Wednesday, November 17, 2010

Bacon & Shallot Peas

For Eric's birthday last week, I decided to design the dishes around the foods he likes best. I keep various different Bird's Eye frozen vegetables in my freezer for dinner but he seems to like the peas best. Regular old steamed peas weren't going to cut it for a nicer dinner so hence the bacon and shallot peas:

Today is pea day.
Recipe and review after the break...
Bacon & Shallot Peas
2 slices of hickory smoked bacon
2 shallots, thinly sliced
1 1/3 cup frozen peas (roughly two servings of peas)

1. Thinly slice the shallots and set aside. Measure out the peas and set aside.
2. In a skillet large enough to hold the bacon, start by pan-frying the bacon over medium-high heat until it's crisp. Set aside.  Don't worry if it seems like there's a lot of leftover bacon fat in the pan.
3. Put the shallots into the pan with the bacon fat and cook them until they are light brown, about 5-7 minutes.
4. Put the peas into the skillet with the bacon fat and shallots and return to medium-high heat.  Note: Putting water on grease will cause it to spatter, so be very careful. You can use a splatter screen if you have one, otherwise just be extra careful!
5. Remove peas from the heat and crumble the two slices of bacon in. Serve!

Nutritional Information 
(values are approximate)
Calories: 139 calories
Fat: 5g 
Saturated Fat: 0.7g
Sodium: 0.6g
Carbohydrates: 20g
Fiber: 1g
Protein: 4g
Calcium: 0.7g

I rather enjoyed the fancier preparation of these peas, so much so in fact, that they were the first thing I finished on my plate.  The bacon gave the peas and shallots a slightly sweet, smoky taste that complemented the other items on the plate well.

I didn't crisp my bacon enough, but it did provide enough of the textural pop (the squish-crunch) I like having in my vegetable side dishes. I wanted to use fresh peas for this, but I could not find a single pea pod in the entirety of my grocery store's produce department. That's probably a good thing because shelling the peas would have likely doubled (or tripled) my prep time.

I liked these so much that I'm definitely going to be adding them to my list of entertaining recipes.