While I always enjoy holiday meals prepared by different family members each Thanksgiving and Christmas, I think I look forward to this first big meal of the year more than any other. It’s a delicious and creative take on the traditional New Year’s Day menu, but it covers all the bases to ensure you’re set up for good luck and prosperity in the year ahead. Pair these two dishes with your favorite collards recipe and enjoy!

Spicy Hot Black-Eyed Peas

• 1 lb fresh shelled black-eyed peas
• 1/2 cup water
• 3 slices bacon
• 1 (16-ounce) can whole tomatoes, undrained and chopped
• 1 cup chopped onion
• 1 large green pepper, chopped
• 1 clove garlic, minced
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon dry mustard
• 1/2 teaspoon curry powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon pepper
• Chopped fresh parsley

1. Combine peas and water. Bring to a boil; cover, reduce heat and simmer for 10 minutes or until peas are almost tender. Drain and set aside.
2. Cook bacon in a large skillet until crisp. Remove bacon, reserving the drippings in skillet. Once cool enough, crumble the bacon and set aside.
3. Stir peas and remaining ingredients (except parsley) into bacon drippings in the skillet. Bringto a boi; reduce heat and simmer for 20 minutes, stirring occasionally. Pour mixture into a serving dish and sprinkle with back and parsley.

Yield: 6 servings. Triple this recipe if you want to serve 8 and have a bit leftover for your greedy guests to take home.

Note: One (17-ounce) can or 1 (16-ounce) package frozen black-eyed peas, drained, may be substituted for fresh. Do not cook canned or frozen peas before adding them to the recipe. 

Beefed-Up Cornbread 

• 1 tablespoon yellow cornmeal
• 1/2 lb ground beef
• 1 cup yellow corneal
• 1/2 teaspoon of salt
• 1/2 teaspoon baking soda
• 2 egs, well beaten
• 1 cup milk
• 1 (17-ounce) can cream-style corn
• 1/4 cup vegetable oil
• 2 cups (8 ounces) shredded hoop cheese
• 1 large onion, finely chopped
• 2 to 4 jalapeno peppers, seeded and chopped

1. Sprinkle one tablespoon cornmeal in a well-greased 10-inch cast iron skillet. Cook over medium heat until cornmeal is lightly browned; set skillet aside.
2. Cook ground beef until browned, stirring to crumble meat; drain well and set meat aside.
3. Combine 1 cup cornmeal, salt, and baking soda. Add eggs, milk, corn and oil. Stir just until dry ingredients are moistened. Pour half of the batter into prepared skillet. Sprinkle with cheese, onion, peppers and ground beef. Top with remaining batter. Bake at 350 degrees for 50 to 55 minutes.

Yield: 6 servings. Double the ingredients in this recipe if you want to feed those same greedy eight guests with some leftovers.

Goog’s Collards

• 4 to 6 quarts water
• Ham hock
• 3-4 slices of bacon or streak-o-lean (or substitute some chicken stock for some of the water)
• 1 tbsp red pepper flakes
• 2 tsp garlic powder
• Salt and pepper to taste
• Several shakes of Tabasco (or your preferred hot sauce)
• 5 lbs collard greens (with stems); adjust amount if buying stemless collards

1. The key to this recipe is the pork stock. Add all ingredients EXCEPT the collards to a large stock pot and bring to a boil. 
2. Reduce heat and cover with a tight-fitting lid. Let simmer for 30 minutes. Remove meat if you want. Add collards, which have been washed several times in coldish water, stripped of tough stems and cut or torn according to your preference into strips. It may (probably will be) necessary to add in bunches as the collards cook down as you go. Bring back to a boil, cover, reduce heat and simmer until the collards are tender – 45 minutes or longer.
3. Use air freshener as needed.

Author’s note: Feel free to edit this recipe as you see fit. However, don’t skip the air freshener, or at least light a scented candle!