Black-eyed peas are a traditional New Year’s Day dish (they’re supposed to bring good health and good luck), along with smothered cabbage (to ensure wealth) and pork roast and cornbread.
Abel and Jo’s black-eyed peas are creamy and wonderfully peppery, and the two meats make a good contrast in taste – the slab bacon with the peas is delicious, and then the bites of tasso and peas are a completely different taste treat.
(Abel was the eighth child born to the Prudhomme family. He and his wife, Jo, shared this recipe in The Prudhomme Family Cookbook.)
This creamy Roasted Tomato Soup is perfect for chilly nights served alongside our Turkey & Tasso Grilled Cheese or Salmon Magic Grilled Cheese!
You’d never guess that when you combine ginger, garlic and tomato with peanut butter, sweet potatoes and greens, you get an amazingly healthy and delicious alternative to regular vegetable soup! You can also serve with rice for a more stew-like meal!
The chayote, also known as mirliton, is a member of the squash family. They’re also referred to as vegetable pear, christophene, cho-cho, huisquil, and guisquil in other parts of the world. Their thin skin is bumpy and pale green, and the crisp flesh is a very pale greenish-white. Its mild flavor adapts well to a variety of uses – raw in salads, stuffed with seafood or meat, or chopped into casseroles, soups or stews.