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We went to Dallas for my birthday this year and ate at the most amazing restaurant called Stephen Pyles. The cuisine was modern southwest and simply DELICIOUS. I had the braised short rib that came with a tiny side of a sweet pea cream marmelade. It was so good that I decided to try to make it on my own (without the marmelade). It turned out yummy!
The basic ingredients are sweet peas, chicken broth, cream and lemon juice.
The recipe for my Pea Sauce:- 1/2 cup frozen peas, thawed and drained
- 4 tablespoons chicken stock
- 2 teaspoons lemon juice
- 1/4 cup of cream
- S&P
Mix the peas, chicken stock, lemon juice and S&P to a food processor. Process until the sauce is thin. (This will most likely make more pea mixture than you will need.)
In a separate sauce pan, make a roux. Add the cream and cook for a couple of minutes and then whisk in 3 tablespoons or so of the pea mixture. Season as needed.
[Add about 1 teaspoon of chicken stock to thin out, if needed.]
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