to folklore, collards served with black-eyed peas and hog jowl on New Year's Day promises a year of good luck and financial reward. This may be a southern tradition, but hopefully everyone had their fill on New Year's Day.

If not, here is what you should do right away...oh, don't forget the cornbread and cabbage.
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Southern Style "Spiked" Collard Greens
- Get a mess of collard greens, 3 cans of beer, a liter of chicken broth, a stick of butter, some spicy mexican sausage, garlic, lemon, salt, pepper, and one hot pepper.
- Clean the greens (i.e. leaf only, no stalks).
- Mince the mexican sausage (and take it out of it's packaging).
- Stick it all in a big pot (there should be enough liquid to fill the pot at least 2/3s of the way).
- Boil it for 2 hours.
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Cajun Black Eyed Peas
- Put 2 or 3 Cans of Black Eyed Peas in a pot with some water...stick it on the stove til it is barely boiling.
- Add Old Bay Seasoning and Louisiana Hot Sauce in...add a little bit at a time, mix, and taste until you have it the heat-level you like.
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Yuppie-Style Asian Hog Jowl
- Get a nice pork tenderloin, a "meat syringe" (a.k.a. injector), and some teriyaki sauce made for grilling.
- Take the syringe and pump that tenderloin full of the teriyaki sauce...make so that if you squeeze the tenderloin, sauce squirts out.
- Put grill on about 6-700 degrees to sear the outside (2 min on each side)...this "locks in" the juices. Turn the grill down to about 350-400 and cook for another 10 minutes per side.
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Yo! This is how we rolled on New Year's Day...CrunkRockStyle...Mixin' It Up!!!