Spice Up Your New Year’s Eats
Year after year, we ring in the New Year with a fortune-filled feast of greens, black-eyed peas and pork. This year, we’re bringing #MooreFlavor and a dash of spice with Moore’s Hot Sauces and Wing Sauces to these lucky eats. Introduce these #PepperPairings to your family’s New Year’s Day meal:
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Making collard greens with a dash of Moore’s Spicy Habanero Wing and Hot Sauce is sure to please.
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Pork served with Moore’s Spicy Mustard Hot Sauce is quickly becoming a Moore’s fan favorite.
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Moore’s Harissa Hot Sauce also brings a Mediterranean flair to Hoppin John.
Check out Moore’s recipe for these dishes below!
Ingredients:
¼ cup onions, diced
2 medium carrots, sliced
1 ham hock
2 cloves garlic, minced
4 cups chicken broth
¼ cup apple cider vinegar
1 lb. collard greens
2 T Moore's Original Marinade
1 T Moore's Harissa Hot Sauce
salt and freshly ground black pepper
Instructions:
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In a sauté pan over medium-high heat, cook onions, carrots, garlic, ham hock, and vinegar until the onion is browned, about 25 minutes.
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Add the greens, Moore's Original, Moore's Spicy Habanero, 4 cups broth, and salt and pepper. Cover the pot and simmer until the greens are tender, about 30-45 minutes.
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Adjust seasoning if needed.
Pork with Spicy Mustard Hot Sauce
Ingredients:
3 lb. boneless pork loin
1 lb. thick cut bacon
1/2 cup Moore's Spicy Mustard Hot Sauce
1/2 cup 100% pure maple syrup
2/3 cup brown sugar
Instructions:
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Mix Moore's Spicy Mustard Hot Sauce, maple syrup and brown sugar in large bowl. Add pork loin and allow to marinate in the refrigerator overnight.
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Preheat oven to 375F degrees
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Remove pork loin from bowl and set remaining marinade aside.
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Wrap pork loin with bacon. To do this, lay the bacon flat on a cookie sheet, then lay the pork in the center and roll the bacon onto it, tucking the ends underneath.
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Brush the remaining marinade on the bacon wrapped pork.
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Bake uncovered for about 1 hour 15 minutes, or an internal temperate of 145F degrees.
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Let rest for 15 minutes before serving. Enjoy!
Ingredients:
4 cups soaked black-eyed peas
4 tbs butter
1 whole large yellow onion, diced
2 cloves garlic, minced
1 whole red pepper, diced
2 stalks celery, diced
5 cups chicken broth
1 whole ham hock
salt and pepper to taste
cayenne pepper to taste
1 tsp dried thyme
½ tsp dried oregano
2 tbs Moore's Original Marinade
2 tbs white vinegar
white rice for serving
green onion, diced for garnish
Instructions:
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Soak black-eyed peas in cool water overnight or at least 6 hours. Rinse and drain before using.
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Heat butter in a large pot over medium-high heat. Add onion, garlic, green pepper, and celery and stir. Cook for about 5 minutes. Stir in soaked beans, then add chicken broth, Moore's Original Marinade, ham hock, thyme, oregano, salt & pepper, and cayenne to taste. Bring to a boil, then reduce heat and cover the pot for 30 minutes.
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After 3o minutes, check the liquid level; if it's too soupy, cook with the lid off for another 15 minutes or so. If it's too thick, splash in a little more broth.
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Stir in vinegar and then taste for seasonings. Add more spice if needed.
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Plate rice and then add mixture to the top (be sure to get plenty of the juice.)
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Garnish with green onions. Kick up the flavor with a dash of Moore’s Harissa Hot Sauce!