Keep the Peas

Summer's sweetest crop gets spicy
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Even before she clinched the title of Top Chef on the Bravo reality show, viewers were enchanted by Stephanie Izard's culinary charms. So it makes sense that the buzz around her upcoming Chicago restaurant, Girl & the Goat, has been deafening. The restaurant is dedicated to bold, seasonal cooking in dishes meant to be shared. This recipe fits right into that theme: English pea pods tossed in an Asian marinade and topped with a soy-chile aioli. Place the dish in the middle of your dinner table--like a gussied-up version of edamame--and watch everyone dig in.

Sautéed Pea Pods with Soy-Chile Aioli

Recipe adapted from Stephanie Izard, Girl & the Goat, Chicago

Yield: 4 appetizer servings


1 pound English peas in their pods (about 4 cups)

3 tablespoons fresh lemon juice

1½ tablespoons Dijon mustard

3 tablespoons fish sauce

¾ teaspoon Sriracha (Asian chile sauce)

4 large garlic cloves, minced

1½ tablespoons soy sauce

3 tablespoons extra-virgin olive oil

¼ cup mayonnaise

1 tablespoon unsalted butter



1. Prepare an ice bath. Bring a large pot of salted water to a rolling boil and blanch the peas for 2 minutes, then transfer to the ice bath. When the peas are cool, drain them and set aside.

2. In a medium bowl, whisk together the lemon juice, mustard, fish sauce, Sriracha, garlic, soy sauce and olive oil until emulsified. Transfer 3 tablespoons of the chile-soy sauce into a small bowl and whisk in the mayonnaise to make the aioli; reserve the rest of the chile-soy sauce.

3. In a large skillet, heat the butter over medium-high heat. Add the peas and 2 tablespoons of chile-soy sauce; cook for 3 to 5 minutes or until the pods begin to brown in places. Once the peas are cooked, transfer to a bowl and toss with the remaining chile-soy sauce.

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