A couple of weeks ago, I tried, albeit unsuccessfully, to create a desire for knowledge about one of my favorite southern foods which is ubiquitous with ringing in the New Year: Hopping John.
Much to my surprise, today, the New York Times ran a lengthy food article on the subject which not only covered the more widely known blackeyed pea variety, but also covered the low country version made with cow peas which I had previously indicated was more flavorful and authentic than the blackeye pea version.
While the times doesn't vouch for the authenticity of the Lowcountry/cowpea version, it does note that the cowpea version is more flavorful and also mentions (take note MikeG) the rich superiority of HoppingJohn made with hog jowl.
I'll be scouring the soul food joints for some Hopping John tomorrow, for good luck and good health in 2003.
by Joey Skladany | Spring has officially sprung, which means it's out with the old and in with the new. And when it comes...
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.