The Unorthodox Epicure — (Recipe): Pimento Cheese-stuffed Sugar Snap Peas

Let’s get one thing straight: I’m not a fan of foofoo appetizers.

Sure, I’ll nosh on them here and there, but I’m really just a guy who is looking forward to the main course. Until now.

An appetizer is traditionally arranged to whet one’s appetite … get it ready for the meal to come. This one, however, steals the show. Classic Southern Pimento Cheese is one of those rare things that can serve as a main ingredient, topper or compliment. In this recipe, it’s the star — no matter what you’re serving next. The tang of the cheese mixture combined with the sweet crunch of the Sugar Snap Peas … My, oh my.

Did you know?  Sugar Snap peas were born in the land of potatoes — Idaho. Doctors Calvin Lamborn and M. C. Parker crossed the traditional Snow Pea with another (shell) pea plant and — wham! They bred one of the most popular peas on the U.S. produce market.

Pimento Cheese-stuffed Sugar Snap Peas

Pimento Cheese-stuffed Sugar Snaps — Tangy. Crunchy-Sweet. Addicting.

Pimento Cheese-stuffed Sugar Snaps — Tangy. Crunchy-Sweet. Habit-forming.

1 recipe – Classic Southern Pimento Cheese
8 oz – Fresh Sugar Snap Peas

Bring about 2 quarts of water to a boil. Drop Sugar Snaps in boiling water for about 20 seconds, then submerge in ice water to halt the cooking process.

With a sharp knife, split the peas along the top edge. Remove peas with thumb or forefinger. ~ Using a pastry bag with attachment, or a plastic bag with the corner cut off, pipe cheese mixture into split pea pods. Cover loosely and refrigerate for up to 3-4 hours.

This is an addicting appetizer.

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Comments

  1. You had me at pimento stuffed……

  2. OMG – you did it again! I would have never thought to stuff snap peas, this looks divine, I could totally make a dinner out of this!

    • adamjholland says:

      Thank you, Rachel. As … hearty as I am (and like to eat), I’ve made a couple of meals of this too.

  3. YUM! I would have never thought about this – nor would I have the patience to do it but, I would happily come to your house and have a big ‘ol plateful!

  4. At weddings, Justin and I take no shame in following the waitresses who carry the appetizers around on trays. We apologize in advance for our behavior. Agree profusely it appears we are stalking, and then follow her around. At one wedding, the scallops-wrapped-in-bacon was especially wonderful we actually waited for the poor thing outside the kitchen door.

    And we wonder why our invitations to weddings are few and far between …

    Anyway – this looks delish! I want to follow a waitress around who is carrying these!!!

    • adamjholland says:

      First, it’s Facebook. Now, here. – My Pimento Cheese-stuffed Sugar Snaps threads are being turned into Bacon-wrapped Scallop threads. ;-) I’m not invited to weddings either, Megan. But it’s mostly because of how I tend to behave after we float the keg. You need to make these, by the way. You’ll so be able to change your profile pic to Rosie the Riveter.

  5. Bravo! I’m always looking for ways to stuff, spread, enclose, incorporate and embellish pimmenocheese. This is awesome!

  6. Now I’m just the opposite – just keep passing the appetizers and I’m as happy as a clam. Why don’t we do a tag team and I’ll grab the apps while you take my main course? Love these and I’m definitely putting this in my folder for the engagement party I’ll be having for my daughter in September. Keep the great ideas coming Adam, I think I need to feed about 50 people.

    • adamjholland says:

      You sound like an awesome mom; and I’m sure you’ll be a fantastic mother in-law? Where’s the lad from? Let’s try to impress him with something from his home. Oh, and thank you!

  7. I made my own pimento cheese a couple of years ago and I had no idea what I was missing. Up until then I had only tasted store bought. I love this appetizer Adam. And so colorful.

    • adamjholland says:

      Indeed, Lea Ann. Homemade pimento cheese compared with the store-bought version is like comparing freshly caught Gulf Red Snapper to those fish sticks they used to serve in the school cafeteria. Thank you for your kind words.

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