Pea Guacamole

Pea Guacamole – Candy Coated Culinista

A controversial idea of adding fresh peas to guacamole; which even had Former President Obama tweeting about how this was a terrible idea.

Yield/Serving: 2 – 3
Prep Time: 10 min.
Cook Time: 10 min.
Difficulty level is: Easy

Slightly altered from Diner: Changing the Game by Melissa Clark original recipe from Dominic Perri

Ingredients
• 1/3 cup of fresh sweet peas
• 2 tbsp cilantro leaves, chopped, plus more for garnish
• ¼ tsp kosher salt
• 1 large avocado, mashed
• 1 green onion, thinly sliced, whites only
• Zest from 1 lime
• Juice from 1 lime

Assembly
1. Bring a medium pot of water to boil.
2. Cook peas for 1 minute and shock in an ice water bath to stop the cooking process and drain.
3. Using a food processor, puree peas.
4. Add cilantro, salt, avocado, green onion, lime zest and lime juice.
5. Serve with taco’s.

Tips
• Add 1 small jalapeno if desired
• Add 1 tsp toasted sunflower seeds if desired
• Serve with a fried fish taco and avocado taco.

Please Enjoy

My thoughts
I removed the peppers as I don’t like heat; but I bet this would taste just as wonderful with the jalapeno peppers. To me the addition of peas makes so much sense to guac as it add a complexity, it’s vibrant and fresh and add a much needed added texture to the normal guac. Also it makes the perfect “glue for tacos as the shells stay sealed together. This makes so much more sense to me than the avocado bun; which is very impractical and isn’t a bun. If you can get over the fact that peas are in your guacamole you must give this a try. It extends the life of the dish and adds a touch of something special.

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Chicken Vesuvio

Chicken Vesuvio - Candy Coated Culinista

Chicken Vesuvio – Candy Coated Culinista

When I heard of a dish called Chicken Vesuvio, I immediately assumed this was an Italian dish because of the name. To me it seems derived from Mount Vesuvius the volcano that erupted back in 79 AD and destroyed Pompeii and Herculaneum. Well upon further research this Greek mythology, architecture and history buff was wrong, Chicken Vesuvio is a speciality of Chicago and is an Italian-American dish.

Yield/Serving: 2
Prep Time: 20 min.
Cook Time: 45 – 50 min.
Difficulty level is: Medium

Ingredients
• Extra virgin olive oil
• Salt, to taste
• Black pepper, to taste
• Onion powder, to taste
• Garlic powder, to taste
• Paprika, to taste
• 2 cartilage in chicken breasts
• 2 large red skinned potatoes, cut into wedges
• Rosemary, finely diced
• oregano, finely diced
• dill, finely diced
• parsley, finely diced
• thyme, finely diced
• ½ a small red onion, diced
• 3 cloves garlic, finely diced
• 2 tbsp all purpose flour
• Low sodium chicken broth
• 1/3 cup frozen peas

Assembly
1. Pre-heat oven to 350°
2. Season chicken with spices and then using a cast iron skillet, pour some extra virgin olive oil in over medium-high heat.
3. Sear all sides of the chicken breast and turn off heat.
4. Cut the potatoes in wedges and coat with the fresh herbs.
5. Place potato wedges around the chicken breasts and cook in oven for 45 minutes.
6. Transfer chicken and potatoes to a plate.
7. Add onion and garlic to the skillet oven medium-heat to soften.
8. Using a wooden spoon scrape the flavour from the bottom on the skillet.
9. Stir in the flour to make a roux.
10. Slowly add in the chicken broth letting the flour dissolve to your preferred gravy consistency.
11. Add wine if desired.
12. Cook for 3 – 4 minutes and frozen peas.
13. Add chicken and potatoes back into the skillet and let simmer for 5 minutes and serve.

Please Enjoy

My thoughts
Sometimes I am on a real cooking streak and everything I make just comes out smashingly. This one after I made it I was actually considering making it again the same week; because it was that good. The chicken was moist and juicy, the potatoes were firm and savoury with the fresh herbs and a scratch gravy turned out most excellent again (Thanks Chuck). I will be making this for dinner when I have guests as it a simple yet classy sophisticated dish.

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