Wood-Grilled Snap Peas With Smoky Aioli
Fire up the grill for a vibrant and flavorful dish featuring charred sugar snap peas served with a creamy and smoky paprika aioli. The snap peas are grilled to charred perfection while still retaining their crispness, adding a delicious smoky flavor to the dish. The aioli, made with egg yolk, paprika, and other flavorful ingredients, complements the snap peas perfectly with its creamy texture and hints of citrus and sherry vinegar. This dish is perfect for a summer gathering or as a unique side dish to elevate any meal.
— Constant Cookbook
Ingredients
- 1 lb. sugar snap peas, ends trimmed
- 1 egg yolk
- 1 Tbs. smoked sweet paprika
- 2 Tbs. fresh orange juice
- 1 tsp. sherry vinegar
- 1 garlic clove, peeled
- Kosher salt, to taste
- 2 cups canola oil
Instructions
- Prepare a small fire in a grill using charcoal and wood chips.
- Place the snap peas in a grill basket and set it directly over the heat. Grill until they begin to char and soften, 5 to 7 minutes, tossing them as necessary.
- In a blender, combine the egg yolk, paprika, orange juice, vinegar, garlic and a healthy pinch of salt. Puree, making sure that the garlic is well incorporated. With the blender running on low speed, gradually add the oil in a steady stream. Do this very slowly at first to make sure that it is being incorporated. As the sauce begins to come together, you can gradually increase the flow of oil, but have patience; if you add it too quickly, the mayonnaise will break. If the sauce becomes too thick, you can add a few drops of cold water to thin it. Once all the oil is added, adjust the seasoning if necessary.
- Place the grilled snap peas next to a crock of the aioli and serve immediately. Any leftover aioli can be refrigerated, tightly covered, for up to 1 week. Serves 4.
- Adapted from <i>Where There&rsquo;s Smoke,</i> by Barton Seaver (Sterling Epicure, 2013).
Yield
Serves 4.
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