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Quarantine Kitchen: New Years Hoppin’ John

12/28/2020 10:44:16 AM

Dec28

Brad Kahn

Serves 4

Ingredients:

  • 2 smoked turkey thighs
  • 4 c chicken stock
  • 2 T olive oil
  • 4 celery stalks, chopped (about 1 1/2 cups)
  • 1 medium-size yellow onion, chopped (about 1 1/2 cups)
  • 1 green bell pepper, chopped (about 1 cup)
  • 3 garlic cloves, chopped (about 1 T)
  • 1 t dried thyme, or fresh if you have it
  • 1/4 t cayenne pepper (hot!) or smoked paprika (not!)
  • To taste kosher salt
  • 1/2 t black pepper
  • 30 oz. can black-eyed peas
  • Fresh scallions, for garnish

Directions:

  1. Warm the chicken stock in a saucepan with the turkey thighs. Simmer until the thighs soften, about 30-45 minutes; remove the turkey from the stock.
  2. When cool, pick the meat off the bones and shred or chop as desired.
  3. Heat oil in a stock pot or Dutch oven over medium-high; add the meat and the bones and sauté for a minute or two.
  4. Add celery, onion, bell pepper, garlic, thyme, black pepper, cayenne (or smoked paprika). Salt to taste. Cook, stirring occasionally, until onion is tender, 5 minutes or so.
  5. Add stock and black-eyed peas and bring to a boil. Reduce heat to medium-low, and simmer 10-15 minutes.
  6. Serve over rice, and with greens for extra luck. Sprinkle servings with sliced fresh scallions.
April 25, 2024 17 Nisan 5784