Thursday, January 1, 2015

New Year’s Dinner 2015

Cash coin and gold are a traditional New Year’s dinner in this home.
In our Southern United States we celebrate the New Year with cash, coin and gold—long-braised collards, stewed black eyed peas (hoppin' John) and pork chop medallions. My friend’s mother (Mississippi born Mama Jean Hogan), taught me how to make collards. Home-made stock, smocked hocks, a pinch of baking soda, pepper vinegar and a lot of patience. I saved the bones and vegetable scraps to make rich stock for the collards. But I added a few things to the menu this year: kimchee roasted Brussels sprouts and turnips and kimchee collards. New Year’s forecast: 21015 will be spicy, rich and delicious.

New additions to our New Year’s dinner table: kimchee roasted winter vegetables and kimchee stewed collards

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