the rest is just gravy

I could eat the dish you see before you thrice weekly for the rest of my days. In my eyes, the good luck it's supposed to bring is just a gratifying bonus.


Black-eyed peas. In their unseasoned and unflavored state, there's certainly nothing spectacular or special about them (other than their tell-tale periorbital hematomas)(yeah, I said it). However, there are a few key components that were added to this particular batch that make them utterly irresistible (I've eaten them for four days straight). What could these magical ingredients be, you ask? Cilantro and ham hock.

Cilantro is hands-down my favorite herb, so I'm sorry for those of you who find it revolting. It contributed a wonderfully fresh and vibrant flavor to the peas. Further, the inherent yumminess of the ham hock managed to seep into every single pea as they simmered on the stove and resulted in a slightly salty, oh-so-tender and rich mess o' legumes. I ate mine over some toasted sourdough drowned in pepper jack cheese (and felt warmer than I had for days).


Cumin and dry mustard were also involved, but to a lesser extent--their notes were subtle but definitely appreciated. All in all, this was just a masterful dish that hit all the right spots. Comfort food, defined.

Southern-Style Peas with Shiners
(makes a whole heck of a lot, which is great because they're even better reheated)
(trust me, after four repeats, this much I know)

2 cups dried black-eyed peas
5 cups water, broth, or some combination thereof
1 ham hock
2 teaspoons cumin
2 teaspoons dry mustard
salt and pepper, to taste
2 cups cilantro, coarsely chopped

Place black-eyed peas in a large pot. Cover with enough water to be about 2-inches deep over peas (anywhere from 6-8 cups). Bring to a boil, boil for 3 minutes, and remove from heat. Cover and allow to sit for 1 hour. Drain water off of black-eyed peas.
Add the liquid, ham hock, cumin, mustard, salt, and pepper to the black-eyed peas and bring to a boil. Reduce the heat and cook, covered, for about 1 hour, or until the peas are tender, stirring occasionally. To finish, stir in the chopped cilantro and serve over some nice, hearty bread.