Charred Edamame With Smoked Salt And Pop Rocks

1. 1

   Smash your green chiles with the butt of your chef's knife until they split apart in a few places. Give one a cautious taste and, depending on how spicy you like things, add two or three to a cast iron skillet along with the canola oil. Infuse the oil over low heat for 5 minutes or so, then remove the chiles.

2. 2

   You've got two options for cooking the chiles: 1) If you've got a lit grill and a grilling basket, that's your best option. Toss the edamame pods with the chile oil and put them in the grilling basket. Cook, shaking your basket, over high heat until the pods are black and charred in spots. 2) If you don't feel like grilling, do as I did and keep the chile oil in the cast iron skillet, crank the heat to high, and add the edamame, using tongs to toss them a bit so they all get a coating of the chile oil. Keep cooking until the edamame is well-dappled with brown and crispy spots.

3. 3

   Mix the smoked sea salt and unflavored pop rocks in a small bowl and serve on a platter with the charred edamame pods. To eat, dip each (pleasantly) charred, (pleasantly) oily pod into the salt mixture, use your teeth to pop out the beans, and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.