Black-Eyed Peas with Pork and Greens

Black-Eyed Peas with Pork and Greens

Black-Eyed Peas with Pork and Greens
Eating beans and greens on New Year’s Day is customarily thought to bring good fortune and abundance. You can be lucky every day of the year with Chef John’s delectable recipe!

Place black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight.

Drain and set aside.

Cook pork necks and bacon in a Dutch oven over medium heat until lightly browned about 5 minutes.

Stir in onion celery and carrot; cook and stir until softened 6 to 7 minutes.

Stir in garlic and cook 1 minute.

Pour cold water and black-eyed peas into pork mixture; increase heat to high.

Stir in bay leaf thyme cumin black pepper and cayenne pepper.

Bring mixture to a simmer reduce heat to low cover and simmer for 45 minutes.

Stir in tomatoes and salt.

Simmer uncovered until beans are tender about 40 minutes.

Turkey Lettuce Wraps with Shiitake Mushrooms

Turkey Lettuce Wraps with Shiitake Mushrooms

Turkey Lettuce Wraps with Shiitake Mushrooms
A flavorful lettuce leaf filling made up of lean ground turkey, savory shiitake mushrooms, and a ton of crunchy water chestnuts comes together quickly.

In a little saucepan, heat up 2 cups of water to a rolling boil.

Add rice noodles after turning the heat off.

Noodles should soak for 5 to 7 minutes, covered, until they are soft.

Use cold water to rinse.

Good drainage In a big skillet, heat up 1 teaspoon of the oil on medium-high.

The mushrooms should be cooked in the hot oil for two minutes, or until they are soft and browned.

From the pan, take out the mushrooms.


Vegetable Medley

Vegetable Medley

Vegetable Medley
A truly melodic medley of sweet and red potatoes, onion, bell pepper, carrots and garlic.

Set oven to 350 degrees Fahrenheit (175 degrees C).

In a 9×13-inch baking dish, oil the bottom.

Sweet potatoes should be spread on the bottom, and red potatoes, onions, garlic, green bell peppers, red bell peppers, and carrots should be added on top.

Season everything liberally, then cover the dish with aluminium foil.

Remove foil cover and stir potatoes after 1 1/2 hours of baking at 350 degrees F or until they are tender and cooked through.

Increase oven temperature to 425 degrees F (220 degrees C), then bake the mixture for an additional half hour, or until the top is browned.

Creamy Campanelle with Ham and Mushrooms

Creamy Campanelle with Ham and Mushrooms

Creamy Campanelle with Ham and Mushrooms
A creamy sauce brings this quick and easy campanelle pasta dish together, made hearty with fresh mushrooms and chopped ham.

Bring a large pot of lightly salted water to a boil.

Cook pasta in the boiling water stirring occasionally for 1 minute less than the package recommends 6 to 9 minutes.


Meanwhile melt butter in a large saute pan over medium heat.

Add onion and garlic and cook until softened about 5 minutes.

Stir in mushrooms oregano basil and parsley.

Cook stirring occasionally until the liquid from the mushrooms has evaporated.

Stir in the ham and cook until heated through 4 to 5 minutes.

Ragout de Pattes de Cochon (Pork Shank and Meatball Stew)

Ragout de Pattes de Cochon (Pork Shank and Meatball Stew)

Ragout de Pattes de Cochon (Pork Shank and Meatball Stew)
It’s worth the effort to prepare this flavorful stew, which features spiced pork meatballs and shredded pork shank.

Mix sea salt 1/2 teaspoon cinnamon 1/4 teaspoon cloves 1/4 teaspoon black pepper nutmeg and garlic salt together in a bowl.

Rub salt mixture all over pork shanks.

Heat 2 tablespoons olive oil in a large saucepan.

Cook pork shanks in the hot oil until browned 2 to 3 minutes per side.

Pour in enough water to cover the shanks.

Stir in coarsely chopped onion and celery.

Bring to a boil; reduce heat and simmer until pork can be easily removed from the bones 2 to 3 hours.

Transfer pork shanks to a cutting board; shred pork.

Strain cooking liquid discarding bones onion and celery.

Pour strained liquid back into the saucepan.

Stir in shredded pork.

Cheese Tortellini with Walnut-Parsley Pesto

Cheese Tortellini with Walnut-Parsley Pesto

Cheese Tortellini with Walnut-Parsley Pesto
This cheese tortellini is served with a pesto made of fresh walnuts, Parmesan, and parsley.

Add walnuts, oil, and parsley.

In a food processor or blender, combine 3 tablespoons of Parmesan cheese with the garlic, salt, and pepper; process into a coarse puree.

Tortellini is added after the water has been added, stirred, and brought back to a boil in a big pot filled with lightly salted water.

Cook with the lid off, stirring occasionally, for 7 to 8 minutes, or until the tortellini float to the top and the filling is hot.

Tortellini should be drained while saving 1/2 cup cooking water.

Tortellini should be mixed with butter, walnut pesto, and 1/4 cup of the pasta water that was saved.

If the mixture seems dry, add more cooking water.

Add the final 1 tablespoon of Parmesan cheese and serve more to the table.

Nick’s Pepper Sauce (Sauce au Poivre)

Nick's Pepper Sauce (Sauce au Poivre)

Nick’s Pepper Sauce (Sauce au Poivre)
Black pepper sauce with shallots, also known as ‘sauce au poivre’, is a quick and easy topping for steak.

Melt 2 tablespoons butter in a saucepan over low heat.

Cook and stir shallots in hot butter until translucent about 5 minutes.

Add parsley and saute for 5 minutes; season with pepper and salt.

Carefully pour cognac over shallot mixture; cook and stir until flames have disappeared 2 to 3 minutes.

Add beef stock and bring to a boil; reduce heat add creme fraiche and simmer until sauce is slightly reduced about 5 minutes.

Stir 2 tablespoons butter into sauce until melted.

Maple-Ginger Chicken Thighs

Maple-Ginger Chicken Thighs

Maple-Ginger Chicken Thighs
Chicken thighs are baked in a ginger-flavored maple sauce in this easy recipe with just a few bold ingredients.

Set the oven to 350 degrees Fahrenheit (175 degrees C).

Grease a baking pan with a little olive oil.

In a bowl, mix maple syrup, soy sauce, ginger powder, garlic oil, sesame seeds, pepper, and cayenne.

In the baking dish, neatly arrange the chicken thighs.

On top of the chicken thighs, drizzle maple sauce.

To fully coat the thighs in sauce, turn them over using tongs or gloved hands.

Use aluminum foil to protect.

For 40 minutes, bake in the preheated oven.

Flip the thighs over and uncover the baking dish.

Bake the cake for another 15 minutes, or until an instant-read thermometer inserted in the center registers 200 degrees F (93 degrees C).

Repeat the turnover and add the parsley.

Before serving, allow to rest for ten minutes.

Midnight Snack Avocado Sandwich

Midnight Snack Avocado Sandwich

Midnight Snack Avocado Sandwich
This tasty, fast-and-easy sandwich is ideal as a midnight snack because it combines bacon, avocado, and sprouts.

Place the bacon in a large skillet and cook over medium-high heat turning occasionally until almost browned 2 to 3 minutes.

Add green onion to bacon; cook and stir until onion is soft and bacon is crisp 3 to 5 minutes more.

Spread mayonnaise on one side of each slice of toast.

Spread mashed avocado onto one side of one piece of toast.

Top avocado with tomato slices sprouts and bacon mixture; sprinkle with salt and black pepper.

Place remaining slice of toast on top.

Apple Bread

Apple Bread

Apple Bread
This quick bread features cinnamon, walnuts, and chunks of fresh apple.

Set oven to 300 degrees Fahrenheit (150 degrees C).

Cooking spray two loaf pans (8 1/2×4 1/2-inch loaf pans).

In a large bowl, combine the flour, baking soda, salt, walnuts, and apples.

In a small bowl, combine the cinnamon, sugar, and oil.

Add to the flour mixture and stir just until combined.

Divide the mixture equally among the prepared loaf pans.

Bake in a preheated oven for about 90 minutes, or until a toothpick inserted in the center comes out clean.

Before being removed to completely cool on a wire rack, let the food cool in the pans for 10 minutes.