Notorious P.I.G. ft. Black Eyed Peas
Next Friday, April 23, is going to be my last day of classes at Yale, ever. I don’t really know how I feel about it. I’m probably in denial that my undergraduate career is over. But anxious or not, I am going to celebrate in style at the 3rd Annual Jack Hitt Last Day of Classes Pig Roast. Last year’s roast was such a big hit at the Farm that this year, we’re roasting two pigs in order to make sure everyone who wants some gets some on their plates. In addition, we’re making enough cornbread, pecan pie, black eyed peas, and collard greens to feed at least 300 people. As the person in charge of making the black eyed peas, that means my team and I will be making 60 lbs. of food next Thursday evening!!!! Our southern spread reminded me of Scott Peacock’s visit to Yale last week.
For those who don’t know who Scott Peacock is (I certainly didn’t until I looked him up), his fried chicken recipe earned him fame as one of the most celebrated chefs in Southern cuisine today. Until recently, he was the executive chef at Watershed, in Decatur, Georgia, which has been lauded as one of the best Southern restaurants in America by a whole slew of reviews. He was close friends with the late Edna Lewis, who was an amazingly talented woman and authority on Southern cooking. Together, they wrote a book, The Gift of Southern Cooking (Knopf, 2003), sharing not only their recipes, but also the stories behind those recipes with readers. For someone who is accomplished as he is, Scott is incredibly humble, funny, and light-hearted.
Over dinner a few fellow YSFP interns and I mentioned to Scott that we would be making southern dishes to accompany our pulled pork at the pig roast. He lit up when we asked him for his black eyed peas and collard greens recipes. One of Scott’s favorite black eyed pea dishes was one of Edna Lewis’ favorites as well, and is actually vegetarian, featuring: black eyed peas, onions, garlic, tomatoes, and parsley–how easy is that? Our version next week is going to be slightly different, but is going to be incredibly tasty: black-eyed peas, onions, carrots, tomatoes, maple syrup, and mustard. Sugar and zing! As for the collards, Scott loves traditional slow-cooked greens made with a ham hock. Since we’re making our side dishes as vegetarian as possible to accommodate those who want other dishes besides pork, ours won’t feature a ham hock, but they will taste delicious all the same.
So come out to the Yale Farm after all your classes are over next Friday! There will be live music (TUIB, Plume Giant, and Wailing Wall), wonderful people, food, and beautiful weather. Be sure to check out our photostream from last year’s P.I.G. Roast.