Your lucky pot of peas 2.0 Hacked

You gotta have your black eyed peas on New Year’s Day!

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Stove top view of Sassy black eyed peas 2.0 Hacked

It’s tradition.

You know the story. That pot of peas holds the promise of a happy and prosperous new year. See my post Get your lucky pot of peas simmering for the New Year.

Having black eyed peas on New Year’s Day is serious business in my family and has been for generation. There is no way we are going to enter the new year with having them.

You  need your peas

With the United States and the world polarized by the results of our Presidential election, perhaps we all need a lucky pot of peas simmering on our stove tops on New Year’s Day, along with a generous helping of collard greens  which symbolizes the hope that more  moola – you know the green stuff that buys stuff –  is headed your way.

If you stick with tradition, that pot of peas is cooked low and slow, simmering for over an hour on your stove top.

Nestled among the simmering peas is often a smoked ham hock or turkey parts. The aroma of the smoked meat wafting through the air, along with the sound of the slightly ajar lid clinking back and forth on against the simmering pot, is the stuff that my memories are made of.

Hacking the peas

You want that lucky pot of peas. You gotta have that luck pot of peas. But what if you don’t want to go through all that work  soaking and simmering?

Recently, I was a contestant on the Food Network show Clash of the Grandmas. One of the challenges on this special “on fleek” or on point episode involved using a food hack to create an entrée.  Food hacks are tricks, shortcuts, or novel methods in creating or recreating a dish.

In channeling my Food Network experience, I created a tasty black eyed peas food hack for you. I call the recipe Sassy Black Eyed Peas 2.0 Hacked. For this recipe you will need unseasoned, canned black eyed peas – yes you read that right – which I will shamelessly tell you I get from Ralphs or Kroger Market.

This recipe is great to serve for your New Year’s dinner or anytime. It is smoked meat free and tangy, savory, delicious and full of flavor. Your vegetarian friends will rejoice and the carnivores in your life will not even miss the meat.

Now you can have that lucky pot of peas 2.0 style – which simply means updated and recreated using this easy food hack.

Happy New Year to you and your family.

Sassy Black Eyed Peas 2.0 Hacked

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Sassy Black Eyed Peas 2.0 Hacked, served with Simple Truth Chicken glazed with barbecue sauce.

Ingredients
2  15.5 ounce cans unseasoned black eyed peas (Kroger/Ralphs featured here)
2 tablespoon sesame seed oil
1 tablespoon butter
1/3 cup red chopped onion
1/3 cup chopped red bell pepper
2 cloves chopped garlic
1/3 cup chopped cilantro
Juice of one lime
¼ cup liquid
Cracked pepper
Crushed red pepper

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Sassy Black Eyed Peas 2.0 Hacked simple ingredients

Method
With a skillet set on medium heat, add sesame seed oil and butter. When butter is melted, add chopped red onion and red bell pepper. Sauté for 5 minutes, stirring frequently.

Add chopped garlic to pan and sauté for another 2 minutes.

Add two cans of Kroger black eye peas, drained. Reserve ¼ cup of liquid (optional).

Add juice of one lime, ¼ cup of liquid (water, vegetable stock or reserved liquid from drained peas) and cilantro, crushed red pepper and cracked pepper to taste. Stir well. Bring to a boil and simmer 5 minutes or until well heated. Serve.

Mazing macaroons

Cookie season I salute you.

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Mazing Macaroons packaged for gifting giving

It’s the most wonderful time of the year when I dust off my treasured and sometimes secret cookie recipes to bake for the holidays.

Cookies just make the holidays bright.

These sweet treats are the things that memories and traditions are made of. They are objects of enchantment and folk lore when they are baked and shared with generation after generation.

This Christmas my three-year-old grandson Elijah – or “Eli” as I call him – is totally into the holiday season because he’s figured out this time of years gives him a pass to eat all the cookies he wants, or so he thinks.

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My grandson Elijah “Eli” surrounded by the things he loves best – cars

Every year I bake up an assortment of cookies, cakes and treats and package them for gift giving. This year I included a new macaroon recipe I had been developing.

Eli was happy to be my cookie tester. When I pressed the lightly toasted macaroon into his  little hand he said, “Bella (which is what he calls me) they look like snow balls!”

“Well I guess they do. They are called coconut macaroons,” I said.

He took a bite, and then tried to shove the rest of the cookie into his mouth. After he finished the cookie, he raised his hands over his head and said, “These macaroons are mazing Bella!”

Mazing. I like that. I wonder if that’s better than a-mazing?

If you are thinking about making a few baked goods for the holidays, this recipe is simple and you can have these tasty little treats baked up in no time. They are moist, chewy, soft and delicious little mounds with a pop of chocolate. The video below will show you just how easy they are to make. And like Eli says, they are mazing!

Mazing Macaroons

Ingredients
14 ounce package of angel flake sweetened coconut
½ cup chopped pecans
½ cup mini chocolate chips
½ cup sweetened condensed milk
¼ teaspoon salt
¼ teaspoon vanilla
1 egg white, beaten stiff

Method
Combine together coconut, pecans and mini chocolate chips in a large mixing bowl. Mix well.

Add sweetened condensed milk, vanilla and salt to coconut mixture. Mix well and make sure the condensed milk is thoroughly blended in the mixture.

Beat egg white in a bowl until stiff, until the texture similar to meringue. Fold beaten egg white into the coconut mixture.

Set oven to 300 degrees Fahrenheit. Line a baking sheet with parchment paper. Scoop out heaping tablespoons of the mixture and form into densely packed balls. Place each ball on the baking sheet and press them down lightly.

Bake for 15 minutes at 300 degrees Fahrenheit. Remove from oven. Cool and store. Makes 20 to 22 macaroons.

 

Los Angeles Food Blogger Mixes It Up on Food Network’s Clash of the Grandmas Show December 11, 2016

That blogger is moi!

Now that the Food Network has made the official announcement about my appearance on an upcoming episode of Clash of the Grandmas – yes I said Grandmas – now I can officially announce it to you.  See the information below about my debut on the Food Network show which includes details from their official media announcement. I hope you get a chance to watch me in action. Oh – make sure to use the hashtag #ClashofTheGrandmas if you want to chime in on social media. Now that would be super cool!

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Veronica Hendrix,  Los Angeles based journalist, food blogger of  the widely read food blog  Collard Greens and  Caviar, cooking coach and cookbook author, will make her debut on the Food Network’s Clash of the Grandmas Show, Sunday, December 11, 2016  at 10:00 p.m. (Pacific Standard Time).

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Left to right: Joan Channon (Hawi, Hawaii), Dale Roland (Groveland, Florida), Neera Sharma (Columbus, Ohio) and Veronica Hendrix (Los Angeles, California)

Hendrix, a native Angeleno and grandmother of a 3 year-old grandson, competes on the hour long show against three other grandmas from Hawaii, Florida, and Ohio. This “on fleek” episode challenged contestants to make dishes that were on point with the latest food trends. This was a perfect episode for Hendrix whose personal style, culinary perspective, and youthful outlook shatter all expectations of the “traditional grandma.”

The panel of show judges on this episode are former NFL player and Food Network star Eddie Jackson; Lifestyle expert and POPSUGAR.com Reporter/Producer Brandi Milloy; and Food Network Star, Celebrity Chef and Television personality Jamika Pessoa. The show was taped in Los Angeles.

Up for grabs in the kitchen battle is $10,000 and Hendrix and her staunch competitors battle mixing bowl to stove top in intense elimination rounds that tested their cooking chops, creativity and nerves.

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So Cali Chicken Croquettes  I  made in the first round. These moist and crispy, deep fried bites were called “the next big thing” in food trends by one judge [Photo credit: Veronica Hendrix home kitchen]

With 45 minutes or less in each elimination round, here’s the challenge rundown:

  • Round One – four contestants make an after-school snack featuring each of their grandkids’ favorite ingredients.
  • Round Two – three contestants make spicy fried chicken and grits using quick grits and a baking mix.
  • Round Three – the final two contestants battle for $10,000 and make a savory dish that looks like a dessert.

“It was an incredible experience that tested my skills and creativity. The inspiration of my mom, and the spirit of the many women and men in my family whose food nurtured me and generations was with me in that kitchen,” said Hendrix. “My competitors were fierce, and I learned so much about myself with each challenge.  I really am a fearless cook!”

So how did Hendrix handle the challenges?  Did she win the coveted prize? She can’t say, but make sure to watch Los Angeles’ favorite food blogger in action on the Food Network’s Clash of the Grandmas Show on Sunday, December 11, 2016 at 10:00 p.m. (Pacific Standard Time) and find out.

Social media

Follow Veronica on Instagram @collardgreenscaviar, Twitter @collardscaviar @vhend, and on Facebook at Collard Greens and Caviar.

About Veronica Hendrix

Veronica Hendrix is a journalist, a food blogger, columnist, cookbook author, cooking coach and healthy cooking advocate. Her column Veronica’s View covered a myriad of social and political issues and appeared in the Los Angeles Sentinel Newspaper and other online outlets for 12 years.

Today her widely read blog Collard Greens and Caviar (collardgreensandcaviar.com) features food stories and recipes of personalities behind the food, and has featured chefs, radio personalities, home cooks and her own personal foray into the kitchen. The stories are smartly written and entertaining. Veronica co-wrote the popular Taste of Soul Cookbook for Bakewell Media, a recipe book that celebrates the largest annual food festival west of the Mississippi.

She is the author of a cookbook that highlights the use of her Red Velvet Gourmet Spice Rub and Seasoning mix she created after a doctor’s diagnosis of high blood pressure.

Veronica also produced a half hour talk show called “LA Woman,” which aired on Los Angeles City View Channel 35. She is a Los Angeles Emmy nominated producer, has been a reporter for USA Today and KLCS News in Los Angeles. She is a 15-year member of the National Association of Black Journalists-LA and the Association of Food Journalists. Veronica is a native of Southern California, has two adult sons and a 3- year-old grandson.

It’s brine time with Chef Daria

The holidays are upon us. And undoubtedly you will be enjoying some of your favorite foods.

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A few of Chef Daria’s favorite Thanksgiving entrees. Left top: Herb brined turkey. Left bottom: cornbread dressing. Right top: candied yams. Right bottom: macaroni and cheese.

Everyone gets a  little nervous when making the holiday turkey.  While your family and guests are sitting around the dinner table admiring the glistening bird, their secret prayer is always this: please don’t let this turkey be tasteless and dry.

It’s a tall order to be sure.

While the star of your holiday dinner may be the turkey, it should not be a lame duck.

Well there’s good news. The hue and cry of the masses – well your family – has been heard.

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Left: simple brine and herb butter ingredients. Right: brined turkey

Los Angeles based Chef Daria Le Sassier of Le Sassier Catering  is back with a recipe for making your bird moist, tender and flavorful by brining. Brining? Yes and it is easier than you think. This ancient method not only hydrates the turkey, but it infuses the most subtle flavor. See Chef Daria’s quick video on how to brine a turkey and her brine recipe below. You can do it – yes you can!

Brine Ingredients
2 cups kosher salt
1 cup packed brown sugar
5 fresh sage leaves
2 fresh thyme sprigs
2 fresh rosemary sprigs
3 cloves garlic
2 quarts of water
2 quarts cold water
2 large turkey size oven roasting bags
14 to 16 pound turkey

Method
In a large kettle, combine the salt, brown sugar, sage, thyme, rosemary, peeled garlic cloves and 2 quarts of water. Bring to a boil. Cook and stir until salt and sugar are dissolved. Remove from the heat.

Add the cold water to cool the bring liquid to room temperature.

Place the turkey-size oven roasting bag inside a second roasting bag. Add the turkey. Carefully pour the cooled brine into the bag. Squeeze out as much air as possible. Seal the bags. Turn and rotate the turkey to coat. Place turkey in a roasting pan and place in the refrigerator for 12-24 hours. Make sure you turn the bag several times while it marinades.

After 12-12 hours, drain the brining liquid, remove turkey from the bag and rinse it. Pat it dry.

With your fingers, carefully loosen the skin from the turkey breast. Rub half of the herb butter under the skin. Then rub the remaining herb butter over the turkey skin.

With the breast side up, place turkey on a rack in a roasting pan. Bake at 450 degrees Fahrenheit for 30 minutes. Then reduce the heat to 325 degrees Fahrenheit for 3.25 hours to 3.45 hours or until the food thermometer reaches 180 degrees Fahrenheit. Make sure to baste the turkey throughout cooking process with pan drippings.

When done, remove from the oven, cover with foil and let rest 20 minutes before serving.

Herb Butter Ingredients
2 cups butter, soften
½ cup olive cup oil
1 cup packed fresh parsley sprigs, roughly chopped
1/3 cup fresh sage leaves, roughly chopped
1/3 cup fresh rosemary leaves, roughly chopped

Method
In a small bowl, combine softened butter, olive oil and chopped herbs. Use a fork to mix together until well combined. Cover and put in the refrigerator for 15 to 30 minutes, until firm but not hard.