Recipe: angry edamame
Indian summer is here. Of course it is! It always arrives when I have a chocolate shoot to finish. I think I’m done foraging for huckleberries (are we ever REALLY done, though?) and instead I’ve been gathering breakfasts, lunches, and dinners to tide Jeremy over the next 3 weeks while I’m on the fall shoot. It is time. The colors are starting and I’m getting that itch to hit the road.
blue blue colorado skies and dynamic clouds
my local indicator aspen stand
Since I have yet to pack my gear in addition to the 114 other things on my to-do list (let’s call it a to-do novella), I’m just gonna dive into the recipe and its backstory. My friend, Kathryn, was visiting us from Norway last month when we got on the topic of food. Actually, we never stopped talking about food – this is why we are friends. She had an obsession with Kona Grill’s angry edamame. More specifically, she had an obsession with the angry butter. I’ve never eaten at Kona Grill, nor have I ever had angry edamame, but it sounded good. It’s really all about the angry butter. So I did a quick Google search and found a list of ingredients as a handrail.
edamame, butter, lime, kosher salt, sambal, garlic, red chile powder, cayenne powder
In essence, we are making a spicy, tangy, garlicky butter. How could this possibly be bad? I guess it’s bad that this is so darn easy and quick to slap together that you’ll want to slather it on corn, pan-seared scallops, roasted chicken, grilled asparagus, roasted Brussels sprouts… EVERYTHING.
add the sambal, chile powder, cayenne powder, and salt to the butter
grate the garlic
add lime juice to taste
Make the angry butter first, because you want to add it to the edamame when it is steaming hot. This way, the heat will help the butter get all melty and slide-y so that it coats the pods. The recipe yields about three-quarters of a cup of angry butter and I wound up with a pool of orange angry butter at the bottom of the bowl. You may not want to use all of it on a package of edamame – maybe save some for later.
stirring all the angry goodness together
steaming hot edamame pods
toss with angry butter
If you enjoy some zing in your life (or your mouth) and aren’t afraid of butter (of course you aren’t, you’re reading THIS blog), try this. It’s got a nice punch to it without being overbearing. I like mine on the tangy side, so I added four teaspoons of lime juice which plays so well with the garlic and chiles. And contrary to the name, I’m pretty sure this angry edamame will make you quite happy. I’m waiting for Kathryn to get home from vacation to tell me if this comes close to what she had at Kona Grill.
serve with a wedge of lime
i think it should be called happy edamame
based on the Kona Grill’s Angry Edamame
3 cups edamame (soybeans) in shells
4 tbsps unsalted butter, melted
4 cloves garlic, grated
4 tbsps sambal
1 tsp kosher salt
1/4 tsp red chile powder (medium heat)
1/8 tsp cayenne pepper
3-4 tsps lime juice, fresh squeezed to taste
Make the angry butter: Mix the butter, garlic, sambal, salt, chile powder, cayenne powder, and lime juice together in a small bowl until thoroughly combined. Set aside.
Make angry edamame: Bring 2 quarts of water to a boil in a medium saucepan over high heat. Add the edamame to the boiling water. Let return to boil and cook for 5 minutes. Drain the edamame and place them in a large bowl. Toss the edamame with angry butter while the beans are hot. Serve hot.
more goodness from the use real butter archives
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