from Chef Lee Gregory of The Roosevelt in Richmond, Virginia
1 cup soaked black-eyed peas
5 cups chicken stock, separated
1 onion, diced
1 carrot, diced
2 ribs celery, diced
3 ounces country ham, chopped
Salt and pepper, to taste
1 cup Carolina gold rice
Canola oil, as needed
2 6-ounce pieces of flounder
1 tablespoon butter
4 tablespoons hot sauce
1 stick softened butter
Cook presoaked peas in 3 cups of stock. Add chopped vegetables and ham.
Once vegetable are tender, season to taste. Let cool in the liquid.
Cook rice with remaining stock.
Drain peas only when they have cooled (leaving in the vegetables and bits of ham). Add peas to the hot rice.
Heat a sauté pan over medium heat. Add a bit of oil and a pat of butter. When butter starts to brown, season the founder with salt and pepper and add to pan. Brown for 2-3 minutes on one side, flip, and turn off the pan.
In a small saucepot, slightly warm the hot sauce. Whisk in butter to make a sauce.
Scoop rice and peas into bottom of two bowls, place the fish on top, and sauce with the hot sauce butter. Chow chow or pepper relish would also add a nice finishing touch.