New Year’s Hoppin John
Posted by Susan on Dec 31, 2012
Though resolutions tend to come and go, Southerners have a more enduring New Year’s ritual—a bowl of Hoppin’ John, served with a side of greens and the promise of prosperity.
Black-eyed peas, rice, and pork come together for a big helping of Southern tradition in this recipe by one of 30A EAT’s favorite chefs and owner of Cochon Restaurant in New Orleans, Stephen Stryjewski.
Stryjewski, winner of the 2011 James Beard Award for Best Chef: South, is known for his inventive takes on regional dishes. Though his restaurant version of hoppin’ John is more elaborate, at home he sticks to a traditional one-pot recipe, but with a South Louisiana twist or two. Drawing from his surroundings, the chef uses sustainably farmed Cajun Grain rice, a brown jasmine variety flecked with bits of wild red rice, along with the local pork specialty, Tasso ham, letting its spicy, smoky flavor seep into the pot. The one thing that doesn’t change? The lucky black-eyed peas. “I’ve had great fortune over the past few years,” Stryjewski says. “And if this is all it took, then everyone should eat a lot of Hoppin’ John.”
Hoppin’ John
(ABOUT 6 SERVINGS)
Garden & Gun 2012
INGREDIENTS (Stage 1)
1 lb. dried black-eyed peas, rinsed and picked over
¾ lb. Tasso ham, diced
1 onion, halved
3 cloves garlic
3 bay leaves
PREPARATION
In a large Dutch oven or kettle, combine ingredients with 6 cups water. Bring to a boil, reduce the heat to medium-low, and simmer gently until beans are tender but not mushy, 2 to 2 ½ hours. Drain the black-eyed peas and ham, saving cooking liquid separately. Remove and discard the onion pieces, garlic, and bay leaves.
INGREDIENTS (Stage 2)
½ lb. bacon, diced
1 onion, diced
3 ribs celery, diced
1 bell pepper, diced
1 jalapeño, seeded and minced
½ tsp. fresh thyme
1 cup Cajun Grain rice (or a good-quality long grain rice)
6 green onions, sliced
½ bunch parsley, chopped
1 tsp. coarse salt
1 tsp. ground black pepper
PREPARATION
Wipe out the pot and return to stove over moderately high heat. Add bacon and render until golden (8 to 10 minutes), then add the onion, celery, bell pepper, and jalapeño. Using a wooden spoon, stir occasion-ally, cooking until onions look translucent (8 to 12 minutes). Add the thyme and 2 ½ cups water, and bring to a boil. Lower heat, stir in the rice, cover, and simmer until the rice is tender, about 17 to 22 minutes.
Stir in the green onions, parsley, and black-eyed peas and ham, season with salt and pepper, and adjust the consistency with the reserved cooking liquid. The hoppin’ John should be lushly moist but not soupy.
30A EATS
Posted by Susan on Dec 31, 2012
Though resolutions tend to come and go, Southerners have a more enduring New Year’s ritual—a bowl of Hoppin’ John, served with a side of greens and the promise of prosperity.
Black-eyed peas, rice, and pork come together for a big helping of Southern tradition in this recipe by one of 30A EAT’s favorite chefs and owner of Cochon Restaurant in New Orleans, Stephen Stryjewski.
Stryjewski, winner of the 2011 James Beard Award for Best Chef: South, is known for his inventive takes on regional dishes. Though his restaurant version of hoppin’ John is more elaborate, at home he sticks to a traditional one-pot recipe, but with a South Louisiana twist or two. Drawing from his surroundings, the chef uses sustainably farmed Cajun Grain rice, a brown jasmine variety flecked with bits of wild red rice, along with the local pork specialty, Tasso ham, letting its spicy, smoky flavor seep into the pot. The one thing that doesn’t change? The lucky black-eyed peas. “I’ve had great fortune over the past few years,” Stryjewski says. “And if this is all it took, then everyone should eat a lot of Hoppin’ John.”
Hoppin’ John
(ABOUT 6 SERVINGS)
Garden & Gun 2012
INGREDIENTS (Stage 1)
1 lb. dried black-eyed peas, rinsed and picked over
¾ lb. Tasso ham, diced
1 onion, halved
3 cloves garlic
3 bay leaves
PREPARATION
In a large Dutch oven or kettle, combine ingredients with 6 cups water. Bring to a boil, reduce the heat to medium-low, and simmer gently until beans are tender but not mushy, 2 to 2 ½ hours. Drain the black-eyed peas and ham, saving cooking liquid separately. Remove and discard the onion pieces, garlic, and bay leaves.
INGREDIENTS (Stage 2)
½ lb. bacon, diced
1 onion, diced
3 ribs celery, diced
1 bell pepper, diced
1 jalapeño, seeded and minced
½ tsp. fresh thyme
1 cup Cajun Grain rice (or a good-quality long grain rice)
6 green onions, sliced
½ bunch parsley, chopped
1 tsp. coarse salt
1 tsp. ground black pepper
PREPARATION
Wipe out the pot and return to stove over moderately high heat. Add bacon and render until golden (8 to 10 minutes), then add the onion, celery, bell pepper, and jalapeño. Using a wooden spoon, stir occasion-ally, cooking until onions look translucent (8 to 12 minutes). Add the thyme and 2 ½ cups water, and bring to a boil. Lower heat, stir in the rice, cover, and simmer until the rice is tender, about 17 to 22 minutes.
Stir in the green onions, parsley, and black-eyed peas and ham, season with salt and pepper, and adjust the consistency with the reserved cooking liquid. The hoppin’ John should be lushly moist but not soupy.
30A EATS
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