New Year  Happy New Year Wishes(2008)
From 101lifeStyle.com New Year Recipes: New Year Eve Recipes: C.New Year Eve Main Dishes:  1.Black Eyed Beans With Ham(serves 6):
Ingredients:
3 1/2 c canned or frozen (and thawed) black-eyed peas thawed; 3 c chicken stock or canned low-salt broth; 4 oz finely chopped ham; 1 C onion, chopped; 2 T balsamic or red wine vinegar; 4 garlic cloves, minced; 1 bay leaf; 1/2 tsp. thyme; 1/4 tsp. (more to taste) crushed red pepper; pepper to taste;
Method:
Bring all ingredients to boil in heavy large saucepan. Reduce heat to a low simmer and cook, stirring occasionally, until peas are tender, about 45 minutes. Season with salt and pepper.
 2.Corned Beef And Cabbage:
Ingredients:
Piece of corned beef that fits in your crock pot; 1 teaspoon brown sugar; Vinegar; Bay leaves; Pepper corns; Cabbage;
Method:
Place the corned beef in your crock pot on and cover it with water. Toss in a teaspoon of brown sugar, the bay leaf, and some pepper corns. Letting it cook on low for about 10 hours is ideal, but, if you're in a hurry like I was, you can cook it on high for about 6 hours. A half hour before the time is up remove a cup (or more) of the broth inside the crock pot and cook the cabbage in it. Serve together allowing your guests to add the vinegar to their cabbage.
 3.Veal or Pork Medallions & Fruity Sauce:
Ingredients:
4 veal or pork medallions, trimmed; 1-2 cloves garlic, finely chopped; freshly ground black pepper; 2 tsp fresh thyme leaves, chopped if necessary; 1 tbsp extra virgin olive oil; 1/2 red capsicum (bell pepper), seeded and thinly sliced; 1 tsp grated ginger; 1 green apple, cored and thinly sliced (peel left on); 4 spring onions (shallots) trimmed, washed and finely chopped; quarter cup dry white wine; quarter cup apple juice;
Method:
Season the meat with the garlic and pepper rubbing it in well on both sides. Gently pat on the thyme spreading it evenly over the meat. Heat half the oil in a non-stick skillet or frypan to a medium heat and fry the meat gently turning only once – about 6-8 minutes each side. Transfer the meat to a serving dish and keep warm. Add the remainder of the oil to the pan and then add the capsicum - pepper, ginger, apple and spring onions and cook over a medium heat until the fruit and vegetables start to soften. Spoon the apple mixture over the cooked meat. Add the wine and apple juice to the pepper – season to taste with a little more pepper if desired. Bring the sauce to the boil, and allow it to reduce over a high heat for several minutes and then pour the sauce over the meat and apple mixture.
 4.Pan-Seared Salmon with Julienned Nectarines:
Ingredients:
8 attractive lettuce leaves such as red leaf or green leaf; 4 nectarines, pitted and julienne; 2 Tbsp lime juice, about 3 limes; 2 Tbsp minced chives; 4 salmon fillets, each about ½-inch thick; 1 tsp freshly-ground black pepper; 2 Tbsp butter; ¼ to 1/3 cup dry white wine such as Chardonnay or Sauvignon Blanc;
Method:
. Divide the lettuce leaves evenly among four dinner plates and arrange them along the edge. Add the nectarines and drizzle with the lime juice. Sprinkle with the chives. Season the fillets with the salt and the pepper. In a large frying pan, heat the butter over medium-high heat. When it foams, add the fillets and cook about 3 minutes. Turn and cook about 30 seconds, then add the wine, scraping up any bits clinging to the pan. Reduce the heat to low, cover and cook another 2 minutes, or until the salmon is just cooked through and flakes when pierced with a fork. Place a fillet on each plate, alongside the nectarines. Drizzle with any pan juices. Serve this with rice, if desired, accompanied by lime halves for squeezing.
 5.Chicken with Fresh Fava Beans, Artichokes & Almonds(serves 4):
Ingredients:
2 tablespoons olive oil; 4 boneless, skinless chicken breasts or thighs; 3/4 cup roughly chopped almonds; 1 1/2 cups fresh fava beans (the beans from about 18 pods), or drained canned fava beans; 2 cloves garlic, minced; 1 (14-ounce) can artichoke hearts in water, drained and chopped; 1 cup dry white wine; 1/4 teaspoon grated orange peel (orange part only); Salt and pepper to taste;
Method:
Heat olive oil in a large skillet on medium heat. Add chicken and brown for 5 minutes per side, using tongs to turn. Remove and reserve. Add almonds roast in oil until golden and fragrant; remove and set aside with chicken. Add fava beans and garlic to skillet, and sauté on medium heat until garlic turns golden. Add chopped artichokes, wine and orange zest. Bring to a simmer, and return chicken and almonds to pan. Simmer gently until wine's volume has reduced by about half, and chicken is cooked throughout. To serve, place a piece of chicken on each plate and top with vegetables and sauce.
Note: Serve this meal with basmati rice, orzo or polenta. If you can't find fava beans, lima beans may be substituted.
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