I always buy everything-bagels. Which, according to food trend forecasters, makes me trendy. Trend aside, my introduction to everything-bagels actually started because I couldn’t decide which bagel I liked more: garlic, onion, or sesame. Everything-bagels keep me from having to play favorites. Somewhere along the line, however, my tastes transitioned to trendy. Instead of choosing everything-bagels out of indecision, I find I actually prefer the strange catchall of seeds and whatnot that rains down on an everything-bagel. This is a good thing, as trendsters predict, everything bagel seasoning will show up in surprising places in 2016. In order to stay on-trend, I tried a little bit on… everything.
It turns out that everything-bagel seasoning is good on all sorts of unexpected dishes: croutons, scrambled eggs, roast chicken, even donuts.
As intriguing as a garlic-onion-sesame glazed donut may be, the clear winner in my random “everything” taste test was a curious surprise. Everything-bagel seasoning is good on anything… green. From green beans to avocados (which I can’t find a link for so I guess I’m the first to think of it) and including dill pickles. Yes, pickles. So when I saw Greg Denton’s (Ox Restaurant) recipe for Blistered Snap Peas with Everything-Bagel Seasoning I knew I was looking at a winning combination. One of the other food trends of 2016 is chefs who choose to burn your vegetables – on purpose.
Grilled Snap Peas with Everything-Bagel Seasoning
Chef Denton’s version is served as a side dish, but I was looking for an appetizer. Specifically, a grilled appetizer that’s substantial enough to work as a first course. I took his Snap Peas with Everything-Bagel Seasoning concept and served it as skewers on toast – toast slathered with mascarpone cheese. After all, mascarpone cheese is basically Italian cream cheese. Cream cheese and bagels go together like Raggedy Ann and Andy, or popcorn and candy… GREG
Grilled Snap Pea Toast with Mascarpone & Everything-Bagel Seasoning
Print This Recipe Yield 6–8Source Inspired by Greg DentonPublishedIf you use bamboo skewers, soak them in water at least one hour before using them to grill the snap peas.
Ingredients
- 2 tablespoon sunflower seeds
- 1 tablespoon lightly toasted sesame seeds
- 1 tablespoon lightly toasted poppy seeds
- 1 teaspoon flaky smoked sea salt (such as Maldon, or you can substitute any coarse salt) plus more for seasoning
- 1 teaspoon dried onion flakes
- 1 teaspoon dried garlic flakes
- 1 teaspoon caraway seeds
- 1 cup mascarpone cheese (at room temperature)
- 1 teaspoon cream
- 1 tablespoon honey
- kosher salt and white pepper (as needed)
- 1 pound sugar snap peas (stems removed, fibrous string peeled away)
- 2 tablespoon toasted sesame oil (or more as needed)
- 2 tablespoon melted butter (or more as needed)
- 12 slice rustic French bread (brushed with olive oil and lightly toasted or grilled)
- 6 ounce salmon roe
- ¼ cup minced chives
- smoked sea salt (optional)
Directions
Prepare the “everything” spice mix: In a small bowl, mix sunflower seeds, sesame seeds, poppy seeds, smoked sea salt, onion flakes, garlic flakes and caraway seeds. Set aside. This is more spice mix than you need for this recipe, the extra may be kept tightly covered at room temperature (almost indefinitely).
Make the whipped mascarpone: Place mascarpone, cream, honey and a pinch each kosher salt and white pepper a medium bowl. Beat by hand or with a hand mixer until well-combined and smooth. Set aside.
Grill the snap peas: Meanwhile, preheat your grill to medium-high. Carefully thread 5 or 6 snap peas onto each of 12 (six-inch) skewers. Brush them on both sides with a thin layer of sesame oil. Grill the skewers on the hottest part of the grill until the snap peas start to blister, about 1 ½ minutes. Carefully flip the skewers and grill 1 to 2 minutes more. The snap peas should be nicely charred but not too soft.
Move the skewers to a baking sheet and brush them on both sides with melted butter, then dust them liberally on both sides with everything-spice mix.
Assemble the toasts: Spread some of the whipped mascarpone on each slice of toasted or grilled bread. Top each with a skewer of grilled and spiced snap peas, ½‑ounce salmon roe, additional everything-spice mix (optional), as well as a sprinkle of minced chives and smoked sea salt (optional).
I have to confess to not liking everything bagels. No surprise … I don’t think I’m trendy, either. I had no idea, though, that you could concoct an “everything” spice. I honestly though it was all the leftover bagel dough, kneaded together. However, the roe, and the way you skewered your peas … so cool! I’m sure I can create a less-than-everything spice subset out of your recipe that will work for me.
Yup, everything bagels for me, too. Unless I want to opt for a pure garlic hit. 🙂 Love these toasts — they’re trendy too, as you know. You’re definitely on top of things! 🙂 Really good — thanks.
This is such a creative recipe, Greg! It’s so beautiful too. I will be making your everything bagel spice mix and this lovely recipe very soon 🙂
I MUST make this seasoning blend. And then this toast!! Snap peas are one veggie I’ve yet to burn, but I’m sure it’s delicious.
Love the idea of grilled snap peas!
Snap peas on a skewer, must try this. I can see why everything-bagel seasoning would work on about… everything.
I think what’s trending is genius. Love the skewered snap peas and the flavors. Brill.
You really outdid yourself with the everything bagel spice mix. I can see making your appetizer using goat cheese,
I am the same…I always get the Everything bagels, for exactly the same reason. Kinda in love with how you kebobbed (or is it kebabbed) those peas. I can almost imagine the flavor of this. And as I am musing about it, what about trying those teeny tiny little fish eggs that you get in sushi bars. I think they are called tobiko. Carry on with your impossibly elegant self.
Loving all the seeds here. That’s one heck of a gourmet everything bagel!
Wow, those are very sexy. I wonder if I can get Daisy to eat these fancy peas.…
Wow, what a great idea!