Skillet Hoppin' John (FM)

• 2 tablespoons olive oil
• 4 ounces slab bacon or smoked ham, cubed [Used pancetta.  It's not really either of those.]
• 2 onions, chopped
• 2 red bell peppers, chopped
• 1 tablespoon minced garlic
• 1 tablespoon chopped fresh rosemary or thyme, or 1 teaspoon dried
• Salt and black pepper
• 2 cups cooked brown rice, preferably chilled
• 2 cups cooked or canned black-eyed peas, drained, liquid reserved [Hmm, didn't think canned black-eyed pea liquid is really worth it]
• Chopped fresh parsley, for garnish

Mise en place.

Heat oil over medium high heat then add meat and cook until browned.  Pour off all but 2 tablespoons of fat and lower heat to medium.

Add onions, peppers, and garlic and cook until soft and browned.  I added the thyme here as well since I was using dried herb.  If I was using fresh thyme, I would add it after this process was done.

Add rice gradually and then the peas with the liquid.  Cook until heated through and adjust the seasoning.

I've heard of this dish several times before, but I haven't tried it until now.  Dish didn't really wow me, but some quick googling leads me to concur that the pork and dried beans are usually cooked together.  Makes sense when the header says this is a stir-fried version of this Southern staple which is actually traditionally served on New Year's Day though I polished this off yesterday.

Mung Bean Dal with Apples, Coconut, and Mint (HCEV)

• 1 1/2 cups dried mung beans, washed, picked over, and soaked if you like ("Other beans you can use: pigeon or black-eyed peas or chickpeas, cooked for up to an hour longer." I used black-eyed peas today because I proved to be too lazy to go to Chinatown.)
• 1/2 cup shredded coconut
• 2 medium green apples, cored, peeled, and chopped
• 2 tablespoons peeled and minced fresh ginger
• 2 tablespoons minced garlic
• Pinch ground tumeric (optional)
• 2 cups coconut milk, either made from scratch, or canned (use 1 can, slightly less than 2 cups, with a little water)
• 1/4 cup brown sugar, or to taste
• Salt and freshly ground black pepper
• 1/2 cup chopped fresh mint leaves
• 1/2 cup sliced scallion (Whoops, it didn't make it on the list, but I was fine.)
• Juice of 1 lime

Mise en place.


Finished product and Mark Bittman's forward to the piece was quite true:
"Many dals rely on deep flavors, but here's an example of how fresh, bright ingredients can set off the natural heaviness of beans. The result is a hearty dish that manages to be refreshing, even in summer."

Some funny cartoons about some of my idols in the brand-new Lucky Peach Issue 3 that Momofuku through McSweeney's just put out (Arnold Palmer Cake came from Issue 2):


It's sooo true that all her creations are basically like this.


It is true that Mark Bittman is vegan until dinner. I'm more suspicious of the post-11 pm claim.