How to make Hoppin' JohnGrowing up in the Cumberland Highlands of Eastern Kentucky, the Atlantic ocean seems a million miles away.

So it’s with a certain fever that I make my way to Litchfield Beach, South Carolina (immediately procuring a mauve Panama Jack shirt and custom made French Foreign Legion hat emblazoned: “Bod Squad” ) as a 16 year old lad eager to see the world.

Over the course of a sun-burned week on the sand, frolic and hi-jinx are the order of the day but at night I’m fortunate enough to dine with some friendly locals who are serious cooks.

While blackeye peas are nothing new to me, I’ve never had them prepared with so much attention to detail. This recipe is an homage to South Carolina cooking, some of the finest in the world.

How to make Hoppin’ John

Ingredients:

2 lbs Blackeye Peas

3 lbs Ribs, Pork, Country Style, smoked, roughly chopped

5 qts Pork Stock

1 each Garlic, bulb, minced

1 bunch Celery, minced

1 bunch Green Onions, giant, minced

6 each Peppers, Poblano, chopped

1 can Tomatoes, 12 oz, whole, peeled

2 T. Fat, bacon,clarified

Salt

Pepper

Method Part 1:

* Heat fat on medium high in large vessel

* Add Peppers cook 15 minutes

* Add Celery cook 15 minutes

* Add Garlic and Pork, cook 15 minutes more

* Add Tomatoes, and Green Onions cook 15 minutes

* Add pork stock, bring to boil, add blackeyes

Method Part 2:

* Simmer for one hour

* Adjust flavors with salt and pepper

* Serve over rice-If you can find it I recommend Carolina Gold.

Bon Appetit!

You’re about to enjoy one of the great dishes of southern cookery: Hoppin’ John.