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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

"Hunters' Delight" Recipe

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This recipe for "Hunters' Delight" is from The Serco Employee Cookbook 2020, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Four cans of black-eyed peas
2lb. sliced, "peppered" bacon
5 or 6 Anaheim peppers
Directions:
Directions:
1. Cut bacon into 1" squares. I like to do this while the bacon is in the package to cut them all at one time.
2. Place bacon pieces into a pan and fry at a fairly low setting, stirring to ensure even cooking.
3. While bacon begins cooking, wash and cut the peppers and toss in with the bacon. I remove the seeds, but for a spicier dish, they can be added as well.
4. Open the cans of black-eyed peas and empty into a slow-cooker at medium setting.
5. When bacon browns and peppers are soft, remove from pan. I use a slotted spoon/utensil to limit, but not completely remove the amount of grease, and add them to black-eyed peas in the slow-cooker.
6. Allow the mixture to heat and flavors to mix for 30-45 minutes.

Serve with cornbread, and perhaps some sautéed spinach!
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
This was a favored dinner during my younger "hunting-camp" days. I had no idea that it would become "Keto-friendly" as well...

 

 

 

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