Mimis Hoppin John With Pork Jowl Recipes

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CROOK'S CORNER HOPPIN' JOHN



Crook's Corner Hoppin' John image

"Everything I do is as authentic as possible, but with my own refinements," the chef Bill Neal of Crook's Corner in Chapel Hill, N.C., told Craig Claiborne in 1985. "I try to make a personal statement." An example was his hoppin' John. A typical version of the time consisted basically of cooked peas - black-eyed or crowder - served on a bed of rice; the usual seasonings were only salt, pepper and perhaps a little salt pork. Mr. Neal seasoned his peas with garlic, thyme and bay leaf, and added a garnish of cubed tomatoes, chopped scallions and grated cheese.

Provided by Craig Claiborne

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 16

1/8 pound streaky bacon or salt pork, cut into small cubes, about 1/2 cup
1/3 cup carrots cut into very small cubes
1/2 cup finely diced celery
2/3 cup finely diced onions
10 ounces fresh or frozen black-eyed peas
1 whole clove garlic
2 3/4 cups water, approximately
6 sprigs fresh thyme
1 bay leaf
Salt to taste, if desired
1/4 teaspoon dried hot red pepper flakes
1 cup rice
2 tablespoons butter
1 red ripe tomato, about 1/4 pound, cored
1/4 pound sharp Cheddar cheese, finely grated
1 cup finely chopped scallions, including green part

Steps:

  • Put the bacon or salt pork in a saucepan and cook, stirring often, until all the cubes are crisp. Add the carrots, celery and onions and cook, stirring, about 1 minute.
  • Add peas, garlic, about 1 1/4 cups water or to barely cover, thyme, bay leaf, salt and pepper flakes. Bring to boil and let simmer, uncovered, 30 to 40 minutes, until tender but not mushy. Remove from heat.
  • Put the rice in a saucepan and add 1 1/2 cups water and salt to taste. Bring to boil and let simmer 17 minutes. Stir in the butter.
  • Cut unpeeled tomato into 1/4-inch cubes; there should be about 1 cup.
  • Arrange the hot rice in the center of a platter. Spoon the hot pea mixture, including liquid, over the rice. Scatter the cheese over the peas. Place tomato cubes around the rice. Scatter the scallions over the tomatoes. Serve immediately.

HOPPIN' JOHN



Hoppin' John image

Provided by Matt Lee And Ted Lee

Categories     side dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 9

1 cup dried black-eyed peas or field peas
2 tablespoons olive oil
1 smoked hog jowl, or 1/4 pound (3 strips) thick-cut smoked bacon
1 medium onion, coarsely chopped
1/2 teaspoon ground black pepper
1 teaspoon crushed red pepper flakes
1 teaspoon salt
5 or 6 peeled whole tomatoes, or half a 28-ounce can, drained (optional)
1 1/2 cups uncooked rice

Steps:

  • Wash the peas in a strainer, and soak them for 4 hours in ample fresh water. When ready, heat olive oil over medium-high heat in a 4-quart pot, and brown the hog jowl on both sides. (If using bacon, omit the olive oil, and simply render the fat in the pot for 5 minutes.) Add onion, and cook until softened, about 5 minutes. Add 6 cups water, black pepper, red pepper and salt, and bring to a boil.
  • Let mixture boil 10 minutes, and then add peas. Maintain a low boil, uncovered, until peas are nearly tender (25 minutes for black-eyed peas, 30 minutes for field peas). In a bowl, lightly crush tomatoes, and add to pot. Add rice to pot, reduce heat to low and simmer, covered, 20 minutes.
  • Turn off flame, and allow hoppin' John to steam in pot, lid on, for 5 minutes. If using hog jowl, remove from pot, and shred meat. Fluff hoppin' John, and add shredded jowl. Serve.

Nutrition Facts : @context http, Calories 265, UnsaturatedFat 5 grams, Carbohydrate 45 grams, Fat 7 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 235 milligrams, Sugar 2 grams, TransFat 0 grams

BROOKLYN-STYLE HOPPIN' JOHN



Brooklyn-Style Hoppin' John image

Hoppin' John and greens are two simple dishes that are required eating each New Year's Day for Southerners (or anyone else, one imagines) who want to bring luck and prosperity.

Provided by Kim Severson

Categories     side dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 13

1 1/2 pounds black-eyed peas, or about 4 cups
1 teaspoon baking soda
2 medium ham hocks, or 1 ham hock and 1/4 pound country ham trimmings (also called seasoning meat)
1 tablespoon olive oil
1 large onion, chopped
1/2 cup chopped celery
1/2 cup chopped green pepper
4 medium garlic cloves, crushed
2 bay leaves
1 teaspoon salt
1/2 teaspoon crushed red pepper
3 cups steamed white rice
Prepared vinegar peppers, to taste (optional)

Steps:

  • In a large bowl, cover peas generously with water, add baking soda and soak overnight.
  • The next day, rinse ham hocks and pat dry. Heat oil in a large heavy-bottomed pot. Sear ham hocks and ham trimmings, turning so all sides are cooked.
  • Remove seasoning meat, if using. Add water to ham hocks just to cover, bring to a boil and then turn heat to a strong simmer. Partly cover pot and cook hocks until slightly tender, about 45 minutes.
  • If using seasoning meat, return it to pot. Add peas, onion, celery, green pepper, garlic, bay leaves, salt and red pepper, along with five cups of water. Bring to a boil, then turn to a simmer and cook until beans are tender and water begins to look saucy, 30 to 45 minutes. Serve over white rice with vinegar peppers, if desired.

Nutrition Facts : @context http, Calories 419, UnsaturatedFat 7 grams, Carbohydrate 52 grams, Fat 11 grams, Fiber 7 grams, Protein 27 grams, SaturatedFat 3 grams, Sodium 854 milligrams, Sugar 5 grams, TransFat 0 grams

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