I hope everyone is enjoying the à la carte menu at the Pavilion. The Friday Night Dinner Buffet features fresh vegetables, and we make desserts from scratch while improving the overall quality. Come out and join us! Food service is from 6-7 PM.
Here is my recipe for Hoppin’ John
Instructions
- Soak black-eyed peas in cold water for 24 hours. Drain peas.
- Place bacon in a large pot over medium heat until bacon is crisp. Remove all but 3 tablespoons of bacon drippings in the pan. Heat bacon drippings in a pot, add celery & 1 cup onions to the pot, and sauté until soft, about 4 minutes. Add garlic and cook for 2 more minutes.
- Place peas, chicken stock, cayenne pepper, salt, and pepper into the pot. Bring to a boil, then lower to simmer for about 45 minutes to an hour or until peas are creamy and tender. Stir occasionally, if the liquid evaporates, add more water.
- Meanwhile, cook the rice.
- Once peas are done, season with hot sauce, pour over rice, and garnish with scallions.
Ingredients
- 1/2 pound Bacon
- 2 teaspoons bacon drippings
- 1 yellow onion, chopped
- 5 stalks celery, chopped
- 3 cloves garlic, minced
- 2 cups dried black-eyed peas
- 4 cups chicken stock
- 1/8 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 3 cups steamed white or Carolina rice
- Scallions for garnish
- Hot sauce to taste
Chef John Cossens