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Spice Up Your New Year’s Eats

Year after year, we ring in the New Year with a fortune-filled feast of greens, black-eyed peas and pork. This year, we’re bringing #MooreFlavor and a dash of spice with Moore’s Hot Sauces and Wing Sauces to these lucky eats. Introduce these #PepperPairings to your family’s New Year’s Day meal: 
  • Making collard greens with a dash of Moore’s Spicy Habanero Wing and Hot Sauce is sure to please. 
  • Pork served with Moore’s Spicy Mustard Hot Sauce is quickly becoming a Moore’s fan favorite. 
  • Moore’s Harissa Hot Sauce also brings a Mediterranean flair to Hoppin John.
Check out Moore’s recipe for these dishes below!
Lucky Collard Greens with Harissa Hot Sauce
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 Harissa 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.
Pork with Spicy Mustard Hot Sauce
3 lb. boneless pork loin
1 lb. thick cut bacon
1/2 cup Moore's Spicy Mustard Hot Sauce
1/2 cup 100% pure maple syrup
2/3 cup brown sugar
  1. Mix Moore's Spicy Mustard Hot Sauce, maple syrup and brown sugar in large bowl. Add pork loin and allow to marinate in the refrigerator overnight.
  2. Preheat oven to 375F degrees
  3. Remove pork loin from bowl and set remaining marinade aside.
  4. Wrap pork loin with bacon. To do this, lay the bacon flat on a cookie sheet, then lay the pork in the center and roll the bacon onto it, tucking the ends underneath.
  5. Brush the remaining marinade on the bacon wrapped pork.
  6. Bake uncovered for about 1 hour 15 minutes, or an internal temperate of 145F degrees.
  7. Let rest for 15 minutes before serving. Enjoy!
Hoppin’ John with Harissa Hot Sauce 
4 cups soaked black-eyed peas
4 tbs butter
1 whole large yellow onion, diced
2 cloves garlic, minced
1 whole red 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 tbs Moore's Original Marinade
2 tbs white vinegar
white rice for serving
green onion, diced for garnish
  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.)
  6. Garnish with green onions. Kick up the flavor with a dash of Moore’s Harissa Hot Sauce!