HOPPIN’ JOHN (Yield: 6 Servings)
1 cup dried black-eyed peas or field peas
2 tablespoons olive oil
1 smoked hog jowl, or 1/4 pound (3 strips) thick-cut smoked bacon
1 medium onion, coarsely chopped
½ teaspoon ground black pepper
1 teaspoon crushed red pepper flakes
1 teaspoon salt
5 or 6 peeled whole tomatoes, or half a 28-ounce can, drained (optional)
1 ½ cups uncooked rice
- Wash the peas in a strainer, and soak them for 4 hours in ample fresh water. When ready, heat olive oil over medium-high heat in a 4-quart pot, and brown the hog jowl on both sides. (If using bacon, omit the olive oil, and simply render the fat in the pot for 5 minutes.) Add onion, and cook until softened, about 5 minutes. Add 6 cups water, black pepper, red pepper and salt, and bring to a boil.
- Let mixture boil 10 minutes, and then add peas. Maintain a low boil, uncovered, until peas are nearly tender (25 minutes for black-eyed peas, 30 minutes for field peas). In a bowl, lightly crush tomatoes, and add to pot. Add rice to pot, reduce heat to low and simmer, covered, 20 minutes.
- Turn off flame, and allow hoppin’ John to steam in pot, lid on, for 5 minutes. If using hog jowl, remove from pot, and shred meat. Fluff hoppin’ John, and add shredded pork. Serve.
~ CookingNYTimes.com ~
Add more ginger for brightness, lime juice for acidity, tamari for saltiness, red pepper flake for heat, or maple syrup for sweetness.
30-MINUTE PORTOBELLO MUSHROOM STIR-FRY (Yield: 2-3 Servings)
2 cloves garlic, minced (~1 T. or 6 g)
2 tsp minced ginger
3-4 T. (45-60 ml) maple syrup (or agave nectar or coconut sugar)
1/2 t. red pepper flake (more or less to taste)
3-4 T. tamari (or soy sauce if not gluten-free || more or less to taste)
1 T. (15 ml) sesame oil (toasted or untoasted)
3 T. (45 ml) lime juice
1 T. (15 ml) water
2 portobello mushrooms (~20 g each)
1 red bell pepper, thinly sliced (120 g)
1 cup chopped broccolini (91 g)
optional: 1 cup chopped green onion (100 g)91 g)
4 cups (632 g) cooked brown rice or cauliflower rice
1 tsp sesame seeds
- Cook rice (or cauliflower rice) if serving with stir-fry.
- Next, wipe portobello mushrooms clean with a slightly damp towel (do not immerse in water or they will get soggy) and slice into thin strips (see photo).
- Prepare marinade by adding all ingredients to a small mixing bowl and whisking to combine. Taste and adjust flavor as needed.
- Add portobello mushrooms to a large shallow dish, such as a 9×13-inch baking pan, and top with marinade. Gently stir/toss to combine. Set aside to marinate for 10-12 minutes while you prep your vegetables. Toss occasionally to evenly coat.
- Chop vegetables as set aside. Once portobellos marinated, heat a large skillet over medium heat and add a bit of sesame oil. Then add only as many portobellos will fit comfortably in the pan (see photo), and sauté for 2-4 minutes on each side or until golden brown and slightly seared. You may have to do this in two batches depending on the size of your pan.
- Set portobellos aside and loosely cover to keep warm. Then add red pepper and broccolini to the pan and increase heat to medium-high. Sauté for 2-3 minutes, stirring frequently.
- Add the green onion (optional) and any remaining portobello marinade and toss to coat. Cook for 1 minute. Then remove from heat and serve immediately. Cooking the vegetables for a short time on very high heat will give them a nice sear and prevent them from getting soggy.
- Enjoy as is or with chili garlic sauce, sesame seeds, or a garnish of chopped green onion. Best when fresh, though leftovers keep in the refrigerator up to 2-3 days. Reheat in the microwave or the stovetop
~ MinimalistBaker.com ~
For those of you who have sworn off cheese in 2017 — Look Away. This dish is jam packed with everything that is decadent and fattening. This recipe calls for a full pound of bacon, cheddar cheese and potatoes. The potatoes are parboiled to reduce the amount of time required to finish in the oven. While the potatoes are cooking, you can get started on the delicious bacon and onion mixture. I held off in adding the garlic until the bacon was partially cooked. There is nothing that will ruin a dish faster than burned garlic. The sauce is a basic Mornay sauce — beginning with a roux, adding milk and then shredded cheddar. (This sauce would also be perfect for macaroni and cheese.) You end up with layers of potatoes topped with bacon, onion and garlic bathed in a golden cheese sauce. A half cup of cheddar is sprinkled over the top before it is placed in the oven for 45 minutes. Allow the dish to rest for 15 minutes prior to serving so that it has a time to set up. Top each serving with freshly chopped green onion and . . . Voila!! An upgraded version of scalloped potatoes that will be perfect with just about everything.
POTATO AND BACON BAKE (Serves: 4-6)
- 3 lbs potatoes, peeled and halved (the short way)
- 1 lb bacon, diced
- 2.5 cups medium brown onion, sliced
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon pepper, plus more to taste
- 2-3 garlic cloves, minced
- 1/2 cup green onion, chopped
- Parboil potatoes: Boil the potatoes partially (about 10 minutes) so the time they have to cook in the oven will be reduced. Drain water and let cool.
- While the potatoes are boiling, sauté the diced bacon, onion and garlic until the bacon is browned and the onions soft. Remove bacon and onion into a bowl, but do not get rid of the grease in the pan.
- When the potatoes have sufficiently cooled, carefully slice them into disks.
- In the same pan used for cooking bacon and onion, melt butter. Mix in flour and salt, stirring constantly to avoid burning the flour. As soon as the flour is mixed in, begin pouring in the milk, still stirring. Continue to cook until slightly thick, then add 2 cups of cheese and pepper, stirring until melted. Remove from heat.
- Spoon and spread some sauce in the bottom of a 9 x 13 casserole dish. Make a single layer of potato. Sprinkle 1/2 of the bacon and onion mixture, then pour over half of the sauce. Then make a second layer of potato followed by the remaining bacon and onion mixture followed by more sauce. Sprinkle remaining 1/2 cup of shredded cheese.
- Place the dish into an oven preheated to 350° F (175° C) and bake for 45 minutes or until the top is bubbling and golden. Let cool for 15 minutes before serving. Top with chopped green onion. Salt and pepper to taste.
~ CooktopCove.com ~