In the culinary world of outdoor cooking, there’s no celebration quite like New Year’s Day, especially when it’s seen through the eyes of Cowboy Kent Rollins.
With his expertise in chuck wagon cooking and a flair for turning traditional dishes into extraordinary experiences, Rollins makes the first day of the year a gastronomic event to remember.
And he has a blast doing it.
The festivities begin with a tribute to black-eyed peas, a Southern staple symbolizing luck.
Rollins, with his deep understanding of culinary history, explains their significance dating back to the Civil War.
These legumes, he shares, were a beacon of hope and sustenance during challenging times, including the Great Depression.
The “Poor Man’s Sausage” is the first dish on the menu.
Here, Rollins transforms simple black-eyed peas into a delectable treat.
By mashing the peas and adding flour, seasoning, and eggs, he creates a patty that’s fried to perfection.
His suggestion to add green chilies infuses a modern twist, making it a perfect New Year’s Day breakfast.
Next, Rollins introduces the Cowboy Collard Green Black-Eyed Pea Soup.
This is a heartwarming concoction that combines the luck of the peas with the prosperity of collard greens.
His secret? A splash of vinegar to enhance the greens’ flavor, a tip he credits to his father.
This soup isn’t just a dish; it’s a warm, comforting hug on a chilly January day.
No New Year’s meal under Rollins’ guidance is complete without his signature cornbread.
He shares his method for making fried cornbread, a perfect complement to the soup and peas.
This cornbread is a testament to his skill with cast iron and open flames, echoing the cooking methods of yesteryears.
Ever seen cornbread cooked over an open fire in a shovel?
As New Year’s Eve approaches, Rollins unveils a bourbon-infused flan, a creative twist on the traditional Mexican dessert.
He skillfully demonstrates making caramel sauce, adding bourbon for a rich, indulgent flavor.
This dessert is more than a sweet treat; it’s a celebration of culinary fusion.
For a hearty start to the new year, Rollins suggests an “Egg in a Hole” sandwich with a twist.
He advises using a large sausage patty and plenty of cheese, ensuring a satisfying, cheesy delight.
This dish is the perfect remedy for any New Year’s celebration aftermath.
Rollins’ Eggnog French Toast is next, offering a luxurious take on a breakfast classic.
Dipped in homemade eggnog with a hint of bourbon, this French toast is a symphony of flavors.
His advice: use thick bread and avoid over-soaking. Topped with maple syrup and powdered sugar, it’s a festive start to the year.
Cowboy Kent wraps things up with some heartfelt New Year’s wishes and gratitude for our servicemen and women.
All in all, Cowboy Kent’s New Year’s Day menu sets the tone for an incredible upcoming year!
See all the delicious fare Cowboy Kent has cooked up for the New Year below!
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