Apparently there are a lot of us trying to figure out what to do with our leftover black-eyed peas from New Year's Day. This recipe of mine from last year is tops on Google right now. But here's another one.
I love dirty rice, so adding black-eyed peas to it ala Bobby Flay looked like a great idea. Now if only I had some fried catfish or fried oysters to go alongside...
Dirty Hoppin' John
Adapted from Food and Wine.
Makes 6-8 main course servings.
3 tablespoons extra-virgin olive oil
1 tub (20 ounces) chicken livers
Kosher salt and freshly ground pepper
1 large onion, finely chopped
1 red bell pepper, finely chopped
2 tablespoons minced garlic (about four cloves)
1 1/2 cups long-grain white rice
2 cups cooked black-eyed peas (or substitute 1 can (15 ounces) black-eyed peas, drained and rinsed, or one 10-ounce box frozen black-eyed peas, thawed)
2 3/4 cups chicken stock
4 thyme sprigs (or 2 teaspoons dried thyme)
Lousiana hot sauce, for serving
In a large saucepan, heat the olive oil until shimmering. Add the chicken livers, season with salt and pepper and sauté over high heat, turning once, until nearly cooked through, about 4 minutes. Using a slotted spoon, transfer the chicken livers to a plate and let cool slightly. Coarsely chop the livers.
Add the onion and bell pepper to the saucepan and cook over high heat, stirring until softened, about 5 minutes. Add the garlic and cook for 1 minute. Add the rice and stir for 1 minute, until coated. Add the peas, stock, thyme and 11/2 teaspoons of salt and bring to a boil. Cover and cook over low heat until the rice is tender and the stock is absorbed, about 18 minutes.
Discard the thyme sprigs. Fluff the rice with a fork. Stir in the chicken livers , cover and let stand for 5 minutes. Transfer the rice to a bowl, fluff with a fork and serve with hot sauce.
Food/Wine Pairing: Dirty rice calls for a "dirty" wine. Try an Italian Sangiovese or California Zinfandel with this one.
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