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Guess what I'm making for y'all?
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I'm making y'all New Year's Day
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I am using, it calls for a product that,
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that you could buy your ham this way.
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You know how country ham is very, very salty,
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you'll be drinking gallons of water all day long,
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So I'm taking a little bit of the fat off,
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because I just don't want it too fatty.
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A little bit is alright, but,
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we going to get rid of it.
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And I have two pounds
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I want to show y'all this package.
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I can't see with these glasses.
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Naturally smoked and aged over 90 days.
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So this is real, real interesting.
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And in our recipe, it actually calls for
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two pound of country ham,
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So this is wonderful.
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Won't be nearly as salty y'all.
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And I'm going to just cut, like I said,
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the bulk of the fat off of this
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and then I'm going to dice it up
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and put this in our soup.
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So you can see the way this is going,
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why I would've chosen this recipe to share with y'all
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All right, we've got everything ready to go.
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And this soup is so easy y'all,
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that country cured ham.
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You need a good sharp knife
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and of course, I cut a lot of the fat off,
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I don't want anybody getting a mouth full of fat.
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So, you know, if you think that you don't like
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because it's salty and a little tougher
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than the ham that you'd make a sandwich with,
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you could always use just plain old
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and it comes in packages already diced.
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So just two pounds of that.
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It probably won't have the flavor though
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half and half country and cured ham is going to have.
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see if I can start a fire.
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I think they might have got some water
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in there at some point, Eddie.
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All right, I'm going to start with a couple of tablespoons,
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it'll take two or three minutes,
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till the onions are kind of transparent.
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'Cause Theresa did such a good job of dicing these up,
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it's not going to take them that terribly long.
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Not like you are trying to caramelize sliced onions.
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All right, let's see our garlic
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This soup, I was telling Teresa and Eddie a while ago,
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somebody shared with me
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a way to cook a soup called Caldo
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In fact, my food purveyor,
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a friend of mine that I had met,
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that was from down around in that
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was telling me about this soup.
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So I was talking to Pat about it one day,
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because he was stationed in Spain
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and he lived out there for a long time.
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He said, "Yes, you're talking about Caldo soup,
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a little bit of Caldo soup.
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All right, now that's two pounds of diced country ham.
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And of course they had the bone in them
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and naturally I'm going to put that bone in there
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because that's where a lot of
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wonderful (indistinct) and flavor is.
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get some juices from that.
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is from, "Cooking with Paula Deen Magazine",
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I think y'all are really, really really
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going to like this recipe.
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The hardest part is dicing up country ham, so,
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we got that done so that, the worst part's over.
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Theresa did find some diced tomatoes,
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it's the Ro-tel, but,
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I usually try not to buy hot, these are not hot.
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'Cause the green chilies that I've ever used,
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there was no heat in them.
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So now, being diced, we'll be able to see
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that it's really diced tomatoes, not tomato juice.
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going to pour that in.
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canned black eyed peas.
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And if you have ever tried a canned black eyed pea,
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they're actually very good.
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And you can buy some that's already seasoned.
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I can't remember what brand it is.
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in place of my white,
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and that represents our collards.
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And I'm going see if I can rinse that bag out,
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'cause there's a lot,
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it's just still a lot of green left in there,
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And then I've got three
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32 ounces of chicken stock, I believe it is.
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- [Theresa] Yes ma'am.
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- So perfect, perfect.
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Now with the holidays creeping up on us,
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I just want to remind y'all
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about the huge savings
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that you can get with the magazine,
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it's like a year subscription,
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which is a wonderful, wonderful gift
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that won't break the bank.
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Because everything has gotten so expensive out there.
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I worry about little old people
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that's trying to live off of social security.
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You know, how do they get their medicine and groceries?
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How are they doing that?
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That keeps me awake sometimes at night,
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thinking about things like that.
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Yes, this looks just like the Caldo
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that I used to make in the restaurant.
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now I'm going to add one tablespoon
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And I think that's it.
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We're just going to put the lid on this and let it
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for about 20 minutes, maybe.
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It's not going to take a whole long time.
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That is going to be some kind of good,
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And I'm not going to put any salt in it y'all,
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because we've got so much salt
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from the tablespoon of seasoned salt
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But I am going to add a little black pepper,
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because Michael loves that black pepper in his soups.
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So that'll keep him from whining.
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Beautiful, beautiful, beautiful y'all.
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You can cut up your country ham one day
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and then throw this together in a pot,
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It'll be ready for us to scoop up a bowl
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All right, look at our soup.
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Now I've decided that I'm going to top mine
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and some shaved Parmesan cheese,
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to a little, little higher level.
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Almost a little fancy smancy.
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and black eye peas and turnip greens.
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So y'all know how hot this is,
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'cause I like my hot food hot, my cold food cold.
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New Year's Eve or New Year's Day meal.
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taste of the turnip greens
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I mean, those turnips really,
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really jump through that soup Theresa and Eddie.
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- [Theresa] Do they?
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So if you love turnip greens
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or collard greens or any kind of greens.
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this is very appropriate for New Year's Day
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which represent money,
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for the new year, for us, for the families, all year long.
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Now I don't have any hog jowl in there
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but that country ham is very, very close to hog jowl,
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so that's for our health.
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It's got our black eyed peas for good luck.
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Those are the three things that those three foods represent.
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We got them all covered in this one.
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Happy New Year y'all.
