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J. Richard Watson Construction Co., Inc. is a builder of luxury custom homes in the Southwest Orlando area. We have used Aggressive Appliances as our appliance supplier for 22 years exclusively. Given our longstanding business relationship we are obviously very pleased with their quality appliances, outstanding work ethics, and professionalism. We require that our clients receive the best product and the highest level of customer service, and Aggressive Appliances, under the leadership of President Jerry Jaskot, has provided that time and time again. In addition, Aggressive Appliances’ in-house service department sets them apart from most other appliance suppliers. They provide exceptional warranty service more quickly than one would normally receive. Also, it has been a great pleasure to work with a company that has such sigh standards of integrity and dedication. I highly recommend Aggressive Appliances to anyone looking for quality appliances and exceptional customer service.
J. Richard Watson
President/JRW
12 ounces fresh English peas
4 ounces marinated artichokes, drained
1/4 cup pine nuts, toasted
Zest of 1 lemon
1 small clove of garlic, finely grated
1/4 cup light oil, such as gapeseed or canola
Kosher salt to taste
Fresh mint leaves for garnish
Marcona Almond & Pink Peppercorn Dukkah (recipe below), for garnish
Lemon-infused olive oil (we like the one from Ancient Olive)
1 - Fill a medium bowl with ice and cold water; set aside. bring a medium-sized pot of water to a boil. Salt generously (water should taste like the ocean).
2 - Blanch shucked peas quickly in boiling salted water, then transfer immediately to prepared ice bath.
3 - Drain peas and pat dry. Transfer to the bowl of a food processor. Add artichokes, toasted pine nuts, lemon zest and garlic and pulse to chop. With processor running, drizzle oil into mixture until smooth. Season with salt to taste.
4 - Garnish with Marcona Almond & Pink Peppercorn Dukkah, torn mint leaves, and lemon-infused olive oil.
Marcona Almond & Pink Peppercorn Dukkah
1/2 cup Marcona almonds
1/2 teaspoon dried fennel seed
1 teaspoon dried coriander seed
1 teaspoon pink peppercorns
1 teaspoon white sesame seeds
1 - Toast spices and sesame seeds; grind in a spice grinder or with a mortar and pestle.
2 - Combine almonds and toasted spice mix in the bowl of a food processor; pulse to chop together, keeping a coarse texture.
Recipe courtesy of Swine & Sons, swineandsons.com