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S
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Date Posted: 16:00:51 12/30/01 Sun
Yeehowdy. My fambly has da same thing fer New Year's. I'm the weird one that makes the peas without the bacon--not even a ham hock.
They got collards and fried okry in California? I thought all they had there was smoothies and sushi and veggie wraps. :)
>I don't know what ya'll do on New Years Day....this is
>a fambly tradition for me for as long as I can
>'member. Good victuals.
>
>TRADITIONAL HOPPIN JOHN
>Yield: 10 servings
>
>-------------------------------------------------------
>-------------------------
>
> 4 Bacon strips
> 1/4 c Onion, diced
> 1/2 Bell pepper, diced
> 1/2 Red bell pepper, diced
> 2 c FRESH Blackeyed peas
> -or purple hull peas
> -OR-
> 2 pk (10 oz) frozen blackeyed
> -peas
> 1/2 c Uncooked white rice
> 2 c Water
> Salt & pepper, to taste
> Louisiana Hot Sauce
>
> Dice bacon. brown in dutch oven with onion and
>pepeprs, until bacon is
> crisp and vegetables are soft. Add peas and rice.
>then water. Cover and
> simmer over very low heat about 20 minutes, until
>the rice is tender. Salt
> & pepper to taste. Add a dash of hot sauce (to
>taste).
>
> This recipe came to America from Africa though the
>slave trade. It is now
> the traditional dish served by most Southerners on
>New Year's Day. It is
> reported to bring good luck.
>
>
>
>
>Leah Chase's Old Style Greens and "Pot Likker"
>
>PREP TIME: 1 Hour SERVES: 4 - 6
>
>COMMENT:
>
>Collard and Turnip Greens have always been an
>important southern staple. These greens tend to grow
>in poor soil and are often found growing along a
>roadside or in a hilly, rocky place where little else
>grows. Many people complain that these greens are
>tough to wash, so they wrap them in a pillowcase and
>toss them in the clothes washer. "Pot Likker" is the
>delicious juice that comes from the greens as they are
>cooked. I like to eat this juice separately with
>cornbread. That’s what I call down-home Southern food!
>
>INGREDIENTS:
>
>4 pounds turnip or collard greens, stemmed Freshly
>ground black pepper to taste
>1/4 pound fatback (salt pork) or streak-o’-lean Salt
>to taste
>
>METHOD:
>
>Rinse the greens thoroughly several times, then put
>them in a large pot of boiling water and boil for 2
>minutes. Drain, discarding the water to remove the
>bitter taste. Fill the pot again with water and bring
>to the boil. Place the greens back in the pot. Cut
>into the fatback in several places without slicing it
>into pieces, and add to the pot. Bring to the boil,
>cover, turn down to a simmer, and cook 2 - 3 hours.
>Taste and add salt and pepper as desired. Serve greens
>with their juices or serve "pot likker" separately as
>a soup with cornbread.
>
>If'n you need a recipe for "sweet" just let me know :)
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