Hopping John Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 cups of dad's black-eyed peas or
two cans of black-eyed peas with snaps
1/2 pound of rare roast beef sliced thin
sweet cornbread
salt-and-pepper
Garnished:
diced onions
minced jalapeņo
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Directions: |
Directions:Place a large slab of sweet corn bread cut in half and buttered on a plate. Pile the warmed roast beef on top of the cornbread and ladle 1 to 2 large portions of black-eyed peas on top. Garnish with minced jalapeņos and or diced onions. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:30 |
Personal
Notes: |
Personal
Notes: This recipe was my absolute favorite at the River Oaks country club. They used to serve this on Tuesdays and I couldn't wait to eat it. The black-eyed peas make the dish. If you use my recipe "dad's black-eyed peas" you're good to go. If you use can black-eyed peas with snaps, just put them in a pan and spice them up the way you normally would. Really good fresh cornbread really makes this dish. Regarding the roast beef, I'd like to get roast beef right from the deli at the grocery store and I'll just warm it up for literally seconds in the microwave before I pile it on top of the cornbread and add my black-eyed peas. You could toss the roast beef in a skillet with some blackening seasoning to give it a little punch. If you do be careful not to turn the rare roast beef and a well done roast beef. This is a great winter dish because it really sticks to your ribs. Don't forget the diced onions and/or jalapeņos for the garnish. It really has a nice finishing touch.
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