Hoppin John Huguenot Torte Recipes

Steps:

• Thinly slice 3 scallions. Heat 2 tablespoons butter in a large skillet; add the scallion whites, 2 ounces diced smoked ham, 1 diced celery stalk, 1/2 diced green bell pepper, and salt; cook, stirring, 6 minutes. Add 2 minced garlic cloves and a pinch of cayenne; cook 1 minute. Add 10 ounces thawed frozen black-eyed peas and 1 cup chicken broth; simmer 8 minutes. Stir in the scallion greens. Serve over rice if using.

Steps:

• Soak the blackeyed beans overnight in cold water.
• Strain the beans, put in a saucepan and cover with cold water, add 1 teaspoon of salt, bring to the boil and boil rapidly for 10 minutes, then reduce the heat and simmer for about 1 hour.
• Fry the bacon and set aside. Fry the onion and garlic until soft, not brown, in the residual bacon fat then add the tomatoes, fry lightly for 1 minute. Add the onion, garlic, tomatoes, bacon, bay leaf, thyme, cayenne and black pepper, to taste, to the cooked blackeyed beans and taste for salt.
• Cook for a further 20 minutes, the water should have evaporated by this time. In the meantime, cook the rice and add to the blackeyed bean mixture.
• Transfer to a serving dish.

Steps:

• Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock. Adjust seasonings, and garnish with green onions. Serve over rice.

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:

• Preheat the oven to 325 degrees.
• Beat the eggs and salt with a rotary beater until light and fluffy. Gradually beat in the sugar.
• Fold in the apples and pecans with a whisk. Add the vanilla, flour and baking powder. Pour into a well-greased baking pan about 8-by-12 or 9-by-9 inches and at least 2 inches deep. Bake for 45 minutes, until sunken and crusty. Serve warm or chilled, with whipped cream.