Lime Peas, Corn in Tomato Cups

  • 15 mins total
  • 5 mins prep
  • 10 mins cook
  • serves 4 
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IntroductionSkip To The Recipe

Lime peas, corn in tomato cups.

Today was a perfect day. I had a great night sleep, great morning, great day. Since all the stars were all well lined up, I was in the mood for something new to cook.  Lately it has been rush, rush and dinner has suffered because of it. I just purchased this great flat iron steak and the only thing I was thinking was: tequila and lime marinate.

I have no idea where that came from, but I decided to go with it.  For my birthday a friend of mine that knows how much I enjoy cooking and trying new things, gave me this great set of Penzeys Spices.  I have been wanting to play with them and tonight the opportunity was right there available to me. I decided to use “Mural of Flavor”. a subtle blend of spices, shallots, onions, garlic, lemon peel, chive and orange peel.

The recipe may look a bit long and detailed, but it is not. Not wanting to waste the marinate, I decided to reduce it. After all I did not want to see all that tequila not used up.

Being that I was playing with new flavors, testing the sauce was fun and challenging at the same time. I had to add more sugar to remove some of the tartness of the lime.  Still not satisfied, I decided to add butter, as a good French person would do.  And voila… the sauce was perfect.  I must give credit to us French, we know how to make sauces and enjoy butter (see Giangi’s ten commandments on Giangi’s Corner tab above).

Paired the meat with couscous and Lime peas-corn tomatoes cups.
I love to prepare the peas inside the tomatoes, two vegetables at once, and great presentation for any dinner party.

Giangi's Kitchen Signature

 

Nutrition Facts
Lime Peas, Corn in Tomato Cups
Amount Per Serving
Calories 47 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 5mg 2%
Sodium 296mg 12%
Potassium 235mg 7%
Total Carbohydrates 6g 2%
Dietary Fiber 1g 4%
Sugars 3g
Protein 1g 2%
Vitamin A 17.2%
Vitamin C 22.9%
Calcium 1.5%
Iron 2.2%
* Percent Daily Values are based on a 2000 calorie diet.
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Lime Peas, Corn in Tomato Cups

  • 15 mins total
  • 5 mins prep
  • 10 mins cook
  • serves 4 

Ingredients

Original recipe yields 4 servings

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  • 3 ripe tomatoes
  • 2 teaspoons unsalted butter
  • 1/2 ( 5 to 6 ounce) package frozen peas
  • 1/2 package (5 to 6 ounces) frozen corn
  • 1/4 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground pepper
  • 1 teaspoon grated rind of lime
  • juice of 1 lime

Instructions

  1. Cut the tomatoes in half crosswise and using a metal measuring spoon (the regular spoons have sharp edges), hollow them out, leaving a wall about ¼” thick. Arrange the tomatoes on a baking tray, hollow side up. I like to sprinkle some additional salt and fresh ground pepper at this point in the cavity of the tomatoes. Place them in a 180° oven for 10-15 minutes, just long enough to warm them through.

  2. Heat the butter in a medium saucepan. When is hot, add the peas, sugar, salt and pepper. Cook for about 2 minutes, then add the lime rind and the juice, toss to mix well and spoon the peas into the tomatoes cups.

  3. Serve immediately.

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