BLACK-EYED PEAS WITH BACON AND PORK
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 14h20m
Yield 6 to 8 servings
Number Of Ingredients 14
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.
SEARED SCALLOPS WITH MINT, PEAS, AND BACON
Buttery scallops and smoky bacon are balanced by sweet peas and lively mint in this company-worthy dish. All you need is one pan, a handful of ingredients, and 22 minutes to pull it off.
Provided by Rhoda Boone
Categories 22-Minute Meals Dinner Scallop Seafood Shellfish Bacon Pea Summer Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 8
Steps:
- Place scallops on a paper towel-lined plate and pat very dry with additional paper towels. Season both sides with 1/4 tsp. salt and 1/4 tsp. pepper total.
- Bring 1 cup water to a boil, covered, in a small pot. Add peas and 1/2 tsp. salt; cook until peas are bright green and tender, about 2 minutes for fresh and 4 minutes for frozen. Drain peas through a strainer set over a bowl; reserve cooking liquid.
- Meanwhile, add bacon to a large skillet and heat over medium-high. Cook bacon, stirring occasionally, until fat starts to render, about 3 minutes. Add shallot and cook, stirring, until softened and lightly browned and bacon is crisp, about 3 minutes more. Using a slotted spoon, transfer bacon and shallot to a small bowl, reserving fat in skillet. Add 1/2 cup cooked peas to bacon mixture.
- Purée lemon juice, 1/8 tsp. salt, 1/8 tsp. pepper, the remaining 1 1/2 cups peas, and 1/2 cup reserved pea cooking liquid in a blender. Add oil and pureé until smooth. Add 2 Tbsp. mint leaves and pureé until just combined but pieces of mint are still visible. Divide pea purée among 4 plates.
- Heat skillet with reserved fat over high until just barely smoking. Working in batches and adding more oil if necessary, sear scallops until a golden brown crust has formed and scallop releases from skillet, about 3 minutes per side. Top pea purée with scallops and bacon-pea mixture, then sprinkle with remaining 1 Tbsp. mint.
CREAMY PASTA WITH SMOKED BACON AND PEAS
This elegant riff on a childhood favorite came to The Times in 2009 by way of Jamie Oliver, the British chef and cookbook author. It was featured in his cookbook "Jamie's Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals," and it's a favorite of his daughters, Poppy and Daisy. It's wholesome (no powdered cheese!), and it can be ready in about 15 minutes.
Provided by Alex Witchel
Categories dinner, easy, quick, pastas, main course
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted to a boil. Meanwhile, cut sliced bacon crosswise into thin slivers, or slice pancetta into julienne. Add pasta to boiling water and cook to taste.
- While pasta is cooking, place a large skillet over medium heat, and add 2 tablespoons olive oil and the butter. Add bacon or pancetta and a sprinkling of pepper, and fry until golden and crisp. Immediately add frozen peas and stir for a minute or two. Add crème fraîche or heavy cream and chopped mint.
- Reserve 1 cup of the pasta cooking water, and drain the pasta. Add pasta to the skillet and stir. Add lemon juice, and adjust salt and pepper to taste. Bring to a simmer, then remove from heat. The mixture should be thick; if desired, a splash of the pasta water may be added to the sauce to thin it slightly. Add Parmesan and stir to mix. If desired, serve with a green salad.
Nutrition Facts : @context http, Calories 699, UnsaturatedFat 19 grams, Carbohydrate 66 grams, Fat 35 grams, Fiber 5 grams, Protein 29 grams, SaturatedFat 14 grams, Sodium 766 milligrams, Sugar 5 grams, TransFat 0 grams
SPICY CLAM PASTA WITH BACON, PEAS AND BASIL
In a pinch, canned baby clams make a very decent pasta ingredient. There is great variation between different brands of canned clams - some are not salty at all, so bear that in mind when seasoning. The liquid in the cans is not needed here, but you may save it for another purpose if you wish.
Provided by David Tanis
Categories dinner, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Put basil, parsley and garlic in a mortar or food processor. Add salt and pepper to taste and 1/4 cup oil. Pound or whiz to obtain a bright green purée.
- Put a pot of water on to boil and make it very salty. (It will boil faster with the lid on.)
- Over medium heat, render bacon in its own fat until browned and crisp but not hard, 5 to 8 minutes. Remove with a slotted spoon and set aside. Pour off fat but leave a small amount in the pan, just to coat the bottom.
- Increase heat to medium-high, add 2 tablespoons olive oil, the clams, serrano chile and red pepper. Season with salt and pepper and cook for 2 minutes, stirring and coating clams well. Add peas and warm through, then turn off heat.
- Boil pasta and cook until slightly underdone. Drain pasta and add to pan with clams. Turn heat to medium-high and stir all together. Add a splash of pasta water, if it seems dry. Add basil purée and toss well. Top with bacon and reserved basil leaves. Pass lemon wedges.
FRESH ANGEL-HAIR PASTA WITH BACON AND PEAS
Inspired by pasta alla carbonara, this dish features bacon instead of pancetta, while shallots and peas give the sauce texture.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 20m
Number Of Ingredients 6
Steps:
- Set a large pot of salted water to boil. In a large skillet, cook bacon over medium until crisp, 5 to 7 minutes. With a slotted spoon, transfer to a paper-towel-lined plate to drain (leave fat in skillet).
- Add shallots to skillet; season with salt and pepper. Cook over medium, stirring occasionally, until they begin to soften, 1 to 2 minutes. Add peas and half-and-half; season with salt and pepper. Simmer until slightly thickened, about 2 minutes.
- Cook pasta in boiling water until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Pour sauce over pasta; toss to combine, adding some reserved pasta water a little at a time to coat. Sprinkle with bacon, and serve immediately.
Nutrition Facts : Calories 361 g, Fat 9 g, Fiber 4 g, Protein 16 g
SUGAR SNAP PEAS WITH ONIONS AND BACON
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- In a medium skillet over medium high heat, brown chopped bacon. Using a slotted spoon, remove bacon to a paper towel lined plate. Add onion to the pan. Saute chopped onions 3 minutes or so, until they are just tender. Add peas and water to the pan. Cover and cook peas 5 minutes. Uncover and allow the liquid to cook almost out of the pan. Add bacon back to the skillet and remove pan from heat. Transfer to a serving dish and enjoy!
PASTA WITH BACON AND PEAS
Pasta in a red sauce with bacon and peas.
Provided by ANGCHICK
Categories Meat and Poultry Recipes Pork
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat oil in a large pot over medium heat. Saute bacon, onion and garlic until lightly browned. Stir in tomato sauce. Season with parsley, basil, garlic powder and pepper. Bring to a boil, reduce heat, and simmer 20 to 30 minutes, stirring occasionally. Stir in peas. Toss with pasta until evenly coated. Sprinkle top with Romano.
Nutrition Facts : Calories 440.9 calories, Carbohydrate 72.1 g, Cholesterol 22.2 mg, Fat 9 g, Fiber 6.8 g, Protein 18.6 g, SaturatedFat 2.4 g, Sodium 1159.5 mg, Sugar 10.7 g
TORTELLINI ALFREDO WITH PEAS AND BACON
Spinach cheese tortellini, peas, and bacon combined with delicious Alfredo sauce make this recipe a perfect fit for a festive party or a casual get together.
Provided by Buitoni
Categories Trusted Brands: Recipes and Tips BUITONI®
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Cook onion, mushrooms and bacon in medium saucepan over medium-high heat until bacon is crisp; drain. Add pasta, sauce, peas and pepper; cook, stirring occasionally, for 1 minute.
- Serve with cheese.
Nutrition Facts : Calories 506.8 calories, Carbohydrate 42.6 g, Cholesterol 85.7 mg, Fat 28.3 g, Fiber 3.5 g, Protein 20 g, SaturatedFat 14.7 g, Sodium 931.1 mg, Sugar 5.4 g
BAKED SALMON WITH LEMONY ORZO AND BASIL-BACON PEAS
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a baking pan with aluminum foil or parchment paper.
- Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain.
- Mix garlic powder, 4 leaves basil, and 1/2 teaspoon salt together in a small bowl.
- Place salmon skin side-down on the prepared pan. Brush with 1 tablespoon butter; sprinkle garlic-basil mixture on top.
- Bake in the preheated oven until salmon flakes easily with a fork, about 8 minutes. Remove and let rest.
- Place bacon in a skillet over medium-low heat and cook, stirring often, until crispy, about 4 minutes. Add 1/2 teaspoon salt and peas. Season with pepper. Cook and stir until peas are heated through, 3 to 4 minutes.
- Whisk remaining 3 tablespoons butter, juice from 1 lemon, and remaining 1 teaspoon salt together in a bowl. Pour over the cooked orzo and toss to coat. Season with pepper.
- Divide orzo among 4 plates; top with salmon and place peas on the side. Garnish with the remaining basil. Drizzle remaining lemon juice on top.
Nutrition Facts : Calories 702 calories, Carbohydrate 59.7 g, Cholesterol 153.4 mg, Fat 30.1 g, Fiber 8.4 g, Protein 51.1 g, SaturatedFat 11.1 g, Sodium 1278.2 mg, Sugar 2.4 g
PASTA WITH BACON AND PEAS
Make and share this Pasta With Bacon and Peas recipe from Food.com.
Provided by 2Bleu
Categories Pasta Shells
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
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.
SPINACH AND CHICK PEAS WITH BACON
Categories Bean Pork Side Sauté Quick & Easy High Fiber Bacon Spinach Chickpea Winter Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 6
Steps:
- Bring a 3-quart pot three fourths full of water to a boil. Add bacon and cook 2 minutes. Drain bacon and rinse in cold water. Pat dry and cut crosswise into 1/4-inch pieces.
- Cook bacon in a 12-inch heavy skillet over moderate heat, stirring, until browned. Leaving bacon in skillet, spoon off all but 1 tablespoon fat. Add 2 tablespoons oil, chickpeas, and red pepper flakes to skillet and saut) over high heat, stirring occasionally, until chickpeas begin to brown, 3 to 4 minutes. Stir in spinach and garlic and sauté, stirring, until spinach is wilted. Season with salt and pepper and drizzle with remaining tablespoon oil.
PURPLE HULL PEAS WITH BACON AND ONIONS
My maternal grandparents from Mississippi always grew and served purple hull peas, so I enjoy memories of them whenever it is pea season. This recipe was a winner at the Emerson, Arkansas, PurpleHull Pea Festival & World Championship. I made minor alterations to suit our tastes. See www.purplehull.com for more recipe ideas.
Provided by Catherine B.
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium sauce pan, saute bacon for 2 minutes to release fat, then add onion and jalapeno. Continue to saute over medium heat until onions are caramelized and bacon is browned. To reduce calories, can pour off any rendered fat.
- Add peas and just enough chicken stock to cover the peas.
- Add smoked salt and fresh pepper to taste.Cover pan and simmer gently until peas are tender, 15 to 20 minutes.
- Taste and adjust seasonings. Serve and enjoy!
Nutrition Facts : Calories 433.1, Fat 3.4, SaturatedFat 0.9, Cholesterol 4.9, Sodium 193.9, Carbohydrate 73.3, Fiber 12.4, Sugar 10.2, Protein 29.9
PEAS AND BACON WITH DILL
Categories Herb Vegetable Side Quick & Easy Bacon Pea Spring Dill Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 servings
Number Of Ingredients 8
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.
HERBED POTATO SALAD WITH BACON AND PEAS
A little different from your usual potato salad. There is no mayo in this one! If you don't want to use as many peas, it can easily be halved.
Provided by Lvs2Cook
Categories Pork
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, whisk all dressing ingredients together until well blended. Set aside.
- Cook potatoes in boiling salted water for about 12 minutes. Drain, let cool to touch, and cut into quarters.
- Cook fresh peas in salted boiling water for 6 minutes, frozen peas for 3 minutes. Drain under cold water and let cool.
- In a large bowl, toss still-warm potatoes with about half of dressing and let cool. Combine with peas and bacon and add remaining dressing. Taste and adjust seasoning.
MINI QUICHES WITH PEAS AND BACON
Provided by Molly Yeh
Time 1h
Yield 7 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Add the bacon to a medium skillet, turn the heat to medium high and cook until browned and crispy on both sides, about 7 minutes. Drain on paper towels, then dice. Set aside.
- To a medium bowl, add the eggs, heavy cream, paprika, cayenne, Dijon and some salt and pepper; whisk to combine. Add the bacon, peas and Gruyere; fold to combine. Set aside.
- Unroll the pie dough and cut out 7 rounds using a 3-inch round cookie cutter. (If necessary, roll out the scraps and cut out more rounds.) Spray a 12-cup muffin tin with nonstick spray. Press each dough round into a muffin tin cup, crimping the edges.
- Divide the egg mixture between the 7 pie dough cups. Bake until just set, about 30 minutes. Let cool slightly before serving.
TILAPIA WITH BALSAMIC BROWNED BUTTER AND CREAMY FARFALLE WITH BACON, TOMATO AND PEAS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat a pot of water to a boil, salt the water and cook pasta to al dente.
- Heat a deep large skillet with 1 tablespoon extra-virgin olive oil over medium-high heat. Add bacon and crisp 3 to 4 minutes. Add onions, garlic, bay leaf and mushrooms, season with salt and pepper and cook until tender but not browned, 5 minutes. Add tomatoes, crush them up with a wooden spoon and simmer 15 minutes on low heat.
- Season the fish with salt and pepper. Dust fish with flour and shake off excess.
- Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium high heat. Cook fish 4 minutes on each side.
- While fish cooks, stir peas into sauce, return to bubble and stir in mascarpone cheese. Adjust seasoning.
- Remove fish from skillet to a platter and cover loosely with foil to keep warm. Reduce heat to medium and add butter to pan. Brown butter, 2 to 3 minutes, stir in balsamic and simmer 1 to 2 minutes to reduce by half. Pour the brown butter and vinegar over fish.
- Drain pasta, toss with sauce and wilt basil into pasta.
- Serve fish with pasta alongside.
MACARONI SALAD WITH BACON, PEAS, AND CREAMY DIJON DRESSING
Make and share this Macaroni Salad With Bacon, Peas, and Creamy Dijon Dressing recipe from Food.com.
Provided by SarahBeth
Categories < 60 Mins
Time 45m
Yield 8 cups of salad, 8 serving(s)
Number Of Ingredients 17
Steps:
- To prepare dressing, combine first 9 ingredients in a food processor, and process until smooth. Cover and chill.
- To prepare salad, cook pasta according to package directions.
- Add peas during the last 3 minutes of cooking time. Drain; rinse with cold water. Drain.
- Combine pea/ pasta mixture, bell pepper, and next 4 ingredients in a large bowl. Toss pasta mixture with half of dressing. Cover and chill until ready to serve. Toss salad with remaining dressing, and sprinkle with crumbled bacon; serve immediately.
PEAS WITH BACON AND ALMONDS
Turn simple peas into sensational in just minutes with bacon, butter and nuts.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- Cook peas as directed on bag; drain.
- Meanwhile, in 10-inch nonstick skillet, cook bacon over medium-high heat 4 to 5 minutes, stirring occasionally, until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels.
- Add onion and almonds to bacon drippings in skillet; cook over medium-high heat 3 to 4 minutes, stirring frequently, until onion is tender and almonds are lightly browned. Remove from skillet.
- In same skillet, melt butter over medium-high heat. Add cooked peas, bacon, onion, almonds, salt and pepper; toss.
Nutrition Facts : Calories 140, Carbohydrate 12 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 4 g, TransFat 0 g
BACON AND BALSAMIC GLAZED SUGAR SNAP PEAS
This easy side dish is a great compliment to any meal. Even the picky eaters will devour this vegetable side. Bacon and balsamic vinegar combine with raw sugar to give a sweet and tart finish with a gourmet look.
Provided by jonnyd523
Categories Side Dish Vegetables
Time 25m
Yield 2
Number Of Ingredients 5
Steps:
- Cook the minced bacon in a large skillet over medium-high heat until the fat has rendered out and the bacon has begun to crisp, about 5 minutes. Remove with a slotted spoon and set aside, leave the bacon fat in the skillet. Add the sugar snap peas, and toss to coat with the fat. Cook and stir until just cooked through, about 5 minutes. Pour in the balsamic vinegar, sugar, and cooked bacon. Continue cooking until the balsamic has reduced, and the sugar has dissolved, about 2 minutes. Season to taste with salt and pepper and serve immediately.
Nutrition Facts : Calories 198 calories, Carbohydrate 19.9 g, Cholesterol 20.4 mg, Fat 7.8 g, Fiber 3.3 g, Protein 10.2 g, SaturatedFat 2.5 g, Sodium 433.6 mg, Sugar 8.1 g
TORTELLINI WITH PEAS AND BACON
This dish will make everyone think you spent allot of work preparing, and you don't! Really yummy, especially for you bacon lovers!
Provided by dragonpawz
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Boil tortellini.
- While pasta is cooking, fry bacon till crispy.
- Remove bacon and drain bacon grease from pan except for one tablespoon.
- Cook onion in bacon grease till golden brown.
- Pour in heavy cream and cook till slightly thickened.
- Add cooked pasta,cheese ,peas and crumble in bacon.
- Salt and pepper to taste.
- Heat one minute and serve.
- Sprinkle with additional parmesan cheese if desired.
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