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

Gabrielle Quiñónez Denton & Greg Denton
Greg Denton and Gabrielle Quiñónez Denton
June 2016

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Credit: © Eva Kolenko

Recipe Summary

total:
25 mins
Yield:
4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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