pretty peas

Over 150 years ago in “the war” (you know the one),  Sherman’s troops ransacked and pilfered the southern countryside, taking everything – even the food in the cupboard!  They left behind the field corn and field peas.  (Silly Yankees thought it was food for the livestock)  We southerners considered it a stroke of luck, and this lore lives on  so that we all must consume at least a spoonful of the “cow food” every New Year’s.

Tomorrow on New Years Day,  traditional southerners will throw on a pot of  these black eyed wonders with the Christmas ham bone, fatback (bacon), or hog jowls.  Those living  in the low country will throw in rice and call it “Hoppin John”.  The peas are usually accompanied by  some type of winter greens – usually collard, mustard, spinach or kale, rendered with some type of pork product.  Cornbread is always on the side.  The peas will be served with a tomato relish known as “chili sauce”.  The greens will get a dousing of “pepper sauce”   As my country grandmother use to say, “Lawd, have mercy!”

Now,  we know the peas are there to bring us luck in the new year,  but you may not know that the greens are there to bring prosperity.  ( I never miss these. I’ll take all the prosperity I can get – I  do love new shoes!)  Not to be overlooked,  the pork is important because it signifies moving forward.   Pigs root forward for food. They don’t backtrack.

Being a progressive southern gal,  I’m not one to spend a lot of time shelling, soaking, and cooking peas.  And I’m not about to even touch a hog jowl.  I confess I  really don’t want the stench of greens in the McCottage…. So, here’s my new-fangled menu for a lucky, prosperous, bold new 2010.

Black Eye Pea Salsa*
Grilled Pork Tenderloin w/ Major Grey’s Chutney
Mixed Greens Salad with Goat Cheese and Berries*
Jiffy Cornbread Muffins

Black Eye Pea Salsa

1 can of Black Eye Peas, drained
4 green onions, chopped
4 Roma Tomatoes, diced  ( if you are a tomato snob, this is excellent in the summer. For the rest of us,  I buy romas still on the vine in the winter to try to get the best flavor)
2 -3 Tablespoon fresh cilantro, chopped
2 cloves of garlic, minced
2-3 TBSP of fresh lime juice
1-2 TBSP of Olive oil
1 -2 tsp cumin
1 tsp salt

Mix all ingredients.  Cover and chill 1-2 hours before serving.  Serve with Tortilla chips.

Mixed Green Salad
(this is the “go-to” salad in our house. We have it about twice a week. We’ll switch to fresh fruit when berries are in season)

1 box/ bag of organic mixed salad greens
2-3 oz of goat cheese, crumbled
1/4 cup dried berries medley (cranberries, blueberries, cherries, golden raisins)
1/4 cup sugared spiced Walnuts
Newman’s Lite Balsamic Dressing, to taste

Toss all ingredients and serve immediately.

As for the for pork tenderloin,  we’ll marinate it for a few hours in a concoction of half sugar,  half chili powder before the Angler throws it on the grill.    Next up, the Jiffy cornbread.  If you don’t know my friend Jiffy,  then bless your lil heart!    You need to know him.   I follow the package directions to cook it in a skillet, so I at least it looks like my grandmothers.

There you go,  my new southern traditional New Year’s Day meal.   With a little bit of luck, prosperity,  and forward thinking,  2010 may be our best year yet.    And if I learned anything in 2009,  it is this:   whatever the good Lord brings our way,  it may not be what we want, but it will be exactly what we need.   God bless.

Cheers and Happy New Year,  Y’all!