Blistered Snap Peas with Everything-Bagel Seasonings

At their restaurant Ox in Portland, Oregon, Greg Denton and Gabrielle Quinonez Denton grill small vegetables like these snap peas by placing a cross-hatched cooling rack upside down on their grill. No grill basket needed.

  • Total Time:
  • Servings: 4 to 6

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Ingredients

  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon salted roasted sunflower seeds
  • 3/4 teaspoon flaky sea salt
  • 1/2 teaspoon nigella seeds or poppy seeds
  • 1/2 teaspoon dried onion flakes
  • 1/2 teaspoon dried garlic flakes
  • 1/4 teaspoon caraway seeds
  • 1 pound snap peas, trimmed
  • 1/4 cup toasted sesame oil
  • Kosher salt
  • Pepper
  • 2 tablespoons unsalted butter, melted
  • 1/3 cup mascarpone
  • Snipped chives and salmon roe, for serving

How to make this recipe

  1. In a small bowl, mix the sesame seeds with the sunflower seeds, flaky sea salt, nigella seeds, onion and garlic flakes and the caraway seeds.

  2. Light a grill. Place a latticed wire cooling rack upside down on top of the grill (see tip above). In a medium bowl, toss the 
snap peas with 2 tablespoons of the sesame oil and season with kosher salt and pepper. Grill the snap peas on the rack over moderately high heat, turning occasionally, until lightly charred and tender, 3 to 4 minutes. Return the snap peas to the bowl and toss with the melted butter and the remaining 2 tablespoons of sesame oil. Add the seed mixture and toss to coat; let cool slightly.

  3. Spread the mascarpone on a platter or 6 plates. Mound the snap peas on top and drizzle with any remaining sesame butter. Garnish with chives and salmon roe; serve immediately.

Contributed By Photo © Eva Kolenko Published June 2016





1073359 recipes/blistered-snap-peas-everything-bagel-seasonings 2016-05-05T16:45:45+00:00 Greg Denton and Gabrielle Quiñónez Denton fast||4 june-2016 recipes,blistered-snap-peas-everything-bagel-seasonings 1073359
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