Peas And Bacon Food

BLACK-EYED PEAS RECIPE

Steps:

• Sort and rinse the beans and then soak in a large container with lots of water overnight. (You want them covered by at least 2 or 3 inches.)
• Add the bacon, onion, black pepper, and garlic powder to a large pot over medium heat and cook until the onions have softened and are slightly translucent, about 10 minutes.
• Add the soaked, drained beans, chicken stock, and bay leaves. Bring to a boil, reduce to a simmer, and cook, skimming any impurities that rise to the surface, until the beans tender, about 1 hour.
• Discard the bay leaves and season with salt. Serve.

BRAISED PEAS WITH BACON, LENTILS & COD

Steps:

• To make the pea braise, heat half the olive oil in a shallow saucepan, then sizzle bacon for 5 mins until crisp. Turn the heat down, add the peas to the pan, then cover and braise for 8-10 mins until peas are tender (about 5 mins if you're using frozen peas). Add the lentils to the peas and cook until heated, then remove from heat and dress with lemon juice, seasoning and a bit more olive oil, if necessary. Just before serving, stir through the mint.
• Meanwhile, heat the butter in a frying pan until frothy, then add the fish, skin-side down, and cook for 4 mins until the skin is crisp and the fish almost cooked. Flip the fillets over and cook for 1 min. Divide the peas between 4 plates and top with fish. Drizzle with olive oil and serve with a wedge of lemon.

BLACK-EYED PEAS WITH BACON AND PORK

Steps:

• If using dried black-eyed peas, put them in a large pot and cover with about 4 inches of water. Soak the peas overnight, then drain the water and rinse. Alternatively, you can "quick-soak" the peas by bringing them and the water to a boil for 2 minutes. After this, remove them from the heat, cover the pot and soak the peas for 1 hour. Then, drain and rinse the peas.
• Heat the oil in a large pot over medium-high heat. When the oil is shimmering, add the pork. Sear until the pork is browned on all sides, 4 to 5 minutes. Add the bacon, onion and garlic to the pot and cook, stirring, until the onion and garlic are lightly browned, about 6 to 8 minutes. Add the salt, black pepper, cayenne and garlic powder. Cook until the entire mixture is coated with the spices, about 2 minutes. Pour in the stock and water and drop in the bay leaves. Bring the mixture to a boil, then reduce the heat and simmer, covered, for about 30 minutes.
• When the pork begins to fall apart, add the prepared peas to the pot and simmer until the peas are very soft, about 1 to 1 1/2 hours (see Cook's Note).
• Taste for seasonings, and add some hot-pepper vinegar, if desired. Discard the bay leaves and transfer the black-eyed peas to a serving bowl.

SUGAR SNAP PEAS WITH BACON AND PARMESAN

Steps:

• In a large cold frying pan, lay out the bacon strips without overlapping. Turn on the heat to medium and cook the bacon, flipping occasionally (using tongs) until golden-brown and crisp, about 7-10 minutes. Remove from the pan and place the bacon onto a paper-towel lined plate. Set aside.
• Pour the excess bacon grease from the pan into a heat safe container for disposal, leaving a thin layer of oil behind. Set the stovetop temperature to medium-high heat and add the snap peas into the frying pan.
• Sauté the snap peas until tender-crisp, about 3-5 minutes. Remove from heat and stir in the remaining ingredients (red onions, parmesan, lemon juice, and black pepper).
• Place into a serving dish and top with chopped or crumbled bacon. Best served immediately.

PEAS WITH BACON

Steps:

• In a large skillet, cook bacon over medium, stirring occasionally, until fat is rendered and bacon is crispy, 5 to 7 minutes. With a slotted spoon, transfer bacon to a paper-towel-lined plate, leaving fat in skillet.
• Add peas to skillet. Cook, stirring frequently, until heated through, 4 to 6 minutes. Remove from heat; stir in vinegar, and season with salt and pepper. Serve peas topped with bacon.

PASTA WITH BACON AND PEAS

Steps:

• Place ricotta, parmesan, butter, salt and pepper in a large bowl. set aside. Fry bacon in skillet til crisp. Transfer bacon to paper plate to drain, crumbling once cooled. Reserve pan and bacon grease.
• To the bacon pan, add onion and cook about 3 minutes. Add garlic and cook 1 more minute. Transfer onion mixture to cheese mixture.
• Meanwhile, cook pasta in boiling water. When it is just 1 minute till done, add peas to water.
• Reserving 1 cup of pasta/pea water, drain pasta and peas. Add half of the pasta water to the cheese mixture along with the lemon juice and mix till smooth.
• Add pasta and peas to the cheese mixture and toss to coat, adding more reserved water as necessary to moisten pasta. Stir in bacon bits, adjust seasoning, and serve.

PEAS AND BACON WITH DILL

Steps:

• Cook bacon in a 10-inch heavy skillet over moderate heat, stirring occasionally, until browned, about 5 minutes. Spoon off all but 2 tablespoons fat from skillet (but leave bacon in skillet), then add onion and cook, stirring frequently, until beginning to soften, 3 to 4 minutes. Add peas, water, salt, pepper, and 1 tablespoon dill and cook, covered, stirring occasionally, until peas are tender, 5 to 8 minutes. Stir in butter and remaining tablespoon dill.

PEAS WITH BACON

Steps:

• Melt Parkay in large saucepan over medium-high heat. Add peas; cook 5 minutes or until slightly thawed, stirring frequently. Add bacon, brown sugar, mustard and pepper; cook 3 minutes more or until hot.

PASTA WITH PEAS AND BACON

Steps:

• Heat a medium-sized pot over medium-high heat. Add the bacon and cook until crispy, about 8 minutes. Remove the bacon from the pot. If there are more than 2 tablespoons of oil in the pot, remove the extra. If there is less, add a little olive oil.
• Add the onion and garlic and cook until they are soft and begin to brown, about 5 minutes.
• Add the chicken stock, thyme, and chili flakes to the pot and bring to a boil. Add the pasta, stir, then cover and cook for 10 minutes, stirring the pasta twice while it cooks.
• After 10 minutes there should still be a little liquid left in the bottom of the pot. Add the peas and stir. Add the yogurt, lemon zest, and lemon juice and stir one more time. Season to taste with salt and pepper.

SUGAR SNAP PEAS WITH BACON

Steps:

• Cook bacon till crisp set aside.
• In the same pan removing all grease except for a little to cover bottom saute onion, garlic and sugar.
• Add Sugar Snap Peas and broth simmer covered about 5 minutes till crisp tender stirring a couple of times.
• Meanwhile crumble the bacon.
• Place snap peas in a large dish season fresh lemon juice with more salt and pepper if needed.
• Top with bacon and serve.
• And garnish with lemon slices.

CREAMED PEAS & BACON

Steps:

• Pour your chicken broth, butter and bacon into a skillet and bring to a low boil.
• Now add your peas to a boil in the liquid and stir. Lower heat to medium-high heat.
• In a separate bowl, whisk together cream, flour, and sugar until well blended and without large flour chunks.
• Stir your creamed mixture into the skillet and stir well, coating all of the peas.
• Continue to cook your pan over medium-high heat until the creamed peas begin to thicken and bubble, which takes approximately 5-6 minutes. Make sure you constantly stir to avoid burning in the skillet and if if the peas thicken quicker, turn your heat down a bit.
• Creamed Peas are done when peas are cooked all the way through and cream is nice and thick.

ORZOTTO WITH PEAS AND BACON

Steps:

• Heat oil in large saucepan on medium heat. Add onions; cook 2 to 3 min. or until crisp-tender, stirring frequently. Add pasta; cook and stir 2 min. or until lightly browned.
• Stir in chicken broth. Bring just to boil; cover. Simmer on medium-low heat 8 to 10 min. or until pasta is tender and broth is absorbed, adding peas for the last minute. Remove from heat.
• Add reduced-fat cream cheese, bacon and 1/4 cup Parmesan; stir until cream cheese is completely melted.
• Serve topped with remaining Parmesan.

PEAS WITH BACON, GARLIC AND PARSLEY

Steps:

• Sauté bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Discard all but 2 tablespoons drippings from skillet. Add garlic to skillet; sauté until fragrant, about 30 seconds. Add peas and butter to skillet. Saut until heated through, about 5 minutes. Mix in bacon; season with salt and pepper. Transfer to dish; sprinkle with parsley.

PASTA CARBONARA WITH PEAS

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 3 minutes. Reserve 1/2 cup pasta water. Drain, and set aside.
• Whisk together the eggs and cheese in a bowl. Cook the bacon in a large, deep skillet over medium-high heat until browned and crisp, about 8 minutes. Remove the bacon from the skillet to paper towels to drain, then chop the bacon. Reserve 2 tablespoons bacon drippings in the skillet and discard the rest. Add the garlic and peas to the skillet and cook, stirring constantly and scraping the browned bits from the bottom of the skillet, until the garlic is fragrant and the peas are warmed through, about 1 minute.
• Add the bacon and pasta to the skillet and heat over medium heat until hot, about 2 minutes. Reduce the heat to low. Working quickly, add the egg mixture to the pasta and toss with tongs until the pasta is coated in the sauce. Gradually add a little pasta water at a time to the pasta until a creamy, saucy consistency is reached. Season with salt and pepper and sprinkle each serving with parsley and more cheese.
• Combine the eggs, flour, olive oil, salt and 1 tablespoon water in the bowl of a food processor. Pulse until a dough forms, about 10 seconds. Remove the dough from the food processor to a lightly floured surface. Knead the dough until smooth and elastic, 4 to 5 minutes. Shape the dough into a ball; wrap with plastic and rest at room temperature for 30 minutes.
• Cut the dough in half and keep one half refrigerated. Cut the remaining half into two equal pieces. (Make sure to keep the unused dough pieces covered.)
• Working with one piece at a time, roll the dough with a rolling pin as thin as possible (but still thick enough to be lifted off the counter without breaking, about a 10-by-16- inch rectangle; the dough should be paper-thin, but you shouldn't be able to see through it.)
• Dust each dough sheet with flour. Fold the dough in half (using the short ends) and dust the top with flour. Repeat twice more, dusting with flour between each layer to create a stack. Use a sharp knife to cut the dough into thin strips (1/4-inch wide).
• Separate the noodles into "nests" and let dry on a lightly floured surface, about 1 hour. Repeat the process with the remaining dough piece, then with the remaining refrigerated dough.