Hop to It
Served with a side of toe-tappin’ flavor, summer’s freshest catch will put some spring in your step.
Eugenia Uhl Photograph
Broiled Speckled Trout with Hoppin’ John Salad
4 fish fillets
1 tablespoon kosher salt
1 teaspoon black pepper flakes
1 teaspoon garlic powder
½ teaspoon cayenne powder
½ teaspoon dried thyme
Sprinkle filets with spice mixture and put in casserole dish sprayed with coconut oil. Top the filets with a small pat of butter and broil on low for 10-20 minutes depending on thickness. (Fish is done when it is flakes.) Serve with Hoppin’ John Salad.
¼ cup champagne vinegar
½ cup extra virgin olive oil
1 teaspoon dijon mustard
1 ½ teaspoon local honey
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon fresh thyme stripped from the stems
Put all ingredients into mason jar seal and shake well.
2 cups fresh black eyed peas
½ cup red, orange or yellow bell pepper small dice
1 cup Creole tomato, diced into small pieces
1 cup Vidalia onion small dice
4 slices thick-cut bacon (preferably Cochon Butcher)
½ cup fresh parsley chopped
¼ cup, fresh basil julienned
2 cup cooked Louisiana popcorn rice
Cook peas in salted water about 30 minutes or until cooked through. Add peas, bell pepper, tomato and parsley to marinade. Marinate for 1-2 hours. Sauté bacon until crispy and reserve 2 tablespoons of bacon fat. Cook Vidalia onion in bacon fat until caramelized and add to marinade. Drain pea mixture reserving marinade. Serve pea mixture over cooked rice. Add crumbled bacon and julienned basil and drizzle with remaining marinade liquid.
Original recipe by Kate Shands Laudumiey. Born and raised in North Mississippi, Laudumiey’s original recipes are inspired by the farmers, fisherman and hunters of her adopted hometown of New Orleans. She is a graduate of Johnson and Wales Culinary Institute in Charleston, South Carolina, and a busy mom of three. Look for her catering delivery service coming soon.