Hoppin’ John is thought to bring good luck.
A year of wealth and prosperity is, according to your great aunt (whose sources are many, varied, and infallible), practically guaranteed if this dish is eaten on New Year’s Day. We like prosperity, so we asked a man who really gets Carolina cuisine to make us some.
Jim Noble sent his chefs at Rooster’s Wood-Fired Kitchen a strict set of instructions and ingredients. The resulting bowl of food luck is something wholly different than what we expected, but that’s why we love the Noble Food folks. Where the dish traditionally calls for black-eyed peas and a standard rice of one’s choosing, Rooster’s does Anson Mills Carolina Gold rice and local white acre peas. They top it all with a heaping of tomato pico and, of course, the savoriest of pot liquors. A side of collards or other leafy greens is optional, but also likely to assist in the luck-bringing department.
It all sounds good, but the only thing we can guarantee is the uncharacteristic tastiness of the Rooster’s rendition. If nothing else, Jim Noble’s take on the plate will leave you feeling right prosperous for an afternoon.
