Thank you to our friend Gina from Virginia for sharing this amazing Southern comfort food recipe with us! Have you tried country ham, collard greens, black-eyed peas, or homemade biscuits before? Let us know your favorite Southern dishes in the comments! 👇 Don’t forget to LIKE the video, SUBSCRIBE to our channel, and hit the bell to join us on our journey exploring the delicious flavors of American cuisine. Subscribe to our Channel: tinyurl.com/MR-H-and-friends USA GRIZZLY BLOCKS & MORE - Use this link and automatically get 10% off www.grizzlyblocks.com/?ref=MRHANDFRIENDS *We will receive a small commission for any purchases Check out these Popular Smoking / BBQ videos: My first BBQ Brisket: ua-cam.com/video/QdQf1iEyckQ/v-deo.html We Made GUMBO: ua-cam.com/video/oXxViyM9Ppc/v-deo.html Terry Blacks: ua-cam.com/video/ociQXLEU49Y/v-deo.html Goldee's: ua-cam.com/video/XUiV8wAQIFY/v-deo.html Become a H Patreon !! get free merch, NEW REACTIONS exclusive to Patreon, Zoom chats, and much more behind the scenes Support us on Patreon: www.patreon.com/user/posts?u=65835488 Support us with a PayPal donation: www.paypal.com/donate/?hosted_button_id=XGVMB2C4ZNVHG Check out our Amazon store for products featured in this video (we earn a small commission from Amazon): www.amazon.com/shop/mrhandfriends Join this channel to get access to the perks: ua-cam.com/channels/cUmDzk4GRQjZMm6IhLsWEg.htmljoin Sign Up for Mr H and friends competitions and newsletters: www.mrhandfriends.com/ MR H Pox Box: *IMPORTANT ALL PARCEL MUST BE SENT VIA "US Mail / US Postal service ONLY* Other carriers such as UPS etc will be returned (Sorry) Mr H and friends PO Box 331 BRISTOL United Kingdom BS15 0FH Weights and Dims for Max Length 17.7" Max Width 13.8" Max Thickness 6.2" Max Weight 4.4 lbs ✅ Check our NEW MERCH Store: teespring.com/stores/mr-h-and-friends ✅ Follow Us on our social media for behind-the-scenes content, updates, and more family fun! Instagram: tinyurl.com/Mr-H-and-friends-INSTAGRAM Twitter: tinyurl.com/Mr-H-and-friends-TWITTER-X Facebook: tinyurl.com/Mr-H-and-friends-FACEBOOK Threads: tinyurl.com/Mr-H-and-friends-THREADS Discord: email mrhandfriends@gmail.com for the up to date link
Wow. As an old lady from Atlanta Georgia I kind of have to eat this stuff or be run out of town. You have a choice. Oooo. Make oliebollen for New Year's. I prefer doughnuts to peas and greens.
@@FreezyAbitKT7A In the South many people eat this traditional combo. It derives from African American folklore and it dates to antebellum times. Here are the reasons of the plate: Black eyed peas are supposed to be like coins--pennies, etc-- and you eat them for lots of coins for the new year' greens are like greenbacks--ie dollars! Ham or any kind of pork--the fat of the land--ie, prosperity you made biscuits but many make corn bread which is yellow and the corn bread symbolizes gold. Combine them in a plate and that is luck and prosperity on a plate for your New Year! food note: it can be any kind of pork not just ham. Also, the vinegar usually used with greens is apple cider vinegar. You can also make the greens yourself and not use cans but you have to have fresh collards and turnips,etc. Mrs. H, you did your usual outstanding job. You get 10/10! Happy New Year!
Hello H family . I recognized the greens by the can . They're Margaret Holmes from Effingham , South Carolina , my home state . The vinegar I prefer on my greens is the brine in the little bottle of Texas Pete pickled peppers . The peppers are like small Italian pepperoncini .
Not gonna lie, Mrs. H, that is a VERY strange "biscuit" recipe. Never seen anything like that in my life. If there's no butter, I don't even think one can call it a biscuit. The cream, the pressing down with hands, the crazy high oven temp, none of that is correct to make biscuits, I'm afraid to say.
I agree, they need to be thicker. I never roll them out I just use my hands and pat the dough out at least a half to three quarters inch thick, and I always bake them touching.
Mrs H needs a ruler to measure the thickness of her biscuit dough when rolling it out, ensuring all biscuits are evenly thick and bake. consistently; this is often done by placing the ruler on either side of the dough and rolling with a rolling pin until the desired thickness is reached, usually around 1/2 inch thick for biscuits.
Georgia born and bred, I've had this traditional dinner most of my life. BUT, we always cooked fresh collards and dried peas all day long with hog jowl, served along side buttermilk cornbread to sop the pot licker from the greens.
Many years ago my stove quit on New Years Eve and had to figure out how to do cornbread. I add a little extra buttermilk and made waffles. My family now prefers the cornbread waffles over regular cornbread.
I much prefer my greens without the vinegar. This all looked very yummy!! I am from South Louisiana and I eat this combination throughout the year and sometimes I have cornbread instead but the biscuits work too. Great job!!
Sorry but using a glass to cut biscuits seals the edges usually so using a good cutter works best and also, you should have your biscuits atleast a half inch thick when rolled out instead of so thin. And if you check out cowboy Kent's 2 ingredient biscuits he uses a cup and a half of heavy cream which works great i just made them the other day with his sausage gravy recipe and it's great
We gather with friends and have greens, black eyed peas , ham, pineapple casserole, macaroni and cheese pie and whatever sides anyone wants to bring . We are an older crowd with some great southern cooks so everything is wonderful. The desserts are always good too.
My family, being of German descent, always did Bratwurst and Sauerkraut on New Year's. I loved the Brats. Choked down the Kraut to make dad happy. Glad I don't have to do that, anymore.
I'm a Yankee, born and raised in Illinois -- and I totally love and *_COOK_* southern food like collards and ham likker, butter beans, okra, biscuits & gravy, beignets, stewed tomaters...it goes well with my Eastern European roots in Poland and Czechoslovakia.
@@lilsuzq32 I was born and raised in Eastern Pennsylvania. We never ate southern food and we had zero interest. My mother was Polish and for the holidays we ate Polish food and seafood. Lobster and shrimps stuffed with crab. And we do not call ourselves Yankees since they have not existed since the civil war. 😊
@@lilsuzq32 BTW, None of this food is southern. Collards are from the Mediterranean, butter beans Peru, Okra Africa, beignets France, stewed tomatoes South America. Biscuits are similar to a scone from England and white gravy was invented in France in the 1500s.
This looks very good. Everyone cooks differently however I’m sure it’s all good. We always have cornbread with greens with homemade pepper sauce. We use bacon and bacon grease for seasoning. We eat this all year long. Happy you enjoyed
I have black eyed peas to make next week. I use dry peas and cook with smoked ham hocks and a couple bay leaves. Spoon this over a bed of rice for Hoppin' John, a real southern tradition!
Black-eyed Peas & Greens are traditional through much of Texas too. Unless you chuck it all for traditional Mexican Tamales. Greens are excellent with a hot sauce & salt. No vinegar.
In Texas we ate black-eyed peas for New Years, I usually made Hoppin' John. In Pennsylvania it was sauerkraut. Yes All Purpose flour will make most things, though not good pasta, you need special pasta grade flour. Noodles are more forgiving. Cake flour for cakes, bread flour for breads like baguettes that need to stand up. It's from different types of wheat. Beans for money is an old belief,the Romans also had a ritual where the Paterfamilias scattered beans to bring fortune. Black-eyed peas are actually cowpeas.
We don’t do biscuits, we have cornbread for New Years! And the meal only brings luck if you eat it on Jan 1!!.. guess you’ll have to do it again! I don’t love collard greens so I always do a cabbage. Any pork (prosperity & progress) and any green leafy veg (dollar bills/money) will work, always paired with the black eyed peas (coins) and cornbread (gold). I usually do a stew of some sort, one year I did pork schnitzel with sauerkraut, it all counts!
We only put a little bit of ham in the blackeyed peas when they cook to add flavor (or a ham hock). These days my mom gets a big spiral-cut country ham from Honeybaked Ham and then we make the sides at home. We don’t have greens, but we do usually make some mashed sweet potatoes, which are always good with brown sugar caramelized on them and a bit of butter. Then yes- gigantic biscuits! We always make our biscuits with Bisquik and follow the recipe they have on the box. Yum! Lots of butter in those!
While my mother's side of the family was from Arkansas and well acquainted with the black eyed peas and greens tradition, my father is from California. So following his side of the family, we always had a big pot of pinto beans with either some ham pieces, ham hock, or even bacon for seasoning, pan fried potatoes, and cornbread on New Years Day.
The only difference from your CS roots I grew up in North Missouri and we added fried cabbage. I still make it that way except add kale with the cabbage and I make cornbread waffles.
Can't wait to see the Black eye peas reaction. Add some bacon. It makes it taste so much better. Turnip or collared greens are my choices to go with it.
A high-quality country ham, (particularly one that's packaged whole), is fabulous sliced thin without additional cooking and will stand up against any continental ham or prosciutto with pride.
Just FYI, instead of getting one type of greens, to me they taste better when you mix a few types (at least 3). They're all prepared the same way, just slightly different tastes. And yes highly recommend ham hock (cook in the pot first as they take a while). Mrs H is quite the chef now!
My biscuits are fluffy....2 cups self rising flour, cut in 1/3 cup lard with pastry cutter or in a food processor. Stir in buttermilk to make a shaggy dough, 1 to 1/2 cups... and turn out onto floured surface. Dust with flour on top and pat out gently, fold into thirds and gently pat down again to about 3/4 inch thick. Cut, pushing straight down then lifting straight up with the cutter, do not twist or they won't rise, and dip cutter in flour between each cut. Gently rework scraps and cut biscuits until all dough is used. Place in cast iron skillet that's been greased with lard, bake at 425 for 18-25 minutes, brushing with 2 tablespoons of melted butter when you take them out of the oven.
I usually serve black-eyed peas, cornbread, and fried okra as sides. My husband provides the barbecued chicken. My friends who serve collard greens always add bacon and its renderings to cut the bitterness. Happy New Year!!
Sorry I missed the premiere! Hope everyone had a beautiful Christmas and may all your 2025 wishes comes true! I will say my usual New Years Day meal here in Texas is get a bowl, put down some cornbread (made with the bacon/ham grease) add a little pad or two of butter and put a big spoon full of the beans, ham and broth on there then top with some cabbage that has been cooked with some bacon and bacon grease in it too!
Well....the biscuits looked more like an American scone recipe. America's Test Kitchen has several types of biscuit recipes that you might want to check out. Additionally, making your own American style bacon is easier than you think. An added bonus would be using the cooked bacon grease to add flavor to other dishes. Just a thought...
You got yourself some good down home cooking son, enjoy! Looks like Mrs. H has made you something really good, I hope you put a smoked ham hock in those greens and simmered them for a few hours before eating them, it makes all the difference. mmm, mmm
I'm glad ya'll tried a Southern New Year's tradition ... and I'm glad you gave everything a high rating! And I understand that fresh "Black eyes and greens" are not often available in the UK, I hope one day you can taste a fresh meal of the same in the Southern USA,
I make my biscuts with self rising flour some lard and Buttermilk. And the dough is wetter and lil more sticky. And I make drop biscuts. They come out thick a fluffy. Yum. In the south we call them cat head biscuts because they rise so big like a cat head...lol. I don't like blackened peas I love homemade greens. Great job
This was a post American social war meal for those that could get meat. Even then the taste was not as important of show/taste. It was for those that could get meat. The rest was an "almost" wish for a meal for families. I am so glad that this meal is still around today. Many Americans eat this is a more run down version, when they can.
Being from Texas with family who has roots in Louisianna, I make Hoppin' John for New Years Day. It has everything you need, if you chop up either collards or kale to add to it (I say it's for the added nutrition). Cajun flavors go EXTREMELY well with blackeyed peas and ham.
Ham, black-eyed peas and Cole slaw (or something involving cabbage) are what I do every year. I've never actually had collard greens. 😊 Another thing to try is black-eyed peas on white rice with butter, salt and pepper, then add Pace's picante sauce. I love it.
Maybe because I’m from Florida which also is in the south I know about Black Eyed Peas however seafood is huge for us on New Year’s Eve… I agree with all the comments that you always have to have butter and biscuits. You did a great job and cornbread never fails. Happy new year everyone Florida girl.
I often ate turnip greens when I was growing up in the South . After coming to NYC , I discovered broccoli raab , an Italian green , which tastes very much like turnip greens to me . I have grown collards in my Long Island garden many times . I think next year I will grow turnips , both for the bulbs and the greens .
On New Year’s Day - GOOD LUCK for the Year Eat => Blackeyed Peas + Cabbage! 😉 May You & Yours have a Positive & Prosperous coming 2025 New Year! FYI - Grew up in Virginia, Live in Louisiana, been eating the blackeyed peas+cabbage since a little girl…
That is only what I heard somewhere that the twisting cause the edges to seal and prevents them from rising as much! We can put it to the test sometime.
My Aunt taught me to when I knead the dough for biscuits how to pinch the size biscuits you want to have. You can make various sizes but my biscuits come out thicker than making dough flat and using a cutter. It’s kind of each to his own. New Year day our menu was cabbage rolls or sauerkraut…. Menu can vary by individual preferences.
We always have ham, cornbread, black-eyed peas (I like a little pico de gallo in my peas because they taste like dirt to me and the pico helps disguise that), and Southern fried cabbage (it's fried in a little bacon grease with onions, with bacon crumbled in it, seasoned with salt, pepper, garlic, and red pepper flakes). I've always heard the tradition of back-eyed peas came from the Civil War. The Union troops went through and took or burned all the crops they considered edible. They considered the peas to be feed for livestock so they left the fields of peas. It was those peas that kept many people in the South from starving during the Winter so they are considered good luck to eat on New Year's Day. I live in Texas.
Very old South Texas boy here. We have mustard greens for money, black eyed peas for luck, and ham for health. In the greens we make with bacon onion and hot sauce.
The brand southern biscuit to me is the best self rising flower for making biscuits. It has freezed dried shards of butter and lard. All you do his ad buttermilk to it.
This is a lovely video 😻. I can't see you going back to the ordinary British food now. You have awakened your taste buds now 😂. Great job on everything you make. Bloody love you guys ❤️!
I make “cat head” biscuits. Called that because they are as big as a cat’s head. I used a wet dough for them and let them incorporate the flour on the board while rolling them out but not too thin and not too much. I cook mine almost touching so when they start rising they will eventually touch and help their neighbor along. Also about 5 minutes before they are finished baking, I’ll brush the tops with some melted butter.
I found that with the White Lilly flour, you do have to work it a little (but not a lot) to get enough structure to hold the air bubbles that allow a rise. With higher protein flours, you should work as little as possible. If that was a 1/4 inch, go for 1/2 inch. Those look like they came out perfect, but higher is better.
You did great. Next time make the biscuits thicker. In the midwest and south many people add bacon or ham to many sides. Especially beans. I love it in green beans too.
This is what my mom & grandma always did every New Years for our family dinner & my sister in law does it for us now since my parents have passed. I know this is a southern thing but I don't know if the rest of the US does this or not. I don't do alot of cooking anymore so I actually buy this brand of Collards in the stores & just add diced ham or some crispy bacon & it's much easier than cooking Collards for a few hours & I hate the smell of cooking Collards so the bacon smell sure helps😂 I'm from North Carolina & my mom & grandma always added a ham hock or diced ham or bacon to her Collards/ Collard Greens/ Turnip Greens. Then added bacon grease to her Blackeyed Peas or Pinto Beans to season them & salt & pepper to everything. She had different things for us to add to our Greens if we wanted, like slices of lemon, a little dressing bottle of vinegar, or a few choices of hot sauces. So you could fix them however u like them. The Greens were meant to represent the dollars & the blackeyed peas or beans were the cents / pennies. We had her homemade biscuits with most dinners & she had a spiral cut Smithfield ham or a Honey Baked Ham(store that sells the best spiral cut glazed hams, smoked turkey & she would call & reserve a ham for certain holidays & they would have a line of cars to get their ham or turkey & they unwrap the ham so u can look at it & if u don't like it then they'll go bring another one to show u. 😂 We had country ham biscuits every Christmas Breakfast along with biscuits & gravy or chipped beef gravy. In America if you work with big companies or u spend enough money at certain grocery stores they give you a FREE turkey, ham or the boss at your company would give a huge country ham for Christmas as a nice gesture. The farmers markets & the grocery stores here have fresh Collards in the freash vegetable section of the store & in the summer you will see a truck or stand on the road side selling Collards or Turnip Greens & other vegetables they grew & Collards are big long dark green leaves & they need a THOROUGH CLEANING & cut however you like them. GREAT JOB this made me miss my mom's New Years Meal. 🎉👏👏👏👍🫶💚🤎🙏
I can picture the line for the ham and turkey, I love that! I’m like that with shopping for a Xmas tree LOL! I’ve seen the turkey and ham gifts but only on Xmas films. Here we get given bottles of alcohol or wine, chocolates or hampers. No meat offerings, but probably because we don’t have large enough tinned or preserved meat. You’d end up having a gift of meat in a tin the same size as a tin of baked beans.
That is not necessarily a meal anyone "loves" . It is a meal to remind all of our humble beginnings and what we were thankful for many generations ago. It is to remind the current generation of their roots and when a meal like that was considered a feast. Different regions have different variations.
Ms. H, You might be more American than me now! My g'mother would always put a clean dime into the black-eyed peas and the person who got that got even more luck than the ordinary. lol She'd always find that dime for me. Thanks to Gina for all the ingredients! Vinegar is very good for you, btw. I hope you really grow to like it.
I WISH THE Hs VERY GOOD LUCK FOR THE NEW YEAR!! You ate black eyed peas: so, IT WILL HAPPEN!! I eat mine with CORNBREAD! :) Sometimes: I cook a big pot and pour the beans and the bean juice (cooked from dried black eyed peas) OVER my cornbread!! SO YUMMY!!! HUGS from TEXAS!!
I'm from Houston Texas which is the South.for New Year's we have Black eyed peas and cabbage with bacon and it represents good luck for the new year you can also add cornbread.. Never had what y'all made for New Year's
Now, where I grew up, in East Texas we have the Black eyed pea jamboree just a couple of towns over from where i lived. it happens in Athens Texas every september. My favorite way to have black eyed peas was with the 3 greens, collard, turnip and mustard, fried chicken, mashed taters , and corn bread.
Although I'm a native North Carolinean (care-oh-lin-e-an), I've never cared for collard greens; I serve stewed cabbage instead. I use dried black-eyed peas that I soak over night. Then I cook them with UNCOOKED bacon or ham hocks. REMOVE the pork before serving. (The pork seasons the peas as they cook.) Top the meal off with a cake of cornbread, baked in a wrought iron pan -- and for goodness sake do NOT add sugar to your cornbread! I was always told the greens (whatever denomination) represent the folding money you'd get in the coming year, the peas represent the coins, and the cornbread -- well, it just goes well with the other foods! 🙂 Oh! I also eat my peas with diced, raw onion. Wishing all y'all a happy and prosperous New Year!
My grandparents lived in Arkansas and always had a pretty little bottle of tiny yellow hot peppers in vinegar, and we would drizzle it on the greens. My husband is from the Northern US, and he won't even try black-eyed peas or greens. It is an acquired taste.
Since y’all are just learning , you need to make cornbread whenever you make beans or back eyed peas. Not biscuits. You crumble the cornbread into the beans ( pinto beans typically) or blackeyed peas). Then take some of the liquid you cooked the beans in and pour it over the beans and cornbread. We call this liquid pot licker. Pour as much or as little as you like but it is best to mask sure th cornbread ismushy. It’s our version of “beans on toast” haha. It is delicious!! Also rinse some of the salt off the country ham and it tastes better.
Well done, Mrs H! Good suggestion, Gina! There are lots of "good luck" foods to choose from. I personally do NOT do beans or peas of any kind so I have to look for other good luck charms, lol. I've only ever seen anyone make this meal with cornbread (symbolizes gold) but I would definitely have thicker biscuits. They do have a different recipe on the website, maybe even on the bag, where butter is also added and the dough is rolled out to 1 inch thickness. Rolling them that thin won't matter how touchy they are, they aren't going to rise more than that but sometimes that's a good thing too. Makes for a great breakfast sandwich with a fried egg and a slice of cheese...just saying. Oh and did you brush the tops with melted butter when they came out of the oven? If you didn't, you REALLY should, lol. One tip for the greens, add a bit of that ham and a splash of the vinegar in while they are cooking. If you're worried that that particular ham might add a bit of sweetness, use a piece of just regular bacon or normal ham.
I've used the White Lily flour for over 56 years. Perhaps the biscuits could have been cut A little thicker before being baked. Salt cured ham is an acquired taste if you're not from the south.
I was born and raised in Virginia. This is the traditional New Years day meal in Virginia, but there is one dish missing that we always had with it and that is stewed tomatoes. Here's the stewed tomatoes recipe: 1. Preheat oven to 350 degF. 2. Cut 3 slices of stale bread into about 1" cubes. 3. Grease or spray a 1.5 quart oven proof casserole dish and set aside. 4. Pour the contents of one 28 oz can of peeled whole tomatoes including the juice into the casserole dish, and cut up the tomatoes into bite size pieces. 5. Stir 1/2 cup sugar, 1/2 teaspoon of salt and 1/2 teaspoon of ground black pepper into the tomatoes. 6. Cut 4 oz. of butter into small pieces and add the pieces of butter to the tomato mixture. 7. Stir the cubes of stale bread into the tomato mixture. 8. Bake uncovered for 35-45 minutes, or until the top is lightly browned and the mixture is very thick. (Check it at 25 minutes into cooking, and cover with foil if it appears to be browning too quickly.)
Same... my mother-in-law is from Alabama, and her superstitions pretty much require us to have cabbage, black eyed peas, rice, and corned beef every new year.
Definitely some kind of hot sauce in the greens, personally these day I like little pieces of jalapenos in my beans (but with or without they are good) and a little jalapeno juice sprinkled over greens.
For someone that didn't grow up eating black eyed peas( my mom did eat black eyed peas all year long. I would eat BEP but I gravitate more toward pinto beans and black beans, L.A. Born and raised and grew up eating Mexican food where pinto beans and black beans are common. My mom when I was younger , would make straight seafood Gumbo without any Filè( ground sassafras leaves and Okra broth traditional ingredients in Cajun and Creole Gumbo in Louisiana, both my maternal and paternal grandfathers were from Louisiana. every other year. She'd make enough for us and to give some to neighbors.The last time she made Gumbo was new years 2015, she passed 16 months later. ) for New years , those black eyed peas looked good Mrs. H as did everything else. Notmally White Distilled Vinegar is used to cut the bitterness of the greens while they're cooking Also some people may put some a capfull or two) in the salted water they soak the greens in when cleaning them. The Vinegar and Salt combined will work to draw out any dirt or any impurities that didn't come out when they were cleaned 8n the processing process before transportation to the supermarket. Seeing those greens, i may just go over to the grocery store around the corner from me and get two or three bunches over the next few days . In the South and in the African American community , when someone cooks something really well, as a way to complement their cooking, people will say that the cook will really put their foot in it, or the dish was so good, it'll make the eater slap their momma ( not literally of course 😊😂) . All of that to say this, Mrs. H, you put your foot in it.
We like Pepper Vinegar on our Black-Eyed Peas and Greens. Texas Pete brand is lovely. It is white vinegar in a glass bottle filled with tiny light green hot peppers. It is also lovely with spinach. Apple Cider vinegar runs a close second to the pepper vinegar.
Looks like good stuff to me! Country ham is similar to gamon, actually. They're both salt-cured. My family loves country ham with sweet potato biscuits. :) The reason that Pillsbury tells you to separate their biscuits is because they actually are made with croissant dough. The ones you made should be touching to help them rise. Even better if you bake them in a cast iron pan. Traditionally, I use pork jowl for the black eyed peas and bacon for the collards. My grandmother liked to put sweet pickle relish on her collards once they were on her plate. A bit of sweetness and vinegar. Not sure if you can get them in the UK, but look for Hobe's country ham products. Virginia is also home to Edwards Country store. Highly recommend their gift baskets!
While I’m glad you’re enjoying preparing, cooking and eating American food’s, I was wondering if you have completely abandoned being a reaction channel and have now become a full time cooking channel?
In short, yes as we had some issues with copyright and threats of being sued so we decided it was not worth risking continuing with reactions on YT. We do some for Patreons. We love cooking and creating our own original content so it seemed logical to take the break from reactions as we don’t want to lose the channel.
Thank you to our friend Gina from Virginia for sharing this amazing Southern comfort food recipe with us! Have you tried country ham, collard greens, black-eyed peas, or homemade biscuits before? Let us know your favorite Southern dishes in the comments! 👇
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Wow. As an old lady from Atlanta Georgia I kind of have to eat this stuff or be run out of town. You have a choice. Oooo. Make oliebollen for New Year's. I prefer doughnuts to peas and greens.
Greens on New Years represent prosperity. Boiled ham, potatoes and cabbage with cornbread is a tradition in my family.
@@FreezyAbitKT7A In the South many people eat this traditional combo. It derives from African American folklore and it dates to antebellum times. Here are the reasons of the plate:
Black eyed peas are supposed to be like coins--pennies, etc-- and you eat them for lots of coins for the new year'
greens are like greenbacks--ie dollars!
Ham or any kind of pork--the fat of the land--ie, prosperity
you made biscuits but many make corn bread which is yellow and the corn bread symbolizes gold.
Combine them in a plate and that is luck and prosperity on a plate for your New Year!
food note: it can be any kind of pork not just ham. Also, the vinegar usually used with greens is apple cider vinegar. You can also make the greens yourself and not use cans but you have to have fresh collards and turnips,etc.
Mrs. H, you did your usual outstanding job. You get 10/10!
Happy New Year!
Hello H family . I recognized the greens by the can . They're Margaret Holmes from Effingham , South Carolina , my home state . The vinegar I prefer on my greens is the brine in the little bottle of Texas Pete pickled peppers . The peppers are like small Italian pepperoncini .
Not gonna lie, Mrs. H, that is a VERY strange "biscuit" recipe. Never seen anything like that in my life. If there's no butter, I don't even think one can call it a biscuit. The cream, the pressing down with hands, the crazy high oven temp, none of that is correct to make biscuits, I'm afraid to say.
Some corn bread would go good with the collard greens.
Yes I would eat cornbread with this meal!!
I don't know anyone that rolls their biscuits that thin. Roll them thicker you will get a fluffer biscuit.
I agree, they need to be thicker. I never roll them out I just use my hands and pat the dough out at least a half to three quarters inch thick, and I always bake them touching.
That's what I was thinking! 1/4"?!?
I like a tall biscuit so I roll mine almost an inch!
Frankly, I don't think it mattered with that recipe, which is not a biscuit recipe in any way.
Mrs H needs a ruler to measure the thickness of her biscuit dough when rolling it out, ensuring all biscuits are evenly thick and bake. consistently; this is often done by placing the ruler on either side of the dough and rolling with a rolling pin until the desired thickness is reached, usually around 1/2 inch thick for biscuits.
I think it is a matter of preference . My husband likes the thin biscuits. He is not a fan of big fluffy or cat head biscuits which I prefer.
The ham cooked in the greens is really good too.
Oh, yes! Made with ham hock, absolutely delicious.
Georgia born and bred, I've had this traditional dinner most of my life. BUT, we always cooked fresh collards and dried peas all day long with hog jowl, served along side buttermilk cornbread to sop the pot licker from the greens.
We always eat cornbread with black eyed peas. You take a bite of peas and a bite of buttered cornbread and it’s amaaaaazzzingggg!
Many years ago my stove quit on New Years Eve and had to figure out how to do cornbread. I add a little extra buttermilk and made waffles. My family now prefers the cornbread waffles over regular cornbread.
Where I live in the Northeast United States many Americans eat seafood or pork and sauerkraut on New Year's eve. But you could eat anything really. 😊
I much prefer my greens without the vinegar. This all looked very yummy!! I am from South Louisiana and I eat this combination throughout the year and sometimes I have cornbread instead but the biscuits work too. Great job!!
The vinegar isn't necessary.
This is definitely a South East tradition. I'm from Tennessee and I already have my black eyed peas and Mixed turnip greens ready for New Year's
Um, they'll be inedible by New Year's.
@danadyd59 they aren't cooked yet just already have everything to cook it for New Year's.
Sorry but using a glass to cut biscuits seals the edges usually so using a good cutter works best and also, you should have your biscuits atleast a half inch thick when rolled out instead of so thin. And if you check out cowboy Kent's 2 ingredient biscuits he uses a cup and a half of heavy cream which works great i just made them the other day with his sausage gravy recipe and it's great
Collard greens with a splash of hot sauce trust me 👍👍 lovely video!
We have pork and sauerkraut for our New Year's day dinner in my part of Pennsylvania.
Very popular in Pennsylvania but not around Philadelphia 😊
We gather with friends and have greens, black eyed peas , ham, pineapple casserole, macaroni and cheese pie and whatever sides anyone wants to bring . We are an older crowd with some great southern cooks so everything is wonderful. The desserts are always good too.
My family, being of German descent, always did Bratwurst and Sauerkraut on New Year's. I loved the Brats. Choked down the Kraut to make dad happy. Glad I don't have to do that, anymore.
I'm a Yankee, born and raised in Illinois -- and I totally love and *_COOK_* southern food like collards and ham likker, butter beans, okra, biscuits & gravy, beignets, stewed tomaters...it goes well with my Eastern European roots in Poland and Czechoslovakia.
@@lilsuzq32 I was born and raised in Eastern Pennsylvania. We never ate southern food and we had zero interest. My mother was Polish and for the holidays we ate Polish food and seafood. Lobster and shrimps stuffed with crab. And we do not call ourselves Yankees since they have not existed since the civil war. 😊
@@lilsuzq32 BTW, None of this food is southern. Collards are from the Mediterranean, butter beans Peru, Okra Africa, beignets France, stewed tomatoes South America. Biscuits are similar to a scone from England and white gravy was invented in France in the 1500s.
This looks very good. Everyone cooks differently however I’m sure it’s all good. We always have cornbread with greens with homemade pepper sauce. We use bacon and bacon grease for seasoning. We eat this all year long. Happy you enjoyed
homemade pepper sauce: this 100%
I have black eyed peas to make next week. I use dry peas and cook with smoked ham hocks and a couple bay leaves. Spoon this over a bed of rice for Hoppin' John, a real southern tradition!
Black-eyed Peas & Greens are traditional through much of Texas too. Unless you chuck it all for traditional Mexican Tamales. Greens are excellent with a hot sauce & salt. No vinegar.
Yum,hope you all had a lovely Christmas 🎄 ❤😊!
Cowboy Kent has a wonderful recipe for a New Year soup with all of that. It's VERY good, especially with some pepper sauce
We shall look that up
In Texas we ate black-eyed peas for New Years, I usually made Hoppin' John. In Pennsylvania it was sauerkraut. Yes All Purpose flour will make most things, though not good pasta, you need special pasta grade flour. Noodles are more forgiving. Cake flour for cakes, bread flour for breads like baguettes that need to stand up. It's from different types of wheat. Beans for money is an old belief,the Romans also had a ritual where the Paterfamilias scattered beans to bring fortune. Black-eyed peas are actually cowpeas.
We don’t do biscuits, we have cornbread for New Years! And the meal only brings luck if you eat it on Jan 1!!.. guess you’ll have to do it again! I don’t love collard greens so I always do a cabbage. Any pork (prosperity & progress) and any green leafy veg (dollar bills/money) will work, always paired with the black eyed peas (coins) and cornbread (gold). I usually do a stew of some sort, one year I did pork schnitzel with sauerkraut, it all counts!
Speak for yourself, not all Americans
We only put a little bit of ham in the blackeyed peas when they cook to add flavor (or a ham hock). These days my mom gets a big spiral-cut country ham from Honeybaked Ham and then we make the sides at home. We don’t have greens, but we do usually make some mashed sweet potatoes, which are always good with brown sugar caramelized on them and a bit of butter. Then yes- gigantic biscuits! We always make our biscuits with Bisquik and follow the recipe they have on the box. Yum! Lots of butter in those!
Have a Blessed and HAPPY NEW YEAR 🎉🎉🎉❤
The same too you too
While my mother's side of the family was from Arkansas and well acquainted with the black eyed peas and greens tradition, my father is from California. So following his side of the family, we always had a big pot of pinto beans with either some ham pieces, ham hock, or even bacon for seasoning, pan fried potatoes, and cornbread on New Years Day.
The only difference from your CS roots I grew up in North Missouri and we added fried cabbage. I still make it that way except add kale with the cabbage and I make cornbread waffles.
@@lenalyles2712pinto beans and cornbread are pretty traditional southern meal. But black eyed peas is the standard southern meal on New Years.
Can't wait to see the Black eye peas reaction. Add some bacon. It makes it taste so much better. Turnip or collared greens are my choices to go with it.
A high-quality country ham, (particularly one that's packaged whole), is fabulous sliced thin without additional cooking and will stand up against any continental ham or prosciutto with pride.
Just FYI, instead of getting one type of greens, to me they taste better when you mix a few types (at least 3). They're all prepared the same way, just slightly different tastes. And yes highly recommend ham hock (cook in the pot first as they take a while). Mrs H is quite the chef now!
My biscuits are fluffy....2 cups self rising flour, cut in 1/3 cup lard with pastry cutter or in a food processor. Stir in buttermilk to make a shaggy dough, 1 to 1/2 cups... and turn out onto floured surface. Dust with flour on top and pat out gently, fold into thirds and gently pat down again to about 3/4 inch thick. Cut, pushing straight down then lifting straight up with the cutter, do not twist or they won't rise, and dip cutter in flour between each cut. Gently rework scraps and cut biscuits until all dough is used. Place in cast iron skillet that's been greased with lard, bake at 425 for 18-25 minutes, brushing with 2 tablespoons of melted butter when you take them out of the oven.
I usually serve black-eyed peas, cornbread, and fried okra as sides. My husband provides the barbecued chicken. My friends who serve collard greens always add bacon and its renderings to cut the bitterness. Happy New Year!!
Sorry I missed the premiere! Hope everyone had a beautiful Christmas and may all your 2025 wishes comes true!
I will say my usual New Years Day meal here in Texas is get a bowl, put down some cornbread (made with the bacon/ham grease) add a little pad or two of butter and put a big spoon full of the beans, ham and broth on there then top with some cabbage that has been cooked with some bacon and bacon grease in it too!
Well....the biscuits looked more like an American scone recipe.
America's Test Kitchen has several types of biscuit recipes that you might want to check out.
Additionally, making your own American style bacon is easier than you think. An added bonus would be using the cooked bacon grease to add flavor to other dishes.
Just a thought...
It all looks amazing! But I agree, make those biscuits thicker!
You got yourself some good down home cooking son, enjoy! Looks like Mrs. H has made you something really good, I hope you put a smoked ham hock in those greens and simmered them for a few hours before eating them, it makes all the difference. mmm, mmm
Yes! The Ham hock in the greens is what makes em.
I would need some pepper sauce, a hunk of cornbread and a slice of raw onion. Heaven. 😅
I'm glad ya'll tried a Southern New Year's tradition ... and I'm glad you gave everything a high rating!
And I understand that fresh "Black eyes and greens" are not often available in the UK, I hope one day you can taste a fresh meal of the same in the Southern USA,
Next time try not to roll the dough as thin for thicker biscuits.
Yes, they looked a little too thin.
I make my biscuts with self rising flour some lard and Buttermilk. And the dough is wetter and lil more sticky. And I make drop biscuts. They come out thick a fluffy. Yum. In the south we call them cat head biscuts because they rise so big like a cat head...lol. I don't like blackened peas I love homemade greens. Great job
This was a post American social war meal for those that could get meat. Even then the taste was not as important of show/taste. It was for those that could get meat. The rest was an "almost" wish for a meal for families. I am so glad that this meal is still around today. Many Americans eat this is a more run down version, when they can.
Being from Texas with family who has roots in Louisianna, I make Hoppin' John for New Years Day. It has everything you need, if you chop up either collards or kale to add to it (I say it's for the added nutrition). Cajun flavors go EXTREMELY well with blackeyed peas and ham.
Ham, black-eyed peas and Cole slaw (or something involving cabbage) are what I do every year. I've never actually had collard greens. 😊
Another thing to try is black-eyed peas on white rice with butter, salt and pepper, then add Pace's picante sauce. I love it.
Maybe because I’m from Florida which also is in the south I know about Black Eyed Peas however seafood is huge for us on New Year’s Eve… I agree with all the comments that you always have to have butter and biscuits. You did a great job and cornbread never fails. Happy new year everyone Florida girl.
Seafood big for us on New year's in Eastern Pennsylvania only 90 miles from the coast.
I often ate turnip greens when I was growing up in the South . After coming to NYC , I discovered broccoli raab , an Italian green , which tastes very much like turnip greens to me . I have grown collards in my Long Island garden many times . I think next year I will grow turnips , both for the bulbs and the greens .
Good job guys Happy New Year your friend Fred
Looks good to me :) I love greens and I make a lot of pinto beans....greens & beans and biscuits, yum :p
Hello from Florida 👋👋.
When you eat the collard greens put some pepper sauce on them and it changes everything. That’s the way we do them in South Georgia 😅
On New Year’s Day - GOOD LUCK for the Year Eat => Blackeyed Peas + Cabbage! 😉
May You & Yours have a Positive & Prosperous coming 2025 New Year!
FYI - Grew up in Virginia, Live in Louisiana, been eating the blackeyed peas+cabbage since a little girl…
Hope you have a healthy and happy new year
Little honey in those biscuits. If you can get a smoke ham hock, that's awesome for greens.
I didn't know about the twisting. I was going to suggest you do it to make it easier. Good to know. Thanks!
That is only what I heard somewhere that the twisting cause the edges to seal and prevents them from rising as much! We can put it to the test sometime.
We generally have cornbread with greens. To sop up the juice.
My Aunt taught me to when I knead the dough for biscuits how to pinch the size biscuits you want to have. You can make various sizes but my biscuits come out thicker than making dough flat and using a cutter. It’s kind of each to his own.
New Year day our menu was cabbage rolls or sauerkraut…. Menu can vary by individual preferences.
We always have ham, cornbread, black-eyed peas (I like a little pico de gallo in my peas because they taste like dirt to me and the pico helps disguise that), and Southern fried cabbage (it's fried in a little bacon grease with onions, with bacon crumbled in it, seasoned with salt, pepper, garlic, and red pepper flakes). I've always heard the tradition of back-eyed peas came from the Civil War. The Union troops went through and took or burned all the crops they considered edible. They considered the peas to be feed for livestock so they left the fields of peas. It was those peas that kept many people in the South from starving during the Winter so they are considered good luck to eat on New Year's Day. I live in Texas.
In our area of the Midwest we always did a cabbage dish of your choice for luck in the New Year.
As someone from the south I only like the biscuits from this meal. Also, we never had this stuff for new years.
Very old South Texas boy here. We have mustard greens for money, black eyed peas for luck, and ham for health. In the greens we make with bacon onion and hot sauce.
The brand southern biscuit to me is the best self rising flower for making biscuits. It has freezed dried shards of butter and lard. All you do his ad buttermilk to it.
I've never liked black eyed peas but my mom used to cook them every year on NYE for luck.
This is a lovely video 😻. I can't see you going back to the ordinary British food now. You have awakened your taste buds now 😂. Great job on everything you make. Bloody love you guys ❤️!
I grew up in Philadelphia. My mother, as I do to this day, always have pork and sauerkraut with mashed potatoes and applesauce on New Years Day!
I usually put lemon juice, butter and salt and pepper on my greens.---*guy from Cleveland.
I make “cat head” biscuits. Called that because they are as big as a cat’s head. I used a wet dough for them and let them incorporate the flour on the board while rolling them out but not too thin and not too much. I cook mine almost touching so when they start rising they will eventually touch and help their neighbor along. Also about 5 minutes before they are finished baking, I’ll brush the tops with some melted butter.
That's what we grew eating
I found that with the White Lilly flour, you do have to work it a little (but not a lot) to get enough structure to hold the air bubbles that allow a rise. With higher protein flours, you should work as little as possible. If that was a 1/4 inch, go for 1/2 inch. Those look like they came out perfect, but higher is better.
I’m all for bigger biscuits
You did great. Next time make the biscuits thicker. In the midwest and south many people add bacon or ham to many sides. Especially beans. I love it in green beans too.
My favorite is Apple Cider Vinegar with my Collards
Love some country ham, greens and peas for New Years! Good job Mrs. H! The other Gina from Virginia! 😂
Yay another Gina from Virginia
This is what my mom & grandma always did every New Years for our family dinner & my sister in law does it for us now since my parents have passed. I know this is a southern thing but I don't know if the rest of the US does this or not.
I don't do alot of cooking anymore so I actually buy this brand of Collards in the stores & just add diced ham or some crispy bacon & it's much easier than cooking Collards for a few hours & I hate the smell of cooking Collards so the bacon smell sure helps😂
I'm from North Carolina & my mom & grandma always added a ham hock or diced ham or bacon to her Collards/ Collard Greens/ Turnip Greens. Then added bacon grease to her Blackeyed Peas or Pinto Beans to season them & salt & pepper to everything. She had different things for us to add to our Greens if we wanted, like slices of lemon, a little dressing bottle of vinegar, or a few choices of hot sauces. So you could fix them however u like them. The Greens were meant to represent the dollars & the blackeyed peas or beans were the cents / pennies.
We had her homemade biscuits with most dinners & she had a spiral cut Smithfield ham or a Honey Baked Ham(store that sells the best spiral cut glazed hams, smoked turkey & she would call & reserve a ham for certain holidays & they would have a line of cars to get their ham or turkey & they unwrap the ham so u can look at it & if u don't like it then they'll go bring another one to show u. 😂
We had country ham biscuits every Christmas Breakfast along with biscuits & gravy or chipped beef gravy. In America if you work with big companies or u spend enough money at certain grocery stores they give you a FREE turkey, ham or the boss at your company would give a huge country ham for Christmas as a nice gesture. The farmers markets & the grocery stores here have fresh Collards in the freash vegetable section of the store & in the summer you will see a truck or stand on the road side selling Collards or Turnip Greens & other vegetables they grew & Collards are big long dark green leaves & they need a THOROUGH CLEANING & cut however you like them. GREAT JOB this made me miss my mom's New Years Meal.
🎉👏👏👏👍🫶💚🤎🙏
I can picture the line for the ham and turkey, I love that! I’m like that with shopping for a Xmas tree LOL! I’ve seen the turkey and ham gifts but only on Xmas films. Here we get given bottles of alcohol or wine, chocolates or hampers. No meat offerings, but probably because we don’t have large enough tinned or preserved meat. You’d end up having a gift of meat in a tin the same size as a tin of baked beans.
Oh, I love greens❤❤❤ especially with a bit of vinegar.
That is not necessarily a meal anyone "loves" . It is a meal to remind all of our humble beginnings and what we were thankful for many generations ago. It is to remind the current generation of their roots and when a meal like that was considered a feast.
Different regions have different variations.
Black eyed peas and turnip greens are a no for me.
Ms. H, You might be more American than me now! My g'mother would always put a clean dime into the black-eyed peas and the person who got that got even more luck than the ordinary. lol She'd always find that dime for me. Thanks to Gina for all the ingredients! Vinegar is very good for you, btw. I hope you really grow to like it.
We always have pan fried hog jowl, black eyed peas, greens and cornbread. This year I’m making hoppin johns as a side dish.
I WISH THE Hs VERY GOOD LUCK FOR THE NEW YEAR!! You ate black eyed peas: so, IT WILL HAPPEN!! I eat mine with CORNBREAD! :) Sometimes: I cook a big pot and pour the beans and the bean juice (cooked from dried black eyed peas) OVER my cornbread!! SO YUMMY!!! HUGS from TEXAS!!
Wishing you a Happy and Healthy New Year too
I'm from Houston Texas which is the South.for New Year's we have Black eyed peas and cabbage with bacon and it represents good luck for the new year you can also add cornbread.. Never had what y'all made for New Year's
Happy new year to you and yours!!
And to you foo
I got my recipe for black eyed peas from the cowboy cook.I found them the best
Here in South Carolina, we add a bit of rice and flavors to black eyed peas to make what we call “Hoppin’ John”
Now, where I grew up, in East Texas we have the Black eyed pea jamboree just a couple of towns over from where i lived. it happens in Athens Texas every september. My favorite way to have black eyed peas was with the 3 greens, collard, turnip and mustard, fried chicken, mashed taters , and corn bread.
Although I'm a native North Carolinean (care-oh-lin-e-an), I've never cared for collard greens; I serve stewed cabbage instead. I use dried black-eyed peas that I soak over night. Then I cook them with UNCOOKED bacon or ham hocks. REMOVE the pork before serving. (The pork seasons the peas as they cook.) Top the meal off with a cake of cornbread, baked in a wrought iron pan -- and for goodness sake do NOT add sugar to your cornbread! I was always told the greens (whatever denomination) represent the folding money you'd get in the coming year, the peas represent the coins, and the cornbread -- well, it just goes well with the other foods! 🙂 Oh! I also eat my peas with diced, raw onion. Wishing all y'all a happy and prosperous New Year!
gotta love Alana
My grandparents lived in Arkansas and always had a pretty little bottle of tiny yellow hot peppers in vinegar, and we would drizzle it on the greens. My husband is from the Northern US, and he won't even try black-eyed peas or greens. It is an acquired taste.
Since y’all are just learning , you need to make cornbread whenever you make beans or back eyed peas. Not biscuits. You crumble the cornbread into the beans ( pinto beans typically) or blackeyed peas). Then take some of the liquid you cooked the beans in and pour it over the beans and cornbread. We call this liquid pot licker. Pour as much or as little as you like but it is best to mask sure th cornbread ismushy. It’s our version of “beans on toast” haha. It is delicious!! Also rinse some of the salt off the country ham and it tastes better.
That kid has become huge in like 3 days... she has grown so much!!! Freaking me out!
Well done, Mrs H! Good suggestion, Gina! There are lots of "good luck" foods to choose from. I personally do NOT do beans or peas of any kind so I have to look for other good luck charms, lol.
I've only ever seen anyone make this meal with cornbread (symbolizes gold) but I would definitely have thicker biscuits. They do have a different recipe on the website, maybe even on the bag, where butter is also added and the dough is rolled out to 1 inch thickness. Rolling them that thin won't matter how touchy they are, they aren't going to rise more than that but sometimes that's a good thing too. Makes for a great breakfast sandwich with a fried egg and a slice of cheese...just saying. Oh and did you brush the tops with melted butter when they came out of the oven? If you didn't, you REALLY should, lol.
One tip for the greens, add a bit of that ham and a splash of the vinegar in while they are cooking. If you're worried that that particular ham might add a bit of sweetness, use a piece of just regular bacon or normal ham.
Happy New Year and bring on the Hash Brown Casserole video.🤭
LOL Happy and Healthy (and hashbrown) New Year to you Steve
put the bungie cords on the bed sheets tonight with beans and collards on the plate wahoo!!!
I've used the White Lily flour for over 56 years. Perhaps the biscuits could have been cut A little thicker before being baked. Salt cured ham is an acquired taste if you're not from the south.
You need pepper sauce for both the peas and greens but mostly the greens. It's green tabasco peppers in a vinegar.
Vinegary collard greens are a Carolinas thing. You need to try Southern Collard greens without the vinegar.
We tried them without any vinegar first and then added some to taste. I liked them both ways, much more than I thought I would
I was born and raised in Virginia. This is the traditional New Years day meal in Virginia, but there is one dish missing that we always had with it and that is stewed tomatoes.
Here's the stewed tomatoes recipe:
1. Preheat oven to 350 degF.
2. Cut 3 slices of stale bread into about 1" cubes.
3. Grease or spray a 1.5 quart oven proof casserole dish and set aside.
4. Pour the contents of one 28 oz can of peeled whole tomatoes including the juice into the casserole dish, and cut up the tomatoes into bite size pieces.
5. Stir 1/2 cup sugar, 1/2 teaspoon of salt and 1/2 teaspoon of ground black pepper into the tomatoes.
6. Cut 4 oz. of butter into small pieces and add the pieces of butter to the tomato mixture.
7. Stir the cubes of stale bread into the tomato mixture.
8. Bake uncovered for 35-45 minutes, or until the top is lightly browned and the mixture is very thick. (Check it at 25 minutes into cooking, and cover with foil if it appears to be browning too quickly.)
That meal in far South would come with a big crispy deep fried Pork Chop in stead of the ham.
In Arkansas, we cook hog jowl with our black-eyed peas. But we make the dried beans and fresh collard greens. Not canned.
Great try though.
We tend to do cabbage and black eyed peas for the new years.
Same... my mother-in-law is from Alabama, and her superstitions pretty much require us to have cabbage, black eyed peas, rice, and corned beef every new year.
@@misterkite I like to add smoked turkey and potatoes inside of the cabbage. It makes the food very feeling.
Definitely some kind of hot sauce in the greens, personally these day I like little pieces of jalapenos in my beans (but with or without they are good) and a little jalapeno juice sprinkled over greens.
I make my peas a bit thicker, a bit of ham in it, add a smidgen of cayenne, served over rice with a sife of spinach, and cornbread .
Paper Sause,peper,and salt on the greens is the way we eat them in Mississippi!
For someone that didn't grow up eating black eyed peas( my mom did eat black eyed peas all year long. I would eat BEP but I gravitate more toward pinto beans and black beans, L.A. Born and raised and grew up eating Mexican food where pinto beans and black beans are common. My mom when I was younger , would make straight seafood Gumbo without any Filè( ground sassafras leaves and Okra broth traditional ingredients in Cajun and Creole Gumbo in Louisiana, both my maternal and paternal grandfathers were from Louisiana. every other year. She'd make enough for us and to give some to neighbors.The last time she made Gumbo was new years 2015, she passed 16 months later. ) for New years , those black eyed peas looked good Mrs. H as did everything else. Notmally White Distilled Vinegar is used to cut the bitterness of the greens while they're cooking Also some people may put some a capfull or two) in the salted water they soak the greens in when cleaning them. The Vinegar and Salt combined will work to draw out any dirt or any impurities that didn't come out when they were cleaned 8n the processing process before transportation to the supermarket.
Seeing those greens, i may just go over to the grocery store around the corner from me and get two or three bunches over the next few days . In the South and in the African American community , when someone cooks something really well, as a way to complement their cooking, people will say that the cook will really put their foot in it, or the dish was so good, it'll make the eater slap their momma ( not literally of course 😊😂) . All of that to say this, Mrs. H, you put your foot in it.
We like Pepper Vinegar on our Black-Eyed Peas and Greens. Texas Pete brand is lovely. It is white vinegar in a glass bottle filled with tiny light green hot peppers. It is also lovely with spinach. Apple Cider vinegar runs a close second to the pepper vinegar.
Looks like good stuff to me! Country ham is similar to gamon, actually. They're both salt-cured. My family loves country ham with sweet potato biscuits. :)
The reason that Pillsbury tells you to separate their biscuits is because they actually are made with croissant dough. The ones you made should be touching to help them rise. Even better if you bake them in a cast iron pan.
Traditionally, I use pork jowl for the black eyed peas and bacon for the collards. My grandmother liked to put sweet pickle relish on her collards once they were on her plate. A bit of sweetness and vinegar.
Not sure if you can get them in the UK, but look for Hobe's country ham products. Virginia is also home to Edwards Country store. Highly recommend their gift baskets!
As a condiment, I usually prefer balsamic vinegar. I generally only use distilled vinegar in recipes.
I love balsamic, that would have been nice on this
While I’m glad you’re enjoying preparing, cooking and eating American food’s, I was wondering if you have completely abandoned being a reaction channel and have now become a full time cooking channel?
In short, yes as we had some issues with copyright and threats of being sued so we decided it was not worth risking continuing with reactions on YT. We do some for Patreons. We love cooking and creating our own original content so it seemed logical to take the break from reactions as we don’t want to lose the channel.
I hope you have a happy new year ❤