Sweet Potato-Coconut Curry with Black-Eyed Peas & Collard Greens
We usually celebrate New Year’s Day with friends at the Salt Lick Barbecue, with the traditional cabbage (cole slaw) and pork (ribs), but this was my first year to have black-eyed peas. They symbolize coins, which along with collard greens to symbolize bills, are thought to bring prosperity throughout the year. We can use all the help we can get this year!
Serve with white rice.
Crunchy Microwave Shallots
This microwave method of making crispy fried shallots to use as a garnish caught my eye just after I first tried to make mujadera, which was a bit too complex for a weekday lunch. The mujadera calls for caramelized onions, which take time, but Chrissy Teigen’s microwave shallots are done in under 10 minutes. They’re great on khichdi, and I can’t wait to try a similar method for making crispy garlic.
One-Pan Ham & Cheese Melts
Guy loves his cooking magazines, and recently picked up a copy of a Better Homes and Gardens’ One-Pan Recipes in the check-out lane. The cover of the magazine featured this pan of ham and cheese melts, made with Hawaiian rolls, brushed with melted butter, chopped shallots, parsley, and garlic, and browned until melty and delicious. We made them for a weeknight dinner and then spotted them at the book club holiday party – they’re really great for any occasion.
Jamy’s Thai Chicken Soup (Chicken Khao Soi)
Poach chicken thighs in a broth of homemade curry paste, coconut milk, and chicken broth, add egg noodles and fish sauce, and top with onions, bean sprouts, cilantro stems, chili oil, and lime wedges.
Serve with an Austrian Grüner Veltliner.
Juliette’s Cream of Turkey & Wild Rice Soup
A great holiday bird deserves a great second act. Use the leftovers for this fantastic soup.
Old Bay Dipping Sauce
This delicious concoction of butter, Old Bay, and shallots was the best thing to come out of “The Lobster Incident.” We don’t plan to bring home another live lobster again, but this sauce is perfect with any kind of grilled shellfish.
Roasted Butternut Squash Salad
Butternut squash is one of my favorite foods, and I love any opportunity to make it the star of a meal. For this dish, roast diced butternut squash with maple syrup and dried cranberries, and then dress it with a mixture of apple cider vinegar, shallots, and Dijon mustard. Combine with arugula, walnuts, and Parmesan cheese.
Guy’s Shrimp Risotto with Peas, Lemon, & Pecorino
Patience is one of Guy’s virtues, as is generosity. Throw in a sense of adventure in the kitchen, and you’ll find someone who makes great risotto. He made this risotto for Valentine’s Day and then again when we invited another couple over for dinner and ping pong. The combination of creamy rice, shrimp, peas, lemon zest, and pecorino cheese is hard to forget.