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
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.