Squirrel X's Culinary Miscellany!
hoppin' john
"Make anything with love, and BAM! It's a beautiful meal."
__Emeril Lagasse
"Who could ever weary of moonlit nights and well-cooked rice?"
__Japanese proverb
"What I love about cooking is that after a hard day,
there is something comforting about the fact that
if you melt butter and add flour, then hot stock, it will get thick! It's a sure thing.
It's a sure thing in a world where nothing is sure!"
__Nora Ephron
"A good cook is like a sorceress who dispenses happiness."
__Elsa Schiaparelli
"Noncooks think it's silly to invest two hours' work
in two minutes' enjoyment; but if cooking is evanescent,
so is the ballet. "
__Julia Child
"Cooking is a creation."
__Piero Selvaggio
"'Tis an ill cook that cannot lick his own fingers."
__William Shakespeare
David and Miz' Tate love this.
I just cook it and refrain from makin' comments.
I refrain from eatin' it too,
but that's a matter of principle rather than taste.
Hoppin' John
Ingredients:
1 pound dried black-eyed peas
1/2 pound salt pork, cubed
1 large onion, chopped
2 cloves garlic, minced
1/2 pound cooked ham, cubed
1 ham bone
black pepper, to taste
1/4 teaspoon red pepper flakes
dash Tabasco sauce
Instructions:
1) Pick over peas, rinse, and cover with cold water.
2) Bring to a boil, boil for 1 minute,
then remove from heat and cover pan. Let stand for 1 hour.
3) Saut� salt pork 'til golden brown to release fat,
add onion and garlic, and saut� 'til onion is slightly softened.
4) Add the pork and onion mixture to the peas, along with the ham,
ham bone, and seasonin's, adding enough water to cover.
5) Bring to a simmer, cover, and simmer gently
'til peas are just tender, approximately 1 and 1/2 to 2 hours.
6) Adjust seaonsin's to taste.
7) Cook up a big batch of rice to serve with the peas.
and the best of intentions for whoever wants to try 'em,
but if somethin' goes wrong, don't blame the varmint.*
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