Monday, May 16, 2011

Get Ready for Spring Pea Guacamole

by Steve Schul

While traveling through Maui’s Upcountry, Paul & I stumbled upon a restaurant which occupied an old general store in Hali‘imaile, simply named the Hali‘imaile General Store. After a long day driving winding roads through incomparable beauty and cascading waterfalls, this was a fitting way to cap off a beautiful day.

We ordered a well-made cocktail with a little kick, their signature jalapeño margarita, which we accompanied with a red grape quesadilla festooned with dollops of spring pea guacamole. All delicious, but the Spring Pea guacamole was the recipe I kept thinking about and tried to re-create back home. With no idea to how it was made, experiments began. The original perhaps had some avocado in it, but I wanted to see if I could come up with a version that used only the freshness of spring peas, a simpler mix that would satisfy and refresh. The result couldn’t be easier, and a perfect companion for homemade tortilla or pita chips.

Spring Pea Guacamole
(created by Cocktail Buzz)

Serves 4–6

14 ounces frozen green peas, rinsed to thaw
1 1/2 tablespoons olive oil
1 tablespoon lemon juice
1/4 teaspoon garlic powder
1/2 teaspoon sea salt
1/8 teaspoon white pepper
2 tablespoons chopped chives

Pulse in food processor until desired texture. Serve with baked homemade tortilla chips, or with store-bought tortilla or pita chips.

The French 75 cocktail—fizzy, lemony, and refreshing—turns out to be a perfect accompaniment to your Spring Pea Guacamole. Have some friends over this weekend, or make a batch for you and yours during the week. You’ll marvel at how the citrus and the champagne mingle with the taste of your springtime spread.

The French 75 will light up your life this spring, especially if you serve it with a side of Spring Pea Guacamole.

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