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22bb4ccb 7139 4774 9eb9 51acabfdf1a9  2016 08 22 20 36 26
Jonathan Jones
Jonathan Jones

I'm not sure what to call this other than a late night drunken experiment. I'd started off with the intention of making Hoppin' John, so that morning before work, I put a cup of Sea Island Red Peas in a bowl of water to soak. But after work I went to a friend's house and let time get away from me over a couple cigars and a few bottles of port. By the time I got home, I felt like playing with food, so this is what happened.

In a pot over low heat, bring 2 quarts of shrimp stock to a simmer. Drain and add peas, a couple carrots (peeled and medium dice), red pepper flake, handful of curry leaves, salt and pepper, and one can of coconut milk (and the cream). Cover about 2/3 of the pot with a lid and let cook for an hour or so, until the peas are soft. 

Meanwhile, about 40 minutes into cooking the peas, bring 2 cups of shrimp stock to a boil in another pot. Add 1 cup of Carolina Gold Rice, some red pepper flake, and some curry leaves, stir, and then cover until rice is cooked. Remove from heat and fluff rice.

Once the red peas are done cooking, remove from heat and drain, reserving the liquid. Take 1 cup of peas and 1 cup of liquid, and purée in blender. Drizzle in a little cane vinegar and season with salt to taste. Combine the rice and peas in a serving dish, ladle a bit of the gravy in with them, and garnish with a couple curry leaves.