RECIPES FOR A CLASSIC SOUTHERN NEW YEAR'S DAY MEAL
Salthouse Catering was thrilled to be featured in this month’s issue of Charleston Magazine!
Our event segment in the magazine and online featured a COVID-safe New Year’s Day meal for the family on Yonges Island complete with recipes for our Lowcountry Hoppin’ John and Collard Greens. Southern tradition holds that these two dishes, commonly eaten on New Year’s Day, are said to bring good luck and prosperity in the coming year.
After the year we’ve had in 2020, we could all use a little luck and money in 2021!
Salthouse Hoppin’ John
Serves 6-8 People
Ingredients:
6 Slices of Thick Cut Bacon - Nueske’s Bacon Recommended
1 Diced Small Yellow Onion
1 Tablespoon of Minced Garlic
1 Cup of Carolina Gold Rice (Or any long grain rice)
2 Cups of Dry Black-Eyed Peas
2 Tablespoons of Unsalted Butter
1/2 Cup of Franks Red Hot Sauce
6 Scallions and 6 Green Onions (Chopped)
1 Tablespoon of Salt and Extra to Season Finished Product
1 Teaspoon of Cracked Black Pepper
Method of Preparation:
Cook bacon until crispy. Reserve fat to sauté onion and garlic. Chop bacon once cool into small dice.
Next, over medium-high heat, sauté onions in bacon fat until soft. Add garlic near the end and cool.
Prepare Rice: In a medium saucepan, add 2 cups of water, salt and pepper, and bring to boil. Stir in 1 cup of rice. Reduce heat to simmer, cover, and cook for 20 minutes. Fluff with a fork.
Prepare Black-Eyed Peas: Rinse and soak dry peas overnight. Next day, rinse and cover peas with water in a medium pot and bring to a boil. Reduce heat and simmer for approximately 45 minutes or until tender, stirring gently.
To Finish: Add warm rice, black-eyed peas, bacon, onion/garlic mix, Franks red hot sauce, and scallions in a large bowl and mix well.
Serve immediately and enjoy!
Lowcountry Collard Greens
Serves 6-8 People
Ingredients:
1 Large Yellow Onion (Julienned)
1/2 Pound of Chopped Raw Bacon
Benton’s Country Ham - Cubed
1 Gallon of Water
2 Cups (16 ounces) of Apple Cider Vinegar
5-6 Dashes of Tabasco (Depending on how hot you like it)
1/2 Cup of Sugar
1/4 Cup of Salt
3 Pounds of Chopped Collard Greens (Cleaned, chopped, and stems removed)
Method of Preparation:
In a large pot on medium-high heat, add onions and bacon, cook down for 5 minutes.
Next, add the ham hock, and the rest of the ingredients EXCEPT the collards.
Bring to boil, add collards.
Bring back to boil, then reduce to simmer.
Cook until tender (roughly 1.5 hours) stirring occasionally.
Serve with a slotted spoon and enjoy!
We also included our Sorghum Grilled Pork Chops for the main course and individual Pecan Pie Tartlets by St. Honoré Pastry for dessert in our feature.
Charleston Magazine Feature Credits:
Concept and Design by A Charleston Bride
Florals by Gathering Events
Images by Timwill Photography