I have this neighboor and he is from Louisianna. He is an awesome cook. The only problem is that he NEVER tells how he makes his food.
Today he made a dish with rice, black-eyed-peas and meat.
Combined together or something. Is this a special recipie you can pass on to me or is it something he made up? Also can you give me some good southern recipies I am very interested thanks!!!!
Hoppin’ John
1 pound dried black-eyed peas
1 pound spicy bulk pork sausage
1 large onion, chopped
2 garlic cloves, minced
2 quarts water
2 tablespoons crushed red pepper flakes
1 1/2 teaspoons fresh ground white pepper
1 1/2 teaspoons salt
4 cups beef broth, homemade or canned
2 tablespoons unsalted butter
3 cups long-grained rice </ul> In a large saucepan, bring the peas and water to a boil over high heat. Boil for 1 minute. Remove the pan from the heat, cover tightly, and let stand for 1 hour. (Or in a large bowl, combine the peas with enough cold water to cover by 3 inches, and let stand overnight at room temperature.) Drain well.
In a 5-quart Dutch oven, cook the sausage, onion, and garlic over medium heat, stirring often to break up the sausage, until it loses its raw look, about 10 minutes. Pour off all excess fat.
Add the drained peas, water, and red and white peppers. Bring to a boil, reduce the heat to low, and simmer, covered, until the peas are tender, about 1 1/4 hours. Stir in 1/2 teaspoon of the salt.
Meanwhile, bring the beef broth, butter, and remaining 1 teaspoon of salt to a boil in a medium saucepan over high heat. Add the rice, reduce the heat to medium-low, and simmer, covered, until the rice is tender and the liquid has been absorbed, about 20 minutes. Fluff the rice and transfer it to a deep serving bowl.
Pour the peas over the rice, mix well, and serve immediately.
November 23rd, 2009 at 8:30 pm
Hoppin’ John
1 pound dried black-eyed peas
1 pound spicy bulk pork sausage
1 large onion, chopped
2 garlic cloves, minced
2 quarts water
2 tablespoons crushed red pepper flakes
1 1/2 teaspoons fresh ground white pepper
1 1/2 teaspoons salt
4 cups beef broth, homemade or canned
2 tablespoons unsalted butter
3 cups long-grained rice </ul> In a large saucepan, bring the peas and water to a boil over high heat. Boil for 1 minute. Remove the pan from the heat, cover tightly, and let stand for 1 hour. (Or in a large bowl, combine the peas with enough cold water to cover by 3 inches, and let stand overnight at room temperature.) Drain well.
In a 5-quart Dutch oven, cook the sausage, onion, and garlic over medium heat, stirring often to break up the sausage, until it loses its raw look, about 10 minutes. Pour off all excess fat.
Add the drained peas, water, and red and white peppers. Bring to a boil, reduce the heat to low, and simmer, covered, until the peas are tender, about 1 1/4 hours. Stir in 1/2 teaspoon of the salt.
Meanwhile, bring the beef broth, butter, and remaining 1 teaspoon of salt to a boil in a medium saucepan over high heat. Add the rice, reduce the heat to medium-low, and simmer, covered, until the rice is tender and the liquid has been absorbed, about 20 minutes. Fluff the rice and transfer it to a deep serving bowl.
Pour the peas over the rice, mix well, and serve immediately.
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