| T O P I C R E V I E W |
| KYgurlsrbest |
Posted - Dec 31 2007 : 07:26:27 AM
and how do you make it? I'm always interested in "regional" cooking--we all do something just a little bit different.
For example--my Nanny, from Louisiana, used andouille sausage in her Hoppin John, and a home dried and grated cayenne instead of jalapeno, and Nanny put chopped tomatoes over the top (her own touch). My daddy made it the same way, and now I do, too. Her sister, Bessie, who lived in Arkansas, made it with smoked sausage and a jalapeno, and put grated cheddar over the top.
What's your recipe--do you stay very traditional to your roots, or do you make the one that tastes the best to you, or have you altered a family recipe that suits you just fine
Farmgirl Sister #80, thanks to a very special farmgirl from the Bluegrass..."She was built like a watch, a study in balance ... with a neck and head so refined, like a drawing by DaVinci"...
NY Newsday sportswriter Bill Nack describing filly, Ruffian.
http://www.buyhandmade.org/ |
| 9 L A T E S T R E P L I E S (Newest First) |
| jpbluesky |
Posted - Jan 01 2008 : 12:13:05 PM
I make a huge pot New Year Soup that simmers all day. I use black-eyed peas, onion, carrots, spicy stewed tomatoes, green peppers, and lots of other beans and veggies. I add turkey and ham pieces. I use a stock from the Christmas turkey and ham. We eat it over rice and have cornbread. To us, the soup is a great way to have all the traditional items, but it goes a long way, and is yummier for our family. I guess it is a "not born in the south" variation!
Farmgirl Sister # 31
Psalm 51: 10-13 |
| Dixie_Amazon |
Posted - Jan 01 2008 : 07:51:14 AM
I forgot to add, this year I am making Black-Eyed Pea Jambalaya.
http://www.jfolse.com/recipes/vegetables/entree02.htm
Dennise with 2 n's
Farmgirl Sister #47 **~~** Country girl raised in the city. |
| Dixie_Amazon |
Posted - Jan 01 2008 : 07:46:01 AM
Here in Baton Rouge and in Little Rock where I grew up with we cook it with a smoked ham hock and have pepper vinegar to add to it on the table.
Dennise with 2 n's
Farmgirl Sister #47 **~~** Country girl raised in the city. |
| KYgurlsrbest |
Posted - Jan 01 2008 : 07:39:55 AM
It's really interesting, the differences, and not so different ways in which we cook black eyed peas or Hoppin John. I love the regional and personal touches on each recipe.
Julie...Hog jowl is a real fatty part (but tasty part) of the hog. My nanny used it at times, and she used "fat back" for collards. I never ate it, I thought it was simply a flavoring tool, like a ham hok. Only, you get a little fat, which has all the flavor!!!!
Farmgirl Sister #80, thanks to a very special farmgirl from the Bluegrass..."She was built like a watch, a study in balance ... with a neck and head so refined, like a drawing by DaVinci"...
NY Newsday sportswriter Bill Nack describing filly, Ruffian.
http://www.buyhandmade.org/ |
| Aunt Jenny |
Posted - Dec 31 2007 : 12:11:04 PM
We have ours with dinner...and I cook up the Black Eyed peas (we never called it hoppin John) with a ham hock and seasoning and a little onion in it. We sprinkle it with just a little apple cider vinegar over each serving and eat it ALWAYS with corn bread.
We have company coming over tomorrow (relatives..same group that was here on Christmas day for dinner..all from husband's side, since mine are all in CAlif) and we will be barbquing marinated turkey breast filets and will have the black eyed peas and cornbread, a green salad and potato salad that I know of for sure..just what others wanted to bring. I would be happy with just the beans and cornbread!! My grandma used ot make blackeyed peas all year long when I was growing up.
Jenny in Utah
Proud Farmgirl sister #24
Inside me there is a skinny woman crying to get out...but I can usually shut her up with cookies
http://www.auntjennysworld.blogspot.com/ visit my little online shop at www.auntjenny.etsy.com |
| GaiasRose |
Posted - Dec 31 2007 : 10:33:27 AM
I make mine with veggies...no meat, especially pig. eeeeew. I cook 'em up with some thinly sliced onions, diced celery, garlic and tomatos. Its taaaaasty. We have it with breakfast, eggs, strawberries, champagne, corn bread and beef bacon.
~*~Brightest Blessings~*~
Tasha-Rose
Farmgirl Sister #88
Blogs: http://gaiarose.wordpress.com
http://womonandsprout.wordpress.com
http://youtube.com/profile?user=GaiasRose
Homepage:
http://ForestFaeries.etsy.com
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| willowtreecreek |
Posted - Dec 31 2007 : 10:17:19 AM
my mother in law cooks the peas in her pressure cooker with hog jowl. I have no clue what hog jowl is(I'm from the north) but my hubby can't have new years day without it!
Farmgirl Sister #17
Blog
www.willowtreecreek.wordpress.com
Felt and Fabric Crafts
www.willowartist.etsy.com
www.willowtreecreek.com
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| KYgurlsrbest |
Posted - Dec 31 2007 : 09:49:37 AM
Yep, cornbread for sure. This year it's being made with Bloody Butcher heirloom cornmeal that we got at Sunflower Sundries. I always put hot sauce in mine, but dh has some "limitations" when it comes to heat. We eat ours for supper.
Sounds good with the rotel tomatoes--let me know how it comes out!
Farmgirl Sister #80, thanks to a very special farmgirl from the Bluegrass..."She was built like a watch, a study in balance ... with a neck and head so refined, like a drawing by DaVinci"...
NY Newsday sportswriter Bill Nack describing filly, Ruffian.
http://www.buyhandmade.org/ |
| Libbie |
Posted - Dec 31 2007 : 07:56:32 AM
I make Hoppin' John, but I do it differently each year, depending on what recipe sounds good at the time. This year I'm putting some "Ro-Tel" tomatoes and chiles in it to see what that does, and grated Cheddar on top. I think I'll create a "traditional" one, though, and always use that so my boys grow up with it.
Do you serve yours with hot sauce and cornbread? And do you eat it for breakfast, lunch or dinner?
P.S. - As of last year, I make it using a ham hock!
XOXO, Libbie
"Farmgirl Sister #10," and proud of it!!! |
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