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just the recipe i was looking for–thanks !
Loved it!! Also made them a second time adding some finely diced ham while cooking the onions – both times did add the pinch of sugar suggested!!!
Thanks for sharing, it was delicious.
My step-mother adds sliced water chestnuts for a little texture. It’s the only time I ever eat water chestnuts.
(Submitted in the chef to chef spirit of sharing.)
I would reduce the stock before adding the peas. With frozen peas I like to just get them hot so they don’t become mushy.
Good suggestion, thanks! ~Elise
I, too, have always liked peas. To Lisa_S… I was not a fan of Limas until I discovered Fordhook Limas. I found a Limas and Mustard Sauce recipe a few years ago that has become a “must have” with ham!
Basically, the Mustard Sauce recipe is 2 tblsp Mayonnaise, 2 tsp Mustard (we like to use Gulden’s, or a brown mustard of that sort), and 2 tblsp milk. Heat over medium-low heat until warm and smooth. Pour over the Fordhooks and sprinkle with Paprika. UMMM, terrific!
Hi, this looks fantastic. Do you defrost the peas if you aren’t using fresh?
Good questions. You don’t need to. The peas will defrost when you add the stock and bring them to a boil. ~Elise
Nice pea recipe! While growing up, I always loved peas. In winter/fall season (when peas are very cheap) in India, my parents always stir-fried peas with onion and tomato and little cumin powder. I looked forward to that evening snack…it was just delicious.
But, in US I find peas are little sweeter to my taste. Now when I make the stir fry, I squeeze a little lemon juice to balance out the sweet flavor.
Hi there! we commonly add a little guanciale or smoked bacon (thinly sliced!!) to counterbalance the sweetness of the peas (exp. if they are fresh, springtime peas). Let the bacon cook with the onions, then add the peas. Makes a great dinner with some thickly sliced fresh home-made bread and Asiago cheese…and a glass of cold white wine, of course! :)
Love the idea of some smoked bacon or guanciale, yummmmm. ~Elise