Happy 2019!! We spent the first day of this brand new year doing nothing too exciting. The highlight of our day was our traditional January 1st feast. This was our 16th year making this meal, and I finally honed all of the recipes to perfection last year. Ha!
Our menu includes pork, hoppin john, greens, cornbread, pecan pie, sweet tea and sparkling grape juice. Here are the recipes:
Roasted Pork Tenderloin
This is a great recipe courtesy of my mother in law. We love pork on the Big Green Egg, but this one turns out perfectly in the oven.
2 lbs pork loin
1/2 cup olive oil
1 T balsamic vinegar
1 T red wine viengar
1 T dijon mustard
1 tsp rosemary
1/2 tsp thyme
1/2 tsp garlic powder
1/4 tsp pepper
Whisk marinade ingredients together; Pour in large zip top bag, add pork and let marinate for at least 2 hours, turning occasionally.
Remove pork to wire rack on a baking pan, reserving marinade. Roast at 325 for about 1 hour, basting every 15 minutes.
This recipe combines a few that I’ve used over the years.
6 slices bacon (uncooked) chopped
1 c celery chopped
1 sweet onion chopped
1 green pepper chopped
3 garlic cloves chopped
1 tsp fresh thyme (I used 1/2 tsp dried)
1/2 tsp pepper
1/4 tsp cayenne pepper
1 1/2 tsp salt
4 cups chicken broth
container fresh black eyed peas
1 c uncooked rice
Cook bacon in a dutch oven over medium heat until starting to crisp, about 10 minutes. Add celery, onion, green pepper, garlic and spices/herbs. Cook, stirring occasionally until onion is tender, about 8 minutes. Add broth, black eyed peas and rice and bring to a boil. Reduce heat to medium low and simmer until peas are tender and rice is cooked, about 30-40 minutes. (Watch it closely!)
This one is an adaptation of a Southern Living recipe.
4 bacon slices
3 tablespoons butter
1 large sweet onion, diced
1 bottle ale beer
1/2 cup brown sugar
1 teaspoon dried crushed red pepper
6 pounds fresh turnip greens, chopped
1 teaspoon salt
1/2 teaspoon pepper
Cut bacon crosswise into 1/4-inch strips. Melt butter in a large Dutch oven over medium heat; add bacon, and cook, stirring often, 8 minutes or until crisp. Drain bacon on paper towels, reserving drippings in skillet. Sauté onion in hot drippings 3 minutes or until onion is tender. Stir in bacon, ale, brown sugar and pepper; cook 3 minutes or until mixture is reduced by one-fourth. Add collards, in batches, and cook, stirring occasionally, 5 minutes or until wilted. Reduce heat to medium-low; cover and cook 1 hour or to desired degree of doneness. Season with salt and pepper.
Pirates House Pecan Pie
The BEST pecan pie around. It’s only better when served a la mode.
9 inch pie crust — unbaked (I use Pillsbury)
3 eggs — beaten
1/2 cup dark Karo
1/2 cup whipping cream
1 teaspoon vanilla
3 tablespoons bourbon
1 cup sugar
1/8 teaspoon salt
2 tablespoons butter — melted
2 cups pecans — chopped
Beat eggs well. Add remaining ingredients. Pour into pie shell. Bake at 375° on cookie sheet 40 minutes or until center is set. Cool and refrigerate.
Note: I always cover the edges of my crust with foil when baking so that they don’t over brown.
My favorite cornbread is the honey cornbread mix from Krusteaz.
Happy New Year!!!
DIXIE DELIGHTS DELIVERED