Video By Under The Hood Episode 18

Three Sauces for Fish

Chef Gabe is back, and this time, he's going to find his local veggies himself! He joins local organic farm owner John Fonteyn to learn more about where these sweet peas come from. Then he'll be back in the Tierra Sur kitchen to show you how to use these peas in one of his all time favorite recipes: Peas and Grilled Sweetbreads with a lemon vinaigrette!

Get the Recipe:

1 pound sweetbreads, raw
2 cups white wine
1 bay leaf
1 tablespoon peppercorns
1 onion, cut in half
few cloves garlic
zest and juice of 2 lemons
1 teaspoon Dijon
1 tablespoon chopped mint
1 cup Gefen Extra-Virgin Olive Oil
6 cups fresh sugar snap peas, divided
4 cups pea tendrils, raw
2 spring onions, sliced

Click here for the full recipe!

For more Chef Gabe, check out Under the Hood!

Episode tags

California Chef Gabe Garcia Fresh produce Fresh vegetables Gabe garcia Gabriel Garcia Grilled Grilled sweetbreads Grilling Grilling season Herzog Wine Cellars Light vinaigrette Organic farming Produce Snap peas Sugar snap peas Summer Summer vegetables Sweetbreads Three ways Tierra sur Under the hood Weeknight dinner