New Year's food traditions - whatcha got?

**I Skied Bandini Mountain** · 12-31-2019, 07:25 AM

Every year we do oysters and champagne for New Year's eve because it's New Year's eve.

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and Posole tomorrow for good luck in the New Year.

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**BmillsSkier** · 12-31-2019, 08:23 AM

Used to eat at Beano’s Cabin at the Beav every New Years which meant elk. So much elk.

Now everyone has kids and we all stay home and do oysters, shrimp, champagne and caviar, and those with kids old enough to make it to 10pm head out to this little hibachi restaurant that’s a ton of fun.

Pork and sauerkraut tomorrow for good luck.

**HD333** · 12-31-2019, 08:34 AM

Chinese Food.

Chinese Food is the one tradition we, and probably a lot of people keep going every year.

The party we have been attending for the last 12 years or so regularly has the largest order of the night from our favorite place. 4 boxes of food, no bags, big ass boxes.

I cannot remember a NYE without Chinese Food.

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**Cruiser** · 12-31-2019, 09:50 AM

Love some tamales on new year's. Come to think of it, I pretty much love tamales all the time.

When I was a kid my mom arrays made black eyed peas and cabbage. The peas were for good luck and the cabbage was for money.

**TBS** · 12-31-2019, 10:48 AM

Hoppin’ John

https://www.southernliving.com/recip...in-john-recipe

**SumJongGuy** · 12-31-2019, 12:46 PM

I run two crock pots with black eye'd peas drowning in chunky salsa, one mild for most folks and one kinda hot for the more daring folks. Leave them simmering all night then stir in ham chunks to make what I call "Southwestern Soul Chili". We have an open house every year for anyone who wants to drop by, have a bite, watch some football. Sometimes lots of people show up. Sometimes only a couple people drop by. Only important thing is that everyone we know and their friends can come by and hang out rather than sit home alone on New Year's Day.

This year I'm also cooking a turkey breast and side ham for folks who can't do black eye'd peas even if they are more like a tex mex dish. It also makes great dip for torttilla chips.
Oh and there will also be a pot of collard greens.. chips, drinks, leftover stocking and halloween candy, etc..

**k2skier112** · 12-31-2019, 07:13 PM

Is Tequila a food?

**TBS** · 12-31-2019, 07:34 PM

Absolutely!
Ps - how’s your knee?

**dtown** · 12-31-2019, 07:44 PM

Seafood on NYE, king and dungenese crab along with some lobster tails and/ or scallops.

NY Day is for the smoker, smoked wings for eating while watching football, smoked chickens for a spicy vodka penne I make for dinner and then a couple of pork butts for leftovers the following few days since it’s back to reality and work/ kid’s activities.

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**k2skier112** · 12-31-2019, 07:49 PM

Originally Posted by TBS

Absolutely!
Ps - how’s your knee?

Good. About 75-80% of new. Going this weekend for the first time

**I Skied Bandini Mountain** · 12-31-2019, 08:16 PM

Tequila is good!

Almost through 2 doz oysters right now - Kumamotos and Blue Points, with a nice extra dry Prosecco.

Posole (I did red this year) is cooling and will be perfect tomorrow.

**shaggy433** · 12-31-2019, 08:19 PM

Snacks...Meatballs and lil smokeys in grape chili sauce, Pigs ina blanket, buffalo chicken dip, and for dinner its Taco Tuesday of course! Tomorrow is breakfast burritos then Pork and sauerkraut ....yeah yeah boring!

**nickwm21** · 12-31-2019, 08:24 PM

Hoppin’ John
Stewed cabbage
Roast Pork Butt

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**XXX-er** · 12-31-2019, 10:09 PM

whatever someone else is cooking

**Skidog** · 01-02-2020, 12:14 PM

did a pork and sauerkraut dealio last night....delicious and might be my "new" tradition.

**schindlerpiste** · 01-02-2020, 12:15 PM

Raclette

**I Skied Bandini Mountain** · 01-02-2020, 12:21 PM

Originally Posted by schindlerpiste

Raclette

Oh, my..

**undertow2** · 01-02-2020, 12:22 PM

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Started doing a rack of pork a couple of years ago and have not deviated... Did it in my Egg indirect at 350 degrees and pulled at 100 degrees... Got the Egg up to 600 and than did direct and glazed the pork with a raspberry chipotle glaze and pulled at 140... Let it sit for 15 minutes and it was so good...

Not pictured is the pure maple syrup and bacon brussel sprouts...

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**Skidog** · 01-02-2020, 12:59 PM

an interesting note. The recipe I used for the pork and kraut called for some sliced apples in the mix. I did this in an instant pot for time sake.

I am a huge sauerkraut lover, it always gives me stomach issues. Reflux, etc. The added apple slices and apple juice, as well as draining the sauerkraut packing juice made for a slightly sweeter, "less sour" sauerkraut and so far no stomach issues. In the pressure cooker the slices literally disappeared into the liquid.