Prime Strip Steak
Kale with Pancetta and Onion
Truly, there's not much to tell about dinner tonight. Hot cast iron skillet, seasoned steak, the end. Kale with pancetta and onion, sautee an onion with all your leftover pancetta (time to restock) add a big-ass bunch of kale and about 1/2 cup of chicken stock and watch it wither to nothing. Blackeyed Peas:
Well, OK, they weren't at dinner, and probably don't even eat blackeyed peas. Actually, since they're entertainers, they probably don't eat much of anything. They probably use osmosis to pull their nutrients from the air like Spanish Moss. I'm not really sure why the real blackeyed peas are supposed to be good luck, and it's not a tradition I follow, really, but P. loves them, so I figured tonight's as good a night as any to serve them.
Plain Old, fairly dull Blackeyed Peas
1 - 12 oz. package frozen blackeyed peas (yes, they take a lot longer to cook, but the canned ones are kind of mooshy.)
1 small yellow onion, diced
1 slice bacon or pancetta
1 stalk celery, diced
1 cup chicken stock
1 pinch kosher salt
1 Tbs. olive oil
In a medium sized heavy pot, sautee the onion, pancetta or bacon, and celery in the olive oil until the bacon is crisp, about 5 - 7 minutes. Toss in the salt, add the peas and the chicken stock, and cover the pot and simmer over medium low heat for a while. Like maybe an hour and a half, although that's how long I cooked these, and they could have been a little more tender, so maybe 2 hours. It depends on how you like your beans. And I think it's mandatory to serve them with hot sauce, isn't it?
Tonight's dinner wasn't specatcular, but oh well. Some are keepers, some are dumpers, and some are just kind of there. We'll do better next week, won't we? We're headed to visit our oldest friends and their kids this weekend, so I will see you all next week. Cheers, people!