HOG JOWL AND BLACK-EYED PEAS
Served New Year's Day in the South for good luck during the coming year. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Overnight soaking not included in preparation time.
Provided by Molly53
Categories Very Low Carbs
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Cover peas with cold water and soak overnight.
- Cook hog jowls in boiling water for an hour; add drained peas and salt.
- Simmer for an additional 2 hours.
Nutrition Facts : Calories 1543.8, Fat 158.3, SaturatedFat 57.4, Cholesterol 204.1, Sodium 672.9, Carbohydrate 10.3, Fiber 2.5, Protein 18.1
BLACK-EYED PEAS AND HOG JOWL
A long-standing southern traditional recipe. Black-eyed peas slowly simmered with ham creates a rich dish that isn't just for New Year's Day. Serve with some collard greens for the full experience. This recipe is also known as Hoppin' John.
Time 4h
Yield 8
Number Of Ingredients 7
Steps:
- Rinse the dried peas several times in clean water. Place in a large pan or bowl and cover with water. Let the peas soak while you cook the pork. Place the hog jowl or ham hock in a large stock pot and add the water. Bring to a boil then reduce the heat to a strong simmer. Let cook, uncovered, for 90 minutes. Drain the peas and add to the pork along with the onion, chile pepper, sugar, and salt. Add additional water if needed to cover the peas. Cover the pot and let simmer for 2 hours, or until the black eyed peas are tender and the pork is cooked through and falling off the bone. Remove the pork from the pot and let cool enough until it can be handled. Remove the meat from the bone and dice it. Return the meat to the pot. Simmer for a little longer until the mixture is thick and most of the liquid has cooked off. Remove the chile pepper then serve over rice.
HAWG WILD BLACK-EYED PEAS
This is my own variation on the traditional New Year's meal, but really takes it up a notch. I usually end up making it a lot each winter. If word gets out to friends that I'm making this, I don't have leftovers. Serve with corn bread. I sometimes use some of the hog jowl instead of bacon. Slice it thin and then chop into small pieces, and just leave it in the pan while cooking the Trinity (onion, celery, and bell pepper).
Provided by Bob Myers
Categories Side Dish Beans and Peas
Time 12h20m
Yield 16
Number Of Ingredients 19
Steps:
- Place black-eyed peas into a large bowl and cover with several inches of cool water; soak 8 hours to overnight. Drain and rinse.
- Place black-eyed peas into a large pot and fill with water 1/2-inch above the peas; bring to a simmer. Add pork jowl, tasso ham, 1 chopped onion, 1 stalk celery, 2 cloves minced garlic, bay leaves, parsley, basil, and Worcestershire sauce; cook at a simmer until peas are tender, 2 to 3 hours.
- Remove and discard pork jowl, celery stalk, and bay leaves from the pea mixture.
- Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, leaving 2 to 3 tablespoons bacon drippings in the skillet. Crumble bacon when cooled.
- Cook and stir 2 cups onion, 2 cups celery, green bell pepper, and 3 cloves garlic in the hot bacon drippings over medium heat until onion is tender, about 10 minutes.
- Mix onion mixture, tomatoes with green chiles, bacon, and andouille sausage into pea mixture. Season with sugar, salt, and pepper. Simmer pea mixture until flavors have blended, 1 1/2 hours.
Nutrition Facts : Calories 711.6 calories, Carbohydrate 42.2 g, Cholesterol 81.4 mg, Fat 48 g, Fiber 7.5 g, Protein 28.6 g, SaturatedFat 17 g, Sodium 947.2 mg, Sugar 7.1 g
HOPPIN' JOHN
Provided by Matt Lee And Ted Lee
Categories side dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- 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 jowl. Serve.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 5 grams, Carbohydrate 45 grams, Fat 7 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 235 milligrams, Sugar 2 grams, TransFat 0 grams
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