A Southern New Year’s Dinner

Growing up in the south I was always taught that there are certain things you eat for New Year’s Day dinner and that by eating these things you will have luck, money, etc. My grandmother used to always make pork chops, cabbage, and black eyed peas with a dime dropped in them. Supposedly whomever got the dime would have the most luck that year and if you ate the greens (cabbage) you would have lots of money. In addition to this food my aunt would always make a pork loin and Patista bread for the New Year since that was her husband’s tradition.

I decided years ago to combine the two traditions and make a traditional New Year’s dinner every year consisting of Black Eyed peas, pork loin or roast, Patista bread, and something green. I however do NOT make cabbage because I despise it. I hate the smell, the taste, the texture, etc. This year the “greens” were roasted broccoli and sautéed kale.


Patisita Bread

I use a traditional white bread/roll recipe similar to the one linked here
1 c. walnut or pecan pieces
2-3 tsp. cinnamon
1/4 to 1/2 c. brown sugar


Make the dough for the bread and put it through its first rise. Once its risen and doubled in size, roll the dough out till its about 1 inch thick. Sprinkle the dough with the cinnamon, sugar, and nuts (no specific amount….just whatever looks good to you). Roll the dough up, put it in a buttered and floured loaf pan and let it rise again till it has about doubled in size. Bake at 375 for about 30-40 mins until golden brown.

Black Eyed Peas


4 bags frozen black eyed peas
1 small onion, diced
1 package of cured ham seasoning pieces or a ham bone
1/2 box chicken broth
salt and pepper to taste


In a large pot or cast iron dutch oven sauté onion in a bit of oil or butter. When the onions are almost translucent add the ham and sauté for 2-3 mins. Add black eyed peas, chicken broth, and salt and pepper. Reduce heat and simmer until peas are cooked through.

Pork Loin

Pork Loin, Tenderloin, or Roast
garlic powder
onion powder
2 Tbsp. olive oil.


Season all sides of the pork with seasonings listed above. I used dry and just eyeballed it on whether it looked like enough. Sear meat on both sides in a hot skillet. Place in oven set to 350. Cook until internal temperature of meat reaches 140-145. Remove and let rest prior to cutting.

Sautéed Kale adapted from Bobby Flay


1 bunch of fresh kale
1 Tbsp. olive oil
1-2 slices of ham
1/4 small onion, diced
1/2 cup chicken broth
splash of red wine vinegar
salt and pepper to taste


In warm oil in a sauté or sauce pan. Add onions and sauté until nearly translucent. Add ham and cook until warm. Add kale and broth. Toss to combine and cover with lid for 5 mins. After 5 mins, remove lid and continue to cook until all liquid has evaporated. Add red wine vinegar and season to taste with salt and pepper.

Roasted Broccoli

Find recipe here. Personally, there was a little much lemon and the broccoli was a little overdone for my taste. Will probably try again with less lemon and cooking the broccoli for a shorter period of time.



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