Sherried Peas Recipes

Steps:

• Cook peas according to package directions. Set aside.
• Melt butter in a skillet over medium heat. Saute onion and garlic in butter until tender, about 5 minutes. Stir in the peas and mushrooms, then season with sugar, salt, thyme and pepper. Reduce heat to low, and cook just until heated through.

Steps:

• Chop onion, celery, carrots, mushrooms and garlic and set aside.
• Rinse split peas. In a large soup pot (at least 7 quarts), combine peas, broth, bay leaf, thyme and cumin. Bring to boiling, stirring frequently and watching carefully so it doesn't boil over. Reduce heat, cover and simmer for 1 hour, stirring occasionally.
• When peas have cooked for 1 hour, stir in chopped vegetables.
• Return soup to boiling, then reduce heat, cover and simmer for 30 minutes more or until vegetables are tender.
• Discard bay leaf.
• Stir in Sherry.

Steps:

• In a bowl, mix together the soy sauce, sherry, cornstarch, brown sugar and ginger. Add the beef to a separate bowl and pour one-third of the liquid over the top. Save the rest of the liquid. Toss the beef and set aside.
• Heat the oil in a heavy skillet (iron is best) over high heat. Add the snow peas and stir for 45 seconds, getting as much color on them as possible. Remove to a plate.
• Allow the skillet to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Spread out the meat as you add it to skillet, but do not stir for a good minute. (You want the meat to get as brown as possible as quickly as possible.) Sprinkle half the scallions over the meat. Flip the meat to the other side and cook for another 30 seconds. Remove to a clean plate.
• Repeat with the other half of the meat, allowing the skillet to get very hot again first. After flipping, add the first plateful of meat, the reserved liquid, the crushed red pepper and snow peas. Stir over high heat for 30 seconds, and then turn off the heat. Check the seasonings and add salt only if it needs it. The mixture will thicken as it sits. Serve immediately over rice.

Steps:

• Quarter leek lengthwise, then slice crosswise into 1/4-inch-thick pieces. Place leeks in a large bowl of cold water, and let stand for 5 to 10 minutes to rid them of dirt and sand. Lift leeks out of the water with a slotted spoon, and drain on paper towels.
• In a medium skillet, heat 1 tablespoon olive oil over low heat; add garlic, shallots, leeks, salt, and pepper. Cook until very soft but not browned, about 15 minutes. Add peas, raise heat to medium, and cook, stirring, until peas are heated through, 3 to 5 minutes.
• Transfer the pea mixture to the bowl of a food processor. Add chicken stock and remaining tablespoon of olive oil; pulse until mixture is a coarse puree, about 12 pulses. Transfer half the puree to a medium bowl. Process the remaining half for 15 seconds, then combine with the coarsely pureed peas. Adjust seasoning with salt and pepper, if necessary.
• Transfer smashed peas to a serving dish. Stir in mint. Serve immediately or at room temperature.

Steps:

• Peel, core and halve the pears. Toss them with the lemon juice.
• Bring the water and sugar to a boil in a saucepan. When the sugar has dissolved, add the pears, lower the heat and simmer until the pears are just tender, about 10 minutes.
• Drain the pears, transfer them to a shallow serving dish and pour the sherry over them. Turn them in the sherry once or twice. Serve the pears while they are still warm.

Steps:

• Combine all ingredients in a medium bowl; season to taste with salt and pepper. Allow chickpeas to marinate in the refrigerator for at least a few hours, or up to 1 week. Flavor will improve with time.

Steps:

• Fry the tofu, covered, in 1 tablespoon of the oil until the tofu is nicely browned; remove from heat.
• In a small bowl, mix together the sherry, soy sauce, and cornstarch; pour over the tofu, stir well, and set aside to marinate.
• Remove the ends and strings from snow peas and cut each one into 2 to 3 pieces.
• Blanch the snow peas in boiling water for 1 to 2 minutes, then plunge them into very cold water to halt further cooking.
• In a skillet or wok heat the remaining 2 tablespoons of oil and saute the green onions, minced yellow onion, water chestnuts, and garlic for 4 minutes; add the snow peas and cashews and stir well.
• Add the tofu together with the marinade, lemon juice, and pepper and cook for 3 to 5 minutes or until the snow peas and sauce reach desired texture.
• Serve immediately with rice or noodles.

Steps:

• Cut off the wing tips, reserving them for another use such as stock if desired, and halve the wings at the joint. In a shallow bowl dredge the wings in the flour, shaking off the excess. In a heavy skillet large enough to hold the wings in one layer without crowding heat the oil and the butter over moderately high heat until the fat is hot but not smoking and in it brown the wings. With a slotted spoon transfer the wings to a plate. In the fat remaining in the skillet cook the onion and the garlic over moderate heat, stirring, until the onion is softened. Add the mushrooms and the thyme and cook the mixture, stirring, until the mushrooms are tender. Add the Sherry and boil the mixture until the liquid is reduced by half. Add the broth, the juice, and salt and pepper to taste, return the wings to the skillet, and simmer the mixture, covered partially, for 20 minutes. Stir in the peas and simmer the mixture, covered, for 5 minutes, or until the peas are tender. Serve the wings and the sauce with the noodles.