3618. SAUTEED SUGAR SNAP PEAS with MUSHROOMS and BACON

serves 4-6 

3 slices thickly sliced bacon, cut into strips 

3 cloves garlic, smashed 

2 tablespoons olive oil 

3/4 lb. sugar snap peas, ends trimmed 

Kosher salt 

10 oz. small white mushrooms, halved (or large white mushrooms, quartered) 

1/3 cup dry sherry 

1 teaspoon sherry vinegar 

1-1/2 tablespoons coarsely chopped fresh tarragon

In a large (12-inch) skillet over medium heat, cook the bacon and garlic with 1 Tbs. oil until the bacon lightly browns and renders most of its fat, about 6 minutes. Transfer the bacon to a plate lined with paper towels; let it drain and cool, and then crumble it. Discard the garlic from the skillet.
Raise the heat to medium high; add the snap peas, sprinkle with 3/4 tsp. salt, and cook, stirring, until they turn bright green and start to brown in places, about 2 minutes. Transfer the peas to a plate.
Add the remaining Tbs. oil and the mushrooms to the pan, sprinkle with 1/2 tsp. salt, and cook, stirring, until the mushrooms brown and start to soften, about 5 minutes. Add the sherry and cook, stirring, until the liquid almost completely reduces, about 2 minutes. Return the snap peas to the skillet, drizzle in the sherry vinegar, and cook, tossing, for 1 minute. Transfer to a serving dish, toss with the tarragon, and sprinkle with the bacon just before serving.


bacon recipe source: Tony Rosenfeld, Fine Cooking (@finecooking)

3202. SUGAR SNAP PEAS with ONIONS and BACON

yields four servings


3 slices bacon, cut into 1/2-inch pieces

1 small yellow skinned onion, peeled and chopped
1 pound sugar snap peas
1/2 cup water
Salt and pepper

 

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! 

 

 

bacon recipe courtesy of: Rachael Ray, 30 Minute Meals, Food Network

2861. YOGURT PASTA with BACON and SNAP PEAS

serves 4-6


1 pound pasta (bow tie, penne or spiral pasta works great)
One 16-ounce package (454 grams) frozen sugar snap peas
2 teaspoons (10 ml) olive oil
4 slices (175 grams) thick-cut bacon
1 cup (247 grams) plain 2% (reduced fat) Greek yogurt
3/4 cup (84 grams) freshly grated Parmigiano-Reggiano cheese, plus more for serving
Kosher salt and freshly ground pepper
1/4 to 1/2 cup reserved pasta water (reserve before draining cooked pasta)
Juice of one lemon
Freshly chopped chives

Bring a large pot of salted water to the boil. Set a timer for three minutes LESS than the cooking time suggested on the pasta box then add pasta. Once the timer goes off, add frozen sugar snap peas and cook until pasta is cooked (pasta should be firm, not hard). Reserve about 1/2 a cup of the boiling pasta water then drain pasta and snap peas. (The pasta water will be used later to help make the sauce).

Meanwhile, slice bacon into 1/4-inch pieces. Then, heat olive oil over medium heat then add bacon pieces and cook, stirring occasionally until the fat renders from the bacon, is bubbling and the bacon becomes crisp.

Depending on how much bacon fat has rendered, you might want to remove a tablespoon or two – just make sure about two tablespoons are left in the pan.

Remove pan from heat, and then add the drained pasta and snap peas. Spoon Greek yogurt, and the 3/4 cup of cheese on top. Pour about a 1/4 cup of the reserved pasta water over the yogurt then use tongs or two spoons to toss everything together. If the sauce seems too thick, add more pasta water. Finish the sauce by adding the juice of one lemon and season with a little salt and pepper then toss well.

To serve, transfer to bowls and serve topped with extra cheese and fresh chives (if desired).

If the pasta has cooled down too much, cook over low heat, tossing, until the sauce re-coats the pasta and then serve.


bacon recipe courtesy of: Adam and Joanne Gallagher, Inspired Taste, September 10, 2012

2580. TENDER SPRING VEGETABLE SAUTE with SMOKY BACON, MINT and FETA

1 pound spring vegetables–English peas, sugar snaps, broccoli florets, cauliflower, spinach or greens
olive oil
smoked bacon
3-4 spring onions, cut into slivers
splash of white wine
5 oz. feta cheese, cut into 1/4″ cubes
small handful mint, chopped
small handful parsley, chopped
salt  & pepper to taste

Blanch vegetables in boiling water for 30-45 seconds, then drain and refresh in ice water. Cut bacon into 1/4″ cubes or lardons and saute in a little olive oil until crisp and fat renders. Add spring onion and continue to saute for 2-3 minutes. Add vegetables to skillet and add white wine to deglaze pan. When hot throughout, add feta cheese and herbs and cook until herbs are bright. Serve sprinkled with additional chopped herbs.


bacon recipe courtesy of: Farmhouse Table, April 23, 2010

2427. CORN, SUGAR SNAP PEA and BACON SAUTE

serves eight


12 slices bacon, cut in 1/2″ dice
1 cup onion, finely chopped
1 1/2 pounds sugar snap peas
4 cups corn (fresh or frozen & defrosted)
1 tablespoon Dijon mustard
1 tablespoon brown sugar
1 tablespoon freshly ground black pepper
1/4 cup fresh chives, minced

In a large skillet, cook the bacon until it is crisp; remove to paper towels to drain. Skim off all but 3 teablespoons of fat, then saute the onion for 3 minutes, until it begins to soften, then add peas and saute for 3-4 more minutes, until the peas begin to turn bright green and glossy. Add the corn, mustard, sugar and pepper and toss to combine. Cook for another 3-5 minutes until the corn is cooked through. (It can be made ahead to this point, cooled, covered and refrigerated – reheat in a skillet before serving.) Serve the saute in a large serving bowl garnished with the reserved crumbled bacon and minced chives.


bacon recipe courtesy of: Diane Phillips, on Carolyn T's Tasting Spoons, January 8, 2011

2045. BACON DASHI with PEAS, CUCUMBER, LEEKS and DAIKON

2 liters of bacon dashi (recipe below)
450 grams raw sugar snap peas, julienned
2 large raw English cucumbers, sliced
3 leeks, sliced and sautéed in oil
2 medium salt pickled daikon (recipe below)

Bacon dashi (Makes 2 litres)
2 pieces konbu, 8cm x 16cm
8 cups water
250 grams piece of smoky bacon

Quick-salt pickled daikons
1 large or 3 small daikon radishes, peeled and cut into very thin slices
1 tablespoon sugar, or more to taste
1 teaspoon kosher salt, or more to taste

To serve
For each serving, pour approximately 200ml of bacon dashi into a bowl.
Plate with sugar snap peas, cucumbers, leeks and daikon.

Bacon dashi: Rinse the konbu under running water, then combine it with the water in a medium saucepan. Bring the water to a simmer over medium heat and turn off the stove. Let steep for ten minutes. Remove the konbu from the pot and add the bacon. Bring to a boil, then turn the heat down so the water simmers gently. Simmer for 30 minutes. Strain the bacon from the dashi, and chill the broth until the fat separates and hardens into a solid cap on top of it. Remove and discard the fat and use the dashi or store it. Bacon dashi will keep, covered, for a few days in the refrigerator.


Quick-salt pickled daikons: Combine the daikon with the sugar and salt in a small mixing bowl and toss to coat with the sugar and salt. Let sit for five to ten minutes.

Taste: if the pickles are too sweet or too salty, put them into a colander, rinse off the seasoning, and dry in kitchen towel. Taste again and add more sugar or salt as needed. Serve


bacon recipe courtesy of: Dave Chang, Momofuku, Main Office: 853 Broadway, Suite 1211, New York, New York 10003

1776. SESAME-CRUSTED TUNA SALAD NICOISE with BACON, SUGAR-SNAP PEAS and TOMATOES

serves four


For the Dressing
1/2 cup Asian fish sauce
1/2 cup fresh lime juice
1/4 cup toasted sesame oil
4 tablespoons sesame paste (tahini)
4 tablespoons light brown sugar
1 2-inch piece fresh gingerroot
1 stalk lemongrass, trimmed, tough outer leaves removed, roughly chopped
1 large clove garlic
1/2 jalapeno chile with seeds and membranes removed, coarsely chopped
2 tablespoons each chopped basil and cilantro leaves + coarsely chopped leaves to garnish

For the Salad
2 cups arugula, watercress, or field greens, chilled
1 small head frisee or chicory, broken into bites, chilled
1/3 pound sugar-snap peas, strings removed and blanched
8 cherry tomatoes, split
4 slices thick-sliced bacon, cut cross-wise into 1-inch pieces, cooked until crisp and blotted on paper towels
1 yellow bell pepper with seeds and membranes removed, cut thinly into lengthwise slices
4 tablespoons each black and white sesame seeds
1-1 1/4 pounds sushi-grade tuna steaks, about 1 1/4-inches thick
salt and freshly ground black pepper
oil to brush pan
2 scallions, including most of green parts, thinly sliced
1 hard cooked egg, finely chopped

Make the dressing: Combine the dressing ingredients in the jar of an electric blender and puree until smooth. Pour through a fine strainer into a clean bowl, pressing to extract as much liquid as possible. Set aside.

Make the salad: Combine the lettuces, blanched sugar-snap peas, tomatoes, bacon, and sliced pepper in a large bowl.

Pour the sesame seeds into a flat dish. Season the tuna with salt and pepper and press into the seeds, covering all sides. Heat a non-stick skillet over medium-high heat and brush it with oil. Saute the tuna on both sides until medium-rare, turning once, about 2 to 2 1/2 minutes per side. Remove and set aside.

Pour the vinaigrette over the vegetables, toss, and blend well. Divide the salad among 4 plates. Slice the tuna across the grain into 1/2-inch slices and divide among the plates. Sprinkle on the scallions, chopped basil, cilantro, and hard-cooked egg and serve.


bacon recipe courtesy of: Seduced by Bacon: Recipes & Lore About America's Favorite Indulgence by Joanna Pruess with Bob Lape. Guilford, Connecticut: The Lyons Press, 2006, page 68