Charred Sugar Snap Peas With Buttermilk Aioli Recipes

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CHARRED SUGAR SNAP PEAS WITH BUTTERMILK AIOLI



Charred Sugar Snap Peas with Buttermilk Aioli image

The aioli will appear quite tight when all the oil is incorporated, but it will loosen to a pourable consistency once the buttermilk and shallot are added.

Number Of Ingredients 14

1 small shallot, finely chopped
2 tablespoons fresh lemon juice
1 large egg yolk
1 garlic clove, finely grated
1/4 teaspoon kosher salt, plus more
Pinch of cayenne pepper
1/2 cup vegetable oil
2 tablespoons buttermilk
2 tablespoons crème fraîche
Freshly ground black pepper
1 1/2 pound sugar snap peas, untrimmed, divided
2 tablespoons olive oil, divided
1 tablespoon thinly sliced drained oil-packed Calabrian chiles
Flaky sea salt (such as Maldon)

Steps:

  • Mix shallot and lemon juice in a small bowl. Whisk egg yolk, garlic, kosher salt, cayenne, and 2 teaspoons water in a medium bowl. Whisking constantly, gradually drizzle in vegetable oil, drop by drop at first, until aioli is thickened and smooth. Gently mix in buttermilk, crème fraîche, and shallot mixture; season with kosher salt and black pepper.
  • Prepare grill for medium-high heat.
  • Toss half of snap peas with 1 tablespoon olive oil in a medium bowl; season with kosher salt and black pepper. Set a wire rack or grill basket on grill grate and grill peas on rack, turning occasionally, until lightly charred, about 4 minutes; return to bowl.
  • Cut raw peas in half crosswise on a diagonal and toss with grilled peas along with remaining 1 tablespoon olive oil; season with black pepper. Spoon some aioli on a platter and top with snap peas, chiles, and sea salt. (Reserve remaining buttermilk aioli for another salad, or use it as a dip.)
  • Do ahead: Buttermilk aioli can be made 3 days ahead. Cover and chill.

ASIAN SUGAR SNAP PEA APPETIZER



Asian Sugar Snap Pea Appetizer image

Bursting with flavor, these Asian-inspired snap peas can be served hot as a side dish or chilled as a quick appetizer!

Provided by Heidi T

Categories     Side Dish     Vegetables

Time 20m

Yield 4

Number Of Ingredients 7

1 pound sugar snap peas, trimmed
3 tablespoons garlic flavored olive oil
¼ cup low sodium soy sauce
¼ teaspoon sesame oil
2 drops chili oil
¼ teaspoon packed brown sugar
2 tablespoons toasted sesame seeds

Steps:

  • Preheat the oven broiler, and move oven rack into the top position.
  • Place the snap peas onto a baking pan, drizzle with olive oil and toss to coat. Spread the snap peas out into a single layer.
  • Broil the snap peas in the preheated oven until tender, about 5 minutes.
  • Meanwhile, mix together the soy sauce, sesame oil, chili oil, brown sugar, and sesame seeds in a large bowl. When the snap peas come out of the oven, toss them immediately with the sauce.

Nutrition Facts : Calories 184.4 calories, Carbohydrate 12.3 g, Fat 12.9 g, Fiber 3.4 g, Protein 4.4 g, SaturatedFat 1.8 g, Sodium 532 mg, Sugar 0.6 g

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  • Mix shallot and lemon juice in a small bowl. Whisk egg yolk, garlic, kosher salt, cayenne, and 2 tsp. water in a medium bowl. Whisking constantly, gradually drizzle in vegetable oil, drop by drop at first, until aioli is thickened and smooth. Gently mix in buttermilk, crème fraîche, and shallot mixture; season with kosher salt and black pepper.
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