New Year's Dinner

Last night Ron marinated flank steaks in Yoshida's Teriyaki Sauce. He pounded the steaks flat and rolled them into pinwheels and then today he grilled them. I started the peas and collards but then he took over and I cleaned out the fridge. For both the peas and collards, in separate pots I cut up a few slices of bacon and cooked them until most of the fat rendered out, but not letting the bacon crisp. I poured canned peas into one pot and canned collard greens into the other pot and let them cook about 30 minutes. Ron added pepper vinegar to each pot and both came out great. Normally, I have to add more pepper vinegar to both the peas and collards at the table, but he seasoned them perfectly. For the cornbread, I made the recipe from the back of Aunt Jemima's Self-Rising Corn Meal and added canned corn and canned green chiles. It was very good, but unfortunately, for the picture, it fell apart when Ron flipped it. I have to say the whole meal was very tasty. Who knew Teriyaki marinaded meat would go well with traditional southern cooking. Menu One for 2006: Teriyaki Marinated Flank Steak Pinwheels Purple Hull Peas Collard Greens Cornbread with whole kernal corn and green chiles 0 new recipes today 0 new recipes for 2006