Serves 8 to 10
I don't know how it got started, but someone long ago decided that it is important to eat black-eyed peas first thing on New Year's Day. It's supposed to bring good luck. Here's a recipe that just might tip the scales of fortune your way this year. For extra flavor, you may wish to throw an oven-browned duck carcass or two into the pot while the black-eyed peas are cooking. If you want to save some time, you can use either fresh or canned black-eyed peas.
- 1 lb. dried black-eyed peas
- 2 qt. water
- 1-2 smoked ham hocks
- 2 tsp. salt
- 2 Tbsp. butter
- 1 large onion, diced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 1 jalapeño pepper, seeded and minced
- 3 c. duck breast; boneless, skinless and diced into 1/2 inch cubes
- Dash Worcestershire sauce
- 2 c. tomato, diced (canned or fresh)
- Salt and pepper to taste
- Tabasco to taste
- Combine peas and water in a large stockpot.
- Bring to a boil and then turn off the heat and let stand for 1 hour.
- Bring to a boil again, then reduce heat to simmer.
- Add ham hocks and salt, and cook until peas are tender.
- Remove hocks, pick meat off and return meat to peas.
- While peas are simmering, heat the butter in a skillet over medium-high heat and sauté onion, celery, carrots and jalapeno pepper until soft.
- Add duck and brown evenly.
- Season with Worcestershire sauce.
- Add to peas with tomato and heat to warm.
- Season with salt, pepper and Tabasco. Good luck!