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Moore’s Superstitious Eats for New Year’s Day

Are you hoping 2018 will be YOUR YEAR? If you’re looking forward to a fresh start in 2018, it can’t hurt to kick it off with a fortune-filled feast. There are countless New Year’s superstitions, such as toasting with a glass of bubbly for good luck, placing a piece of gold jewelry in your glass for promises of wealth, kissing at midnight to insure you’ll remain close to loved ones throughout the year, and making noise at midnight to chase away evil spirits. 
But, the most common superstitions are food related—especially in the South. For instance, many believe eating black-eyed peas brings good health and eating greens brings wealth in the New Year. Southerners also believe that pigs are symbols of good luck because they root forward when foraging for their food. Since the Southern staple dish of Hoppin’ John includes black-eyed peas AND pork, you can’t go wrong with this dish on New Year’s Day. Serve it with a side of Collard Greens and you’re all set for a bright new year! Check out the #MooreFlavor twists on these superstitious eats below! 
4 cups soaked black-eyed peas
4 tbsp. butter
1 whole large yellow onion, diced
2 cloves garlic, minced
1 whole green bell pepper, diced
2 stalks celery, diced
5 cups chicken broth
1 whole ham hock
salt and pepper to taste
cayenne pepper to taste
1 tsp dried thyme
½ tsp dried oregano
2 tbsp. Moore's Original Marinade
2 tbsp. white vinegar
white rice for serving
  1. Soak black-eyed peas in cool water overnight or at least 6 hours. Rinse and drain before using.
  2. Heat butter in a large pot over medium-high heat. Add onion, garlic, green pepper, and celery and stir. Cook for about 5 minutes. Stir in soaked beans, then add chicken broth, Moore's Original Marinade, ham hock, thyme, oregano, salt & pepper, and cayenne to taste. Bring to a boil, then reduce heat and cover the pot for 30 minutes.
  3. After 3o minutes, check the liquid level; if it's too soupy, cook with the lid off for another 15 minutes or so. If it's too thick, splash in a little more broth.
  4. Stir in vinegar and then taste for seasonings. Add more spice if needed.
  5. Plate rice and then add mixture to the top (be sure to get plenty of the juice.)
¼ cup onions, diced
2 medium carrots, sliced
1 ham hock
2 cloves garlic, minced
4 cups chicken broth
¼ cup apple cider vinegar
1 lb. collard greens
2 T Moore's Original Marinade
1 T Moore's Spicy Habanero Wing and Hot Sauce
salt and freshly ground black pepper
  1. In a sauté pan over medium-high heat, cook onions, carrots, garlic, ham hock, and vinegar until the onion is browned, about 25 minutes
  2. Add the greens, Moore's Original, Moore's Spicy Habanero, 4 cups broth, and salt and pepper. Cover the pot and simmer until the greens are tender, about 30-45 minutes
  3. Adjust seasoning if needed
¾ cup Moore's Original Marinade
4 pork chops
  1. Cut chops 1" to 1 1/2" thick.
  2. Marinate for 30 minutes.
  3. Grill, as usual, applying unused Moore's Marinade each time chops are turned.