With the turn of each new year I always yearn to participate in and create new traditions amongst my family and friends. Aside from being an opportunity to create lasting memories with the ones you love, instilling traditions (especially those that require cooking) is a chance to perfect something over many, many years. My mom makes cornbread, black eyed peas, cabbage and grilled pork chops every New Year’s Day and I swear that meal gets better and better every year. So last year, I started a little cooking tradition of my own.
I had been wanting to make John Besh’s Grillades and Jalapeno Cheese Grits for a long time and decided that it would be the ideal dish to make every year on New Year’s Eve. Since I hosted Christmas this year I opted to make them for Christmas brunch instead of New Year’s Eve. The meal was a huge hit and this recipe makes so much food, I still have leftovers in the fridge. In fact, I think I’ll go heat up some right now.
Happy New Year! I hope 2014 offers many opportunities to share new (and old) traditions with the ones you hold dear.
Meal prep: Diced trinity (onions, bell pepper, celery), chopped canned tomatoes, bacon fat, red pepper flakes, and garlic.
Sear the pork tenderloin in bacon fat. I used pork instead of veal to save money. Boston butt works great as well.
Sweat onions in all the flavor bursts leftover from searing the pork
Add the trinity and some flour to thicken the sauce
Then the tomatoes…
Then the stock. Instead of veal stock, I used half chicken stock and half beef broth. Your taste buds won’t know the difference.
Add the pork back in with a bay leaf, fresh thyme and Worcestershire sauce. Cover and simmer until the meat is cooked through.
Serve with jalapeño cheese grits, biscuits, and fruit salad for the ultimate holiday brunch meal. And don’t forget the mimosas!
Mom’s New Years Day dinner