Saturday, December 31, 2011
Friday, December 30, 2011
1 cup cooked black eyed peas 1 cup collard greens, cooked and chopped 8 oz. sausage along with about 2 oz. chorizo, cooked 2-3 TB red wine 3 jalapeños, roasted and minced ½ onion, chopped 4 oz cream cheese, cubed 2 cups Monterey Jack cheese, grated 1/4 cup heavy cream lime juice cilantro
Rinse beans, add to salted water, and bring to a boil. Reduce heat to low, and let simmer, skimming any scum that forms on the top. After about 20 minutes, rinse beans, refresh water, and cook until tender. Check in 10 to 20 minutes. Rinse beans.
Rinse collards and put in a pot with about ½ inch of water and a piece or two of salt pork. Bring to a boil, reduce heat to low, and barely simmer until tender. Check in an hour. Mince.
Fry the sausage in an oven-proof skillet, breaking into small bits. Add in chopped onion and cook until sausage is done. Drain off excess grease. Turn heat to high and add red wine to deglaze the pan. Remove from heat. Deglazing means adding a liquid to the pan after you’ve cooked a meat so as to release all the goody bits stuck to the bottom of the pan. It adds extra flavor to whatever you’re cooking.
Slice jalapeños in half and remove ribs and seeds. The heat is in the ribs and seeds, so if you like it hot, keep them in. Stick skewers through the peppers and roast over a flame to char, or you can put them under a broiler, skin side up. Mince.
Heat oven to 375°. Stir the black eyed peas, collards, and jalapeños into the sausage. Top evenly with the cubed cream cheese and grated Monterey Jack. Pour the heavy cream over top and bake, uncovered, 15-20 minutes, or until cheese is bubbling.
Stir in a little lime juice and sprinkle with chopped cilantro. Serve with tortilla chips.