People in the South know you're supposed to eat blackeyed peas & green for luck on New Years

M

melissa-dallas

Well-known member
But nobody says how you have to cook them, so I made chicken tikka masala, saag paneer & lobia (blackeyed pea) masala & basmati rice. It was all so good.

 
Well done. Do you have a recipe to share for the chicken tikka masala

and lobia or did you wing it?

I'm doing a similar thing with pork and sauerkraut which is what my husband and I both grew up having for our new year's day "good luck" foods. Growing up we always had a pork roast with sauerkraut but I'm shaking it up this year with pork ribs and kraut. Trying a new-to-me recipe right now -- it's in the oven. We'll see how it all turns out. smileys/wink.gif

 
Here's what I did

I used Patak's paste, but didn't follow directions. I browned six bone in chicken thighs, took out of pan, poured off all but several tablespoons of oil. Browned a diced big onion in the fat. Added a big handful of diced cherry tomatoes. Cooked down again until the oill started to separate. Put a half jar of Patak tikka masala paste in & stirred for several minutes. added a cup or more of water. Added thighs back in & simmered for thirty minutes or so. Removed from sauce & deboned. Added meat back to sauce, simmered a few minutes, then stirred in about a 1/2 cup of plain yogurt. very good.

Patak's pastes are all good. I also really like the Madras paste for beef & the tandoori. Chicken tandoori cooked on a charcoal grill is excellent low fat & low carb yummy stuff.

 
Bearer of bad tidings. LOL Yesterday I offered to birng

some foie gras for our evening get together (DS brought us some from Paris!!) at our son's and he said, oh, no, nothing on New Year's Day menu with wings. I thought he was kidding, but no--they had looked it up.
Traditions and fables are cute. LOL

NO WINGED THINGS

My friend Jane Ryan said black-eyed peas, BBQ, slaw, guacamole and sometimes chicken wings. She might change her mind after some of the following thoughts:

Pamela Ellison LaPlaga said to serve lasagna because one should, “Never eat anything with wings or your good luck will fly out the window.”

In a similar vein, Diane Jeffery said, “Always have pork and never have chicken. If you have pork, you will root ahead all year. If you have chicken, you will scratch backwards.”

Paul Young, a West Plains High School graduate now living in Columbia, Mo., said, “My wife is from the Philippines and has exactly the same saying about pork and chicken on the new year. She's an educated, rational person about nearly everything else, but if I dared to bring chicken in the house on New Year's Day, I think she'd kill me.”

 
I think I've seen the Patak's

sauces in one of the higher end grocery stores here. Will have a look at them more closely next time I'm there. Thanks for sharing.

 
CI's Chicken Tikka from deb-in-MI

We love, love, love the Tikka Deb posted in 2005 from CI.

Because we eat this often, I've shortcut the prep by mixing all spices with the yogurt (triple ingredients - but not the salt - add 1 tsp turmeric, use the 32 oz whole fat, plain Dannon yogurt tub) and marinate 4-6 pounds of breasts overnight. I broil the chicken or grill, saving the marinade and topping the breasts with more marinade when they are flipped half way through the cooking time. (Both cooking methods are hard clean-up with browned, crusty yogurt. Soak immediately after smileys/wink.gif

I double the Masala sauce recipe, add some roasted plum tomatoes when I have them (from deb-in-MI's recipe), use 3 medium onions, chopped pickled jalapeño peppers from the jar in place of serrano, up to an extra tablespoon of Garam Masala (to taste), and usually most of a quart of whipping cream, half and half or a mixture of both.

Chicken Tikka Masala
Marinade
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 teaspoon table salt
1 cup plain whole-milk yogurt (see note above)
2 tablespoons vegetable oil
2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
1 tablespoon grated fresh ginger

2 pounds boneless, skinless chicken breasts , trimmed of fat

Masala Sauce
3 tablespoons vegetable oil
1 medium onion , diced fine (about 1 1/4 cups)
2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
2 teaspoons grated fresh ginger
1 fresh serrano chile , ribs and seeds removed, flesh minced (see note above)
1 tablespoon tomato paste
1 tablespoon garam masala (see note above)
1 (28-ounce) can crushed tomatoes
2 teaspoons sugar
1/2 teaspoon table salt
2/3 cup heavy cream
1/4 cup chopped fresh cilantro leaves

basmati rice and naan bread

1. FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.

2. FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.

3. While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking and topping with marinade to cover.

4. Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=62106

 
Hmmm, if I ate turkey, does it mean that I will do especially stupid things? . . .(more)

If so, I guess it is business as usual this coming year!

 
Here in the mountains of TN

Here in the mountains of Tennessee, black-eyed peas are normally cooked with hog’s jowl for seasoning. Black-eyed peas, hog’s jowl, salt, water. That’s it unless you want to through in some onion and red pepper flakes. Most greens (turnip, mustard or collards) are also simple greens, chicken broth, and some sort of pig fat (jowl, or bacon). And I had both on New Year’s day.

Charlie, I have never heard the one about no fowl. Will add that into my memory bank.

 
Jowls! Was just going to ask what to do with them. They suddenly showed up at Publix. Now I realize

we might have an influx of Tennesseean's (is that right?) at our beach because I have never seen them before (jowls, that is...I've seen people from Tennessee).

Or do Quebec-ians use them a lot? Because we get a convoy of Canadians from Quebec at this time of the year, staying at the beach for a few months.

 
Jowls are

used interchangeably with fat back except that the jowl is not salted like the fat back. Some fat back is more heavily salted than others but the jowl has very little if any.

 
I am not sure I would know a Jowl if I saw it at the market. Do they have any meat? Or just used

for flavoring.

 
I only noticed it because they were in a small free-standing case

in the deli section. Knowing now their their usage, I remember there were also bags of black-eyed peas in the case. Since the last bag of "fresh" BEPs I bought from Publix had a moldy smell to them, I walked right on by.

 
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