Sarah Mastracco Chef On The Move

Rob and Mary Dusenbury hosted friends for a New Year’s day feast in San Francisco of Hoppin John, Collards and Stewed Tomatoes. Hopefully that means good luck and lots of prosperity for the year ahead! We also made a big batch of Spicy Bloody Mary’s with Old Bay and drank Prosecco and CA brews to ring in 2010!

Dusenbury’s Hoppin’ John

5 strips bacon

1 yellow onion, diced

3 red peppers, medium diced

5 cloves garlic, minced

2-3 tsp. thyme leaves

2 Tbs. fresh sage, minced

2 cups short grained white rice

1 quart chicken or vegetable stock

4 large andouille or kielbasa sausages

2 Tbs. olive oil

2 cups black eyed peas

pan fry 5 strips of bacon, dice and set aside for collar greens, and preserve grease.

pan fry one large diced yellow onion in bacon grease on medium high in large dutch oven or crock pot for 5 minutes

add 3 medium diced bell peppers (orange, green, red) and sauté for 3 more minutes.

Add 5 cloves minced garlic plus 2-3 tsp fresh thyme leaves and 2 tbs fresh minced sage leaves and sauté 5 more minutes.

Add 2 cups short grained white rice and stir til coated in oil

Add one quart of chicken stock or vegetarian stock, bring to boil with lid on, then reduce to simmer for 20 minutes.

In a large saute pan over medium heat, pan fry 4 large andouille or kielbasa sausages in about 2 Tbs. olive oil.

Add 2 cups of black eyed peas, stir, add additional liquid as necessary, then let simmer another 20 minutes on low.

Slice up schnausages, salt and pepper to taste, stir and serve with collard greens and stewed tomatoes.