The Bussin’ with the Boys boys… Taylor Lewan and Will Compton are celebrating New Years with me! We’re ringing in 2025 with LeeAnn’s family tradition: collards, black eyed peas, cornbread, and some pork – because pigs root forward. But the headline is that we’ve got a HUGE bet in the works… stay tuned for the details!!

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Pork loin, Collards, Black-eyed peas and Cornbread

Welsh Rarebit Pork Loin Ingredients:

Rarebit:

* Pork loin

* Brick of grated cheddar cheese

* Can of Guinness

* 1.5 tbs Worcestershire sauce

* 2 tbsp Coleman’s Mustard

* 1 stick of unsalted butter

Steps:

1. Preheat oven to 375 degrees

2. Mix together cheese, beer, butter, Worcestershire sauce, and mustard.

3. Sear pork loin 3-5 minutes, then add mixture on top.

4. Bake for 25-30 minutes

Honey Garlic Glazed Pork Loin Ingredients:

Rub:

* 1 tsp sweet paprika

* 1 tsp garlic onion

* ½ tsp onion powder

* ½ tsp dried thyme

* ½ tsp dried rosemary

* Salt and pepper to taste

Glaze:

* 4 cloves garlic

* ¼ cup honey

* 3 tbs soy sauce

* 1 tbs Dijon mustard

* 1 tbs olive oil

Steps:

1. Preheat oven to 375

2. Combine paprika, garlic powder, onion powder, dried thyme, rosemary, salt and pepper

3. Rub olive oil onto pork loin then rub spice mix over loin

4. Sear loin 3-5 minutes

5. Combine garlic, honey, soy sauce, mustard and oil. Brush onto the lion then place in oven, baking for 25-30 minutes

Black-Eyed peas Ingredients:

* Black-eyed peas

* Onion

* Vegetable oil

* Salt and pepper

* Texas Pete’s peppers

Steps:

1. Soak peas overnight in water

2. Place peas in pot and cover with water, adding in a dash of oil and salt and pepper. Slice onion into thick pieces and place on top, cooking until done.

3. Splash pepper juice on peas to taste

Granny’s Collards Ingredients:

* Collard greens

* Sugar

* Vegetable oil

Steps:

1. Wash and remove stems from collards, then chop into bite size pieces.

2. Cover collards with water and bring to a rolling boil. Once rolling, reduce to a slow boil and add vegetable oil. 30 minutes before eating, add sugar. Adding 1 TBS sugar per cup of collards.

Cornbread Ingredients:

* Dollop of Crisco

* 1 egg

* 2 cups white lily cornmeal mix

* 1 cup buttermilk

* Black pepper to taste

Steps:

1. Preheat oven to 425 degrees

2. Add a dollop of Crisco into a skillet and place in oven to heat.

3. Mix cornmeal, buttermilk, and egg, mixing thoroughly. Add mixture to skillet and cook for 30-35 minutes.

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