I had an open house, and prepared the following:
Chili made with 1/2" cubes of under blade chuck roast (well-trimmed of fat and gristle), red wine and kidney beans, chile powder, cumin, coriander, oregano, diced pickled jalapeño, garlic, beef broth, Muir Glen organic tomato puree. I added a piece of smoked turkey wing late in the crock pot process (it should've been sooner to add much flavor, I think). The flavors melded well and the meat was very tender. I added some flour (a 1/8 cup? in a huge batch) early on to help with the thickness, but the level of thickness ended up just right. -- after I simmered it for a while without the lid to increase evaporation. Overall, I think I cooked it in the crockpot for around 13 or so hours. I did not brown the meat in advance, but just put all of the ingredients in the pot and cranked it up to high for a while, then adjusted between low and high. I was surprised at how good it was (and I think the keys were the red wine aspect and the ground coriander). ;-).
Black eyed peas made with bacon. Served with Texas Pete's peppers-in-vinegar sauce and chopped onions.
Plain white rice.
White cornbread (my brother-in-law brought his -- it is very nice).
Collards made with a little sugar, red wine vinegar, bacon, smoked turkey wing. I couldn't find whole fresh collards, so used the Glory brand pre-washed and pre-cut collards in the bag. Not bad at all, but a bit stemmy (easily dealt with) and maybe could be cut a little smaller. Did I put some beef broth in the collards? I think i just used water.
Queso dip made with Publix's Velveeta clone, Jimmy Dean sausage, diced pickled jalapeños, Muir Glen organic tomato puree. This dip was very popular. I served it with Yellow Corn round chips from Chifles http://www.chifleschips.com/faqs.php and White Corn Restaurant Style Tortilla Chips from ... um, what was it... (not Tostitos...but available at Publix....um... not Utz...). They were labeled as "lightly salted" and were preferred by my salt-averse brother in law.
I tried the new-to-me Ritz crackers with "just a touch of salt," I think that they'll be my new standard. We also had Kraft cheddar-colby cheese to snack on with the crackers, or to put on the chili. I love all kinds of cheese, and am very happy with the Kraft cheese as a good and popular-with-people cheese. (I usually use their jalapeño jack to make cheese grits). Self-described foodies may turn up their noses, but that's OK; I'm not worried about their opinions on Kraft cheese. If I could've even found some exotic cheese, it may not have been the best "fit" for the event.
Also, Bloody Mary's and Fresh Salty Dogs with Vodka.
So...I had my beans and greens for a fantastic 2010.
What about you? Tell me about your New Year's Day food -- eaten or prepared. What was most popular? What surprised you most, good or bad?
By the way, on Christmas, my hunter-nephew fixed some fried wild turkey, along with venison. It was yummy with the Swamp Mustard! http://chowhound.chow.com/topics/659069 (He also told me their hot sauce is good).
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