Hoppin John Skillet Food

HOPPIN' JOHN WITH ANDOUILLE

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the sausage and okra; cook, stirring occasionally, until browned, about 2 minutes. Remove to a plate; cover to keep warm. Add the celery, bell pepper and scallion whites to the skillet. Cover and cook until the vegetables begin to soften, about 2 minutes.
• Uncover the skillet; stir in the garlic, thyme and 1/2 teaspoon salt. Add the rice and stir to coat. Stir in the black-eyed peas and 2 cups water. Bring to a boil, then reduce the heat to a gentle simmer. Cover and cook until the liquid is absorbed and the rice is tender, about 18 minutes. Remove from the heat and let sit, covered, 5 minutes.
• Fluff the rice with a fork. Stir in the sausage-okra mixture, the tomatoes and scallion greens.

HOPPIN' JOHN

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.

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.

SKILLET HOPPING JOHN

Steps:

• Saute onion and garlic in butter until onion is tender.
• Stir in black-eyed peas, chicken bouillon, rice, salt, and 1/2 teaspoon crushed red pepper.
• Bring mixture to a boil; cover and simmer 20 minutes or until liquid is absorbed and rice is tender.
• Serve with additional crushed red pepper.

HOPPIN' JOHN SKILLET

Steps:

• Cut bacon crosswise into thin strips. Cook bacon and onion in large deep skillet over medium heat 5 minutes or until onion is tender.
• Add rice; mix well. Add broth and hot pepper sauce; bring to a boil over high heat. Stir in black-eyed peas. Cover; reduce heat and simmer 10 minutes or until most of liquid is absorbed. Stir in tomato; heat through.
• Remove from heat; stir in 1 cup cheese. Transfer to 4 serving plates; top with remaining cheese and parsley.

HOPPIN' JOHN

Steps:

• In a large saucepan, fry the bacon over moderate heat till almost crisp and pour off all but about 1 tablespoon of the grease. Add the onion, celery, and garlic and cook, stirring, for 2 minutes. Add the peas, salt and pepper, red pepper flakes, and water, bring to a boil, reduce the heat to low, cover, and simmer till the peas are tender but not mushy, about 1 hour. Drain the peas, then serve them in small bowls over mounds of hot rice with a few spoonfuls of tomatoes on the tops.

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.

HOPPIN' JOHN

Steps:

• Brown sausage or ground meat in skillet until no longer pink. Drain & set aside.
• In small skillet saute green pepper and onion, in olive oil until slightly tender. Add tomatoes and spices along with bay leaf.
• Stir in browned sausage and black eye peas.
• Cover and simmer on low 45 minutes ,stirring occasionally.
• Serve with a scoop of cooked brown rice with a dash of hot sauce.

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.

HEALTHY HOPPIN' JOHN

Steps:

• In a large nonstick skillet, saute the onion, carrots and celery in oil for 3 minutes. Add sausage; cook 3 minutes longer. Add garlic; cook 2 minutes longer., Stir in the peas, stock, bay leaf, thyme, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in vinegar. Simmer, uncovered, 5-10 minutes longer or until carrots are tender., Discard bay leaf. Combine rice and chopped green onions; divide among six bowls. Top with sausage mixture. Sprinkle with sliced green onion.,

HOPPIN' JOHN

Steps:

• In a small skillet, saute the peppers, onion, garlic powder and salt in butter for 4-5 minutes or until vegetables are tender. Stir in the peas and rice; heat through, stirring occasionally.

HOPPIN' JOHN

Steps:

• Place black-eyed peas with 8 cups of water in a saucepan over high heat.
• Bring to a boil, then lower heat and simmer, covered for 45 minutes or until peas are tender but not mushy.
• Cut the salt pork into 1/2 inch cubes.
• Place in a skillet over medium high heat and fry until crisp.
• Remove to a paper towel and drain.
• Set aside.
• Pour off all but 1 teaspoon of pork fat from skillet.
• Add onions and saute over medium heat, stirring frequently, until just soft.
• Set aside.
• When beans are done, ladle out all but 2 1/2 cups cooking water.
• Add rice, bacon, onions, thyme, red pepper flakes and salt& pepper to beans.
• Stir to combine.
• Return to high heat and bring to a boil.
• Immediately lower heat and cover.
• Cook for 20 minutes or until rice is done and liquid is absorbed.
• Turn off heat and let sit, covered, for 15 minutes.
• Serve hot.