Smashed Pea Bruschetta with Mint

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If you’ve followed my blog for awhile, you know I am mildy obsessed with bruschetta of any type.  I seriously could make bruschetta and let it be my entire meal.  Toast some crostini, spread something hearty and wonderful on it and call it a day.

My obsession began with classic Italian Bruschetta.







And then I posted this..one of my fav ever.  Butternut Squash Bruschetta with Sage Pesto. This one had a fall flair.





And this week I went for a spring themed bruschetta.  There are so many options that come to mind, I could probably start a blog featuring a different type each day of the year.

One of our grocery stores here has these fresh spring peas on display right now.







But honestly, I think I prefer the frozen peas.





Yes, you heard me correctly.  See, peas are a tricky thing..if you don’t use them immediately, they’ll go bad quick.  These peas were already losing that bright green vibrant color that I love from the frozen ones.

Just rinse them in some warm water and voila,  their happy warm color just keeps shining through.

So I just tossed the peas into a pot of boiling water.  Just for a minute. Then I drained them and dumped them right into an ice cold water bath to stop the cooking process.  This helps to just keep their brightness.







Did you know that peas are botanically considered a fruit? Yes it’s true, although I can’t wrap my head around that…they’re still a green veggie in my head, confused as my head may be. Peas are high in vitamin A, vitamin C, B vitamins so yes, they’re good for you too!

Grate up a cup of parmesan cheese.







Add the peas and the cheese right into your food processor bowl.







And take a handful of fresh mint.







 

I used at least a 1/2 cup of picked leaves, tasted and added a bit more, so I’d say taste and see what you like and you can always add more.  Add the mint right into your food processor along with a teaspoon of salt and 1/2 teaspoon of pepper.







Drizzle in 1/2 cup of olive oil.







Put the lid on and whir it up for about 30 seconds.







You want it to be somewhat chunky like this..and have some texture to it.

Then pour it all in a bowl and squeeze a lemon over top.







Stir it up.







The lemon adds some brightness to the flavor of the peas and the mint.

I suppose I could have just made life easier on myself by adding this into the processing part.  I tend to make life difficult on myself sometimes, kind of being a “fly by the seat of your pants” kinda gal though.

Now slice up a loaf of french bread into 1/4 inch slices.  Lay it out in a single layer on a baking sheet.  Drizzle it with olive oil and pop it into a 375º for about 10 minutes, or until the tops are golden bread and crisp, but the insides are still a little soft.







If you have one of those expensive, neat stoves with a grill pan, just toss them on there and flip them after you get them crispy on one side.

And just know that I covet your expensive stove.  Yes I do.

Now take your luscious, divinely pureed peas and spread a good portion over top of one of the crostini.

Top it with either some parmesan shavings or some nice tangy goat cheese (my personal preference!).







If you want them warm, pop them back into the oven for about 3-5 minutes.

But right now? It’s 95º here in Oklahoma on a daily basis already.  I kind of like them fresh and cool.

Smashed Pea Bruschetta with Mint

 

Author:

Recipe type: Appetizer

  • one 16 oz bag frozen peas (2 cups)
  • 1 c. grated parmesan cheese
  • ¾ c. fresh mint leaves
  • 1 t. salt
  • ½ t. pepper
  • ½ c. olive oil
  • one lemon, juiced
  • for garnish – ½ c. shaved parmesan or goat cheese
  • one loaf french bread
  • ½ cup olive oil
  1. Drop peas into boiling water for 1-2 minutes. Drain and add into ice water bath until cooled. Drain again and put into food processor with remaining ingredients. Turn on food processor and process for about 30 seconds or until peas are smashed but still have some texture. Slice bread into ¼ inch rounds. Place on baking sheet and drizzle with olive oil. Bakd at 375º for 10 minutes or until tops are golden but inside is still somewhat soft. Spread pea puree on top of bread and garnish with shaved parmesan cheese or goat cheese.
  2. For warm bruschetta – pop back into oven for 5 minutes
  3. For cold bruschetta – serve as is

3.2.2045

 

Love pea recipes? Join other  bloggers participating in Food Network’s Summer Fest by checking out their recipes for peas!

Feed Me PhoebeSweet Pea and Green Onion Soup
Taste With the EyesPeas and Pasta with a Garlicky Yogurt Sauce and Smoky Walnuts
WeeliciousPeas and Pasta
DevourQuick Salad with Peas
Napa Farmhouse 1885Pasta with Spring Peas, Mushrooms and Greens
Red or Green?Szechuan Spring Peas, Asparagus, Pine Nuts and Brown Rice Salad
Blue Apron BlogSweet Corn & Pea Fritters with Pea Tendril Salad
Pinch My SaltHomemade Tuna Noodle Casserole
Domesticate MeClean Out Fridge Frittata
Virtually HomemadeSummer Lasagna with Skinny Alfredo Sauce
The Sensitive EpicurePea Puree with Roasted Salmon and Chives
Daily*DishinMarinated Spring Pea Salad
The Heritage CookPea, Potato and Bacon Salad with Lemon Vinaigrette
FN DishFavorite Shelled Pea Sides

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Jalapeno Hush Puppies | Dishin & Dishes

Jalapeno Hush Puppies | Dishin & Dishes

At any given time, my husband could show up at our house with just-caught catfish.  Or, our freezer in the garage could have an entire shelf dedicated to frozen fish he’s pulled in from one of our Oklahoma lakes.

One night this summer, early on before the water all dried up, We cut up a giant catfish he’d caught and went outside to fry it up.  There aren’t too many evenings in the Wonderful household that we fry anything.  But fresh caught catfish lightly breaded in some cornmeal and spices is wondrous all by itself…

Or with Hush Puppies.



I had no idea how easy they were to make at home.

First you have to bring a large pot of oil to 365º. Or, if you have one of those neat deep-fryer things, use that.  I would love but..

#1 My hips would NOT love it and are crying out for more treadmill time.

#2  I have no idea where it would fit in my kitchen cupboards which are already crying out for more room.

A large heavy pot works just fine as a substitute.  We used canola oil but you could use vegetable oil as well.

In a large mixing bowl, dump in one and one-half cups of cornmeal, one-half cup of flour, one teaspoon of baking powder, and a tablespoon of sugar. Also in 1/4 cup of finely chopped onion and one large jalepeno chopped fine.  I removed the seeds and ribs from  the jalapeno by scraping them out with a spoon tip after I cut the pepper in half.  My family are spice pansies and they wouldn’t like things TOO hot.  But you can leave them in if you like.

Don’t worry! The addition of jalapenos are not too hot here! It just lends a nice little kick to your hush puppies.

In a separate bowl, crack two eggs and add 1/2 cup of milk, whisk it together.







Dump it right into the other stuff you added to the large bowl.







Mix this all up.





And then decide to be really brave and add in 1/2 teaspoon of cayenne pepper into the mix. I PROMISE YOU! It’s not too hot. I’m a real wimp when it comes to spicy and I loved these.







This all came together in about one minute or less.  How easy is that?

Now, take a teaspoon or a cookie dough scoop and scoop up some of the dough.







Be very careful and hold the scoop or spoon down close to the oil and gently drop the batter into the oil.







 

And then continue to keep doing just like you did with the first one.  We did about 10 at one time.  Be careful not to add too many so your oil doesn’t cool down too quickly.







And let these go and bubble away.







Pretty soon, they float to the top and get nice and golden brown.







This will take about two to two and one-half minutes.At this point, scoop  them out with a slotted spoon.







And dump them gently into a paper towel-lined plate or bowl.  Mr. Wonderful used this cooling rack.







Look at those little darlings would you!?

If you want to, sprinkle them with a little salt while they’re fresh out of the oil.  Then make another batch until the batter is all gone.







Your family will be watching with baited breath.







Okay, that little guy may actually have fish bait breath..but still, he KNOWS what’s good!

Next time you fry up some fish, try these semi-spicy little balls of crispy goodness alongside your catch.  The traditional way to eat them is to break them open and spread them with a touch of butter, but I like them just like this.







Jalapeno Hush Puppies

 

Author:

  • 1½ c. cornmeal
  • ½ c. flour
  • 1 T. sugar
  • 1 t. baking powder
  • 1 t. salt
  • ¼ c. onion, chopped fine
  • 1 jalapeno, (large, chopped fine)
  • 2 eggs
  • ½ c. milk
  • ½ t. cayenne pepper
  • 4 c. oil, (peanut, vegetable or canola)
  1. Bring large pot of oil to 365º or heat up deep fryer. In a bowl, whisk eggs and milk until thoroughly mixed. In a large bowl mix together cornmeal, flour, sugar, baking powder, salt, onion and jalapeno with a whisk. Add wet ingredients to dry and mix well. Drop with cookie dough scoop (small size) into hot oil until they float and are dark golden brown (about 2½ minutes). Remove with slotted spoon to paper towel lined plate. Sprinkle with salt again if desired while still hot.

3.2.2208

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