With New Year’s Day only a few days away, many are already planning for 2015. But, before we can officially enter the new year we must prepare the traditional “poor man’s feast” which is meant to demonstrate frugality and promote prosperity in the new year. Over the years, subtle variations have been prepared to the usual inclusions and we have a great casserole recipe to share that combines the best of a Southern New Year’s tradition – black-eyed peas and collard greens! And to toast to the coming year, we’re recommending a great pairing with a few of the award winning wines from the recent Rodeo Uncorked! International Wine Competition. Here’s to prosperity and abundance in 2015!
Black-Eyed Pea and Greens Casserole
- 1½ cup dry black-eye peas
- 1 pkg of Zatarain’s Dirty Rice Mix
- 4 slices of bacon
- 10oz pkg of pre-rinsed chopped collard greens
- 12oz pkg of Aidell’s Cajun Style Andouille, sliced
- 1 medium onion, chopped and divided
- 2 stalks of celery
- 3 garlic cloves, minced
- 1 small jalapeño pepper
- 2 TBSP tomato paste
- 2 tsp of Emeril’s Essence
- 1½ cup sharp cheddar cheese, shredded
- Sort and wash peas; place in a large Dutch oven. Cover with water to 2 inches above peas; Bring to boil. Add the dried peas and boil for 30 minutes, or until tender (as tender as a canned black bean would be). You don’t want them to have much of a bite to them, but you don’t want them mushy either. Drain the beans when you’ve got them where you want them. Rinse and set aside.
- While beans are cooking, cook the Zatarain’s Dirty Rice Mix according to directions omitting the ground beef. Set aside
- Preheat oven to 350 degrees F.
- Pan-fry bacon. Remove from bacon from the skillet and drain on a paper towel, then crumble. Save for later use.
- Add sliced andouille sausage to pan with bacon fat and brown. Remove from pan and set aside
- Add ½ chopped onion, celery, jalapeño, and tomato paste to skillet and cook over medium heat until vegetables are soft; 5-10 min.
- Combine vegetables, cooked dirty rice, black-eyed peas, and crumbled bacon in large bowl and mix well.
- Parboil collard greens for 15 minutes and drain
- Add 1 TBSP of olive oil to pan in which you cooked bacon and vegetables, over medium heat: Add other half-onion and saute until 3-4 minutes. Add garlic and saute until fragrant about 30 seconds.
- Place parboiled greens in pan with garlic/onion and saute 10 minutes. Add Essence and salt and pepper to taste.
- Add greens to black-eyed pea and rice mixture along with ½ cup of cheddar cheese.
- Stir it all together and then scoop it into a 9×12-inch (or similarly sized) casserole dish coated with PAM. Bake, uncovered, for 20 minutes. Sprinkle remaining cheese on top and bake for an additional 10 minutes, just until cheese is melted.
- Serve with cornbread!
Sparkling Wine Recommendations
- Champion, Top Sparkling Wine: Ricosa Winery Moscato d’Asti, 2013 Moscato d’Asti, Italy
Other suggestions rated Double Gold in the Sparkling Wine Category:
- Charles de Fere Cuve Jean-Louis, Vin Mouseux, NV Sparkling Natural, Extra Brut and Brut ($10-$40), France
- Reserve Clas Champion Ferari Perle, Trento DOC, 209 Sparkling Natural, Extra Brut and Brut ($10-$40), Italy
- Francis Copola Sofia Blanc de Blancs, Monterey County, 2013 Sparkling Natural, Extra Brut and Brut ($10-$40), USA
- Gloria Ferer Caves & Vineyards Blanc de Noirs, Carneros, NV Sparkling Natural, Extra Brut and Brut ($10-$40), USA
- JCB No. 21, Bourgogne AOC, NV Sparkling Natural, Extra Brut and Brut ($10-$40), France
- Clas Champion Signal Ridge Sparkling Brut, California, NV Sparkling Natural, Extra Brut and Brut ($10-$40), USA
Guests of the 2015 Houston Livestock Show and Rodeo also can enjoy a selection of award-winning wines by the taste, glass or bottle at the Rodeo Uncorked! Champion Wine Garden, located in Carruth Plaza at NRG Park. For more information on tickets and events in the Champion Wine Garden, visit rodeohouston.com.