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Old 12-31-2010, 01:34 AM   #1
PatioDaddio
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Default Recipe: New Year Stew (pics)

New Year Stew

Ringing in the new year calls for blackeyed peas, greens and pork. Oh, and
that means that we must include cornbread on the side. This might just be
a new tradition here at Daddio's house.



I call it a stew, but it's more like a really thick soup, or I suppose you could
even call it a form of chili. No matter what you call it, I call it good and the
family concurred. It's one of those simple hearty comfort foods that fills
the house with airborne deliciousness even before you eat it.

Ingredients
2 bunches Collard greens, washed, stemmed, and rough chopped
2 Smoked ham hocks
1 lb Cooked ham, diced to about 1/2"
7 cups Water
3 cans (15 oz) Blackeyed peas, rinsed
1 can (14 oz) Chicken broth, low sodium
2 stalks Celery, washed and sliced to 1/4"
1 med Onion, diced
1/3 cup Sweet Marsala wine
1 1/2 Tbsp Garlic salt
1 Tbsp Worcestershire sauce
1 tsp Black pepper, coarse ground
2 tsp Creole seasoning (I used Spice Hunter "Cajun Creole Seasoning")

Method
Put the water, garlic salt, Creole seasoning, pepper, collard greens and
ham hocks in a large heavy soup pot or Dutch oven over medium-high heat
and bring just to a boil.



Cover, reduce the heat to medium low and cook one hour, stirring
occasionally.



Add all of the remaining ingredients, except the blackeyed peas.



Increase the heat to medium-high and bring back to a simmer.

Reduce the heat to medium-low and simmer covered for 20 minutes.

Uncover, increase the heat to medium, and add the blackeyed peas.



Simmer uncovered for about 20 minutes to allow the broth to reduce and
thicken.



Turn off the heat and let stand 10 minutes.

Serve with cornbread and enjoy!

Afterthought: If I had to do over again, I would have first sauteed the
onion and celery in a little olive oil or butter before adding the greens,
water, hocks and seasoning at the start of the cook. I think it would add
more depth of flavor.

-----

John
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Old 12-31-2010, 01:36 AM   #2
bigabyte
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Sounds mighty good! Thanks for sharing.
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Duh.
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Old 12-31-2010, 06:03 AM   #3
Brooks BBQ
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That does look great for this time of year especially.
That was corn bread in the top pic, eh?
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Old 12-31-2010, 07:59 AM   #4
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that gets you all the southern stuff for New Year's. Add some sauerkraut, and you've got everything. :) Looks great!
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Old 12-31-2010, 09:39 AM   #5
PatioDaddio
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Thanks guys.

John
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Old 12-31-2010, 10:23 AM   #6
BlueHowler
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Even though I'm in a winter blizzard I'm heading to the store for the fix'ins.
I eat blackeyed peas every New Years eve and this stew sounds delicious.
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Old 12-31-2010, 11:29 AM   #7
LT72884
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Just wondering, what are collard greens? do they grow like lettuce? Do they taste like lettuce or kale?

I dont think i have ever had collard greens.

ANyway, the stew looks awesome. i like soups on cold days and its cold here. like really cold. Im liken the addition of the wine!
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Old 12-31-2010, 02:03 PM   #8
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Can I come over for New Years? That looks great.
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Old 12-31-2010, 02:05 PM   #9
chambersuac
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oh, and that's for the reminder - I gotta go get some blackeyed peas for tomorrow.
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Old 12-31-2010, 05:22 PM   #10
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When I see that you posted something, I always have to look, you post some the most amazing things.

Thanks for posting the recipe, and directions.

Thanks John.
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Old 12-31-2010, 08:13 PM   #11
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I just finished 3 bowls of this stew served with corn bread pudding.

The local white bread grocery store did not have collards but did have 1 bunch mustard greens and 1 bunch turnip greens so I bought them and used them instead of the collards.

I also added 2 tablespoons more of the marsala wine just because that's how I roll. I used Emeril's Essence as the Creole seasoning.

The stew was just some of the best blackeyed pea dishes I've had. My New Jersey born Italian wife said that she never wanted to eat blackeyed peas until she smelled the pot on the stove. She also ate 3 bowls.
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Old 12-31-2010, 08:34 PM   #12
PatioDaddio
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Quote:
Originally Posted by Brooks BBQ View Post
That does look great for this time of year especially.
That was corn bread in the top pic, eh?
I repeat:

"Oh, and that means that we must include cornbread on the side."

Yep, it's cornbread.

John
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Old 12-31-2010, 08:35 PM   #13
PatioDaddio
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Quote:
Originally Posted by LT72884 View Post
Just wondering, what are collard greens? do they grow like lettuce? Do they taste like lettuce or kale? ...
Here you go.

John
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Old 12-31-2010, 08:36 PM   #14
PatioDaddio
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Quote:
Originally Posted by Smokin Mike View Post
When I see that you posted something, I always have to look, you post some the most amazing things.

Thanks for posting the recipe, and directions.

Thanks John.
Thanks, bro. I really appreciate your kind words and encouragement.

Happy new year!

John
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Old 12-31-2010, 08:38 PM   #15
PatioDaddio
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Quote:
Originally Posted by BlueHowler View Post
I just finished 3 bowls of this stew served with corn bread pudding.

The local white bread grocery store did not have collards but did have 1 bunch mustard greens and 1 bunch turnip greens so I bought them and used them instead of the collards.

I also added 2 tablespoons more of the marsala wine just because that's how I roll. I used Emeril's Essence as the Creole seasoning.

The stew was just some of the best blackeyed pea dishes I've had. My New Jersey born Italian wife said that she never wanted to eat blackeyed peas until she smelled the pot on the stove. She also ate 3 bowls.
Wow! That is high praise, indeed. Thanks so much for sharing your
thoughts. I love me some happy eaters.

Happy new year!

John
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