New Eves dinner had on January 1st, as my wife and I had the days mixed up. I asked her when new years eve was Saturday, and she told me tomorrow. We figured out we had our days mixed up when we were already getting dinner ready (seafood weekend, scallops that night). I tend to work 7 days a week so I get my days mixed up LOL
After cooking the pork ribs, there was a lot of tasty juices left in the pot, so I threw a couple of smoked ham hocks in and cooked them for later use. Quite a bit of good meet on those hocks.
Heated up some leftover ribs, made some collard greens with smoked ham hocks, rice and corn bread.
That was the first time I made collard greens. As with the kale I mentioned before, we buy a bunch of it for the tortoise every week, and a lot goes to waste. So I gave it a try. Pretty tasty!
Softened a stick of butter and beat in garlic and onion powder, parsley flakes, salt and pepper. Slathered that on all sides of the roast and browned in olive oil in the pot. Removed roast, added the trivet, put the roast back in, and poured in a bottle of beer (less one swig). Pressure cooked for 15 minutes, let sit for 15 minutes, released pressure, removed, wrapped in foil and covered with towels to rest for 15 minutes.
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