New Year's traditional dish: black-eyed peas & collard greens

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By Tami Hoey By Tami Hoey

PHOENIX -- The New Year is just days away, so for many, it's time to prepare their favorite black-eyed pea recipe. It's a long-time tradition thought to bring prosperity and good luck in the new year.

Folks from the TapHouse Kitchen joined us Monday with their popular black-eyed pea recipes to make sure we get off to a good start this year.

Executive Chef Patrick Karvis shared his recipe for black-eyed peas, maple-glazed shrimp and collard greens.

TapHouse Kitchen
http://taphousekitchen.com
Located at Hilton Village
6137 N. Scottsdale Rd, #108 Scottsdale, AZ 85253
480-656-0012

 Recipes:

 Maple-glazed shrimp, black eyed peas with pancetta and chipotle carrot sauce

Serves 4


2# 16/20 shrimp peeled and cleaned

1 tbsp. butter, unsalted

1 oz. maple syrup

2 tbsp. canola oil olive oil blend

.5 # pancetta, small diced

2 cups, fine diced yellow onion

4 tbsp. minced garlic

.5# cooked black eyed peas

4 cups chicken stock

1 tbsp. diced chives and chervil mix

1 ea. Large or jumbo carrot, peeled and rough chopped

1 tbsp. honey

1 tbsp. chipotle adobe sauce

Salt and pepper to taste
For the carrot sauce add all ingredients to a small sauce pot and bring to a boil, turn down the heat and let simmer 20 minutes or until carrot is soft. Puree in a blender until smooth. Season with salt and pepper.

For the peas add the oil to a pot and the pancetta. Let this brown and then remove from the pot and set aside. Add the onions and garlic. Let this brown for a few minutes. Season them with salt and pepper and then add the peas. Cover with the stock and let cook until tender. Add the pancetta back in with the chopped herbs and adjust the seasoning.

Sauté the shrimp with the butter. Season them with salt and pepper and cook on medium heat until pink, about 5-6 minutes. Add the maple syrup.

 

Warm collard greens with Applewood smoked bacon

Serves 4

2 lbs. collard greens

2 tbsp. olive oil canola blend

1 cup chopped Applewood smoked bacon

1 cup diced onion

2 ea. Sliced Fresno Chile

1 tbsp. mince garlic

2 cups chicken stock

1/3 cup white distilled vinegar

2 tbsp. butter, unsalted
Start by cooking the bacon with the oil until browned. Remove bacon and then add the chilies, onions and garlic, cook this for a few minutes then add the greens and the stock. Cover with stock and let cook about 30 minutes until tender. Finish with the butter, vinegar and salt and pepper.