NEW YORK (CBSNewYork) – Chef Jesse Jones, a caterer serving Essex County, New Jersey, joined us to make a dish that’s sure to bring good fortune.

Southerners know that black eyed peas are good for luck, and collards green for good to bring money. He can explain why.

Learn more about Jones on his Facebook page.

Southern Braised Collard greens

6 to 8 Servings

To make season oil: in a small pot add 1 cup oil warm, add smoked turkey tails, let simmer slow for 1 hour.

2 quarts water

2 # Smoked turkey Wings

2 whole onions peeled and root off

1 fresh Red pepper

4 bunched collard greens

½ tsp crushed red pepper

Salt and fresh black pepper to taste

In a large stockpot, bring the water and turkey wings to a boil, simmer stock, add onions, and salt peppers. Cook for 2 hours,  adjust the taste

Wash the whole green first to get most dirt off, then remove the stem, cut in broad strips, then wash 2-more times, drain.

Remove the turkey meat , onion, pepper, from the pot  save to add back in greens. In a heavy pot, heat turkey oil sweat greens, add salt and pepper, crush peppers, pour in stock, cook for 1 hour or until tender. add chop onions and red peppers, optional, cider vinegar.


Chef Jesse’s Black-eyed Pea Cassoulet w/Cornbread Crumb topping

8 serving  cook time- 2 ½   hours

2 Sprigs fresh Parsley

1 bay leaf

2 whole Cloves

½  teaspoon black peppercorn

4 quarts Chef Jesse’s Pork stock ( recipe Follows)

1 ½ #  Dried Black-eyed peas ( washed and soaked overnight, check for stones)

1 ½ # Boneless Pork Shoulder    cut in ¼ inch cubes ( seared on both sides in a pan)

2 tablespoon olive oil

6 Duck leg Confit  ( I use D’Artagnan products,) ( add ½ teaspoon oil sear legs skin side down, on both sides, until brown and crispy, hold for later)

1 teaspoon of olive oil

1# Smoke slab thick bacon, cut in ¼ inch thick, lardons.

2 medium onions, small dice

1 Carrot, cut small dice

3 celery stalks, small dice

5 garlic cloves, minced  fine

2 oz tomato paste

1 tablespoon kosher salt

¾ teaspoon black pepper

1# Sweet Country Sage Sausage( remove casing Brown in a pan on both sides, save to add back to pot later)

1# Saucisson ( Casing removed, brown in a pan on both sides, save to add back to pot  later)

5 Sprig thyme

In a cheese cloth, add parsley, bay leaf, cloves, peppercorn and thyme. Close with kitchen twine

In a 6 quart Heavy pot, add Pork stock, soaked Black-eyed pea’s, seared Pork shoulder and cheese cloth Garni, bring to a light boil, then simmer for 1 ½  hour, or until beans are tender, Gently strain, beans and pork shoulder, saving the liquid, Note:( cover the beans and pork with 1 Quart of the liquid, so beans will not dry out.)

In  the same pot, heat  teaspoon of oil, sauté bacon, until Crispy ,remove from the pan, drain on paper towel, pour off a little of the fat, then sauté onions, carrots, Celery and Garlic, add tomato paste, salt, pepper, cook for 5 minutes, pour the beans and pork with the 1 quart of liquid into the pot , mix well, place all the browned product back in the pot, duck confit legs, sage sausage, Saucisson,, crispy slab bacon and 5 sprigs of thyme , make sure there is just enough liquid to cover everything, Note,: may have to add more liquid later, bake in a 275 low  oven, for 1 hour ,uncover, or until  bubbly ,adjust taste,  Sprinkle  Chef Jesse’s Cornbread crumb topping , on top. Serve hot.

Chef Jesse’s Cornbread Crumb Topping

1 tablespoon Fresh minced Garlic

2 tablespoon olive oil

1 ½ cup chef Jesse’s Cornbread  cubed small  (  you can find recipe on CBS website)

½ teaspoon kosher Salt

1/8 teaspoon fresh black pepper

2 tablespoon, chopped fresh flat leaf parsley

In a medium skillet, cook garlic in oil, on low heat, about a minute, add cubed Cornbread, salt, fresh black pepper and cook, stirring, until crispy and golden brown, about 2 minutes. Mix in parsley, sprinkle over Black-eyed Pea Cassoulet.


Pork Neck bone Stock

(Makes 1 Quart)

2 tablespoon, Canola oil

1 medium Carrot, coarsely Chopped

1 medium Onion, coarsely chopped

1 rib celery, coarsely chopped

2 pounds Pork Neck bones ( Roasted)

1 Quart and 2 cups water

1 Sprig fresh thyme

3 whole Black peppercorn

1 whole Garlic ( sliced in half roasted)

I/4 teaspoon Kosher Salt

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