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| Photo Credit: Free All Images |
How do you make Hoppin John? Well, you can buy it in a can but let’s reach for the stars and start this year off right.
First things first, lets talk ham hocks. What in the heck are those? It’s the cut of pork that is around the ankle joint of the pig. It packs a lot of flavor which is why it’s used in recipes like this one. I got mine from the butcher at Whole Foods.
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| Photo Credit: CK Worley |
So lets begin! You’ll need:
1 lb. dried black eyed peas
2 smoked ham hocks
1 medium onions
3 large garlic cloves sliced in half
1 bay leaf
1 can (10 oz.) diced tomatoes with chili peppers (reserve the juice)
1/2 chopped medium red pepper
1/2 chopped green pepper
1 ribs of celery chopped
1 minced jalapeño
1 tsp. salt (more to taste)
In a large pot combine the black eyed peas, ham hocks, 1/2 an onion (no need to chop it), garlic and bay leaf to 6 cups of water. Bring to a boil, reduce heat and simmer for 1 hours. Remove the ham hocks. Dice the meat (removing the skin and fat) and set aside. Drain the black eyed peas and set aside making sure to remove and discard the onion, garlic and bay leaf. (You won’t be able to pick out all the onion so don’t worry.)
Mince the rest of the onion and combine with the tomatoes with the juice, red and green pepper, celery, jalapeño, spices, green onion and cook till tender. Add reserved ham.
Hoppin John is traditionally served with rice but since we are having corn bread I will skip the extra starch.
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| Photo Credit: CK Worley |
Now for the greens. Turnip or collards are acceptable. Some swear by one or the other. I picked up Turnip greens because that’s what they had most of at Whole Foods.
When all is said and done never throw out the “potlikker” which is the juice that is left after cooking down your greens. It’s full of vitamins and minerals including iron, vitamin C and K. Stored the “potlikker” in the freezer and used when making soup or stews.
Now for more ham hocks! It’s the only time of the year that I cook with them.
You’ll need:
2 medium smoked ham hocks
2 bunches of fresh turnip greens or collard greens
1 tsp. each of sugar and salt
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| Photo Credit: CK Worley |
Bring the ham hocks to a boil in a 2 quart pot. Reduce heat and simmer for 1 hours. Meanwhile clean your greens. Remove any brown spots and stems
Remove the ham hocks. Dice the meat (removing the skin and fat) and set aside.
Add greens and sugar to the ham water and bring to a boil.
Reduce heat, simmer and cover for 45 minutes until the greens are tender. Or as they say in the south, “Cook them to death.”
Add the ham back into the greens and “potlikker” cooking an additional 15 minutes.
Serve with corn bread.
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| Photo Credit: CK Worley |
Here is to a Happy and Prosperous New Year! To keeping up with close friends and making new ones.
To never forgetting to pamper those who love you.
Remembering that a Thank You is always easy but so often forgotten. Let’s not forget it.
And as Eleanor Roosevelt used to say, “The future belongs to those who believe in the beauty of their dreams.”
DREAM ON MY FRIENDS!
