Welcome to almost 2022! Let’s put 2021 in the rearview and move on! Let’s include 2020 in that rearview as well, in fact, way, way back.

So, we come to the last episode of Season 8 and this year. And, yes, several seasons ago, we talked about black eyed peas but since we seriously need some good juju, we thought, why not? Let’s go again and maybe throw in some additional tidbits…like a recipe!

Black eyed peas are an Old World plant first domesticated in West Africa. When Africans were abducted and brought to the US as slaves, they hid the seeds and were able to then grow and cultivate them, providing a rich source of nutrition in their otherwise meager diet. Then, during the Civil War, the Union troops left the pea fields (salt pork also) alone thinking they were inedible and only food for animals. This history gives rise to the Southern tradition of eating black eyed peas on New Year’s Day for good luck.

For you recipe hounds (I was going to write “whores” oh, I guess I just did!), this is a little different twist.

Black Eyed Pea Pineapple Salad

Serves 8

1 can black eyed peas, drained and rinsed well

1 cup whole kernel corn, canned, frozen or fresh

½ whole fresh pineapple, medium dice

¼ cup cilantro, finely chopped

1 small red onion, small dice

½ red bell pepper, small dice

1 small serrano pepper, seeded, deveined and minced

½ jalapeno pepper, seeded deveined and minced

2 tbsp brown sugar

¼ cup sherry wine vinegar

3 tbsp extra virgin olive oil

Kosher salt and freshly ground black pepper, to taste

Mix first 8 ingredients together in a large bowl.  Set aside.  In a jar with a tight-fitting lid, combine brown sugar, vinegar, salt and pepper and oil; replace lid and shake vigorously until an emulsion is created.  Pour over salad ingredients and toss.  Do not over-mix.  Refrigerate and allow flavors to meld for at least an hour.  Serve cool but not ice cold.

This is great as a side but we like to serve it with tortilla chips as a dip!

We also share our own cracked version of the tradition along with poke greens (listen to the episode).

Here are some highlights but still listen to the whole episode.

02:15 – Christmas dinners

04:15 – Natalia is very proud of her dried oranges

07:11 – Moving one

13:11 – Poke greens are poisonous?

16:07 – Let’s talk about the recipe

19:45 – The lucky trifecta

We know you can’t get enough of us so ICYMI, we’re putting together a “for real” series of online cooking classes packed full of all that stuff you want to see (and not just hear about).

And, if you’re interested and want to be one of the cool kids…drop us a comment here on the website and we’ll add you to the mailing list. You’ll be the first to know when we bust it all out! The emails have already started so don’t wait to get on the list.

In the meantime, enjoy the episode and Happy New Year! We’ll be back in a few weeks with Season 9.

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