The Recipe Thread [tm--CajunCook]

Here's something I did one time when coming up with a last-minute side-dish, and the crowd raved over it. This is one of those dishes that can make a non-cook taste like a gourmet. I'm making it again tonight.

1 can (15 oz) of Le Sueur "very young, small early peas"

About a tbs. of butter

A splash of white wine

About 1/2 to 1 capful (adjust to taste) of Herbsaint (thanks again, buzd, for reminding me), and/or anise seed (I use both, but just a pinch...the Herbsaint and the anise will overpower the dish if you're not careful)

Some rosemary ( a sprinkle or two)

Allspice and/or Chinese five-spice seasoning

Mojo seasoning (if you don't have you some of this, get it and keep it next to the "Tony's")

White pepper if you're going to pepper it, and green hot sauce if you're going to hot sauce it.

Throw all of that into a pot and let it come to a simmer, then put it on low until you're ready to serve it.

Click to expand...

Those ingredients I listed seem to just bring out the natural flavors of green peas...I've played around with nutmeg and ground cloves (BE CAREFUL!) too.

Anyway, since my sister is not here, I put a 1/2 a can of sliced mushrooms, too. Mushrooms go well with peas. Another variation would be to use 2 cans of peas, and add a can of Rotel. That has worked in the past, also.

Then there's always making it a real production, like adding asparagus or artichoke hearts, and cheese, and such...anything that goes really well with green peas. Heck, substitute cream of mushroom soup along with the cheese and cook it in the oven like a casserole after mixing the rest in a pot...but the point it's supposed to be quick and simple...:hihi: