Stuffed Pea Pods Recipes

MAUIGIRL'S SMOKED SALMON STUFFED PEA PODS

Steps:

• Split each snow pea down one seam.
• Mix cream cheese, smoked salmon, garlic salt, and pepper in a bowl until smooth. Spoon salmon mixture into a pastry bag fitted with a star tip. Pipe mixture into the center of each snow pea pod, creating a scalloped edge. Sprinkle dill weed over cream cheese filling.

STUFFED SNOW PEAS

Steps:

• In salted, boiling water, blanch (boil rapidly in lots of water) snow peas for 30 seconds.
• Cool in cold water, drain, and set aside.
• Blend the rest of the ingredients until smooth.
• With a sharp pairing knife, split the snow peas along the curved side.
• Fill each snow pea with filling, using a small spatula or pastry bag with tip.
• I have used a ziplock bag with a hole cut in the corner.
• Can be made the day before, refrigerate, and serve chilled.

SMOKED SALMON STUFFED PEA PODS

Steps:

• 1. Split each pea pod down one seam, removing peas.
• 2. Thoroughly mix cream cheese, salmon, garlic salt and pepper.
• 3. Place cream cheese mixture into a pastry bag fitted with a star tip. Alternatively a zip-lock baggie with one corner snipped off can be used.
• 4. Pipe cream cheese into each pea pod, replace a few peas on top of the cream cheese, dust with small amount of dill weed.

TARAMOSALATA-STUFFED SNOW PEA PODS

Steps:

• In blender or food processor fitted with steel blades, place carp-roe caviar and cold water.
• Blend briefly.
• Add breadcrumbs and lemon juice and blend briefly again.
• Trickle in oil very slowly while blending.
• When mixture is thick and oil is used up, add onion, garlic and dill and blend until smooth.
• Adjust seasoning, seeing if it needs some salt and add pepper to taste.
• Set aside.
• Steam snow peas about 3 minutes, until they puff up and turn bright green.
• Drain and run under cold water.
• When cool enough to handle, trim off stem end and strings.
• This will open peas.
• Fill a pastry tube with the taramosalata (the carp-roe spread) and pipe in about ½ to 1 tablespoon of it into each pea pod.
• Chill 1 hour.
• Serve cold.

CRAB STUFFED SNOW PEAS

Steps:

• In a bowl, beat cream cheese with the lemon juice until smooth.
• Add crabmeat and onion and mix well.
• Season to taste with salt and pepper.
• Cover and refrigerate for at least an hour (until mixture is firm; its easier to handle this way).
• Bring a large pot of water to a boil and blanch the pea pods (about 45 seconds).
• Remove the peas and immerse in a large bowl of cold water to stop the cooking process.
• Drain on a paper towel and pat dry.
• With the point of a sharp knife, split open the curved seam of each of the peas.
• Using a small spoon or cocktail fork, fill each pea with about 1 1/2 teaspoons of the crab mixture.
• Arrange on a platter and garnish with the red pepper slices.