Bobby Flay's New Year's Good Luck Dish

His Version Of Traditional Southern Fare, 'Hoppin' John'

(CBS)  RECIPES

Pan Roasted Prawns with Champagne Beurre Blanc & Hoppin' John Risotto

Serves: 4

Risotto
1/2 pound dried black-eyed peas
1 pound applewood smoked slab bacon
6 sprigs fresh thyme
Salt and freshly ground black pepper
6 cups homemade chicken stock or low sodium canned chicken broth
2 tablespoons olive oil
1 medium Spanish onion, finely chopped
1 clove garlic, finely chopped
1 cup dry white wine
1 1/2 cups Arborio rice
1 tablespoon finely chopped fresh thyme

1. Pick over the black-eyed peas to remove dirt and stones. Soak them in water to cover at least 4 hours or overnight.
2. Drain the peas and transfer to a medium saucepan. Cut the slab of bacon in half crosswise and add one of the halves to the saucepan along with the thyme sprigs. Bring to a boil over high heat, reduce the heat to medium and simmer until tender, 45 to 55 minutes, season with salt and pepper. Drain the peas, if needed, transfer to a bowl and remove the bacon and thyme sprigs
3. Cut the remaining half of bacon into small dice. Place the bacon in a medium sauté pan over medium heat and cook until golden brown and crisp. Remove the bacon with a slotted spoon and transfer to a plate lined with paper towels.
4. Put the stock in a large saucepan and bring to a simmer over low heat.
5. Heat the oil in a large saucepan over high heat. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 30 seconds. Stir in the rice and cook for 2 minutes, until lightly toasted and opaque. Add the wine and cook until completely reduced. Add 2 cups of the hot liquid and stir until evaporated. Repeat with the remaining liquid, adding 1 cup at a time until the rice is al dente, 20 to 25 minutes. Stir in the black-eyed peas and chopped thyme and season with salt and pepper. Transfer the risotto to a large shallow bowl and top with the crisp bacon.

Pan Roasted Prawns
3 tablespoons olive oil
12 prawns (U10 size), head and shell left on
Salt and freshly ground black pepper
Finely chopped chives

Heat the oil in a large sauté pan over high heat until almost smoking. Add the prawns in an even layer and cook until lightly golden brown, 1-2 minutes. Turn the prawns over and continue cooking until just cooked through, 2-4 minutes longer. Keep warm.

Champagne Beurre Blanc
2 cups Champagne or other dry sparkling wine 1/3 cup finely chopped shallots
2 tablespoons Champagne vinegar or other white wine vinegar
1/4 teaspoon whole black peppercorns
2 sticks cold unsalted butter, cut into 1/2-inch pieces
2 teaspoons finely chopped fresh tarragon or fresh thyme or fresh parsley
Salt

1. Place the Champagne, shallots, vinegar and peppercorns in a medium saucepan and bring to a boil over high heat. Let cook until the liquid is reduced to 1/4 cup. Begin whisking in the butter a few pieces at a time and continue whisking until the sauce is emulsified. Season with salt and whisk in the tarragon. Keep warm.