Hoppin' John with the rice cooked right in it, a risotto, spiked with black-eyed peas, where you add the broth in two big glops, instead of dribbling in a bit at a time, stirring, dribble, stir, etc. This fabulous idea is the brainchild of Charlene Rollins of New Sammy's Cowboy Bistro, in Talent Oregon. Another West Coaster of course. It comes to us via Ruth Reichl's Gourmet Today cookbook. An amazing cotillion of diverse recipes from all over the dad blamed place, which I will never, even if I live to be 200, be able to work my way through.
And, by the way, this post is dedicated to my friend Nancy, a native of Mississippi, who this very evening is leaving Hawaii after only 10 days?? and returning to Alaska?? to teach probably ungrateful hooligans, which is another story. When she (and her husband) retire in a year or so, they'll be here to stay. Hey Nancy, have some Hoppin' John on me. Though, as we're having it for New Year's Eve, I guess any left for tomorrow, as per tradition, will be Skippin' Jenny. I don't make this stuff up. Or Skippin' Town Nancy.
Our lovely version includes, apart from the requisite rice and black-eyed peas, caramelized onions, pancetta, and bacon, so how could you go wrong. Though, I couldn't find pancetta, and just substituted coppa for it. All you need for...
