If it is New Year’s Day in the South (and it is), then your black-eyed peas and greens should be about done, right? Well, this year our peas were added to some rice and the result? Hoppin’ John.  I did a quick search and found this recipe on Garden and Gun’s website. The contributing chef? Stephen Stryjewski from the restaurants Cochon, Cochon Lafayette, Cochon Butcher in New Orleans. Overall, I was pleased with the dish, but I offer a few suggestions should you decide to make this recipe: * I am forever confused about how much liquid should or should not be in a Hoppin’ John.  And even following these directions, I either had too little or too much. Nonetheless, most of the water…