Christmas Traditions

[Northofu1]

Pre-made at a Scottish bakery. I live in Markham and it's predominately Asian so I'm sure if I looked hard enough I could buy some pig blood. I'm not into making sausage though.

[gearhead]

I'm 40% Scottish but no blood pudding for me.
We have usually done some ethnic food for Christmas. In the past it was Mexican. Last few years it was Cajun. Whatever to make it easy for the girls. This year it was a gallon of gumbo from Pappadoux's.
Seems we are getting matching PJ's for the grandkids.
New Years...always ham, black eyed peas, and cabbage.

[gearhead]

Matching shirts..

[JRTJH]

Brent,

It seems like "just yesterday" you were canceling a planned trip because DW wasn't leaving with her first grandbaby on the way.... That's three "spoilt lookin' youngen's" that look to be very happy to be at grandpa's house.....

We always got ours matching PJ's for Christmas eve. Now that they're married, have kids of their own, at Thanksgiving this year, we gave them all (from kids, to grandkids to great grandkids) matching PJ's to take back to their respective homes, since we couldn't all be together in the same home, this week.

[notanlines]

Our Christmas dinner was catfish Atchafalaya over green onion rice and had enough left for two crawfish omelets tomorrow morning. Not to rub it in of course. Yes, the catfish was fresh, but the crawfish were frozen.

[gearhead]

Oh yeah Paw Paw loves spoiling them. I don't think a DNA test is needed. Red/blond hair and blue eyes. Smart too......like Betty! LOL
Another on the way late February.
I was just thinking about that cancelled trip. It wouldn't shock me if Betty sends me out alone in mid March. We have tickets for races mid March through April.

[gearhead]

Originally Posted by notanlines

Our Christmas dinner was catfish Atchafalaya over green onion rice and had enough left for two crawfish omelets tomorrow morning. Not to rub it in of course. Yes, the catfish was fresh, but the crawfish were frozen.

I just asked Betty if she ever heard of green onion rice. No, and we forgot to cut up the green onions for the gumbo yesterday.
I'm assuming rice with cut up green onions. Describe the Atchafalaya Catfish. Cream sauce over the fish?
When you get to eat good fresh catfish you know it.
I think the crawfish farmers are just getting started flooding fields, unless they already have duck hunters on it.

[jasin1]

This is what is nice for me....families still being able to enjoy life and make memories especially in this F@&$ed up year we found ourselves in..traditions are very important for my well being. It was good to hear everyone’s take on it..thanks!

[jasin1]

The black eyed peas? How do you all cook them...might try that this New Years..an extra helpin of good luck couldn’t hurt

[gearhead]

Dried black eyes, Camellia brand if you can find them. Cover with at least 2 inches of water, bring to a boil for 2 minutes. Turn off heat. Cover and let them soak for 2 hours, pour the water off. Season. Add some ham chunks or sausage and water a little over the peas. Bring back to a boil and simmer until tender. Might have to add a little water, don't let them go dry and scorch. I like some rice on the plate with mine. Some chow chow is good too. Pig out!

[jasin1]

Originally Posted by gearhead

Dried black eyes, Camellia brand if you can find them. Cover with at least 2 inches of water, bring to a boil for 2 minutes. Turn off heat. Cover and let them soak for 2 hours, pour the water off. Season. Add some ham chunks or sausage and water a little over the peas. Bring back to a boil and simmer until tender. Might have to add a little water, don't let them go dry and scorch. I like some rice on the plate with mine. Some chow chow is good too. Pig out!

Sounds good ..thanks!

[travelin texans]

Originally Posted by gearhead

Dried black eyes, Camellia brand if you can find them. Cover with at least 2 inches of water, bring to a boil for 2 minutes. Turn off heat. Cover and let them soak for 2 hours, pour the water off. Season. Add some ham chunks or sausage and water a little over the peas. Bring back to a boil and simmer until tender. Might have to add a little water, don't let them go dry and scorch. I like some rice on the plate with mine. Some chow chow is good too. Pig out!

You forgot the jalapenos in the peas & jalapeno cornbread!

[gearhead]

Oh yeah, I did. I'd have to double up on my Nexium for those jalapenos though!
Betty makes the best cornbread. Use Martha White mix and cut waaaay back on the milk. Have to spoon it in to a hot cast iron skillet. We don't like that "cake" cornbread.

[gearhead]

Originally Posted by bjasin1

The black eyed peas? How do you all cook them...might try that this New Years..an extra helpin of good luck couldn’t hurt

And a heads up..I'm deep deep into genealogy, as most here know. You're cool on being from Maryland and especially since you are interested in cooking peas. My Bosmans were from Bozman MD, west of Easton. Thomas Bosman my 6th great grandfather (1690-1752) was some kind of muckety muck in Talbot County. Turned 'em into a fine southern Louisiana family!!
You can exchange the cabbage for collard greens if you prefer, which I do. Make for a good southern meal all the way around, especially if you add cornbread.

[notanlines]

The catfish Atchafalaya is simply your favorite etouffee creamy sauce with crawfish added, spooned over a nice catfish fillet, either fried or grilled. Brenda lays the catfish over a bed of Ellis Stansel rice (https://stanselrice.com/). We buy our fish at a small seafood shop on highway 78, just southwest of Okeechobee. The owner will take you in the back and let you pick out your own fish if you like. Clean and fillet it while you watch. Okeechobee Fish Company.
And by the way, we don't care for cake-like either, yellow cornmeal only, and the jalapeno is a necessity.

[notanlines]

Rice recipe:

Green onion rice for etouffee

Salted Butter
Diced Onion
Diced Celery
Chopped Green Onions
Fresh Parsley
Kosher Salt
Black Pepper
Water
Long-Grain White Rice (Rinsed) - I like to use any kind of
long-grain white rice. Most sticky, short-grain rice varieties
will get really mushy in when cooked for a while in the pan.

Melt butter in a large saucepan over medium heat. Once melted,
add celery and onions. Cook until the onions are translucent,
approximately 2 - 3 minutes.

Add rice and cook for about a minute.

Add the rest of the ingredients and bring to a simmer. Cover and
reduce heat to very low.

Cook for about 20 minutes until the rice is tender. Fluff with a
fork, season with a little extra salt if needed, then serve.

[flybouy]

Christmas tradition for Baltimore...

https://www.youtube.com/watch?v=74INc6WwqYg

https://www.youtube.com/watch?v=65TR4PwLCM4

https://www.youtube.com/watch?v=2j0wnZ82APc

[gearhead]

Originally Posted by notanlines

Rice recipe:

Green onion rice for etouffee

Salted Butter
Diced Onion
Diced Celery
Chopped Green Onions
Fresh Parsley
Kosher Salt
Black Pepper
Water
Long-Grain White Rice (Rinsed) - I like to use any kind of
long-grain white rice. Most sticky, short-grain rice varieties
will get really mushy in when cooked for a while in the pan.

Melt butter in a large saucepan over medium heat. Once melted,
add celery and onions. Cook until the onions are translucent,
approximately 2 - 3 minutes.

Add rice and cook for about a minute.

Add the rest of the ingredients and bring to a simmer. Cover and
reduce heat to very low.

Cook for about 20 minutes until the rice is tender. Fluff with a
fork, season with a little extra salt if needed, then serve.

We usually use Texmati Signature Basmatti rice and Betty heats it in butter a bit before boiling.
That sounds like a good combo of greenery. I'll remember to try it. Actually sounds pretty good just by itself, but with crawfish etoufee would be better. We watch for domestic crawfish cleaned and packaged and will keep some in the freezer. We avoid Chinese crawfish. Who knows what you get eating out.

[jasin1]

Originally Posted by gearhead

And a heads up..I'm deep deep into genealogy, as most here know. You're cool on being from Maryland and especially since you are interested in cooking peas. My Bosmans were from Bozman MD, west of Easton. Thomas Bosman my 6th great grandfather (1690-1752) was some kind of muckety muck in Talbot County. Turned 'em into a fine southern Louisiana family!!
You can exchange the cabbage for collard greens if you prefer, which I do. Make for a good southern meal all the way around, especially if you add cornbread.

I thank you for the recipes, my wife loves to cook and is always looking for something new to make.

[gearhead]

Dive off into Cajun cooking. Lots of cookbooks on it. Some try to make it overly complicated. You can usually shortcut it with packaged mixes. We keep a couple in the pantry when we are in a hurry. If you want to do something somewhat healthy look at courtbillion recipes. Tomato based fish stew essentially.