Fancy Hoppin John Recipes

Steps:

• Heat a medium heavy-bottomed saucepot or Dutch oven over medium-high heat. Add the black-eyed peas and cover with cold water by 1 inch (should be about 6 cups water). Add the smoked turkey and a pinch of salt and bring to a boil. Reduce to a simmer and cook over medium heat, covered, until tender, about 2 hours, then turn off the heat.
• Melt the butter and oil in a large saucepot over medium-high heat. Add the onions and peppers. Season with salt and pepper and cook just until slightly softened, about 5 minutes. Add the garlic and cook 1 minute more. Add the rice to the pot and stir until toasted, about 5 minutes.
• Add 3 cups water and 1 cup of the cooking liquid from the peas. Bring to a boil, then cover and cook over medium-low heat until the rice is tender and cooked through, 15 to 20 minutes. Fluff the rice with a fork and gently stir in 2 cups of the cooked peas (save the remainder for another use). Cover and cook for 10 minutes more. Transfer to a serving bowl and top with the sliced scallions before serving.

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Drain on paper towels; discard all but 2 tablespoons drippings. Saute pepper, celery and onions in drippings until almost tender. Add rice, water and seasonings. Cover and simmer 10 minutes. Add peas and bacon; simmer 10 minutes longer. Discard bay leaf.

Steps:

• Cook the chopped bacon over medium heat until golden brown and crisp. Remove with a slotted spoon & reserve the bacon fat.
• In a medium pot pour the rinsed black eyed peas and 2-3 tbsps. of the bacon grease. Add a 1/4 tsp salt, 1 tsp dried thyme, a little water (just to cover the beans) and keep over low heat. The beans are cooked so this is mostly to give them a little flavor. Most of the water would evaporate by the time you're ready to use them.
• In a large sauce pan or a wok heat 2 tablespoons of the bacon grease over medium high heat and cook the onions until soft. (Using olive oil will make a healthier version.) Add the garlic and cook for 30 seconds just to release the flavor without burning it. Stir in the rice and cook for about 2 minutes or until it looks translucent. Add in 1 cup of the champagne or wine and cook until completely reduced. Add 2 cups of the broth and let it cook over medium heat until evaporated. Add the last cup of broth. When the liquid is gone your rice should be cooked. If you want to use more rice just use the ratio of 1:3 rice to broth.
• When it's done set to the side and sprinkle the green onions.
• In a sauté pan add 3 tablespoons of the bacon grease and add the shrimp in an even layer, salt & pepper. Cook until nicely pink & no longer translucent. Add those on top of the risotto.
• Place the 2 cups champagne, shallots, vinegar & pepper in a medium saucepan and bring to a boil over high heat. Let cook until liquid is reduced to 1/4 cup. Begin whisking in the butter a few pieces at a time and continue whisking until the sauce is emulsified. Season with salt.
• Pour the black eyed peas over the risotto, pour the white sauce, top with the bacon bits & parsley.

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.