The Chef’s Academy, chef instructor, Ryan McGuire creates hoppin’ john
Hoppin John Makes 6, ¾ cup portions
1/2 lb (1 1/4 cups) Black eyed Peas
STEP 1:Carefully sort and clean black eye peas. Soak peas overnight in a covered container with water in the refrigerator.
Strain water from soaked peas the day of service and rinse thoroughly. Let peas drain while you move to step 4.
1 cup My essentials Brown Rice
Cook rice according to recipe
1/2 Tbsp Food Lion Canola Oil
1/3lb Ham (optional)
1/2 cup Onion
1 cup Tomato, diced
1/2 cup Green Pepper
1 Tbps Garlic
1/2 tsp Food Lion Dried oregano
1/4 tsp Black Pepper
1/2 tsp Food Lion Paprika
1 1/2 cups my essentials Vegetable Broth
1 Bay Leaf
STEP 4:Dice the ham, onions, peppers, tomatoes and garlic. To consolidate space on your work table, the onions and peppers can be put in the same bowl but keep the ham, garlic and tomatoes separate.
Heat oil in a large pot or tilt skillet. Once the oil begins to shimmer, add the ham and cook for 2 minutes. If ham isn’t being used begin with onions and peppers and cook for 8 minutes. Add garlic, stir and cook for 1 minute.
Add the oregano, paprika, black pepper, and bay leaf while stirring for about 1 minute. Add tomatoes, stir together and let mixture cook down for about 10-15 minutes.
Add the stock and black eyed peas and bring to a boil, then reduce and simmer, stirring occasionally for 40 minutes or until black eyed peas are tender.
1/2 cup My Essential Frozen Green Peas
Add frozen peas to the pot and cook for 2 additional minutes.
Brown Rice Makes 3 cups
1 cup My essentials Brown Rice
2 1/4 Water
1 tsp Salt
2 ¼ cups
Bring water to a boil in a medium pan. Mix in brown rice and salt. Cover and reduce the heat to low, and then simmer until rice is tender and water is absorbed, about 40 minutes. Transfer rice to large bowl; fluff with fork and keep warm.
Nutrition Info (per ½ cup): 120 calories, 0.7g fat (0g saturated), 2.7g protein, 391mg sodium
Vegetable Stock Makes 12 cups
2 Tbsp Food Lion Canola Oil
5 cups Onion
3 cups Celery
2 cups Carrots
1/2 cup my essentialsTomato Paste
Peel carrots and discard the root ends
Chop the onion, celery, and carrot (mirepoix) into a large dice.
Heat oil in a large stockpot over medium-high heat. Add the vegetables and stir occasionally, allowing the vegetables to brown (about 5 minutes). Add the tomato paste and stir together with the vegetables. Continue stirring for about 1 minute.
3 cups Mushrooms
1/4 cup Fresh Parsley
1/4 cup Fresh Thyme
1 tbsp Whole Peppercorns
2 Dry Bay Leaf
14 cups Water
Add mushrooms, parsley, thyme, peppercorns, and bay leaf. Stir all together for another minute. Carefully pour in water and mix together well. Bring water to a simmer and keep the temperature on low to allow flavors to combine for 45-60 minutes
If the stock will be used right away, place a strainer over a container and carefully pour the hot stock into the strainer.
If you are planning to use the stock at a later time, set up an ice bath with a container for the stock. Stir the stock around occasionally to increase cooling. The ice should up to the side of the container at the point where the stock is inside the container. Once the stock has cooled completely, it can be labeled and placed in the refrigerator.
Nutrition Info (per 1 cup): 96 calories, 3g fat (0.2g saturated), 2.6g protein, 245mg sodium
Pico de Gallo Makes 1 ½ cups
2 tbsp Lime Juice
1 tbsp Canola Oil
1/2 tsp Salt
In a mixing bowl, add the lime juice, oil, and salt
1/4 cup, diced Onion
2 tbsp, diced Jalapeno
1 lb, seeded & diced Tomatoes
2 tbsp, chopped Cilantro
Add the onion, jalapeno, tomatoes, and cilantro to the bowl. Mix well.
Nutrition Info (per ¼ cup): 43 calories, 2.6g fat (0.2g saturated), 0.6g protein, 196mg sodium
Black-eyed pea cakes Makes 4 small cakes
1 cup Black-eyed peas (cooked)
1/2 tsp – 1 tsp Hot pepper, minced
1/2 tsp Cumin, ground
1/2 tsp Green onion, chopped
1 Tbsp As needed Canola, peanut or vegetable oil
Place cooked peas in a bowl and mash up with a potato masher, or spoon. Add remainder of ingredients and mix together well. ¼ the mixture and shape each portion into patties. Add oil to pan and pan fry patties until golden brown on each side.
Serve hot and top with fried eggs and pico de gallo for breakfast.