Helen Corbitt – collard greens and caviar

My traditional New Year’s Dinner: Black-eyed peas, sauteed greens with corn, oven fried chicken. Not shown: cornbread – but it’s a must have.

Au revoir 2019.

This past decade has been head spinning.

Here’s a trip down memory lane of a few events and advances I remember most from the decade of the 10’s:

Rideshare services, music streaming services and Amazon (Prime) changed our lives.
Barack Obama was elected the first African American President.
The Real Housewives franchise dominated reality TV.
Pot legalization began and cannabis became the hot, new economy.
Domestic terrorism became part of the American lexicon.
The Ebola virus emerged and measles made a raging comeback.
American’s favorite dad fell from grace and the phase “me to” became a call to action.
The nexus between climate change and natural disasters became analogous.
Smart phones outsmarted us and controlled our lives.
Two royal weddings took place.
Lady Gaga wore a meat dress to the Video Music Awards.
Same sex marriage became legal.
DNA services connected our ancestry dots.
Lebron James left the Cleveland Cavaliers in dramatic fashion.
Kobe Bryant retired from basketball.
Some of my favorite music icons left
- Amy Winehouse
- Whitney Houston
- Prince
- David Bowie
- Tom Petty
- Aretha Franklin
- Natalie Cole
- Donna Summer
- Dick Clark, everyone’s favorite “New Year’s Rockin’ Eve” countdown host

Of course there has been so much more of greater significance that has happened, but just riffing off the top of my head, these are the things that came immediately to mind.

It’s been a helluva a ride and we must lean in, press forward and bid this decade ado.

Tradition matters

So now – let the 20’s roar!

But you know you can’t enter the new year and brand new decade without partaking in the most essential and hallowed new year’s tradition – eating your lucky black-eyed peas.

The folklore of eating black-eyed peas dates back to 500 A.D. Steeped in the ritual of the eating the little black-eyed legume is the promise of prosperity. And that sentiment and belief has remained throughout the ages.

A recipe recap

I have opined about the history of this sacred pea of promise and over the years, I have posted three variations of preparing them with this one intention – that you and yours have a beautiful and prosperous new year. Below you will find these posts. Just click on the bolded text and that will take you to the recipe.

Cali-fied Caviar is a new spin on Texas Caviar

Move Over Texas Caviar, time to get “Cali-fied”– this post features a California spin on Texas caviar which was created by Helen Corbitt for her guests at a New Year’s Eve event in Houston, Texas. It is served cold and can be a side salad or appetizer.

Easy black-eyed peas seasoned with sesame seed oil and butter.

Your lucky pot of peas 2.0 Hacked – this post outlines a black-eyed pea hack that is easy and quick to make. It is served warm and has a delicious and unexpected delicate flavor.

picture of A traditional pot of black-eyed peas with summer savory.

A traditional black-eyed peas recipe with smoked turkey and summer savory.

Get your lucky pot of peas simmering for the New Year – this post is all about that traditional pot of peas. But it gets a little help from summer savory, better known as the “bean” herb.

My hope for you

It’s going to be a bright and gleaming 2020 decade. Here’s hoping the new year brings you:

clarity in your purpose
sharpness in your thinking
acuity in your intentions and actions
range of sight for good health and meaningful relationships

Now that’s 2020 vision.

Happy New Year my foodie friends. May you cook fearlessly and eat well!

Photo credit: Montie Stamps. Cali-fied Caviar suited up with vegetable croquettes on the set of California Cooking as part of my upcoming, taped appearance on the show. Will keep you posted on air date.

I have a lot of love for the great state of Texas.

You see the Lone Star state is the birthplace of Texas Caviar, according to documented accounts and urban legend.

Yes, I am a big fan of the black-eyed pea salad that doubles as a side dish and appetizer.

Distinguished beginnings

This humble dish has distinguished beginnings. New York native and Texas transplant Helen Corbitt first featured the dish at a New Year’s Eve event hosted at a Houston, Texas country club nearly 80 years ago.

Photo credit: Amazon. Helen Corbitt was a dietitian, who later became the Director of Food Services for Neiman-Marcus and authored many cookbooks.

One can only imagine the wonder, amazement and perhaps wrinkled noses of guests as they gazed upon this gussied-up offering of black-eyed peas presented as part of their menu to usher in the new year. The time honored tradition of eating a bowl of the pale little legumes – often slowed cooked in some kind of animal fat – is surrounded in the folklore that they bring about prosperity and good luck for the new year. But Corbitt’s lucky peas were a whimsical and unexpected way to celebrate the hope and aspiration for a prosperous and happy new year.

Doing it Cali style

Texas does things in a big way. Corbitt’s Texas Caviar and the many variations derived from it, deliver big flavor. I have been a big fan of what some call the “salsa/salad hybrid” for longer than I can remember. But – and you knew there was a but coming – as a California native with Southern sensibilities, I had to “Cali-fi” it because we do things in a big way here too. And you know what they say, “As California goes, so goes the nation.”

Fresh mint and radishes are cutting board ready.

That is exactly my intent with my “Cali-fied” Caviar recipe. Peeled radishes are used in my recipe to give it texture and depth. Fresh mint and a simple lemon vinaigrette dressing made with a hint of sesame seed oil marry the ingredients and take this salad to that umami zone. If you like Texas Caviar, you will love this version straight from my little California kitchen to yours.

Oh, and you don’t have to wait for the arrival of a shiny new year to make this recipe. No sir, no ma’am, you can make it today, tomorrow or anytime you want to get a little”Cali-fied.”

Happy cooking and I send you good luck and prosperity all year long.

Cali-fied Caviar

Servings: 6 to 8
Difficulty: Easy
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Cali-fied Caviar is a fresh new take on Texas Caviar, California style.

Ingredients

1 15.5 ounce can Black eye peas, drained and rinsed
2-3 medium sized Roma tomatoes, halved, seeded and chopped
½ cup green bell pepper chopped
6 radishes, peeled and diced
1/3 cup green onions, sliced
¼ cup red onion, chopped
1 ear corn, grilled and removed from cob
1 heaping tablespoon fresh mint leaves, finely chopped
1 jalapeno pepper, halved, seeded and chopped
Grapeseed oil for grilling corn on stove top

Vinaigrette Dressing
2 tablespoons fresh lemon juice
2 tablespoons olive oil
¼ teaspoon salt
Red pepper flakes
Crackled pepper
1 clove garlic, peeled and chopped
¼ teaspoon sesame seed oil

Directions

1. Add 1 tablespoon of grapeseed oil to a nonstick skillet set on medium heat.
2. Add corn to skillet and cook, turning frequently, until brown on all sides.
3. Remove from heat. Let cool and cut corn kernels from the cob. Set aside. Drain and rinse black-eyed peas. Add to a large mixing bowl
4. Add all remaining to the black-eyed peas including cut corn.
5. In a separate bowl, add lemon juice, olive oil, salt, chopped garlic and sesame seed oil. Whisk well with a metal whisk.
6. Pour vinaigrette over black eye-peas and chopped vegetables and mix well. Add red pepper flakes, cracked pepper and salt to taste.
7. Serve as a side salad or as appetizer with tortilla chips. Recipe can easily be doubled.