Wood-Grilled Snap Peas with Smoky Aioli
Makes 2 cups aioli
Note: Don't toss the peas in oil before grilling, or the aioli will slip right off when you dip them.
1 pound sugar snap peas, ends trimmed
1 large egg yolk
1 tablespoon smoked sweet paprika
2 tablespoons orange juice
1 teaspoon sherry vinegar
1 clove garlic peeled
2 cups canola oil
1. Place the snap peas in a grill basket, then set it directly over the coals of a small charcoal and wood chip fire. Grill until they begin to char and soften, about 5 to 7 minutes, tossing them as necessary.
2. In a blender, puree the egg yolk, paprika, juice, vinegar, garlic and a healthy pinch of salt until well incorporated. With the blender on low speed, gradually add the oil in a very thin stream. As the sauce begins to emulsify and thicken, you can gradually increase the flow of oil, but be patient or the mayonnaise will break.
3. Serve grilled peas with aioli for dipping. Store leftover aioli, tightly covered, in the refrigerator for up to 1 week.
-- Barton Seaver, "Where There's Smoke" (Sterling Epicure, $30, 304 pages)