Hoppin’ Juan
"Sheldon Simeon's travels, which he describes as "very Forrest Gump-ish," influence many of his dishes. For his update on the Hoppin' John, a Lowcountry staple made from peas and rice, he adds Hawaiian touches like braised oxtail (a nod to his time on Top Chef season 14 in Charleston). ..."
INGREDIENTS
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2 tablespoons canola oil
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1 1/2 pounds oxtails
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1 1/2 tablespoons kosher salt, divided
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2 teaspoons black pepper, divided
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6 cups chicken stock
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2 cups dried black-eyed peas, soaked overnight
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2 cups diced yellow onions (from 2 medium onions)
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2 cups diced carrots (from 5 medium carrots)
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2 cups diced celery (from 4 stalks)
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1/4 cup chopped jalapeño chiles (from 2 chiles)
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4 garlic cloves, thinly sliced
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5 thyme sprigs
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3 fresh bay leaves
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4 cups water
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1 teaspoon kosher salt
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1/4 teaspoon cayenne pepper
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1 cup uncooked jasmine rice
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1/4 cup unsalted butter, cubed
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1/4 cup apple cider vinegar
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1/2 cup chopped scallions
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