pen rainbow

Tuesday, June 4, 2013

Tuesday's Cupboard—Spicy Grilled Pea Pods

A grilling recipe  from Los Angeles food enthusiast, Claire Thomas

photo by Claire Thomas_thekitchykitchen blog

I had spicy grilled pea pods for the first time last month at the Corners Tavern in Walnut Creek.  They are delectable little treats, especially for summer when fresh peas are in season and easy summer time meals are in full swing.  Grill these on a flat iron griddle plate.  

I'm on the road this week, so I'm posting a link to Claire's blog, thekitchykitchen.  Here's the recipe!  This is a great way to use fresh mint, the happiest and most easy-going of all garden herbs.

Spicy Grilled Pea Pods with Chili Soy Glaze and Mint

1 pound shelling pea pods
1 tablespoon finely chopped mint
1 teaspoon kosher salt

Soy Glaze:
3 tablespoons vegetable oil
3 tablespoons sriracha
1 teaspoon shichimi (Japanese chili powder) or regular chili powder
1 tablespoon soy sauce
1 tablespoon brown sugar
1/2 teaspoon black pepper

In a medium bowl, mix together the soy glaze ingredients and add the pea pods.  Toss to coat and marinate for at least 30 minutes.  

Grill over high heat until the peas are well marked on both sides (about 5 minutes total).  Sprinkle with mint and salt.  Eat like you would edamame (sucking on the pod to pop the peas out).