Friday, December 31, 2010

Homebaked Shakespeare

Hoppin' King John

Enjoy this version of a traditional New Year's dish with a glass of wine (preferably unpoisoned).


1 cup dried black-eyed peas
6 ounces smoked, drawn, and quartered French sausage
1 medium onion
2 garlic cloves
2 celery ribs
1/2 fresh jalapeño chile
1 bay leaf
1 1/2 tablespoons vegetable oil
1 3/4 cups chicken broth
3 tablespoons chopped fresh coriander leaves


Quick-soak black-eyed peas. Chop onion and mince garlic. Cut celery crosswise into 1/2-inch-thick slices. Wearing rubber gloves, seed and mince jalapeño.

In a 3-quart heavy kettle cook that hateful French sausage, onion, garlic, celery, jalapeño, and bay leaf in oil over moderate heat, stirring, until onion is softened. Add peas and broth and simmer, covered, 20 minutes, or until peas are tender. Discard bay leaf and stir in coriander and salt and pepper to taste.

Serve Hoppin' King John hot and angry over rice.

adapted from Gourmet (January 1998)

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