Hosting a New Year's Party for all the revelers? Count down to the New Year and rack up the revenue with Chef Marcus' flight of Lucky New Year's Appetizers! He made deep-fried black-eyed peas for luck, candied bacon to live high on the hog, and cornbread biscuits stuffed with collard greens so guests may never lack for money or food. These make the perfect bar snack to keep guests thirsty while they count down the time, and the perfect appetizer on the morning after for guests who don't want to go full-on "traditional".
What are you serving for New Years? Take a pic and tag us on Instagram and Facebook!
8686891 Packer Greens Collard Cellow Trimmed & Washed
4114088 Sysco Classic Pea Blackeyed
1/4 cup packed brown sugar
2 tablespoons maple syrup
ground black pepper to taste
1 pound thick-cut bacon
FRIED BLACK-EYED PEAS
1 pound dried black-eyed peas, sorted and rinsed
oil for frying
2 teaspoons seafood seasoning (such as Old Bay®)
1/2 teaspoon kosher salt
- Preheat oven to 350 degrees F (175 degrees C).
- Mix brown sugar, maple syrup, and black pepper in a small bowl.
- Place bacon slices on cooling rack set over a baking sheet.
- Bake in the preheated oven for 10 minutes, turn slices, and bake another 5 minutes.
- Remove bacon and brush both sides with brown sugar mixture. Return bacon to the oven and bake another 5 minutes. Repeat basting every 5 minutes until bacon is browned and crisp, about 35 minutes.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Carefully pour about 1 1/2 cups of peas into the hot oil per batch, and fry until crisp, 4 to 7 minutes. Remove the peas, drain on paper towels, and toss the hot peas in a bowl with seafood seasoning and kosher salt. Serve hot.
- See this recipe for the Skillet Cornbread Brunch and use a mini-muffin tin instead of a skillet.