Happy New Years in the Kitchen with Lawson

It's the last chance for me to enjoy cheating on the diet. Come the 3rd, Its back to business. However,  here are some of my favorite New Year's  Staples. The best part is that they are all so easy to make.

Kickin' Collards

• 1 tablespoon olive oil
• 3 slices of thick pancetta
• 7 pieces of smoked ham hock
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 cups chicken broth
• 1 pinch red pepper flakes
• 1 pound fresh collard greens, cut into 2-inch pieces

Directions

Heat oil in a large pot over medium-high heat. Add pancetta, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start wilting.

Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

 Carolina Sweet Corn Bread:

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 2/3 cup white sugar
• 1 teaspoon salt
• 3 1/2 teaspoons baking powder
• 1 egg
• 1 cup milk
• 1/3 cup vegetable oil

Directions

Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.

In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.

Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Hopping John:

• • 1 1/2 cups dry black-eyed peas
  • 1 pound ham hocks
  • 1 onion, chopped
  • 1/2 teaspoon crushed red pepper flakes
  • salt and pepper to taste
  • 4 cups water
  • 1 1/2 cups long-grain white rice
  • 1 cup shredded smoked Cheddar cheese

  Directions

  
  

  In a large pan place the peas, ham hock, onion, red pepper, salt and pepper. Cover with water and bring to a boil. Reduce heat to medium-low and cook for 1 1/2 hours.

  
  

  
  

  Remove ham hock and cut meat into pieces. Return meat to pot. Stir in the rice, cover and cook until rice is tender, about 20 to 25 minutes. Season to taste with salt and pepper. Sprinkle shredded cheese over top, if desired. Serve

  
  
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Roasted Pork Tenderloin

• 1 (4-pound) boneless pork loin, with fat left on
• 1 tablespoon salt
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
• 1 teaspoon dried basil or 2 teaspoons fresh basil leaves
• 1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary

Directions

Preheat oven to 475 degrees F.

Place the pork loin on a rack in a roasting pan. Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat.

Roast the pork for 30 minutes, then reduce the heat to 425 degrees F and roast for an additional hour. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.

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It's Bubbly Baby!

While in the middle of the holiday season, it seems more and more Champagne is consumed around the world. I am here to tell you that I as well as many friends I know don't just wait for the holidays to enjoy the bubbly! We consume it year round. Here are some interesting facts for you to get you set for New Year's Eve.

When you go to the store to get your Champagne, know that it has already been aged and is ready to be consumed. I always suggest putting your bubbly in an ice bucket about an hour in advance. Champagne is best consumed ICE COLD!!! I always keep about a half case in the fridge just in case.

One of the biggest challenges I see with people is knowing the proper protocol for opening bubbly. Despite what you may have been told, making the cork bullet off the bottle and create a huge pop is NOT what you want to do. It is not suggested and it is not safe either. I have seen people get hit right in the head with the cork or even worse the eye.

Here are the proper steps:

1. Take off the foil covering the cork.
2. Put your hand on top of the cork and carefully unwind the metal wire cage and dispose of it.
3. I am right handed so hold the cork tightly with your left hand and the bottom of the bottle with your right.
4. Slowly twist the bottle at the bottom while holding the cork tightly. Do not let the cork fly out of your hand.
5. This will allow a classy style pop and you will not lose any of your bubbly.

Champagne is and supposed to always be served in a flute, which is a long glass the preserved the tiny bubbles.

Here is some history/trivia for you:

A half bottle of champagne is 275 ml

Bottle  750 ml

Magnum  2 bottles

Jeroboam 4 bottles

Rehoboam  6 bottles

Mathusalem 8 bottles

Salmanazar  12 bottles

Nabuchodonosor 20 bottles

Your average decent bottle of champagne will run you between $40.00-$170.00 dollars. You can find great options in the lower price bracket.

Happy New Year to you and enjoy some bubbly this coming weekend.

Cheers!!

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Lawson's Last Moment Place Card for the Table

I mentioned this on Martha Stewart Radio the other day. It's just a really fun idea that a listener asked me to post up.  Take your Scrabble  tile holders and paint them silver or white. If you do not have time at this point no big deal at all!!!

Take the Scrabble tiles and spell out each guest's name.

Wishing you and yours the happiest of holidays and I look forward to sharing more entertaining style tips in the new year.

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