The cuisine of the Southern United States is the historical regional culinary form of states generally south of the Mason–Dixon line dividing Pennsylvania and Delaware from Maryland as well as along the Ohio River, and extending west to southern Missouri, Oklahoma and Texas.

The most notable influences come from African, English, Scottish, Irish, French, and Native American cuisines. Tidewater, Appalachian, Creole, Lowcountry, and Floribbean are examples of different types of Southern cuisine. In recent history, elements of Southern cuisine have spread north, having an effect on the development of other types of American cuisine as well.

Many elements of Southern cooking—squash, tomatoes, corn (and its derivatives, including grits), and deep-pit barbecuing—are borrowings from southeast American Indian tribes such as the Caddo, Choctaw, and Seminole. Sugar, flour, milk, and eggs come from Europe; the Southern fondness for fried foods is Scottish, and the old-fashioned Virginian use of ragouts comes from the West Country of England. Black-eyed peas, okra, rice, eggplant, benne (sesame) seed, sorghum, and melons, as well as most spices used in the South, are originally African; a preponderance of slaves imported to Virginia in early years were Igbo from the Bight of Biafra, and down to the present day Southern and Nigerian cuisines have many flavors and elements in common.

We'll celebrate these traditions with our Appalachian Hoppin’ John Meat Pie. Hoppin' John, also known as Carolina Peas and Rice is a peas and rice dish served throughout the Southern United States. It is made with black-eyed peas (or red cowpeas such as iron and clay peas in the Southeast US) and rice, chopped onion, sliced bacon, and seasoned with salt. Hoppin' John was originally a Low Country food before spreading to the entire population of the South. It probably evolved from rice and bean mixtures that were the subsistence of West Africans slaves, as it is similar to West African meals, in particular the Senegalese dish ‘thiebou niebe’. To finish this recipe, we’ll take from another African tradition, the ‘samosa’, a pastry stuffed with all kinds of goodness, in this case, the goodness of Hoppin’ John!

Onward to cooking our yummy Appalachian Hoppin’ John Meat Pie:

Appalachian Hoppin’ John Meat Pie:

Ingredients:

1 cup Black eyed peas, washed, picked over, and soaked or organic canned, undrained
6 ounces pork tenderloin, cut into small chunks
2 TBSP canola oil
1 large onion, minced
1 bunch scallions, chopped
4 sprigs fresh rosemary (or 1/2 tsp dried)
2 sprigs fresh thyme (or 1/2 tsp dried)
1/2 tsp liquid hickory smoke
1/2 tsp freshly ground black pepper
1/4 tsp red pepper flakes
1/4 tsp all natural salt substitute such as Mrs. Dash™
1/4 tsp organic sea salt
1 1/2 cups long grain rice
8 sheets Burek or Phyllo dough, layered, cut into 6 large squares
1 egg, beaten
Oil spray as needed
Cherry tomatoes, whole for garnish, and in a bowl sliced thin for spooning
A small bowl of prepared basil pesto, for spooning
Fresh greens for garnish

Preparation:

• Put the peas in a medium pot with the liquid smoke, onion, herbs, salt, salt substitute, pepper flakes, pepper and water to cover by at least 2-inches. Bring to a boil over medium high heat. Turn heat down to medium and cook, skimming any foam that arises, until the peas are tender, 1 to 1 1/2 hours.
• Drain the peas into a bowl, reserve 3 cups of the cooking liquid. Set the peas aside, remove the fresh herb sprigs if you used them. Put the 3 cups of reserved liquid back into the pot. Stir in the rice and cook, covered, until the rice is done and the liquid is absorbed, 15 to 20 minutes.
• While the rice is cooking, put the canola oil in a pan and sauté the pork tenderloin. Stir the tenderloin into the peas, add scallions.
• Layer sheets of phyllo dough, cut into 6 large squares. Orient the squares diagonally, so one ‘point’ is facing you and the other is facing away. Put a dollop of rice on the ‘top’ half of the sheet, spreading to within 1/2 inch of the edges. Put a large dollop of the peas-and-pork on top of that, spreading out evenly to within 1/2 inch of edges. Wet the edges lightly with water, fold the ‘point’ closest to you over and press to seal the edges, making a triangle. Spray with natural oil spray.
• Preheat oven to 350 degrees. Lay oiled side of triangles on the baking sheet, then brush the top side with egg wash. Cook in the oven for 15 - 20 minutes or until golden brown. Serve hot with small bowl of sliced cherry tomatoes and pesto with appetizer spoons for spreading on the pies.