Happy 2014

I hate New Year's. NYE is my least favorite of all holidays. But I do like winter, so I hope you enjoy a cozy day in, whether it's snowing or drizzling, sleeting or thunderstorming. We are going to attempt a traditional Southern New Year's Day supper of Hoppin' John, in honor of all my relatives now living in the South. Apparently legend has it that if you eat black-eyed peas on New Year's Day, you're sure to have luck all the year round. So if you're keen to have a lucky 2014 take a crack at some black-eyed peas and ham, here is Emeril Lagasse's recipe:

 Ingredients:

• 1 tablespoon olive oil 
• 1 large ham hock 
• 1 cup onion, chopped 
• 1/2 cup celery, chopped 
• 1/2 cup green pepper, chopped 
• 1 tablespoon chopped garlic 
• 1 pound black-eyed peas, soaked overnight and rinsed 
• 1 quart chicken stock 
• Bay leaf 
• 1 teaspoon dry thyme leaves 
• Salt, black pepper, and cayenne 
• 3 tablespoons finely chopped green onion 
• 3 cups steamed white rice 

Directions: Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock. Adjust seasonings, and garnish with green onions. Serve over rice.

Happy new year!

Photo via here