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My Hoppin' John
January 02, 2011

Of the recipes available, I chose this as a cook who combines favorite recipes is a person after my own heart - especially as Hoppin John can be made in a variety of ways, as long as it has a couple of key ingredients. I found this recipe easy to use and very tasty. I made it to accompany collards, corn bread, benne wafers, and Carolina Gold rice for good luck and wealth in the new year (not bad for a Yankee boy). I would add a few pointers. In the South, neck bones are a preferred addition as they have tasty meat on them. I have also used hocks or hog jowls although the latter can be fatty and should be discarded midway through the cooking. I would not use a bone from a sweet ham such as "Honey Baked" as they do not have the same flavor. I also add a couple of diced tomatoes at the end of the cooking for color and interest. They should be cooked briefly and not allowed to boil down. This time, I misjudged the salt and added too much. To counteract the effects, I added a couple of red potatoes to the pot cut in thin medallions. They absorbed the extra salt. I removed them before they became too soft and, not wanting to waste them, put them on a plate. They were delicioius, espeically with the Hoppin John on top!!! This would be a great alternative for those who do not like rice.

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