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I made up this recipe on the spot one night while cooking some German bratwurst (which is not bockwurst, hot dog or Polish sausage, and it's nothing like those horrid sausages folks eat in Wisconsin). It's a great side with any meat or fish dish. My pine nut peas recipe makes two to three servings. Total cooking time is under five minutes.
Ingredients- 2 cups frozen baby or choice green peas
- 1 tbsp olive oil
- 1/4 cup raw pine nuts
- fresh ground black pepper
- kosher salt
- optional: malt vinegar
DirectionsBring a few cups of water to boil in a small pot. Once boiling, add peas. Bring peas to vigorous boil for one minute, then drain completely. While peas are draining in a colander, return the same small pot to the stove on medium-low heat. Add olive oil and allow to heat up. Add pine nuts and stir gently. Continue to stir until pine nuts begin to brown. Caution: pine nuts burn very quickly. Once you see a few begin to turn color, the rest will brown within half a minute. You must watch them closely or they will burn. Consider yourself warned. Once the pine nuts start to brown, add the peas and stir for half a minute. Watch for spatter from water on the peas. Remove from heat and add pepper and salt to taste. Optional: I like a dash of malt vinegar on my peas, but most don't. It will turn the peas a yellow-brown color but I think the flavor is excellent. If you like malt vinegar, you might want to try it. Serving Suggestions
Serve with barbecued steak, chicken, breaded pork chops or seafood especially salmon or trout. Goes well with veal sausage and any potato side. Complements most pilsners and ales; I recommend Sierra Nevada Pale Ale, Beck's or any quality IPA. Also goes well with most syrahs and dry red wines.
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