Bunny I've never heard of it either, for sure not a midwest condiment and haven't come across it here either so maybe NC isn't 'south' enough?

bbstx if you know your guest won't use it, will you?

In looking at various recipes, I ran across a blog post discussing the history of it. The first time a recipe for Jezebel Sauce was mentioned in publication was in the mid-1950s according to Clementine Paddleford, the food writer. Apparently, a recipe for it was included in her 1960 cookbook How America Eats.

DLM, if it tastes good, I’ll probably use a little bit. I like sauces and condiments.

I’m another one who has never heard of Jezebel Sauce. West Coast Italian family probably accounts for that.

Years ago I remember Susan Stamberg on NPR giving a family recipe for homemade cranberry sauce with horseradish, Sounded horrible to me, but then I wasn’t raised with horseradish — never appeared in our kitchen.

Well, if your visitor won't be enthralled with the jezebel, something extra could just be some plain applesauce (like from a jar, if you have one, if you don't want to cook it, or don't have an apple) with a dash of smoked Spanish paprika (which I assume you do have). That should go nicely with your vaguely barbecue flavor chops, and be a little fancy.

Or dress up the crushed pineapple with a little (very little) balsamic—or white balsamic if you have it—and a drop or two of the horseradish. The main thing is to tone down the sweetness and add to the go-with-barbecue, yes?

I love good horseradish! It’s yummy on a smoked trout sandwich.

It doesn't sound like you have anything cheesy going on. So in this case I might like some heavy cream stirred into the Jezebel sauce.

bbstx, that is the recipe that I’ve used for years and we really like it. So does everyone else! It’s really versatile, so I think it would make a good addition to the pork.

Tasted the Jezebel sauce this morning. It’s growing on me. It is definitely one of those things that needs to meld. I’m going to use it. Next time, if there is a next time, I might try a pineapple chutney.

rhizo, glad to hear that you use this same recipe and that your family likes it!

Now I’m off to deal with the black-eyed peas. Although I’m southern, I hate black-eyed peas. I remember as a child refusing to eat them, but eating them at my grandmother’s house. Momma asked why I would eat them at MeMaw’s but not at home. I told her I was being polite at MeMaw’s. (Like Shelton Cooper, I had a MeMaw, too. 😁)

bbstx - I only make black eyed peas (and collard greens) once a year for New Year’s Day. I cooked them with onions, celery, jalapeño, salt, pepper, cumin, and a smoked turkey leg. I cook them forever until they start to break down and then cook them some more. Basically, I cook them until they’ve turned into bean dip and serve them with Fritos Scoops. They’re not very pretty but are very tasty!

If I have to eat black-eyed peas, my preferred style is Cowboy Caviar with Scoops. I thought I had that knocked out. I went to my favorite little sandwich place to buy their Cowboy Caviar, only to discover they stopped making it a year ago! In desparation, I bought 2 cans of black-eyed peas, different brands. At this late date, all that was available was pre-seasoned. I got one of each. This morning, as I was looking for Cowboy Caviar recipes, I found Chili-Roasted Black Eyed Peas on the Southern Living website. They are in the oven right now. If they turn out, we’ll have them with our aperitif. If they don’t turn out, the second can will get doctored and cooked into bean dip semi-following your outline and I’ll pull out the Scoops.

bbstx, you might try looking around for purple hull peas instead of black eyes. Most people like the former a lot better. I personally love all field peas, but the purple hulls are smoother and more refined.

I like cowboy caviar too! Much prettier than my bean dip! I’m glad we started talking about black eyed peas because it reminded me to set mine out, so I’ll remember to soak them overnight!

The roasted black eyed peas look good. Similar to the roasted garbanzo beans that a lot of people make.

Dixie Caviar (same as Cowboy Caviar)

2 15.6 oz cans black eyed peas, rinsed and drained

2 cups frozen whole kernel corn

2 medium tomatoes, finely chopped, ( can use petite diced tomatoes)

1 medium green bell pepper, finely chopped

1 small sweet onion, finely chopped

4 green onions, sliced

1 to 2 jalapeno peppers, seeded and minced

1 to 2 garlic cloves

1 cup Italian dressing

1/4 cup chopped fresh cilantro

1/2 cup sour cream'Combine first 9 ingredients and seal. Chill for 24 hours, drain.

Spoon into serving bowl. and stir in cilantro. Top with sour cream. Serve with tortilla chips.

I cannot wait. I just mix and eat.

Rhizo, my mother preferred purple hulls over black-eyed peas. They all taste alike to me. It’s a texture thing. I don’t much like any dried beans or peas. While in Italy this past summer, I learned to like a tuna and cannelini bean salad. I will occasionally eat black-bean soup, like every 5 to 6 years.

Real time update:

The damned things burned! They were supposed to cook at 425 for 45-50 minutes, stirring every 10 minutes. I went to stir at the 30 minute mark to see this! I think this luncheon is snake-bit!

Sherry, that Dixie Caviar sounds great. I’ll save it for another time. I’m trying to avoid a trip to the grocery today.

I've lived in the South all my life and have never had/heard of Jezebel sauce. No black eyed peas for us. No worries, I don't believe in "luck". : )

Now I’m off to deal with the black-eyed peas. Although I’m southern, I hate black-eyed peas.

To me they taste like dirt. I only serve them for New Year's Day. I've found that adding Trader Joe's Hot & Sweet Jalapenos makes them more palatable.

https://www.traderjoes.com/home/products/pdp/hot-sweet-jalapenos-056688

I love horseradish. I'm not sure I'd like it with pineapple.

We had a very hyper local sandwich where I grew up - roast beef on a kimmelweck roll slathered with horseradish. Yum. Kimmelweck is a kaiser type roll sprinkled with coarse salt and caraway. I think the salt absorbed moisture so the rolls didn't stay fresh very long and never made it too far past the local bakeries.

I hated the weather in upstate NY growing up but loved all the European inspired bakeries, butcher shops, delis and restaurants.

Love beef on weck! Fellow western NYer here…

Dee, I don’t care for most spicy foods, but I love horseradish! That sandwich sounds great.

Judi, I love candied jalapeños - Ritz crackers with a dab of cream cheese topped with a candied jalapeño. I had no idea TJ’s had them. There isn’t a TJ’s within reasonable distance.

LOL! But....to me, black eyed peas taste like any other beans. Is there some reason why they have to be made in the disliked way? Unless it pleases the spouse or other loved ones, I guess, but new, mutually appealing recipes have merit, too...

I'm so glad the jezebel sauce is pleasing, after all! After Rhizo endorsed it, it seemed to have more promise. I suppose there are chemical reactions that tone it down with the melding. Or the horseradish you get really is gentler. ;)

Here to tell ya that the Jezebel sauce with the pineapple is fabulous with pork....even that which has marinated in BBQ sauce. Also good on chicken, cream cheese and if nothing else is available., a spoon.

I make the cranberry jezebel, think I originallt brought i to this group, but can't see cranberries with BBQ sauce....so I would go with the obne with the pineapple.

But....to me, black eyed peas taste like any other beans.

Not like any bean that I cook. They really are in a class by themselves.

I don't think black eyed peas taste like beans at all.

Looking at the recipe, it sounds as if Jezebel sauce might be a bit like a sweet and sour sauce. I would give it a try.

Just texted my friend and told her if eating black-eyed peas on New Year’s Day mattered to her, find another source. We are really close - grad school roomies. I can say stuff like that to her. She just laughed. She’s visiting family. Surely someone has black-eyed peas on tomorrow’s menu.

@plllog actually, the melding is bringing the horseradish forward. It is much more whatever (what is horseradish? Not spicy. Is it pungent? Sharp? Hot?) than it was when first mixed yesterday.

Cocktail sauce and Cajun remoulade require horseradish. If you've ever had a remoulade without, it's just not the same.

In Cranberry Jezebel, the horseradish brings that magic touch of heat to the sweetness of the orange juice and sugars. A match made in culinary heaven!

For those of you doubting barbecue and pineapple, this is spare ribs wrapped around a whole pineapple then barbecued. Randomly came up on my IG feed today.

Pineapple is classic with barbecue. Sugar, acid and enzymes to tenderize chewy cuts of meat. That picture is awsome!

The cranberry Jezebel has a lot less horseradish, proportionally, than the apple/pineapple.

Since both Linda and Rhizo like this recipe with pork, and Bbstx likes what she made, my reaction is moot. But “what is horseradish? Not spicy. Is it pungent? Sharp? Hot?“ is very telling. If it's not all of those, plus sinus clearing, and further, tear inducing if you get too big a hit, it's not what I think of when I think of preparred horseradish. ;)

The Jezebel Sauce was a hit! My guest loved it! It went very well with the pork chops. I thought it was great at covering the flavor of the black-eyed peas, too. 😆

@plllog, I was trying to find the descriptive word, the adjective, for horseradish. To me, ”spicy” is more descriptive of chiles than of horseradish, so I wouldn’t use that. But I couldn’t settle on what I would use. If you had to sum up the flavor of horseradish in one word, what word would you use? (There is no snark in that question. I seriously mean “you are an experienced cook with a discerning palate. Help me find the right word.”)

Not plllog, but to me horseradish adds a peppery heat.

I’m glad it went well! I thought of this thread last night when my 17 year old and his girfriend showed up with the ingredients to make cowboy caviar. Between that and today’s black eyed pea bean dip, we’ve had our fill!

Glad the Jezebal sauce worked well with your pork. I think pungent is a great adjective for horseradish. One of Merriam-Webster's definitions for pungent is: causing a sharp or irritating sensation or sharp or harsh to the sense of taste or smell. I love horseradish, but it is definitely sharp.

Glad it turned out well! No black eyed peas or greens for us! Dinner was enchiladas, rice, chips/dip and homemade brownies Yum!

l-g, based on M-W’s definition, I think ”pungent” nails it!

Agreed on pungent, but, again, I would say horseradish is also ”hot” and ”sharp”, and I think the vinegar just intensifies it. And I really think we get much stronger horseradish. Just the thought of a third of a cup is making my membranes tingle!

So glad the sauce was a hit!

Glad your guest liked the sauce and the meal was a great success! Jezebel is much too sweet for me, like most other fruit sauces or compotes meant to be served with meat.

Yesterday I made hoppin john with a few twists and additions: a pound of black eyed peas (soaked overnight and drained) cooked in four and a half cups of chicken broth and one can of Rotel (original) tomatoes and chilies. Near the end of cooking I added a cup and a wuarter of royal blend rice (brown, black and red rice), and 8 ounces of crispy pancetta and one and a half diced browned sweet onions. and four diced browned cloves of garlic. Separately I wilted an entire large bag of kale (stems removed) and added it to the dish after it came off the heat. The hoppin john was served with buttermilk cornbread (with kernel corn added) and savory tomato jam. I love peas of any kind and this food on New Year’s day is my absolute favorite! Today is DH’s 65th birthday and we are having leftovers and Nantucket cranberry pie for our celebratory lunch.

Happy Birthday to Mr. Kswl! I’ve never had hoppin’ john, although I’ve heard of it all my life. But for the peas 😁, yours sounds wonderful!

Thank you, Bbstx❤️

And you know you could sub pinto beans, purple hulled beans, cannellini beans…. 😉

I’m intrigued by the Jezebel sauce and want to try it. Thanks for sharing, bb!

I love black-eyed peas and am looking forward to leftovers today. :) I kept lunch simple yesterday — big pot of peas, baked ham, cabbage, and cornbread.

Happy 65 to your honey, Kswl!

We like all things Jezebel, but one needs to like horseradish. I make the NPR every year but always have a few other choices especially when we have guests. DH likes hot sauce but i've been off that for a while. Moderate heat in peppers for me. Horseradish is a different 'heat'.

We had traditional for us yesturday. Ham, black-eyed-peas, collards. A succesful mustard 'gravy' with capers.

I have two thick mustards for this evenings ham cubano sliders. One for DH that has smoked chipotle. Mine has dill. We also had a cranberry jezebel from the freezer. I made a few half pints at Thanksgiving for the rest of the holidays.

I was raised with horseradish (family grew it), and pungent falls short in describing it for me. Nasal-clearing reflects more my experience. We always ate it vinegar-prepared, and by itself. Just a teaspoon or so on the side of the plate. I didn't have it any other way until I was adult, and it was served on the side with prime rib.

I just finished a batch of black-eyed pea soup I made last week. I cannot distinguish taste at all among beans. I've rotated through several Rancho Gordo beans, and, except for size and sometimes texture, they all taste the same to me. My tastebuds must be missing some nuance.

Bbstx, I'm glad your guest enjoyed your sauce!

Kswl, best wishes to your DH on his birthday.

I don’t know why I just thought of this story; probably Feathers comment about a teaspoon or so of horseradish on the side of the plate. When I was in my early 20s and living in a big city, a terribly sophisticated man (who was also jaw-dropping gorgeous) took me out to dinner. We both ordered prime rib. When it was served, I thought it was odd that there was a little pile of parmesan cheese on the plate. But what did I know! I got a nice scoop of it to go with a bite of the prime rib. You know where this is going…. It was fresh grated horseradish! I thought I was going to die! Nose-running, eye-watering, unable to catch my breath heat! Fortunately, he had a good sense of humor and also was very sympathetic. I haven’t encountered fresh horseradish since!

ETA: Jilly, make a half-batch to start off. And be sure to make it a day or two ahead.

Bb, oh, no! That sounds like something I would do. 😄

Thank you for the tip!

I made very plain black eyed peas yesterday. Just like the pintos he likes. Beans, water, salt, and a piece of bacon. He did not like them. Mikey does not like anything his mother did not make 50 years ago.

I will add the onion, garlic, celery, bell pepper, jalapeño, etc. that I like, probably tomorrow.

Yes! That's horseradish! Silly question...if you're not using fresh, did you use horseradish in vinegar or horseradish sauce? I can much more easily imagine a third of a cup of the latter in 10 oz of jelly.

I used horseradish in vinegar, the kind that is always refrigerated. I’ve never seen fresh horseradish for sale in our groceries. I did have a friend who grew some in his yard. It is apparently very invasive. He said whenever he would run over a root with his lawn mower, the fumes would just about kill him! I think I’ll keep getting mine in a jar at the grocery.

Very interesting! I have often thought about growing it!