Sunday, April 09, 2006

Chuckwagon Etiquette and "Hoppin John"

Well Sir...ever since findin that funny poem bout m'great Grandpappy..."Camp Cookie" ...I also found some old papers a his...these here were the "Rules of the Chuckwagon"...or "Chuckwagon Etiquette".....

*No one eats until Cookie calls
*When Cookie calls, everyone comes a runnin'
*Hungry cowboys wait for no man. They fill their plates, fill their bellies, and then move on so stragglers can fill their plates
*Cowboys eat first, talk later.
*It's okay to eat with your fingers. The food is clean
*If you're refilling the coffee cup and someone yells "Man at the pot." You're obliged to serve refills.
*Don't take the last serving unless your sure you're the last man.
*Food left on the plate is an insult to the cook.
*No running or saddling a horse near the wagon. And when you ride off, always ride down wind from the wagon.
*If you come across any decent firewood, bring it back to the wagon

Now...thought that might be of intrest t'some of ya....and by the way...this here painting is by Lorna Dillon.......duz great wurk don't she......get on over to her site and see the rest o the fine paintin's she's been a doin.....

Well Sir...I cain't be take'n credit fer this next recipee...although it be awful close t'my own (with only a few minor variashuns). This here recipee is that of Fannie & Vera's Camp Cookbook...and although I hates to admit shur does sound better than mine (just a little) tis................ Hoppin John Recipee

· 1/2 pound bacon, sliced into small bits, cooked and well-drained
· 1 pound Andouille sausage, cut into 1/2 inch slices, cooked and well drained (or substitute hot Cajun sausage, or mild Polish sausage)
· 2 cups chopped onions
· 2 cups chopped red & green bell pepper
· 1 cup chopped celery
· 3 cloves minced garlic
· 1 pound black eyed peas
· 1 1/2 cups uncooked brown or white rice
· 2 quarts+2 cups stock or water (add more water if needed)
· 1 teaspoon salt
· 2 teaspoons black pepper (more if you like it hot)
· 3 teaspoons paprika
· 2 teaspoons granulated garlic
· 1 teaspoon basil
· 1 teaspoon thyme
· 1 teaspoon savory
· 1 teaspoon filé or parsley
· 3 bay leaves

Cook and drain the meats. Mix all the spices into one bowl.
In a Dutch oven, add two tablespoons of bacon grease or vegetable oil. Add the onion, pepper, celery, garlic, black eyed peas and half of the spice mixture and fry for about 10 minutes. Stir and scrape the bottom of the pot frequently. Add the meats, the rest of the spice mixture and 2 quarts of stock or water. Cover and simmer over low heat for one hour or until peas are done. Add the rice and 2 cups stock or water and simmer for 20-30 minutes. The liquid should be absorbed so the dish is not watery.

I usually makes this fer m'wife (she loves it)..two..three times a year...but definately on New Years Eve.....sposed t'bring good luck it is.........