Saturday, January 07, 2006

New Year's Day: Hoppin’ John

Love those Southern traditions? This recipe should be on the Down Home Blog as it is very much a down home dish. History of the name has several versions, but all agree it is eaten on New Year’s Day for good luck. If you want, you can hop around the table before beginning the meal. Or not. It is right up there with grits on the acquired taste grid. Higher than poke sallet or okra. Side dishes that go well would be mustard greens or collard greens. Here you go:

Wash, pick over, and soak overnight 1 pound dried black eyed peas (or cheat and buy some canned ones). Add onion and some cayenne pepper if you want to scorch your throat. Meat eaters sometimes add a big hunk of salt pork or bacon fat. Mix with cooked white rice (or brown basmati rice if you are a health nut) and eat as directed above.

Happy New Year and may good luck be with you.


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