Yield: 8 servings
|2 cups||Dried black-eyed peas|
|1 \N||Piece of fatback -- or salt|
|1 \N||Hot red pepper|
|2 mediums||Onions -- chopped|
|\N \N||Freshly ground pepper|
|1 cup||Uncooked rice|
|4 tablespoons||Drippings -- preferably|
|⅓ cup||Red wine vinegar|
|1 tablespoon||Dijon mustard|
|1 cup||Peanut oil|
|\N \N||Salt and pepper|
|2 tablespoons||Chopped fresh basil|
|4 slices||Bacon -- crisply fried &|
Hopping John is a traditional Southern New Year's dish. This is a modern salad version.
PLACE BLACK-EYED PEAS in a large pot, cover with water and add 3 cups more water. Add fatback or salt pork, slashed in several places, hot red pepper, half the onion, salt and pepper. Bring to a boil, cover, reduce the heat and simmer until the peas are t Remove the fatback and hot pepper. Add rest of chopped onion. Make a vinaigrette of red wine vinegar, dijon mustard and peanut oil. Add salt and pepper.
Combine with the Hopping John, add chopped fresh basil and bacon, crisply fried and crumbled.
NATHALIE DUPREE PRODIGY GUEST CHEFS COOKBOOK Recipe By :