Piney Woods November 2022

Ingredients 2 lbs dried black-eyed peas12 cups water8 cubes chicken bouillon1 lb bacon½ cup butter2 large yellow onions, chopped1 lb cooked ham, cut into bite-size piecessalt and black pepper to taste Directions Step 1: Rinse, pick over, and place peas in a large bowl.

Ingredients 1 (16 oz) pkg frozen cut okrabutter flavored cooking spray¼ cup yellow cornmeal¼ cup panko breadcrumbs½ tsp garlic salt¼ tsp ground black pepper (optional) Directions Step 1: Preheat oven to 375 degrees. Place a baking rack on top of

Ingredients 2 Tbs mixed peppercorns or more to taste1/4 cup butter1 shallot, minced1/3 cup brandy or cognac3/4 cup beef stock1/4 cup heavy cream   Directions Step 1: Crush peppercorns slightly using a mortar and pestle or a rolling pin. Step 2: Melt

Ingredients 1 (16 oz) jar salsa verde2 Tbs avocado oil, or more as needed8 (6 inch) corn tortillas1 cup shredded rotisserie chicken1/2 cup finely chopped onions1 cup crumbled Oaxaca or shredded Monterey Jack cheese1/2 cup sour cream, or to tastefresh cilantro sprigs and lime wedges for optional

Ingredients Potatoes:3 lbs russet potatoes, peeled2 Tbs kosher salt Dressing:4 cloves garlic, peeled1/2 tsp red pepper flakes, or to taste1 tsp ground cumin1/4 tsp freshly ground black pepper1/4 tsp dried oregano1/2 cup mild olive oil1/3 cup champagne vinegar or white wine vinegar1 tsp salt, plus more to taste1/3 cup fresh oregano leaves1/2 cup packed fresh cilantro leaves1 bunch parsley, roughly chopped2 Tbs chopped fresh chives