How to make Brunch Like Bobby Flay

Belly Lox and Scallion Cream Cheese Sandwich

I just ate this. Notice the onions and the dill pickle. I dare you to give me a long, lingering kiss on the mouth.

Beans 'n' Greens ('n' Rice)

Happy 2012!

I decided to make black-eyed peas and greens for New Year's Day dinner. I began with the Hilah Cooking recipe, but as usual, I re-jiggered.

Giant Food in Lorton, VA, didn't have salt pork, so instead I diced up some extra-thick cut applewood-smoked bacon. I like oniony stuff, so I added a half-cup of diced onion and a minced garlic clove and sauteed it 'til translucent in the bacon fat. My wife likes her food less spicy than I do, so instead of jalapeno I diced up the same amount of green bell pepper. I dosed my bowl with Texas Pete.

To ensure long green for the year, I'm sauteed two kinds of chard with spinach in olive oil (with minced garlic). I served it all over jasmine rice. Here are some photos--


Getting the beans ready to soak last night.

Following the recipe.

Assembling the ingredients for the black-eyed peas.

The beans start to cook.

The beans are done.

The jasmine rice is done, too.

The chard and spinach were sauteed with garlic.

Ready to eat served over rice.

Dinner Time