New Year's Traditions
Jan. 1st, 2008 12:53 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
gvdubOne I've adopted as an adult (because my family were pretty serious Yankees, cuisine-wise) is the Southern tradition of Hopping John for New Year's day lunch. Traditionally, Hopping John (and beans in general) are considered to bring luck for the new year. George the skeptic doesn't beiieve this, but George, the consumer of the end result doesn't care because it's good eating, This year, I didn't want to be bothered soaking blackeye peas overnight, so I cheated with canned ones, but to make up for that we had some attic aged ham from Burgers Smokehouse to use as the 'bean meat'.
Hopping John
1 medium brown onion, large dice
1 Tbl. oil (or rendered ham fat if you've got it)
3.5 oz. aged country ham (cubed)
2 stalks celery (chopped)
2 15 oz. cans blackeye peas (with liquid)
1 cup vegetable broth
1/2 cup whte rice
~ 1.5 tsp. Penzey's Cajun Seasoning (Very Hot variety)
In a heavy 2 qt. saucepan, sweat the onions over medium heat for about 5 minutes then add the ham, goose the heat to medium high and sear the ham for 5 minutes. Stir in the celery and the Cajun seasoning and give it another 5 minutes. Add the beans and vegetable broth, bring to a boil, cover and reduce heat to simmer for 20 minutes. Add rice, stir, recover and simmer for 25 minutes more. Serve in a bowl garnished with a sprig of parsley. I usually keep a bottle of Crystal Hot Sauce around to add a little more heat.
Hopping John
1 medium brown onion, large dice
1 Tbl. oil (or rendered ham fat if you've got it)
3.5 oz. aged country ham (cubed)
2 stalks celery (chopped)
2 15 oz. cans blackeye peas (with liquid)
1 cup vegetable broth
1/2 cup whte rice
~ 1.5 tsp. Penzey's Cajun Seasoning (Very Hot variety)
In a heavy 2 qt. saucepan, sweat the onions over medium heat for about 5 minutes then add the ham, goose the heat to medium high and sear the ham for 5 minutes. Stir in the celery and the Cajun seasoning and give it another 5 minutes. Add the beans and vegetable broth, bring to a boil, cover and reduce heat to simmer for 20 minutes. Add rice, stir, recover and simmer for 25 minutes more. Serve in a bowl garnished with a sprig of parsley. I usually keep a bottle of Crystal Hot Sauce around to add a little more heat.