I spent a few days at Sanctuary at Camelback in Scottsdale Arizona for a girlfriend getaway with friends Lynnda Shepherd and Toni Towe, who also happen to be hosts of BTV. While the scenery and of course the company was wonderful, the highlight of the trip for me was dining at ELEMENTS, the busy restaurant of Food Network’s Chef Beau MacMillan.
In particular, we couldn’t stop eating his simple ‘small plate’ offering of Charred Edamame. It is rare that I can’t guess ingredients in a dish but this one had me – as the edamame pods were tossed with Togarashi, which is a Japanese seven-spice blend, and roasted to near char. This is the beauty of Chef Mac’s culinary point of view – local fresh ingredients with an Asian twist!
If you are a foodie, give this one a try – especially if you have cause to enjoy a glass of crisp Chardonnay and some laughter this weekend. I suspect that the wine and good company makes this dish even better!
- 2 tablespoons ancho chili powder
- 1 tablespoon black sesame seeds
- 1 tablespoon white sesame seeds
- 2½ teaspoons poppy seeds
- 2½ teaspoons sansho or Sichwan pepper powder (sansho powder is related to Sichuan pepper and has similar heat but with a bright lemon flavor. Look for it at Asian markets or Whole Foods)
- 1½ teaspoons kosher salt
- 1½ teaspoons finely grated orange zest
- ¼ sheet of nori (dried seaweed), finely chopped (about 1½ teaspoons)
- 4 cups fresh or frozen edamame pods
- 1 teaspoon peanut oil
- Fresh lime
Make the seven-spice powder – in a small spice grinder, combine the chile powder with the black sesame seeds, white sesame seeds, poppy seeds, sansho powder, kosher salt, orange zest and nori until a coarse blend. You want to see flecks of each ingredient – it is a colorful blend.
Preheat oven to 450°. Place edamame in a medium bowl and toss with the peanut oil to lightly coat, and 1 to 2 tablespoons of the seven-spice powder. (Transfer the remaining spice powder to an airtight container for another day or use.) Spread on a parchment lined baking sheet and roast 8 to 10 minutes, until a bit charred on edges. Season with additional salt, a squeeze of lime, and serve immediately.