HOPPIN' JOHN RECIPE | FOOD NETWORK
Provided by Food Network
Categories side-dish
Total Time 1 hours 5 minutes
Prep Time 15 minutes
Cook Time 50 minutes
Yield 10 servings
Number Of Ingredients 13
Steps:
- Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock. Adjust seasonings, and garnish with green onions. Serve over rice.
JOLLOF RICE RECIPE - NYT COOKING
The chef Tunde Wey is based in New Orleans, but he was born in Nigeria, where jollof rice is a well-loved dish. The rice is cooked in a flavorful tomato and pepper purée; his version is vegan, and laced with chile heat.
Provided by The New York TImes
Total Time 1 hours
Yield 7 1/2 cups rice
Number Of Ingredients 14
Steps:
- In a blender, combine tomatoes, scotch bonnet pepper and onions; purée. Pour out half the purée into a bowl; set aside. Add the bell peppers to the purée remaining in the blender and pulse until smooth. Add to the mixture that was set aside and stir to combine.
- Heat vegetable oil in a large pot over medium heat. Add blended vegetables along with the salt, curry powder, ground chile pepper, garlic powder, onion powder, bay leaves, ginger and thyme. Bring mixture to a boil.
- Stir in the rice until well mixed, then reduce the heat to low.
- Cover pot and let cook until rice is al dente, about 45 minutes. Check after 30 minutes; if rice is sauce-logged, remove the lid to cook off the excess sauce. If rice seems dry, stir in 1 to 2 cups water. Allow the rice at the bottom of the pot to char a bit to infuse it with a smoky flavor.
Nutrition Facts : @context http//schema.org, Calories 299, UnsaturatedFatContent 10 grams, CarbohydrateContent 44 grams, FatContent 12 grams, FiberContent 2 grams, ProteinContent 4 grams, SaturatedFatContent 1 gram, SodiumContent 324 milligrams, SugarContent 2 grams, TransFatContent 0 grams
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HOPPIN' JOHN RECIPE | FOOD NETWORK
From foodnetwork.com
Reviews 4.8
Total Time 1 hours 5 minutes
Category side-dish
Cuisine american
Reviews 4.8
Total Time 1 hours 5 minutes
Category side-dish
Cuisine american
- Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock. Adjust seasonings, and garnish with green onions. Serve over rice.
See details
JOLLOF RICE RECIPE - NYT COOKING
The chef Tunde Wey is based in New Orleans, but he was born in Nigeria, where jollof rice is a well-loved dish. The rice is cooked in a flavorful tomato and pepper purée; his version is vegan, and laced with chile heat.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine african
Calories 299 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine african
Calories 299 per serving
- Cover pot and let cook until rice is al dente, about 45 minutes. Check after 30 minutes; if rice is sauce-logged, remove the lid to cook off the excess sauce. If rice seems dry, stir in 1 to 2 cups water. Allow the rice at the bottom of the pot to char a bit to infuse it with a smoky flavor.
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