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Wednesday, 31 December 2014
Topic: Entertaining/Party
I had to go into the recipe collection for this re-post from January 2013-- because I want to make Hoppin'John for tomorrow's Brunch.
It just isn't New Year's Day without blackeyed peas and ham somewhere on the menu. For years, I'd make a crockpot-full for the Emergency Department while we worked the day shift on New Year's Day. But then I was introduced to blackeyed peas and ham in the wonderful recipe for Hoppin' John and I was a convert.
And Joe Spake's recipe for Hoppin' John is the best one to repeat!
Of course, eating blackeyed peas-and-ham is a southern tradition...and I've seen recipes for this without ham for vegetarians...same seasonings but add liquid smoke. And I've done this recipe with lentils and basmati rice and Indian seasonings, so traditions can be bent! Seasonings can be adjusted, new traditions made--after all, it's a New Year! 
Here's the re-post from January 2013: 

My good buddy, Joe Spake “the finest realtor in Memphis”-- has always been very liberal about sharing his wonderful recipes. I am including his very Southern recipe for “Hoppin' John” below. This is a “must do” for January—start the new year off right!Joe will tell you to serve over rice with cornbread!

Joe’s Hoppin’ John

1 pound dry black eyed peas
1 medium onion
1 green bell pepper
1 cup chopped celery
1 can minced tomatoes and peppers (like Rotel®)
2 tsp Dry Italian seasoning
1 tsp ground black pepper
2 tsp salt (or to taste)
1 Tbs minced Garlic
2 tsp (or more) powdered Cajun seasoning (I like Konriko)
Tabasco Sauce to taste
4-6 cups cooked rice.

Wash and sort peas and soak in 8 cups of water for 8 hours, and pour off soaking water. Boil hamhock for 20 minutes. In a stock pot add all ingredients, except rice; stir, and add enough water to cover the mixture. Bring to a slow boil and cook 45 minutes, then simmer for another 30 minutes. [Note: I was taught as a child to cook until the peas literally fell apart- if you like the texture of refried beans, cook it longer than instructed.] When peas are tender, check seasons for your taste. Serve over rice, or mix in rice just before serving.


Now,of course I had to make Hoppin' John after reading his recipe and reading the accolades on his blog and FB page.


But—as usually happens—I had to modify to accommodate what I had in my pantry—and adapt a tad to my taste profile. So, here's what I ACTUALLY used.

Karen' s Hoppin' John

½ lb. Black-eyed peas, soaked overnight—Rinse, drain and then simmer in 1 quart of chicken broth with 1 can of Rotel diced tomatoes and chilis and the juice. Simmer with the lid on for a total of 2 hours. Add the ingredients below as you get them prepped.

2 tsp dried Italian seasoning blend, 1/4 (or more!) tsp cayenne pepper

½ onion, chopped, 4 cloves of garlic, minced, 1 bell green pepper, chopped, 3 stalks of celery and the leaves, chopped fine: Cook together in olive oil until soft Add to the pot.

Chop about 1 lb of precooked or leftover ham, add to pot.

When all this has simmered together, then serve over cooked, brown rice.




Posted by Karen at 10:34 CST
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