First Wine of 2008 and Hoppin' John!

Could not start out our New Year without tasting a New Wine! So to usher in 2008, I choose one of my favorite wines, a Sauvignon Blanc from New Zealand. Sometimes it is hard to find a new wine to try that will fit into my wine budget. Oh sure there are MANY wines out today, but quite a few have price tags over $20.00. Those wines I surely like to try on special occasions, but for a bottle to pop open for a sipper in the evening, I must curtail my spending to under $15.00 and preferably under $10.00 for a week night. But this wine caught my eye as something new around $13.00. Gotta have it!

What a great find! I am talking about the 2006 Giesen Sauvignon Blanc from the Marlborough region of New Zealand. Giesen grows their grapes in the Wairau Valley and their winery is located in the town of Blenheim which is situated in the southwest part of New Zealand. Unscrewing this one, aromas of vibrant citrus and intense tropical fruit weaved their ways to my nose. On my first sip of this wine I new it was going to be a favorite, as my palate enjoyed tastes of sweet gooseberries and that classic grassy, herbal flavor that is so distinct in New Zealand Sauvignon Blancs. This is a nice, medium bodied wine with crisp, refreshing acidity that gives it a nice zip in your mouth on the finish. I think this wine would go great with a nice chicken dish with a side of asparagus. Yum!

Not only did we have a new bottle of wine to bring in the new year we also had a traditional dish that I serve every year on New Year’s Day – “Hoppin John”! This is one of those great Southern dishes with a fuzzy origin. Some say it was a staple of the African slaves on the plantations and, before that, was found throughout the Caribbean. In American folklore, one theory is that friendly hosts would invite their guests to stay for supper by saying “Hop in, John”. Today "Hoppin’ John" is a traditional dish served on New Years Day to bring luck in the coming year.

Deb’s Take On "Hoppin’ John"

Cook 1 lb. of black eye peas in 6 cups of cold water with a small onion quartered, a couple of bay leaves and 4 cloves of smashed garlic, and a ham hock (optional) for about an hour. Do not over cook the beans as you do not want them mushy. Drain removing bay leaves, onion and ham hock.
In a Dutch oven, cook about 4 slices of bacon, drain bacon on paper towels and chop. Then add 1 big chopped onion, 1 chopped green bell pepper, lots of fresh chopped garlic, 3 stalks of chopped celery and a couple of chopped but seeded jalapeno peppers to the pot. Sauté for about 7 minutes. Then add some seasoning – 1 tbsp of store bought Cajun seasoning, ½ teaspoon each of garlic and onion powder, 1 teaspoon of cayenne pepper, 1 tablespoon cumin, 2 bay leaves and 1 tablespoon dried thyme.
Add a can of chopped tomatoes with their juice and a pound of sausage, your choice of smoked or kielbasa, sliced. Add peas back into Dutch oven, chopped bacon and pour a bit of chicken broth over all just to keep everything moist while baking.
Put lid on Dutch oven and place into a 325 degree oven for an hour and a half.

This dish is sooo good and comforting! I serve it with rice, as you can put the Hoppin’ John over the rice, and a nice skillet of corn bread. You surely can make this a vegetarian dish by omitting the ham hock and sausage and could use veggie broth to moisten the stew for baking.
I know this sounds like a lot of work, but actually it is not, just a lot of ingredients. Perfect for a cold winter evening as your oven will be cranking away!

Cheers!