Chorizo Hoppin John Food

CHORIZO HOPPIN' JOHN

Steps:

• Boil the peas and thyme until the peas have split.
• Drain, reserving about a quarter cup of water with the peas.
• In a heavy-bottomed pot, fry up the bacon until just crisped and remove with a slotted spoon.
• In the same pot, add the onion, garlic and chourico, cook until golden and the chourico is just browned.
• While this is going on, boil the rice in plenty of well-salted water until tender.
• Drain and keep ready.
• Drain off most of the fat. Add the peas and water, stir and cover a few minutes.
• Add the cooked rice and reserved bacon and mix well.
• Cook over lowest heat until nearly dry.
• Take care not to scorch the mixture.
• Adjust the seasoning with salt, pepper and the tabasco.

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:

• Prepare black eyed peas overnight or quick method. (I boiled for 5 min, brought to boil and simmered for one hour.).
• Dice ham and remove as much fat as possible.
• Chop onion.
• Combine onion and ham in dutch oven, stir over medium heat until onions start to wilt.
• Add chili powder.
• Add cooked beans with any remaining cooking liquid.
• Add water so that there is about a total of one cup liquid.
• Add rice.
• Cover, simmer for 10 minutes.
• Add salt and pepper if needed.

HOPPIN' JOHN

Steps:

• Soak peas overnight with water to cover by 2 inches. Drain and set aside.
• In large Dutch oven, saute' onion and garlic in oil until onion is transparent. Add peas, oregano, chicken stock, and pork.
• Bring to a boil; lower heat, cover and cook slowly until peas are tender, about 30-40 minutes (I usually cook mine about an hour), adding additional liquid if needed.
• Remove shanks/hocks, setting aside until cool enough to handle; pick meat from bones and add it back to the peas (discard skin, fat, and bones). Add salt to taste.
• Serve over rice.

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.

CHEF JOHN'S SAUSAGE & SHRIMP JAMBALAYA

Steps:

• Place butter and sausage in a large stockpot over medium heat; cook and stir for 5-6 minutes until sausage begins to brown.
• Stir in paprika, cumin and cayenne; cook for 1 minute.
• Stir tomatoes, celery, green pepper, green onions, salt, and bay leaf into sausage mixture.
• Add brown rice and stir to combine. Stir in chicken stock and turn heat to low. Cover and cook for until rice is just tender, about 45 minutes.
• Stir in shrimp, replace lid and cook for 5 minutes. Season with salt and black pepper.

BEST HOPPIN ' JOHN COMBO

Steps:

• Cook rice according to directions.
• Substitute the chicken broth for the water content.
• In a large saucepan, fry bacon, then add the onions and celery cooking them until they are clear.
• Stir in the rice, black-eyed peas, barbecue sauce, Tabasco, meat or seafood, or combination and of course your seasoning-- salt and pepper.
• I have also found If you like it just a little kicked up-- I like to increase the Tabasco.
• Serve this dish immediately.
• If you make it ahead, bake in a covered baking dish at 325* for 45 minute.
• if ingredients are at room temperature; and 55-60 if they are refrigerated.
• **Depending on preparation is how long it will take**.

HOPPIN' JOHN WITH SAUSAGE

Steps:

• While rice is cooking, sautee onion and garlic with cajun seasoning in olive oil.
• Add sausage and brown.
• Add remaining ingredients and bring to boil. Reduce to simmer.
• Add rice when done and stir to combine.

HOPPIN' JOHN -- RICE AND BLACK-EYED PEAS

Steps:

• In a 4 qt or pan brown bacon and cook onion in bacon grease until the onion is transparent. ** For vegan, omit bacon and use approximately 1/4 cup of vegetable oil to cook onion.
• Add uncooked rice, black eyed peas (with juice) and water to your bacon onion mixture. Mix well. **For vegan add liquid smoke at this point to replace the smoke flavor that would have been added by the bacon.
• Bring to a boil and then reduce heat to medium.
• When the tops of the bursting bubbles of boiling water are all of the liquid that can be seen above the rice, remove the pan from the heat and cover.
• Wait at least twenty minutes, WITHOUT PEEKING!
• Don't do it. You'll loose precious heat and steam.
• Serve with bread of your choice, or with the veggies of your choice and plenty of hot sauce. Of course, the variety of hot sauce you choose will depend on your tolerance for heat. If you would like, this could be served as a side dish, as well.

SLOW COOKER HOPPIN JOHN

Steps:

• Place black-eyed peas in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
• Pour 6 cups water into a pot; add ham hock. Bring to a boil, reduce heat to medium-low, and simmer until meat is tender, about 1 hour. Transfer ham hock to a plate to cool and reserve 4 cups of the cooking liquid.
• Layer soaked peas, andouille sausage, onion, celery, and garlic in the bottom of a slow cooker. Remove meat from ham hock and add meat to slow cooker. Sprinkle bay leaves, cumin, salt, and red pepper flakes over the top. Pour reserved cooking water over peas mixture.
• Cook on High until peas are tender, at least 4 hours.