A divine dinner, inspired by the Edible: A Celebration of Local Food
. It had lots of little parts, but was, in the end, easy to prepare. But first, a look at the glorious mess that was dinner last night.
Hoppin' John (with pinto beans instead of black eyed peas) with bacon, cajun okra, tomatoes, yogurt mayo sauce, roasted tomato and tomatillo salsa, and stuffed mini peppers. Oh my!
The more modest part of hoppin' john. Pinto Beans and Rice. Cooked with onion, salt and red pepper.
The spread: with the beans and rice, and everything else to be pilled on at your discretion.
Cajun seasoned okra, pan fried in the pan the bacon was cooked in, drained of most of the fat. The cajun blackening spice made us cough like you wouldn't believe!
Glorious mini peppers stuffed with corn and cheese (Chase Hill Farm's Dutch Gold)
The supreme assemblage.
The goodies above were served with leftover roasted tomato and tomatillo salsa we made for dinner last night, chopped fresh tomatoes, and a yogurt-mayonnaise-cumin-chive drizzle. The total pile was a definate repeatable experience, with some modifications for the seasons. Maybe later in the fall, we’ll have pan-cooked pumpkin with cajun spices, hearty collards cooked with onions in the bacon-coated pan, canned tomatoes, and oven-roasted corn from the freezer. Yum! I can’t wait for my leftovers at lunch!