VO-BB - 20 YEARS OLD!

Jowillie

I had a very special portion of Hoppin John last New Year's made by a lady way back in the woods by the rice plantations in South Carolina. I hugged her neck and thanked her and she told me that this would be a very lucky year for me. She was RIGHT.
This year, I have already insulted my wife by implying that the quality of ingredients for the concoction she assembled is absolutely unaccepteble....and if she can't make it right.........well....I'll just have to make it myself. (Yes, I am stupid!)

Guess what? I don't have a clue! HELP!

(Some of our Southern or Traditional Brethern and Sistern can explain the seriousness of this situation.)
_________________
Wild Willie Edwards
www.hometowntvtoday.com
http://vomictest.blogspot.com

SoundsGreat-Elaine Singer · Posted: Mon Dec 31, 2007 1:38 pm Post subject:

Well, ah hails from Suth'n Ontario so here ya go:

INGREDIENTS:
1 pound dried black-eyed peas
2 small smoked ham hocks or meaty ham bone
2 medium onions, divided
3 large cloves garlic, halved
1 bay leaf
1 cup long-grain white rice
1 can (10 to 14.5 ounces) diced tomatoes with chile peppers, juices reserved
1 medium red bell pepper, chopped
1/2 green bell pepper, chopped
3 ribs celery, chopped
1 jalapeno or serrano pepper, minced
2 teaspoons Cajun or Creole seasoning
1/2 teaspoon dried thyme leaves
3/4 teaspoon ground cumin
3/4 teaspoon salt
4 green onions, sliced
PREPARATION:
In a large Dutch oven or kettle, combine the black-eyed peas, ham bone or ham hocks, and 6 cups water. Cut 1 of the onions in half and add it to the pot along with the garlic and bay leaf. Bring to a boil, reduce the heat to medium-low, and simmer gently until the beans are tender but not mushy, 2 to 2 1/2 hours. Remove the ham bone or hocks, cut off the meat; dice and set aside. Drain the peas and set aside. Remove and discard the bay leaf, onion pieces, and garlic.
Add 2 1/2 cups of water to the pot and bring to a boil. Add the rice, cover, and simmer until the rice is almost tender, about 10 to 12 minutes.

Mince the remaining onion then add to the rice along with the peas, tomatoes, and their juices, red and green bell pepper, celery, jalapeno pepper, Creole seasoning, thyme, cumin, and salt. Cook until the rice is tender, 5 to 8 minutes. Stir in the sliced green onions and the reserved diced ham. Serve with hot sauce and freshly baked cornbread.
_________________
Elaine
The Youthful Mature Voice (Emeritus)
Senectitude is not for the faint of heart.

Jowillie · Posted: Mon Dec 31, 2007 1:40 pm Post subject:

I gotta hug yor nek gal.
Thank you
Willie

Now, where can I finds me some of those "ham hocs?"
_________________
Wild Willie Edwards
www.hometowntvtoday.com
http://vomictest.blogspot.com

SoundsGreat-Elaine Singer · Posted: Mon Dec 31, 2007 1:56 pm Post subject:

Guess ya just gotta go out an' smoke yerself a hawg.
_________________
Elaine
The Youthful Mature Voice (Emeritus)
Senectitude is not for the faint of heart.

ccpetersen · Posted: Mon Dec 31, 2007 2:07 pm Post subject:

yeah, how you gonna get that hawg to lay still in them zig-zag papers?
_________________
Charter Member: Threadjackers Local 420

bobsouer · Posted: Mon Dec 31, 2007 2:33 pm Post subject:

CC,

This assumes he's going to roll his own, of course.
_________________
Be well,
Bob Souer (just think of lemons)
The second nicest guy in voiceover.
+1-724-613-2749
Source Connect, phone patch, pony express

todd ellis · Posted: Mon Dec 31, 2007 2:35 pm Post subject:

it's not so much rollin' him --- it's keeping him lit.
_________________
"i know philip banks": todd ellis
who's/on/1st?