New Years Day dinner.

Because it is really hard to find decent ham hocks any more, I decided to find another way to use the traditional ingredients in my Mom's Southern New Year day dinner. I substituted pork sausage and spinach in a soup  for the ham hocks and collard greens. I used corn chips for corn bread and then made some corn bread any way. I made black eyed and cheese dip for the corn chips instead of cooking them with the ham and collard greens. The rest of the stuff was just added to round out the meal a little more.  The shrimp is a recipe from a famous New Orleans restaurant.  The pineapple and mango salsa (not pictured) is a Mexican style salsa.

Sausage and White Bean Soup Cooks Country Dec 2021

1 tablespoon extra-virgin olive oil

1 pound hot Italian sausage, casings removed 

1 onion, chopped fine

3 garlic cloves, sliced thin

¼ teaspoon red pepper flakes

4 cups chicken broth

1 (15-ounce) can cannellini beans, rinsed

1 ½ cups canned crushed tomatoes

½ teaspoon table salt

¼ teaspoon pepper

3 ounces (3 cups) baby spinach

Serve with grated Parmesan cheese.

—Heat oil in Dutch oven over medium heat until shimmering. Add sausage and cook, breaking up meat with wooden spoon, until no longer pink, about 4 minutes. Add onion, garlic, and pepper flakes and cook until onion is softened, 3 to 5 minutes.

—Stir in broth, beans, tomatoes, salt, and pepper and bring to boil, scraping up any browned bits. Reduce heat to medium-low, cover, and simmer until flavors have melded, about 15 minutes.

—Off heat, stir in spinach. Season with salt and pepper to taste. Serve.

Shrimp Remoulade Galatoire’s 

Galatoire's Restaurant in New Orleans, La. in the French Quarter shared this recipe. It is the best we have ever tasted and I know you will enjoy it too. Decorate the edge of plate with hard-boiled eggs sliced thin or quartered, and a few green and black olives. Then stand back and let your guests give you applause for serving them such a wonderful treat.Prep:15 minsAdditional:8 hrsTotal:8 hrs 15 minsServings:12

Ingredients

• 4 stalks celery, coarsely chopped 
• 4 green onions, chopped
• 1 small onion, chopped
• ¾ cup Italian flat leaf parsley
• ½ cup red wine vinegar
• ½ cup ketchup
• ½ cup tomato puree
• ½ cup Creole mustard
• 1 teaspoon Worcestershire sauce
• 1 ⅛ cups vegetable oil
• 2 teaspoons paprika
• 2 pounds large cooked shrimp, peeled and deveined
• 12 lettuce leaves

Directions

• Step 1 In the container of a food processor, combine the celery, green onions, onion and parsley. Pulse until finely chopped. Add the vinegar, ketchup, tomato puree, mustard and Worcestershire sauce. Process until well blended, stopping to scrape down the sides a couple of times. With the food processor running, drizzle the oil in a steady stream, processing until blended. Stir in paprika. Transfer to a bowl, cover and refrigerate for 6 to 8 hours, or overnight.
  Step 2 When ready to serve, stir the sauce, then pour over the shrimp and toss to coat. Serve on top of lettuce leaves.

Galatorie's  Shrimp Remoulade Blanc

Inspired by a rémoulade served in New Orleans’ Galatoire’s, this white, mayonnaise-y blend of Creole mustard, horseradish, cayenne, and white pepper is rooted in the classic French recipe. This recipe first appeared in our April 2014 issue with Keith Pandolfi’s story Special Sauce. ( Kim Shook & Steve Irby  Dec. 2021)   Yield: serves 2-4

Ingredients

BLACK EYED PEA DIP

 

4 cups cooked, dried black eyed peas or 4 cups canned peas (mash some)

1 tbsp pea juice

5 jalapeno peppers chopped (remove seeds)  --(I used substantially less)

1/2 medium onion chopped

4 oz. can green chilis chopped

1 clove garlic minced

1/2 lb. Old English sharp cheese

1 stick butter

 

Mix all except cheese and butter.  Melt cheese and butter in double boiler (I use microwave).  Add all other ingredients.  Simmer until hot.   Serve hot.

Mango Pineapple Salsa

For the ultimate sweet and savory combo, this Easy Pineapple Mango Salsa Recipe is a must. It’s the perfect mix of healthy ingredients that satisfy cravings at the same time!

Prep: 20Cook: 10Total: 30 minutes

Yield 8 cups - serving 1/4 cup

Ingredients

2 mangoes

1 pineapple

1 red pepper

1 jalapeno, deseeded

1 red onion

1/2 c. cilantro, chopped

2 limes, juiced (1/4C.)

1 tsp. salt

Instructions

1. Chop all fruits and veggies into small, bite size pieces.
2. In a large bowl, add chopped pineapple, mango, red pepper, jalapeno, onion, and cilantro.
3. Pour the juice of two limes on top along with the salt.
4. Stir until everything is evenly dispersed and coated.
5. Serve with chips, on fish, chicken, steak, or on a salad. Store in fridge for up to 5 days.