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  1. #1
    Join Date
    Jul 2008
    Location
    Limestone Co, Alabama
    Posts
    1,674

    Default Black-eyed peas and hog jowl.

    Anybody out there that celebrates New Years Day by feasting on hog jowl and black-eyed peas? If there are I would like to hear from you. I’ll show you mine if you’ll show me yours…recipe that is.

    Hopping John:

    2lb smoked sausage or red-hots sliced ¼ inch thick.
    1lb smoked hog jowl diced
    1lb dried black-eyed peas
    1 lb long grain brown rice
    3 medium onions diced
    3-5 cloves garlic minced or crushed
    1 green pimento (bell) pepper finely chopped
    Small hand full of fresh parsley chopped
    ¼ to ½ teaspoon cyanine pepper, or more if you dare
    Salt and black pepper to suite your taste
    4 to 6 cups chicken broth or prepared bullion
    2 or 3 bunches of chopped and crisped green onions (soaked in ice water) or 5 or 6 bunches of wild onions (traditional) for a garnish

    Cut the sausages into ¼-inch thin slices sauté drain and set aside
    Dice hog jowl into about ½-inch chunks
    Pick through the black-eyed peas and remove all stones
    Place peas and hog jowl in a saucepan and bring to a slow boil with the hog jowl for 5 to 12 minutes or until the peas are about like raw (green) black-eyed peas drain and retain the peas and jowl
    Or dump the peas and jowl into a pot of boiling water the night before immediately set off the heat and allow to stand overnight (drain and retain as in above)
    In a heavy Dutch oven with a tight fitting lid (tight fitting lid is important) sauté the onions, garlic, green pimento, parsley, and add salt and pepper to taste.
    Add the sautéed sausages, and reconstituted black-eyed peas and 4 cups plus a dab of chicken broth to the Dutch oven. Stir in the rice and bring to a low boil, cook there for 5 minutes. Cover the Dutch oven tightly and reduce the heat to a slow simmer. Don’t look now, keep that cover on for at least 45 minutes.
    (If you only soak your black-eyed peas use all 6 cups of broth.)
    After 45 minutes remove the lid from the Dutch oven and check to make sure the rice is tender. It ain’t? I told you to keep that lid on tight! Stir the pot to recombine ingredients and serve garnished with the green onions and a bottle of Tabasco sauce on the side.
    A fresh hot pone of white corn bread and a cold glass of home clabbered buttermilk goes mighty well with a Hoppin John too.
    Eat, enjoy, and have good luck and money the rest of the new year.
    Scrapfe---Never believe anything in politics until it has been officially denied.--Otto von Bismarck.

  2. #2
    Join Date
    Jun 2005
    Location
    Greensboro, N.C.
    Posts
    5,080

    Default

    Ham, collards, and black eye peas. Cooked and served separately.

    Have never missed a new year's day since I became an adult. Doubt if my parents did.

  3. #3
    Join Date
    Jul 2008
    Location
    Limestone Co, Alabama
    Posts
    1,674

    Default Collard greens with a little ice on the leaves, yum, yum.

    Quote Originally Posted by iddee View Post
    Ham, collards, and black eye peas. Cooked and served separately. Have never missed a new year's day since I became an adult. Doubt if my parents did.
    Mighty fine, iddee. My old daddy said he ate so many black-eye peas as a boy that... "The weevils et the seat out of my Dungarees."

    Collard greens & black-eyed peas, mighty mighty fine. You could always tell when you went through th stock gap if ma had collard greens a cooking.
    Scrapfe---Never believe anything in politics until it has been officially denied.--Otto von Bismarck.

  4. #4
    Join Date
    Jan 2007
    Location
    Urbana, IA
    Posts
    294

    Default

    I am SO HUNGRY right now! I love good home cookin.
    Not really a New years eve tradition for me but a family favorite.

    Pork & Dumplings
    1- 4-5 lb. pork roast cut not important
    Put in large deep pan with lid and start baking (I go 350 till meat thermometer gives good temp) usually around 1 1/2 hrs


    Dumplings
    3 cups flour
    3 eggs
    dash of baking powder maybe 1/2 teaspoon
    dash of salt
    stir all ingredients adding enough water to make thick dough
    drop spoonfulls of dough into boiling stock(pork beef chicken dont mater)
    two to three spoonfulls at a time Dumplings will float when done

    When Pork is about 2/3 done add dumpling and remaining liquid
    also add AT LEAST 2 Tablespoons Caraway seed and any other spices you like to taste.
    (I like Caraway seed)

    Cover and put back in oven till done

    Put out whatever sides you like and eat till you cant eat anymore

  5. #5
    Join Date
    Jan 2006
    Location
    Loganville, GA
    Posts
    2,172

    Default

    You gotta have black eyed peas to go with that phil, they are for good luck ya know
    "Success is not final, failure is not fatal: it is the courage to continue that counts." Winston Churchill

  6. #6
    Join Date
    Jul 2008
    Location
    Limestone Co, Alabama
    Posts
    1,674

    Default

    Quote Originally Posted by Bizzybee View Post
    You gotta have black eyed peas to go with that phil, they are for good luck ya know
    You bet Bizz!!
    Scrapfe---Never believe anything in politics until it has been officially denied.--Otto von Bismarck.

  7. #7
    Join Date
    Nov 2004
    Location
    Brown County, IN
    Posts
    2,025

    Default

    Quote Originally Posted by Scrapfe View Post
    Anybody out there that celebrates New Years Day by feasting on hog jowl and black-eyed peas?
    Nope. New Year's Day is for feasting on pork & sauerkraut!

  8. #8
    Join Date
    Aug 2007
    Location
    Fairfield County, Connecticut, USA
    Posts
    3,590

    Default Same concert?

    I heard Hog Jowl has a new drummer...


    I've never had hog jowl, but I'm sure they end up in scrapple and I like that. My father used to say that everything but the pig's squeal was put in scrapple.
    BeeCurious
    Trying to think inside the box...

  9. #9
    Join Date
    Jan 2006
    Location
    Loganville, GA
    Posts
    2,172

    Default

    It's about the same thing as the southern version, mush (liver mush). I had never heard of scrapple until a few years ago when I was working up in Maryland. I like it alright but think I still prefer mush. Seems to have a little less meal in it. Taste isn't very distinguishable between the two. The stores around here have started carrying scrapple in the past couple of years. Wonder if the same is happening with mush up north?
    "Success is not final, failure is not fatal: it is the courage to continue that counts." Winston Churchill

  10. #10
    Join Date
    Aug 2007
    Location
    Fairfield County, Connecticut, USA
    Posts
    3,590

    Default No liver mush in CT

    Quote Originally Posted by Bizzybee View Post
    It's about the same thing as the southern version, mush (liver mush). I had never heard of scrapple until a few years ago when I was working up in Maryland. I like it alright but think I still prefer mush. Seems to have a little less meal in it. Taste isn't very distinguishable between the two. The stores around here have started carrying scrapple in the past couple of years. Wonder if the same is happening with mush up north?
    I don't know liver mush. The supermarkets sell scrapple here in Connecticut but there is so little demand that it's only sold frozen. I should mark the packages... I might be the only one buying it.

    My family is from Delaware and Maryland...
    BeeCurious
    Trying to think inside the box...

  11. #11
    Join Date
    Oct 2007
    Location
    VENTURA, California, USA
    Posts
    3,604

    Default Scrapple

    Yes, scrapple with Karo syrup is good.
    No, black eyed beans were not allowed on the table.
    My Dad had enough of the black eyed beans as a kid growing up!
    Ham hocks and pink or pinto beans were a favorite!
    Regards,
    Ernie
    Last edited by BEES4U; 01-08-2009 at 08:45 AM. Reason: Spelling.
    Ernie
    My websitehttp://bees4u.com/

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