So the New Year is coming up and as you may know there are certain foods that supposed to be lucky to eat.
Chef Chris Andrus from Sorrel Urban Bistro stopped by the KHOU 11 studios Saturday morning tell us more about the traditions and how to turn them into a tasty meal.
Sorrel Urban Bistros: Good Luck Recipes
Stewed Black-Eyed Peas: Yields 2Qt
- 3# Fresh or Dried Black-Eyed peas
- ½ Onion Diced
- 3 Cloves garlic Minced
- ¼ Cup Tomato Paste
- 3 Sprigs Fresh Thyme
- 3 Qt Vegetable Stock
- 4 Oz Pork Trimmings or Bacon
- 3 Tbspoon Olive Oil
In a Medium Stock Pot and Olive, Onion and Pork, Simmer till Pork fat is rendered down. Once Rendered add garlic and Black-Eyed Peas cook over low heat for 5 Minutes. Mix in Tomato Paste and add all Vegetable Stock and Thyme Sprigs. Turn heat to low and let simmer for 30-40 minutes or until cooked (if using dried peas) or until a consistency thick enough to coat the back of a spoon.
Stewed Greens: Yields 2Qt
- 8 strips bacon (about 8 ounces), cut into 1/2-inch pieces 1 medium Vidalia onion, halved and thinly sliced 1 stick butter
- 2 cups water
- 2 pounds collards, rinsed and drained, stems removed, leaves cut into
- 1/2-inch strips
- Hot sauce
Cook the bacon in a large saucepan over medium-high heat until crisp, about 5 minutes. Add the onion and butter and cook until the onion is tender, about 5 minutes more. Add the water and simmer for 10 minutes. Add the collards and cook until very soft, about 20 minutes. Season with salt and hot sauce, to taste. Transfer the greens to a serving bowl and serve.