White Bean & Chicken Breast Chili – A Change of Pace, Change of Pace

I love a hearty beef chili as much as the next guy, but once in a while there’s nothing wrong with going over to the light side, and enjoying an equally comforting bowl of white bean and chicken chili. I’ve always used thighs for my chicken chili, which of course have more fat and flavor, but after a bunch of requests for a chicken breast version, I decided give it a go, and I was very happy with the results.

The key is to not overcook the chicken when you sear it. You want it slightly undercooked, maybe about 150 degrees F. internal temp, since it will cook all the way when we add it back in. You’ll notice when I slice mine, there’s a little bit of opaqueness to the flesh, which is what you want.

This is intended to be a relatively quick and simple weeknight meal, so I didn’t add much in the way of extras, but things like peppers, squash, and mushrooms are always welcomed additions. 

I know you’re probably missing those long, warm summer days right about now, but one of the great things about this season’s cold, wet weather is that it begs for recipes like this. I hope you pour yourself a beer, grab a chunk of bread, and dig into a bowl of this soon. Enjoy!

Ingredients for 4 portions:

2 tsp vegetable oil

2 or 3 boneless skinless chicken breasts, about 1 1/4 lbs

salt and pepper to taste

1 large onion

4 cloves garlic

1 tbsp ancho chili powder

1 tsp cumin

1/2 tsp chipotle chili powder

1/4 tsp dried oregano

1 tsp flour

about 3 cups chicken broth or stock, divided

1 tsp fine cornmeal
2 cans (15oz) white beans

cayenne to taste

1/4 tsp sugar or to taste

1/3 cup chopped green onions

sour cream and cilantro to garnish

View the complete recipe

Roasted Sweet Potato & Black Bean Chili – A Super Food for a Super Cause

When ONE.org asked me to help raise awareness about their campaign to fight chronic malnutrition, using the humble sweet potato, I had one important question…if I agreed, would I get some kind of tote bag?

When I was informed there was no tote bag, I decided to check out their info anyway, and I’m very glad I did. While I was shocked to learn that millions of children die each year from malnutrition, it was heartening to learn what a huge difference this delicious “super-food” could make.

To help spread the word, I offer up this colorful, and very tasty, roasted sweet potato and black bean chili. I really enjoyed this 100% vegetarian version, and the extra step of roasting the potatoes not only concentrated the sweet, earthy flavors, but gave the starchy chunks a marvelously meaty texture.

Anyway, I’m going to sign off so I can go add “Helped Bono fight childhood malnutrition” to my resume, but I sincerely hope you take a minute and check out One.org for more information about this sweet potato campaign, as well as sign the nutrition petition. Thank you, and as always, enjoy!

Ingredients:

2 lbs orange-fleshed sweet potatoes

1/2 tsp ground chipotle pepper, or to taste

1/2 tsp salt

2 tbsp olive oil, divided

1 onion, diced

4 cloves garlic, minced

1 red bell pepper, diced

1 jalapeno, sliced

1 tbsp cumin

2 or 3 tbsp Ancho chili powder, or other chili powders, or to taste

1/4 tsp dried oregano

1 can (28-oz) diced or crushed tomatoes

1 cup water, more as needed
1 tbsp corn meal

1 tsp salt, or to taste

1 tsp sugar

1 tsp unsweetened cocoa

2 cans (15-oz) black beans, drained, rinsed

cayenne to taste

sour cream and cilantro to garnish

View the complete recipe

Bacon & Cranberry Bean Ragout and Public Apology to Mr. Bean

During this video, which features a rustic and deeply satisfying bacon and cranberry bean ragout, I make a joke about the great British actor Rowan Atkinson’s appearance at the Olympics. Based on all the thoughtful, politely worded comments I’m getting on YouTube, apparently I’m the only one in the world who’s not a huge Mr. Bean fan.

Based on the response, I’m clearly missing something. While I find Mr. Bean more creepy than comedic, I’ve been told to ignore the movies he did for American theaters (…”Ha! It’s funny ‘cause he fell down!”), and instead check out some of his brilliant work on British television. Well, that’s not going to happen anytime soon. I still haven’t finished catching up on all the Benny Hills.  

Anyway, as usual, I’ll assume I’m wrong and Mr. Bean really is comedy gold. My sincerest apologies to Mr. Rowan Atkinson – not so much for my harmless one-liner, but for him possibly finding out about the slight, and having to read this lame excuse for a pork and beans post.

Oh yeah, the bacon and cranberry bean ragout! It was super tasty, and as I stated in the clip, would make a stellar side dish to pretty much anything coming off your late summer grill. I hope you give it a try soon. Enjoy!

Ingredients for 4 side dish portions:
1 cup shelled cranberry beans

1/4 cup minced shallots

4 or 5 slices of bacon

1 tsp olive oil

salt and pepper to taste

4 cloves garlic, crushed

2 cups chicken broth, or as needed

2 tsp chopped rosemary

2 tsp lemon zest

2 tbsp lemon juice

cayenne to taste

2 tsp extra virgin olive oil

1 tsp hot chilies

1 tbsp fresh herb like Italian parsley, chervil, oregano, etc.

View the complete recipe

A Quick and Easy Cassoulet Recipe – Pork & Beans with Benefits

Of course you can’t make a real cassoulet in an hour, but you can make this very acceptable cheater version, and as long as you manage expectations, you’re in for a great, cold-weather meal.

Real cassoulet is an involved process, with several days of prep just to make the various meats served in this rustic bean casserole. Once everything is prepared, the dish bakes for hours, during which time the ritualistic crust forming and re-forming occurs.

Buttery breadcrumbs are scatted over the top, and when they form a crusty, golden brown layer, they’re pushed down into the bubbling mixture, and new crumbs applied. This is done several times, creating the dish’s signature texture. A creamy, aromatic, not-too-wet-or-too-dry bean mixture into which is suspended the chunks of succulent meat.

Here, we’re taking lots of short cuts. Chicken thighs replace the classic, and time-consuming, duck confit; canned beans replace dried; and bacon serves as a convenient substitute for other, more involved smoked pork options.

While it will be tempting to dig right into this as soon as the final “gratin” is formed, please follow the advice in the video, and let your cassoulet rest in the hot oven for 15 minutes. This will allow the beans and buttery crumbs to absorb the last of the excess liquid, and make for a better texture.

By the way, please adjust your seasoning depending on the sausage used. Mine was plenty garlicky, so I didn’t add any additional cloves. You’ll also have to taste and alter the salt, depending on whether your bacon and sausage shared enough with the rest of the ingredients. I hope you give this hearty, cold-weather classic a try soon. Enjoy!

Ingredients for 4 large portions:

4 oz bacon, sliced

8 oz spicy, garlicky, smoked pork sausage, sliced

12 oz boneless skinless chicken thighs, cubed

1 onion, diced

salt and pepper to taste

2 cups chicken broth, or as needed

2 (15-oz) can white beans, drained, rinsed

1 1/2 tsp minced fresh rosemary

1 1/2 tsp minced fresh thyme

cayenne to taste

4 tbsp melted butter

1 cup plain breadcrumbs

1/2 cup finely grated Parmigiano-Reggiano cheese

Quick and Easy Black Bean Soup – Something from Almost Nothing

This black bean soup saved me during a recent attack of, “Oh my God, there is nothing in kitchen to cook with!” Even though it sometimes seems that way, there's rarely, literally nothing to cook with. I quickly found a few slices of bacon, a couple cans of beans, and an onion, and with the help of a spicy lime and green onion relish, turned it into a very decent bowl of soup.

It got me thinking about all those long shelf life, must-have pantry and fridge staples you can count on to produce a meal when lacking supplies. My short list is olive oil, beans, pasta, bacon, Parmigiano-Reggiano, eggs, tomato sauce, anchovies, salami, capers, garlic, onions, potatoes, and fresh citrus. As long as those things are close by, I can still look forward to a great meal no matter how sparse the rest of the provisions.

By the way, this will work with any smashable bean, and rumor has it that a handful of sausage in place of the bacon is a great variation. With wet, chillier days ahead, I think you’ll have occasion to give this a try soon. Enjoy!

Ingredients for 4 Servings:

6 slices bacon

1 large onion, diced

3 cloves garlic, minced

2 cups chicken broth or water

2 cans black beans, rinsed, plus 1 can of water

pinch dried oregano

pinch cayenne

1/2 tsp cumin

1/2 tsp black pepper

salt and pepper to taste

For the relish (note – I only made a little bit in the video. This is enough for 4 servings):

1/3 cup minced green onion

2 tsp crushed or minced red chilies

juice of one lime

green onions to garnish

sour cream to garnish

It’s Easy Being Green Hummus

This simple, basil-spiked “green” hummus is a great summer twist on everyone’s favorite spread. While making your own hummus is quite simple, as you’ll see, I completely understand why people don’t. Those big, ready-to-serve tubs at the grocery store are tempting when you’re party shopping and short on time.

But, if you do have an extra 10 minutes, and access to some fresh, sweet basil, this version will provide a great change of pace from the standard wake-me-up-when-it’s-over hummus recipes.

I didn’t mention it in the video, but as great a chip dip as this is, it’s also a world-class sandwich spread. Turkey on wheat? Yawn. Turkey on wheat with green hummus? Hello! And, don’t even get me started on wraps. I won’t even touch a wrap that doesn’t contain hummus, and neither should you.

Fresh basil should still be in good supply, and what better way to enjoy its fragrant flavor than this delicious dip? I hope you give it a try soon. Enjoy!

Ingredients:

1/3 cup packed blanched fresh basil leaves

1 (15-oz) can white beans, drained

1 (15-oz) can garbanzo beans, drained

4 cloves chopped garlic

1 or 2 tablespoons fresh lemon juice, or to taste

3 tablespoons olive oil (1 to start, 2 to finish)

salt and pepper to taste

Sandy Beans! Getting Our Grit On with Crispy Parmesan Breadcrumb Coated Beans

We all know our food has to look and taste good, but one of the more overlooked aspects in cooking is texture. This sandy beans recipe is a great example. Sure, a nice bowl of white beans warmed in garlic oil and topped with parsley is a fine thing, but texturally…kind of a snoozer.

Here we're coating the beans with a crispy, cheesy, pleasantly gritty breadcrumb mixture. That's right; less yawn, more fawn. This was inspired by a similar trick I like to use for finishing pastas, and if there's one thing I know about people (maybe the only thing), it's they like crispy and crunchy toppings.

At the beginning of the recipe you'll hear me mention a garlic-infused oil. I will demo this in a future video, but in case you're wondering, here's what I did. Take a 1/4 cup of olive oil and place it on low heat. Add a sliced garlic clove. As soon as the garlic starts to bubble slightly, turn off the heat and let the oil cool to room temp. Do not brown the garlic. Strain this oil and voilà, you have garlic oil.

One quest that never ends for a cook is the search for ways to make common side dishes seem a little more special, and this is one trick I hope you try soon. Enjoy! 

Food Safety Note: One of our concerned viewers reminded me to point out that there is a botulism concern when dealing with garlic stored in oil. So you don't worry needlessly, out of 300,000 Americans, there are only about 25 cases of botulism per year with very few cases resulting from stored garlic. But better safe than sorry, so it's recommended that you store any leftover garlic oil in the fridge and use within 10 days.

Ingredients:

For the crumbs:

1/4 cup garlic olive oil

3/4 to 1 cup breadcrumbs (depends how "dry" you want your "sand")

1/4 cup grated Parmesan cheese, divided

For the beans:

1 can white beans, drained, rinsed

1 tablespoons olive oil
1 teaspoon white wine vinegar

salt to taste

cayenne to taste

1/4 cup chopped parsley

Black Eyed Peas with Pork and Greens – Good Luck with This!

I love the New Year's day tradition of eating beans and greens to bring luck and prosperity. This video was posted a few years back, and features black-eyed peas, and not one, but three kinds of pork. How can that not bring good fortune?

This is a very old tradition, and I don't mean colonial America old, I mean really, really old. There are records of black-eyed peas being eaten for good luck on New Year's Day all the way back to ancient Babylonia. It must have worked, because look at all the good fortune that has befallen the middle east since then. Okay, maybe that's not the best example.

This video recipe is my variation on something called "Hoppin' John," which is black-eyed peas, rice, and pork stewed together, usually served with some kind of greens and cornbread. Speaking of which, I highly suggest clicking on my cornbread recipe video and doing this thing right.

I want to wish you all a Happy New Year! May your 2011 be filled with much happiness, and lots of new adventures. Stay safe, party hard, and as always, enjoy!



Ingredients:
1 pound black-eyed peas, soaked overnight
3 strips bacon, sliced in 1/2-inch pieces
1 pound pork neck bones
6 oz smoked ham, diced
1 cup diced onion
1 cup diced celery
1 cup diced carrot
3 cloves chopped garlic
6 cups water
1 (10-oz can) diced tomato with green chilis
1 tsp salt
1 bay leaf
1/2 tsp cumin
1/2 tsp black pepper
cayenne to taste
1 tsp dried thyme
1 large bunch kale, leaves torn
cooked rice

Beans and Greens for Fun and Profit

"Beans and Greens" is one of those special recipes that truly has it all – it's very easy and inexpensive to make; it's highly nutritious; it's soulful and comforting; and can be served as a main course, side dish, soup, vegetable stew, or my personal favorite…as an appetizer.

It's not my favorite because it's a great appetizer, which it is, but because it's so damn profitable. When I was in culinary school, we were taught the secret to making money wasn't from the main courses, but from selling lots of inexpensive-to-make desserts, salads, and appetizers.
"Beans and Greens" is a popular appetizer in Italian-American restaurants in Western New York, and whenever I travel back east to visit family, I'm always on the lookout for this local delicacy. I'm usually grinning to myself as I eat, fondly thinking back to school and that food costing class, knowing that I'm happily paying $7.95 for something that costs 45 cents to make.This is my new favorite home version, and uses delicious, beautiful escarole. This type of curly endive has a pleasantly bitter flavor that mellows as it wilts into the hot, creamy beans. This recipe can be adapted a thousand ways, but no matter how you tweak it, be sure to use a good homemade chicken stock (btw, demo coming soon), or an all-natural, high-quality, low-sodium, ready-to-use broth.

If you try reducing some cheap canned broth by half, you'll have something salty enough to choke a water buffalo. Also, try and find some nice Italian cannellini beans. I like the ones that come in the glass jars, but canned will work also. If not, any white bean should do nicely.

It goes without saying, but do not even think about starting this recipe unless you've made an embarrassingly large pile of the Parma crisps. I hope you give both recipes a try soon. Enjoy!




Ingredients:
2 tablespoon olive oil
4 cloves garlic, sliced thin
1 quart low sodium chicken broth
2 (15-oz) jars or cans white cannellini beans, well drained, not rinsed
pinch of red pepper flakes
1 anchovy fillet
1/2 teaspoon freshly grated lemon zest
2 teaspoons chopped fresh oregano
1 head escarole, or curly endive
salt and fresh ground black pepper to taste
1 tablespoon extra virgin olive oil

View the complete recipe

This Pan-Fried Butter Beans Recipe Only Sounds Unhealthy!

I can see where a recipe title with the words "fried" and "butter" appearing one after the other may scare a few people off, but there's no reason to be alarmed. This pan-fried butter beans recipe is delicious, super-easy, and yes, good for you.

These big, creamy legumes are just perfect for pan-frying. The thick skins get all crackly, and crusty, and will soak up whatever you decide to flavor them with. Here they get a very traditional treatment of salt, pepper, garlic, and herbs. A little vinegar at the end to balance things out, and you have a beautiful summer side dish.

I'm posting this while waiting for my flight back from the Food & Wine Classic in Aspen, so we'll keep things nice and brief. Actually, now that I think about it, there's really not much more to say. So, I'll just finish with a little end-of-recipe advice.

This version is "dry," which is how I like these butter beans served, but if you want something a little moister, towards the end you can add freshly diced tomato, some broth, or even more oil olive and vinegar. Don't worry, you can't break this recipe…it's beans! Enjoy.




Ingredients for 2-4 servings:
1 can butter beans
3 tablespoons olive oil
garlic cloves as needed
salt and fresh ground black pepper to taste
red pepper flakes to taste
couple sprigs of fresh herbs
1 tablespoon white wine or sherry vinegar

What to Do with Fava Beans [insert Silence of the Lambs joke here]

I'm in San Antonio for one more day, so in lieu of a new video (btw, you'll see a fantastic asparagus recipe Monday), I decided to link to this fava bean how-to. Fava beans are one of my favorite spring vegetables, but many people just don't know how to prepare them.

They do take a little bit of work, but you've never let that stop you before. Click here to watch the fava bean fun. Enjoy, and see you soon!

Don't Sleep on Boston Baked Beans

When was the last time you made Boston baked beans? It's so easy to forget about the classics when brainstorming side dish options for regular weekday fare. You happily make these luscious legumes for those mid-summer picnics and potlucks, but why are they so seldom on the regular menu?

The beauty of serving a side dish of such renown is you can toss it next to some nondescript sausages, or slice of ham and still have what feels like a special meal. I'm sure most of us associate baked beans with pleasurable experiences, thus it passes the only real "comfort food" test of authenticity.

While some of you more cynical readers may think this post was just an easy way to test one of the classic American recipes going in the cookbook, and at the same time, a way to solicit some witty comments from Scott from Boston, well, okay…that's just about right. Enjoy!




Ingredients:
1 pound dry navy beans
6 cups water
pinch of baking soda
1 bay leaf
6 strips bacon, cut in 1/2-inch pieces (traditionally salt pork is used, and if desired 4 ounces can be substituted for the bacon)
1 yellow onion, diced
1/3 cup molasses
1/4 cup packed dark brown sugar
1 teaspoon dry mustard
1 1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste

Beans and Greens for New Year's Day? Good Luck with That!

One of the oldest culinary traditions in American cooking is serving beans and greens on New Year's Day. Tradition has it that eating "poor" on the first day of the year brings wealth and good fortune throughout the rest of the year.

The greens represent paper money, and the beans, usually black-eyed peas, coins. I've posted all my beans and greens videos below. You can also click the titles to read the original posting with ingredients. These recipes are so tasty, the fact that they may, or may not, bring prosperity won't seem to matter. Happy New Year, and enjoy!

Black Eyed Peas with Pork and Greens



Butter Beans with Bacon and Rocket



Italian Pork and Beans and Greens Recipe



Beans and Greens

Cool Beans! Fresh Corn and Shelling Bean Ragout a la Ramblas

At a recent dinner at Ramblas in San Francisco, Michele and I enjoyed an incredibly simple, yet deeply flavorful shelling bean ragout. Ramblas is our favorite Spanish restaurant in the City, and the big, meaty beans were stewed with corn, citrus, and currants.

In fact, I was so impressed with this dish I swore to myself the next time I saw fresh shelling beans, I would attempt something similar. A week later I was shopping in Berkeley and saw a beautiful pile of cranberry beans (another common name for shelling beans).

I was so happy, and my mouth watered thinking back to that great crock of beans. I'm sure as I stuffed them into the bag, I had one of those deranged smiles that had on-lookers wondering, "What the hell is wrong with that guy."

As you watch this video, I can understand if the combination of ingredients seems a little strange, but trust me, this is a fantastic vegetable dish. It's my new favorite side dish, which is funny since I can't seem to wait for the main course to eat it.

At the end of the video, I garnish the dish with a spoon of something called gremolata. I've already filmed this for another recipe, which isn't live yet, so you will get to see that made, but for now here's all you need to know. Gremolata is simply fresh parsley minced with some raw garlic and lemon zest, moistened with a little olive oil.

This sharp, raw green sauce, along with a little more freshly zested lemon takes a great bean dish and turns it into something spectacular. Enjoy!



Ingredients (these amounts are complete guesses):
2 tbsp olive oil
2 cloves sliced garlic
1 cup shelling beans
1 cup fresh corn
2 tbsp dried currants
chicken broth as needed (about 1 1/2 cups total, maybe, possibly)
1/4 cup diced fresh ripe tomato
2 tbsp chopped fresh oregano
salt and fresh ground black pepper to taste
1 tbsp fresh lemon zest
To garnish:
gremolata (see description in post)
lemon zest

Santa Maria Beans - Little Pink Beans for Big Red Meat

Santa Maria, California might be famous for its barbecued beef tri tip, but for local aficionados it's all about the beans. Classic Santa Maria style beans are made with a special variety of pink beans called pinquitos.

These "little pink" beans are prepared in a spicy, smoky, tomato/chili sauce that's spiked with not one, but two kinds of pork. Santa Maria beans have come into my life relatively late, so I plan on making up for lost time this barbecue season.

One thing I forgot to mention in the voiceover, do not salt the beans when you simmer them. Adding salt at the beginning when you cook beans is said to cause them to become tough.

Having said that, I have no idea if that's true since I've never tried it the "wrong" way. But, hey, why would someone makes up something like that?

Don't worry if you can't find the authentic pinquito beans - the recipe you see here was made with regular pink beans, and pretty much any dry bean will work. Enjoy!



Ingredients:
1 pound dry pinquito beans, pink beans, or pinto beans Legumes
2 strips pepper bacon, diced
1/2 cup smoked cooked ham, diced
2 clove garlic, minced
1 (14.5-oz) can diced tomatoes
1/4 cup ketchup
1 teaspoon dry mustard
1 tsp paprika
1 tsp chili powder
1/2 tsp chipotle pepper, optional
pinch of dried oregano
1 tablespoon sugar
1 teaspoon salt
1/2 cup water


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Rocket Beans - Soaring into the Side Dish Stratosphere

Over the last few years, Arugula has gone from rare and exotic, to common and mainstream. Bags of baby arugula line almost every lettuce case in the country, and it appears on restaurant menus with such frequency one could make the case it's over-used.

Another, infinitely cooler, name for arugula is Rocket. My sources deep within the European foodie subculture report that this is the term most commonly used. That's where this lovely, and extremely easy bean side dish gets its name.

While rocket is a wonderful green for salads, I really enjoy using it as an herb in hot dishes like this one. The secret is a very, very brief cooking so it keeps its fresh spicy flavor, and bright color.

This makes a great side dish for so many main courses, and in the video you'll see it next to a maple-brined pork loin that I'll be airing soon. By the way, don't let the bacon fat in this recipe scare you. Believe me, it's way more afraid of you than you are of it. Enjoy!



4 strips bacon, sliced
1 tbsp olive oil
salt and fresh ground black pepper to taste
15 oz jar or can butter beans, drained and rinsed
3 cloves garlic, minced
large handful arugula, chopped
1/2 lemon, juiced

Cassoulet - More than Just the Greatest Baked Beans Recipe Ever

I have several unpublished blog posts about my picks of the world's all-time top-ten recipes. The reason none have gone live yet is I can never settle on just ten, so I put it away and write something easier. While I may not be able to provide a final list yet, one recipe that will always be in my top ten is cassoulet.

This video recipe for cassoulet shows my version of the iconic French classic (it’s so delicious I meant for that to be redundant). Like America's mac and cheese, Spain's paella, and Italy's lasagna, this French baked bean and meat masterpiece has earned its rightful place in the pantheon of one-dish wonders.

There are hundreds of variations, but the basic formula is always the same; tender white beans, aromatic vegetables, flavorful broth, and fatty meats, all baked under a divinely crisp, garlicky, breadcrumb crust. As you'll see, this topping is usually built in two stages - the first a moist liaison between cassoulet and crust, and the second a crisp golden-brown climax to the world's sexiest casserole. Enjoy!

Note: I've linked to this duck confit recipe video I did a while ago, but most high-end markets sell, or can get duck confit already cooked and ready to use. I actually got mine at Costco.

Also, the panko breadcrumbs, which work so well for this, are now found in the Asian section of every major grocery chain. If you can't find them use plain fresh white breadcrumbs.



Ingredients:

For the beans:
1 pound great northern beans, soaked overnight and drained
1 bay leaf
4 cloves garlic, smashed
1/2 onion
1 whole clove
1/2 tsp dried rosemary
1 tsp dried thyme
10 cups water

For the rest:
1/2 pound thick-sliced bacon
1/2 onion, diced
2 carrots, diced
2 ribs celery, diced
1 14-oz can diced tomatoes
1 tsp herb de Provence (or other dried herb blend)
1 1/2 tsp salt
1 tsp fresh ground black pepper
1 pound pork sausage
1 pound cooked duck confit

For the topping:
1/4 cup butter
4 cloves, crushed garlic
2 cups Panko breadcrumbs
1 bunch parsley, chopped fine
salt and fresh ground black pepper to taste
1 tbsp olive oil

Celebrate the New Year with the Black-Eyed Peas - Let's Get it Started!

I know I just posted an Italian alternative to the New Years' beans and greens, eaten to bring prosperity in 2009, but I figured I'd better do a more traditional version. I am the American food expert on About.com after all, and it would have been bad form not to post a real black-eyed peas recipe today.

This is a very old tradition, and I don't mean like pre-civil war American south old, I mean really, really old. There are records of black-eyed peas being eaten for good luck on New Year's Day all the way back to ancient Babylonia. For you kids out there, that's way before even cell phones were invented!

This video recipe you are about to visually consume is a variation on something called "Hoppin' John," which is black-eyed peas, rice, and pork stewed together, usually served with some kind of greens and cornbread. For your convenience, and my pageviews, I suggest also clicking on my cornbread recipe video and doing this thing right.

I want to wish you all a Happy New Year! May your 2009 be filled with happiness, new experiences, and exciting challenges. 2008 was a very hard year for everyone, but I have it on a pretty reliable source (a Chef's intuition is a powerful thing) that this coming year will be a lot better. Until then, I'll leave you with this thought - the tougher times are, the better food tastes. Enjoy!


Ingredients:
1 pound black-eyed peas, soaked overnight
3 strips bacon, sliced in 1/2-inch pieces
1 pound pork neck bones
6 oz smoked ham, diced
1 cup diced onion
1 cup diced celery
1 cup diced carrot
3 cloves chopped garlic
6 cups water
1 (10-oz can) diced tomato with green chilis
1 tsp salt
1 bay leaf
1/2 tsp cumin
1/2 tsp black pepper
cayenne to taste
1 tsp dried thyme
1 large bunch kale, leaves torn
cooked rice

Pork Barrel Spending and Beans

In honor of the presidential inauguration, the title of this recipe, "Pork and Beans and Greens - Good Luck Making This," has temporally changed to this more Washington-esqe one.

As many of you foodies already know (it's on the entrance exam), a very traditional southern New Years meal is black-eyed peas, or some other type of bean, and greens. Eating this meager meal on New Years day is supposed to bring you great prosperity for the rest of the year.

This video recipe is a lighter and easier Italian take on the classic, and is topped with some crusty, caramelized roast pork. Speaking of the south, you'll see me use a spice rub (a wet rub, aka "wub") on the pork before roasting for a sort of Italian barbecue effect.

All in all, this is an odd recipe. The pork is not slow-roasted, but cooked at a higher heat for a crusty finish. The greens are not slowly braised, but just wilted. The black-eyed peas have been replaced with cannellini beans. And, I can't guarantee it will bring you the same prosperity as the traditional version. Having said all that, I thought it tasted excellent and I hope you give it a try.

By the way, I will also be doing a traditional version that - with any luck - you'll see before New Years Day. Enjoy!



Ingredients:
4 lb. boneless pork shoulder roast, cut in large pieces
for the wet rub:
1/2 tsp dried rosemary
1 tsp black pepper
1/2 tsp fennel seeds
2 tsp salt
1/2 tsp hot pepper flakes
1 tsp cumin
1/2 tsp dried oregano
2 cloves garlic
1 rounded tbsp brown sugar
1 tbsp wine vinegar
1 tbsp olive oil

1 large bunch arugula
1 14-oz jar cannellini beans
1 lemon
1 tbsp olive oil
2 cloves sliced garlic

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Greek Grape Leaf Wreath - Festive and Filling!

I had a request recently from the Greek food guide on About.com, Nancy, for a video recipe for a dish called "Rolo me Abelophylla," which is a meat, rice and cheese loaf in grape leaves. I decided to do a vegetarian version using lentils since I've always enjoyed cold rice and lentil salads, and thought this combo would be perfect with the grape leaves. It was.

When you add the tangy feta, and consider the very holiday-ish design, this would be a fantastic item to bring to that Holiday party. Imagine the look on everyone's face when you walk in carrying this! Suddenly their cheese ball doesn't look so hot.

If you decide to attempt this fairly easy ring of rice, you can find jarred grape leaves in any Greek market, or high-end store. Nancy suggests using the dried leaves if you can find them - these are boiled to soften and are larger and easier to use. But, the brand you see in the video in the larger jars worked fine. Enjoy!

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Click here for ingredients and recipe transcript.