Barley Hoppin John Food

SOUTHERN HOPPIN' JOHN

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.

EMERIL'S HOPPIN' JOHN

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.

HOPPIN' JOHN

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.

BEEFY HOPPIN' JOHN - HOPPING JOHN

Steps:

• Brown beef strips in lard or oil; sprinkle with next three ingredients.
• Add 1 1/2 cups water; cover tightly and cook slowly 30 minutes.
• Remove meat and set aside; add rice, celery and onion to pan liquid.
• Return meat to pan and add peas and tomatoes.
• Cover tightly and continue cooking slowly until rice and meat are done, adding additional water if needed to prevent scorching, about 45 minutes.

HOPPIN' JOHN

Steps:

• Adjust an oven rack to the middle position; preheat to 375°.
• Grease a 13 x 9 inch baking dish and set aside.
• Heat the oil in a large skillet over med-high heat until shimmering but not smoking.
• Add the ham and cook until the fat has rendered, about 6 minutes.
• Add the bacon and cook until slightly crisp, about 3 minutes.
• Use a slotted spoon to remove the ham and bacon from the pan and set aside on a paper towel-lined plate.
• Spoon off and discard all but 2 tablespoons of the fat from the pan and return to the burner.
• Reduce the heat to medium; add the onion and cook, stirring frequently, until softened, about 4 minutes.
• Add the garlic and cook until fragrant, about 30 seconds.
• Stir in the rice, thyme, and red pepper flakes and cook, stirring frequently, until the rice is coated and glistening, about 1 minute.
• Transfer the rice mixture to the baking dish and add the bay leaves.
• Return the skillet to the heat; add the chicken broth, water, salt, and pepper to taste.
• Increase heat to med-high, scraping the browned bits off the bottom of pan with a wooden spoon.
• Add the black-eyed peas, ham, and bacon; bring to a boil, and pour over the rice mixture, stirring to combine.
• Cover the baking dish tightly with foil and bake for 20 minutes.
• Remove from the oven, stir the rice (if the rice appears too dry, add 1/4 cup more water), recover with foil, and cook until the rice is fully tender, 20-25 minutes.
• Remove the dish from the oven and discard the bay leaves.
• Stir in the parsley, recover the dish, and allow it to rest for 5-10 minutes before serving.

HOPPIN JOHN

Steps:

• Sauté sausage to brown, then drain.
• In a large pot combine sausage, rice, butter, onion, salt, pepper and peas. Add the water; cook until rice is tender.