Hoppin’ John for New Year’s Good Luck

It seems to me anytime you can source local products from area farmers and producers you are always lucky. But the New Year’s holiday comes with its own set of what to eat standards. Among the lucky foods to kick off the new year, the traditional recipe of Hoppin’ John. A simple but delicious mix of rice and peas. Lucky for us all, everything you need for this recipe is grown in North Carolina.

Chef Andres Prussing, Executive Chef at Stoke restaurant in Uptown Charlotte and recently named the Food and Beverage Director of the Marriott Center City in Uptown Charlotte, shared this recipe with me in September. He was appearing with me on the cooking stage at the 2023 North Carolina Mountain State Fair. It’s a meatless variation of the classic Hoppin’ John recipe. His pro tip for the very best results, is to parboil the rice before the cooking starts. Keep reading for all the delicious details.

Let’s Talk about the Rice in Hoppin’ John

Like me, Chef Andres loves cooking with NC-Grown Tidewater Grain Company’s Carolina Gold Rice. The team at Tidewater grows, mills, packages all of its products; and distributes its locally grown heirloom grains across the country. The company is now the largest grower of Carolina Gold Rice in the state of North Carolina.

If you’ve followed this blog or my social media for any time, you already know I am a fan of this locally grown rice. The flavor is rich and nutty – even before you add any seasonings. It’s the perfect rice to add to any meal. And I love that it comes from a NC family farm.

How to Cook Tidewater Grain Company’s Carolina Gold Rice

There are many ways to cook Tidewater’s Carolina Gold Rice – from middlin’s with cheese ( you’ll find that recipe here) to the super simple “1-Finger Method” ( detailed in this post.) And did you know, this rice even cooks up well in the microwave? It’s true, see for yourself…I did this fun reel on rice in the microwave for my social media feeds and those of Tidewater Grain Co – check it out here.

Microwaves aside, you’ll find the more traditional way to make baked rice in this recipe I wrote for the team at Tidewater Grain.

This more traditional recipe includes a parboiling of the rice, as a way to take away some of the starch. That way your end result is light and fluffy as opposed to a stickier rice. Sometime sticky rice is just what the doctor ordered – when you are making Asian food or perhaps serving rice with a bowl of chili or curry.

But, in the case of today’s recipe for Hoppin’ John, you’ll want the rice to be light and fluffy. Chef Andres suggests parboiling the rice – as described in the recipe – in advance. Then, its ready to roll when you are.

Where to Buy: Tidewater Grain Company Carolina Gold Rice is available at many NC specialty growers and online at TidewaterGrain.com #TellThemHeidiSentYou

Season Hoppin’ John To Taste to Spice up Your New Year

The wonderful thing about this dish is that you can make it spicy or not. If you’d like to heat things up for New Year’s Day, add another chili or jalapeno into the mix of chopped veggies called for in the recipe.

Chef Andres’ toasted garlic vinaigrette, packs a bit of a punch. and if you are a garlic lover, you’ll wonder how you ever lived without this recipe. Be sure to take good care when toasting the garlic thought. Look for it to get to a simple golden brown and then take it off the heat and out of the pan immediately. If the garlic burns, don’t use it. It will ruin the whole dish. Just toss the burnt batch out, and start again. It will be worth it, I promise!

And, if you are not so much of a garlic lover, that’s ok, too. Simply delete the garlic in the recipe and instead use your favorite vinaigrette as a substitute dressing.

The Lusty Monk Mustard called for in the recipe is another local go-to. Made in Candler NC, located just outside of Asheville, you can fine Lusty Monk in many cheese shops across North Carolina or in the cheese section of many NC grocery stores. Or order from them directly from the store on their website.

Here’s my go-to recipe for a basic vinaigrette, you might want to try. Of course you can add whatever spices you would like. My secret sauce in the mix is the Healthy Boy Brand Mushroom Soy Sauce – its a keeper.

Heidi’s Homemade Winter Vinaigrette:

• 1/2 cup Your favorite red wine vinegar – My go-to here is the pomegranate, blackberry or strawberry balsamic vinegar from Olive Crate… Order from them online, or find their organic balsamic vinegars and Estate grown Extra virgin Olive oils at the Charlotte Regional Farmers Market on Saturdays in Building B.
• 5 Tbsp. Your favorite local honey
• 1 tsp. Turmeric Zone Turmeric + Ashwagandha or Turmeric + Ginger and Black Pepper This is another NC company I love. Located just outside of Raleigh they are THE source for all things Turmeric. Have you tried their Golden Driops or their award-winning honey? – ready more about it here.
• 1/4 cup soy sauce I suggest Healthy Boy Brand Mushroom Soy) or, if you are gluten free, use your favorite tamari sauce, instead
• 2 Tbsp. Savory Spice Tomato Powder
• 1 tsp. whole coriander seeds toasted and then ground
• 2 tsp. (more to taste) Herbs de Provence dried spice blend available at Savory Spice Shop in Charlotte or at Spicewalla in Asheville
• 1/4-1/3 cup Your favorite Extra Virgin Olive Oil Again, here I turn to the Olive Crate and their Kores Estate Ultra Premium EVOO
• 1 Tbsp. fresh chopped parsley

Place all of the ingredients together in a jar with a tight fitting lid. Shake well. Adjust seasonings with a bit of salt or pepper if you would like. Refrigerate until ready to use. Store in refrigerator between uses. Enjoy.