Today on my Food Blog I am sharing a recipe from my Mom’s cookbook that I am making for a friends New Year Eve Hog roast.
They men start the hog roasting outside early New Year Eve and friends gather about 7pm with dishes and beverages to share when the pig is ready to eat. As we get close to Midnight the Fireworks come out to celebrate the New Year. A fun time for everyone… Lisa
What is a Cajun Hog Roast ( Cochon de Lait)
Cochon de Lait literally translates from French to English as “pig in milk”, or it is called a “suckling pig”. A Cochon de Lait is basically a cajun pig roast of a whole young pig. The pig is slow roasted for 6 to 12 hours. That is what makes a Cochon de Lait an event rather than just cooking a meal. It’s an extended “male bonding”, “story telling”, “bull shooting”, “beverage of your choice drinking”, “
My dish: Black Eye Pea Salsa
- 1 (15 ounce) can black-eyed peas, rinsed and drained
- 4 green onions, chopped
- 2 tablespoons white sugar
- 1/4 C olive oil
- 3 tablespoons balsamic vinegar
- ¼ teaspoon salt
- 1 minced jalapeno pepper to taste
- 2 cloves garlic, minced
- 2 roma (plum) tomatoes, chopped
- ½ bunch fresh cilantro, chopped
Stir the black-eyed peas, green onions, sugar, olive oil, garlic, tomatoes, cilantro, balsamic vinegar, and salt together in a mixing bowl. Mix in jalapeno peppers, if desired. Cover, and refrigerate at least six hours before serving. Serve with Scoop chips.