Our Fresh peas get all smokey for a terrific pea mash

Our Fresh peas get all smokey for a terrific pea mash

A lovely smoky flavor for a fresh pea Mash Click To Tweet

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With the arrival of Spring on the East Coast, we have an opportunity to get some fresh vegetables and one of my favorites to locate are peas.  Today, I’m going to remove fresh peas from their pods and wood-fire them using wood chunks on the gas grill.  Then I’ll produce a tasty pea mash that I plan to serve on toasted bread for a healthy snack or appetizer.  The time consuming part of this recipe is the removal of the peas but this task will be worth it.

Time to get to the store and locate about 2-1/2 pounds of fresh peas and fire up the grill for our flavorful take on pea mash.

The Longest Prep

Fresh peas ready for the grill

#freshpeas

Without question, removing the peas from their pod is the hardest part of making pea mash so be sure you allocate enough time for this task.  My technique includes using a small paring knife inserted in the seam of the pod.  After breaking the seam, simply use your finger to break the growth connection of the pea to the pod.  Place the fresh peas in a colander until all the peas are ready, then rinse, pat dry and place in a vegetable basket or vegetable grill pan designed for grilling temperatures.  Be sure the peas are in a single layer so each pea can get infused with smoke flavor.  Now, we’re off to the grill!

Tasting Notes: Although I’ve elected to use fresh peas, you can make this recipe using frozen.  Simply reserve about 1-1/2 cups of frozen peas for the recipe and start with the peas frozen.

 Two-Zone Grill Smoking

on peas on the cold side of the grill with the flame under our smoker box providing the smokey flavor

#twozonecooking

Peas are delicate so it’s important that you only use an indirect method of cooking to smoke the peas.   First, I’ve preheated my grill to 325°F using just ½ the burners.  For wood flavor, I’ve added three wood chunks to a metal smoker box that’s placed on the half of the grill with the burners on.  Once the grill is holding temperature and the wood chunks have started to smoke, it’s time to add my grill basket of fresh peas.  Since these are so small, there is no need to rotate the basket.  In about 20 minutes, these will be ready to be made into mash.

Tasting Notes: When it comes to selecting the wood type to use for the smoke vapor infusion, there are no rules.  Feel free to use what you like just be sure it is hardwood and not softwood.  I’ve used a combination of cherry, white oak and sugar maple.

Making Mash

our smokey peas and other ingredients in the blender

#peamash

Once the fresh peas have been wood fired on the grill, remove them and start on the ingredients for the mash.  Add ½ cup water to a saucepan and one garlic clove that has been quartered.  Place on medium heat and add ¼ cup flat leaf parsley leaves, one tablespoon of extra virgin olive oil, and a pinch of salt.  Allow the mixture to cook and marry the flavors, then add the smoked fresh peas.  Give this a couple of additional minutes of cooking time, then remove from the heat and drain the mixture using a sieve over a bowl, collecting the liquid for later use.  Place the solids into a food processor and pulse until a coarse paste is formed.

Tasting Notes: If you don’t have access to fresh peas and will be using 1-1/2 cups of frozen, leave the peas in their frozen state when they are added to the saucepan and extend the cooking time to 8 minutes.

With our mixture pulsed, it’s time to add additional flavors to balance our pea mash out.  Start by adding 2 tablespoons chopped fresh chives, ½ tablespoon of finely chopped lemon peel or jarred lemon peel, ¼ teaspoon of Aleppo pepper or crushed red pepper flakes, 1 tablespoon fresh lemon juice, and 2 tablespoons of extra virgin olive oil.  Mix everything together and add a tablespoon at a time of the reserve cooking liquid until you have a thick but spreadable mash.  Season with salt, fresh ground pepper and additional lemon juice.  Be sure to taste and adjust these elements as you see fit.

Serve!

When serving on toasted bread, start with a hearty bread or ciabatta.  Next, drizzle the bread slice with olive oil and spread on the mash. If desired, sprinkle with additional spicy pepper and lemon peel and top with a drizzle of oil.

Don’t stop at just using this as a spread.  This is perfect as a pesto for pasta or rice, topping for fish, chicken and pork, and even a stuffing for mushroom caps, spring roll wrappers, or pork chops.  Spring wood fired pea mash – that you can enjoy all year long.

What’s your favorite use for fresh peas?  Leave us a comment to opine and subscribe to get all our postings on tips, techniques and recipes.  Bringing innovation to wood fired cooking with recipes, techniques and the science behind the fire, smoke, and flavor. That’s SmokinLicious®.

SmokinLicious® products used for this recipe:

Wood Chunks- Double & Single Filet

Other recipes you may like:

-SMOKED FAVA BEANS MAKE THE PERFECT DIP OR CONDIMENT

-CHARRED PEPPER DIP

-Smoked Snow Peas With Cucumber Salad

For more reading related to smokey vegetables try fresh peas mash for a delicious topping!

For more reading related to smokey vegetables try fresh pea mash for a delicious topping!

Dr. Smoke- Smoking fresh peas to be made into a pea mash is a delicious Topenade for any dish

Dr. Smoke- Smoking fresh peas to be made into a pea mash is a delicious Topenade for any dish

A must try is this smoked Beet Hummus!

A must try is this smoked Beet Hummus!

Beet Hummus with a smokey flavor is a hit! Click To Tweet

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I’ve got another great recipe for wood fired beets that will provide a quick way to prepare a fabulous beet hummus for guests, bring-a-dish parties, or just as a great snack for your own family.  Wood fired flavor will come from the gas grill equipped with wood chunks using a two-zone cooking method.  The outcome is a full flavor, beautiful beet hummus color to delight all who have the pleasure of partaking in this treat.  Just one good size beet will do the trick but I always do an extra to keep around.

Join me at the grill as we make ricotta and smoked beet hummus.

Beet Preparation

our beets have been washed and clean, wrapped in foil and ready for the grill

#freshbeets

It’s so simple to prepare beets for the grill to roast and smoke.  Simply trim the leaf stalks off and wash the beets well under water.  Pat dry and then wrap in aluminum foil leaving the upper portion of the foil open to allow the smoke vapor in.  That’s it!  I like to put my foil wrapped beets on a ¼ sheet pan to make it easy to add and remove from the grill.  This will be a two-zone grill set up so while I’ve been preparing the beets, I’ve preheated my grill to medium-high using only ½ the burners and added a smoker box with wood chunks to the side that will be hot.  Wait for full temperature and the wood chunks to smoke, and you’re ready to add the beets.

Tasting Notes: It is not necessary to foil wrap the beets but you will need something to put the beets on otherwise you’ll have purple beet juice all over your grill.

Two-Zone Grill Smoking

our foil wrapped beets on the grill with a smoker box added a smoke flavor

#twozonecooking

With the washed fresh beets wrapped in foil, it’s time to let them grill roast as well as smoke.  I’ve placed three hardwood chunks in a metal smoker box to add smoke vapor to the beets.  My beets are placed on the unlit side of the grill while the smoker box is on the hot side.  After about 75 minutes, these are tender and smoky.  Remove them from the grill and allow to cool until they can be handled.  Using a paper towel, begin peeling the skin from the cooked beets.  Using a paper towel will protect your hands from becoming purple from the beet juice, a common problem when working with beets.

Tasting Notes: I’ve elected to use wood chunks as I find the provide for greater smoke vapor and don’t require any additional wood to be added to the smoker box.  You certainly can use wood chips but note, you may need to replenish these during cooking.

A Bright and Flavorful Hummus

putting the smoked beets in the blender and adding ingredients brings out the flavor along with the color

#beethummus

With the beet grilled and smoked, it’s time to add the ingredients for our hummus.  Start by adding one 15-1/2 ounce can of chickpeas that have been rinsed and drained to a food processor bowl.  Then add 1/3 cup of well mixed tahini, ¼ cup fresh lemon juice, ¼ cup ricotta, 1 garlic clove finely grated, 1 teaspoon kosher salt, ½ teaspoon fresh ground pepper, and ¼ teaspoon ground coriander to a food processor and process until smooth.  Remember, the smoked beet will add a sweet flavor so adjust seasonings after that step.

 With the other ingredients processed for the beet hummus it’s time to bring in the wood fired beet flavor.  Cut one smoked beet into 8 pieces and add to the processor bowl and process until well combined and smooth.  Taste and adjust seasoning as needed.  Transfer the hummus to a serving dish, sprinkle with fresh mint and a drizzle of olive oil.  Serve with your choice of sides – vegetables, pita wedges, won-ton chips, crostini, crackers – whatever fits your need.  This is easy to keep on hand for when you need a quick cocktail accompaniment or just want a great, healthy snack.  You’ll love the festiveness of the bright purple-pink hue which makes this a stand out dish.

What’s your favorite recipe for beets?  Leave us a comment to opine and subscribe to get all our postings on tips, techniques and recipes.  Bringing innovation to wood fired cooking with recipes, techniques and the science behind the fire, smoke, and flavor. That’s SmokinLicious®.

SmokinLicious® Products for this recipe:

Wood Chunks- Double & Single Filet

For more reading related to smoked beet hummus and other vegetables that taste delicious once smoked on the grill!

For more reading related to smoked beet hummus and other vegetables that taste delicious once smoked on the grill!

Check out these recipes you might like:

-DEVILED EGG FEATURING WOOD-FIRED SMOKED BEETS

-SPICY-CHAR HUMMUS

-SMOKED FAVA BEANS MAKE THE PERFECT DIP OR CONDIMENT

Dr. Smoke- really smoked beet hummus is delicious!

Dr. Smoke- really smoked beet hummus is delicious!

SMOKED FAVA BEANS MAKE THE PERFECT DIP OR CONDIMENT

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If you visited our article on smoking fava beans and gave our technique a try, hopefully, you have enough beans leftover to make this recipe.  I thought I would introduce you to a dip that can be used as a condiment to your favorite sandwich – think veggie or animal protein burger, grilled chicken, breakfast bread, or vegetarian.  I’ll be offering the recipe and giving you suggestions on what to serve with it.

Simple Ingredients

Our arrangement of simple ingredients

Once you have your fava beans smoked, you’ll need about 2 lbs. of the beans, there are some simple ingredients to gather for this recipe.

  • 4oz. goat cheese softened
  • 3 tablespoons extra-virgin olive oil
  • Chopped fresh tarragon- 1 teaspoon
  • Fresh lemon juice- 1 tablespoon
  • 1 tablespoon lemon zest – I prefer fresh
  • 2 tablespoons water
  • sea salt & fresh ground pepper

You’ll also need a food processor or blender to combine all the ingredients.

Tasting Notes: I prefer a little kick to this recipe so I add 3 or so drops of hot sauce.

Pulsing to Flavor

With a blender or food processor, add all the ingredients except the water.  Pulse only to blend and produce the chunky texture desired.  Be sure to scrape down the sides of the blending container at least once.  With all the ingredients, add the water and mix in by hand; do not process or blend.  Adjust the consistency to the finished mixture by adding water as needed.  Usually, I find 2-3 tablespoons of water is perfect.

Blending ingredients in the food processor

Tasting Notes:  if using a blender, be sure you have a pulse control or you could blend this recipe too smooth which will limit its use with certain foods

Multiple Uses

Once you have the consistency you like, transfer the mixture to a serving bowl.  I like to chill this briefly before serving.  If using as a dip, suggested items to accompany the dip include sweet mini peppers, cucumber slices, radish, carrot slices, cherry or grape tomato, baguette, naan, won-ton shells.

This is also great with a firm toasted bread, tomato slice, fresh basil leaves, and poached or fried egg.  Let your imagination go and find more uses for this super flavorful dip and spread.

Purchase products:

Wood Chunks- Double Filet

More Related reading on this subject

Additional reading:

-FIRE ROASTED PEPPER MAKE THE PERFECT SALAD

-CHARRED PEPPER DIP

-SPICY-CHAR HUMMUS

-WOOD FIRED GUACAMOLE

We use our Grilled Fava beans from our tips and technique blog to make a perfect dip or condiment!

We use our Grilled Fava beans from our tips and technique blog to make a perfect dip or condiment!

Our Ember roasted peppers make an awesome Charred Pepper Dip

Our Ember roasted peppers make an awesome Charred Pepper Dip

CHARRED PEPPER DIP

Summary:

A great smoked appetizers for your charred peppers recipes; our ember bed cooking of peppers provides great flavor. How to roast peppers in a grill, cooking on coals directly, cooking in embers, gas grill, charcoal grill, even cast iron skillet cooking will work for peppers.  Try this charred pepper dip topping.

listen to the audio of this blog posting

Peppers are one of those thick-skinned vegetables that release their ultimate flavor when they are introduced to hot coals.  Many people think that you need special equipment to cook foods in hot coals but really, it’s as easy as having a disposable pan available and a grill.  I’ll give you some options for roasting the peppers and then provide a great recipe to be used as a dip or topping that is quick and so easy.

Multiple Charring Methods

The ember cooking of our sweet peppers

Although you will see me using an open pit method of charring my sweet peppers, you can do this on a gas grill set up with either a disposable foil pan or a cast iron pan or skillet.  You can also use a charcoal grill, lighting a fire and allowing it to reduce to simple hot embers.  A portable fire pit works if you clean out all previous ash and wood pieces to keep the final flavors clean.

Here’s the key to making perfect charred peppers, whether sweet or hot.  You must only use hot embers and you need to have additional hot embers available to keep a consistent temperature and a full bed of coals.

Because peppers are loaded with water, it is easiest to clean the skins and seeds from them once they are fire roasted.  If you cover the charred peppers placed in a bowl with plastic wrap, the skins will pull away easily.  Then you’re ready for your favorite recipes.

Fresh Ingredients Make This Dip

What makes this recipe so great is that there are only a few flavorful ingredients that balance out the charry, smoky flavor of the peppers.  For this recipe, you’ll need the following:

the simple ingredients need

  • 6 charred peppers
  • 1 cup golden raisins, coarsely chopped (6 ounces)
  • ¼ cup plus 2 tablespoons extra virgin olive oil
  • 3 tablespoons salt-packed capers, rinsed and well drained
  • 1-1/2 teaspoons coarsely chopped fresh oregano
  • A coarse salt such as sea salt
  • 1 tablespoon Red-wine vinegar

Once the peppers are charred, I like to quarter them before placing in a food processor.  You can use a blender as well if you have a control to pulse the ingredients as you don’t want to thin them too much.  After pulsing the 6 charred peppers, add the raisins, oil, capers, and oregano.  Pulse to combine everything.  Season with salt and vinegar.  This dip can be refrigerated for one day prior to use.

Endless Uses

This dip/topping made from ember-roasted sweet pepper contains all vegan ingredients so its super flavorful while being healthy too.  Here’s the best part – it has so many uses and can be altered for a specific taste.  Use it as a topping for fish, chicken filet sandwiches, or sausage patties and links.  It can be heated providing an option to use it as a hot appetizer or cold.  I’ve served this will flatbread or Naan slices for a snack, appetizer, or lite lunch.  Want some kick to it?  You can add ember fired hot peppers as well or just add a few drops of hot sauce to the mix.  Because this is oil based, it is best to use up any leftovers within a few days, keeping it refrigerated until gone.

Purchase products:

Wood Chips- Grande Sapore®, Minuto®, & Piccolo®

Wood Chunks- Double & Single Filet

Additional reading:

-SPICY-CHAR HUMMUS

Ember cooked Sweet Peppers

-Ember Cooking/Roasting Garlic In An Iron Skillet

Dr. Smoke- I love ember roasted peppers because they char well! Making a yummy Charred Pepper Dip

Dr. Smoke- I love ember-roasted peppers because they char well! Making a yummy Charred Pepper Dip