Wasabi Peas

Ashmont · 09-15-2008, 09:48 AM

While I was on my two week adventure I ran across Wasabi Peas. I gonna try to do them on the smoker next week while Mrs Ashmont is outta town. I got this recipe from Yahoo answers. Anyone try this? They are real good...

Easy & Healthy Wasabi Peas:

Ingredients:

2 sprays cooking spray
3 pound frozen green peas, thawed under hot water and drained
4 Tbsp rice wine vinegar
8 tsp wasabi powder, or to taste
2 tsp Dijon mustard

Instructions:

Preheat oven to 225ºF. Coat two large baking sheets with cooking spray.

Transfer peas to prepared baking sheets and bake 3 hours, or until dry, shaking pans every 30 minutes to promote even cooking.

Meanwhile, in a large bowl, whisk together vinegar, wasabi powder and mustard. When peas have roasted, add them to wasabi mixture and toss to coat. Return peas to baking sheet and bake until coating is dry, about 20 minutes more. Yields about 1/2 cup per serving.

Notes:

The peas will be slightly dried in texture but not truly crunchy. To preserve the dried state, store in an airtight container or a zip-close plastic bag for 3 days. To help dry out any cooked peas that have gone too soft, recook them on a baking sheet for 10 minutes at 250ºF.

cowgirl · 09-15-2008, 09:54 AM

I love wasabi peas and have always thought about smokin some. Hope you give it a try Ashmont. I'm curious as to how they will taste. :)

Bigdog · 09-15-2008, 09:58 AM

Love 'em, but this sounds like way too much work and expense. I just buy them at the local World Market for about 1.50 per bag.

tommykendall · 09-15-2008, 10:00 AM

Quote:

Originally Posted by Bigdog

Love 'em, but this sounds like way too much work and expense. I just buy them at the local World Market for about 1.50 per bag.

Agreed but probably not quite as good. I like those edamame beans too.

Mark · 09-15-2008, 11:19 AM

Ashmont:

That sounds like a good experiment but how you going to keep them falling thjropugh the grates?

PS: You back in STL now?

Ashmont · 09-15-2008, 11:31 AM

Quote:

Originally Posted by Mark

Ashmont:

That sounds like a good experiment but how you going to keep them falling thjropugh the grates?

PS: You back in STL now?

Will be in STL land for two weeks as of right now. I saw somewhere somebody used the thing that cover the frying pan to catch the oil from jumping out. I think that I will put them on that and see what happens.

Mark · 09-15-2008, 11:55 AM

If it works out, I want to try it. Let us know.

PS: don't you have one of your charity cooks coming up?

Ashmont · 09-15-2008, 11:57 AM

Quote:

Originally Posted by Mark

If it works out, I want to try it. Let us know.

PS: don't you have one of your charity cooks coming up?

Sept 26th. I need to do 20 butts...

MayDay · 09-15-2008, 02:15 PM

Yummm, that sounds good. I LUV wasabi peas but would prefer them not to be so jaw-breaking rock hard, so I will be trying out this recipe for sure. Thanks for posting.

___________________
MayDay
Kamado Claypot, Cobb

Bob S · 09-15-2008, 07:21 PM

I love wasabi peas. They are totally addicting. Let us know how yours turn out.

DaChief · 09-16-2008, 05:09 AM

Sounds good to me. Make sure you post results!!

Beerwolf · 09-16-2008, 07:12 PM

Wasabi Peanuts are pretty good too.... Wasabi ANYTHING will work for me....

MayDay · 09-17-2008, 01:24 AM

Thumbs down from me. Think I'll stick with the commercial product.

This recipe doesn't do it for me. Hardly any wasabi flavour even though I bumped the wasabi up by 25%. Perhaps the oven temperature was too high for the flavor to survive the baking, but there wasn't even a hint of heat. (I like to blow my brains out with a muddy wasabi-soy slurry when I eat sushi.)

Expect slightly more than 50% shrinkage. Definitely NOT crunchy, but lots of chewing involved. Good thing I only made 1/2 the recipe.

Here's a picture of the Wasabi Peas in a teaspoon:

___________________
MayDay
Kamado Claypot, Cobb

MayDay · 09-17-2008, 07:20 PM

Well, I've been munching on the WP's all day. Seems like I fried my taste buds a bit when I ate them warm out of the oven last night. So, on 2nd chewing (hehe), the WP's DO have a slight taste of wasabi, but definitely NONE OF THE BITE or HEAT that is so typical of wasabi.

If I were to do WPs again, I would make them in the dehydrator and also try it with nuts. I think lower temperatures will help preserve the spiciness. Not sure if I can replicate this, but I'd like my WPs to be so hot as to clear the sinuses.

Ashmont, maybe you could try cold-smoking them (?).
___________________
MayDay
Kamado Claypot, Cobb

crewdawg52 · 09-17-2008, 07:24 PM

Quote:

Originally Posted by Bigdog

Love 'em, but this sounds like way too much work and expense. I just buy them at the local World Market for about 1.50 per bag.

Yeah....why go through all the work. Buy'em at basically any grocery store in the Oriental section... Luv 'em puppies. But... Go for it!

09-15-2008, 09:48 AM	#1
Ashmont Babbling Farker Join Date: 12-13-05 Location: St. Louis MO	Wasabi Peas While I was on my two week adventure I ran across Wasabi Peas. I gonna try to do them on the smoker next week while Mrs Ashmont is outta town. I got this recipe from Yahoo answers. Anyone try this? They are real good... Easy & Healthy Wasabi Peas: Ingredients: 2 sprays cooking spray 3 pound frozen green peas, thawed under hot water and drained 4 Tbsp rice wine vinegar 8 tsp wasabi powder, or to taste 2 tsp Dijon mustard Instructions: Preheat oven to 225ºF. Coat two large baking sheets with cooking spray. Transfer peas to prepared baking sheets and bake 3 hours, or until dry, shaking pans every 30 minutes to promote even cooking. Meanwhile, in a large bowl, whisk together vinegar, wasabi powder and mustard. When peas have roasted, add them to wasabi mixture and toss to coat. Return peas to baking sheet and bake until coating is dry, about 20 minutes more. Yields about 1/2 cup per serving. Notes: The peas will be slightly dried in texture but not truly crunchy. To preserve the dried state, store in an airtight container or a zip-close plastic bag for 3 days. To help dry out any cooked peas that have gone too soft, recook them on a baking sheet for 10 minutes at 250ºF. __________________ ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Ashmont Proud member of Brethren Weber's for life (Rescued 7 kettles in 2007, 1 in 2008, 2 in 2009 and 1 in 2010 Three of which I have and 8 that have gone to Brethren. PM me to get on the waiting list) Weber Kettle Dabomb Weber Kettle Justintime Weber Kettle (Yet to be named by Daughter) Evil Twin Suggested! Weber Kettle Grace WSM "Winni" WSM "Dumas" One Smokey Joe UDS "Peggy Sue" http://ashsmoderndayclubhouse.blogspot.com/

09-15-2008, 09:58 AM	#3
Bigdog somebody shut me the fark up. Join Date: 09-17-03 Location: Wichita, Kansas	Love 'em, but this sounds like way too much work and expense. I just buy them at the local World Market for about 1.50 per bag. __________________ Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.

09-15-2008, 11:19 AM	#5
Mark somebody shut me the fark up. Join Date: 08-13-03 Location: St. Peters MO: 38.786730,-90.642551 Name/Nickname : Mark	Ashmont: That sounds like a good experiment but how you going to keep them falling thjropugh the grates? PS: You back in STL now? __________________ Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality.

09-15-2008, 11:55 AM	#7
Mark somebody shut me the fark up. Join Date: 08-13-03 Location: St. Peters MO: 38.786730,-90.642551 Name/Nickname : Mark	If it works out, I want to try it. Let us know. PS: don't you have one of your charity cooks coming up? __________________ Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality.

09-15-2008, 07:21 PM	#10
Bob S is One Chatty Farker Join Date: 10-24-07 Location: Sayville, NY	I love wasabi peas. They are totally addicting. Let us know how yours turn out. __________________ FEC 100 Hunsaker Vortex Smoker (3) XL Big Green Egg WSM 18" Weber 22.5" Performer Weber 22.5" One Touch Gold Kettle Weber 18.5" One Touch Silver "Guinness" Kettle Weber Genesis gasser Blazin' Buttz BBQ Team www.blazinbuttz-bbq.com

09-15-2008, 09:54 AM	#2
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	I love wasabi peas and have always thought about smokin some. Hope you give it a try Ashmont. I'm curious as to how they will taste. :)

09-15-2008, 02:15 PM	#9
MayDay Full Fledged Farker Join Date: 06-11-08 Location: Vancouver, BC, Canada	Yummm, that sounds good. I LUV wasabi peas but would prefer them not to be so jaw-breaking rock hard, so I will be trying out this recipe for sure. Thanks for posting. ___________________ MayDay Kamado Claypot, Cobb

09-16-2008, 05:09 AM	#11
DaChief Babbling Farker Join Date: 01-28-07 Location: Melbourne, FL	Sounds good to me. Make sure you post results!! __________________ DaChief BGE Large WSM Weber One-Touch Gold Weber Go-Anywhere Turkey Fryer "Go on! Shoot me again! I enjoy it! I love the smell of burnt feathers and gunpowder and cordite!" -- Daffy Duck

09-16-2008, 07:12 PM	#12
Beerwolf Take a breath! Join Date: 06-03-07 Location: Cloverdale, Ca	Wasabi Peanuts are pretty good too.... Wasabi ANYTHING will work for me.... __________________ *"Assumption is the Mother of all F___ups!"*

09-17-2008, 01:24 AM	#13
MayDay Full Fledged Farker Join Date: 06-11-08 Location: Vancouver, BC, Canada	Made them in the oven Thumbs down from me. Think I'll stick with the commercial product. This recipe doesn't do it for me. Hardly any wasabi flavour even though I bumped the wasabi up by 25%. Perhaps the oven temperature was too high for the flavor to survive the baking, but there wasn't even a hint of heat. (I like to blow my brains out with a muddy wasabi-soy slurry when I eat sushi.) Expect slightly more than 50% shrinkage. Definitely NOT crunchy, but lots of chewing involved. Good thing I only made 1/2 the recipe. Here's a picture of the Wasabi Peas in a teaspoon: ___________________ MayDay Kamado Claypot, Cobb

09-17-2008, 07:20 PM	#14
MayDay Full Fledged Farker Join Date: 06-11-08 Location: Vancouver, BC, Canada	Well, I've been munching on the WP's all day. Seems like I fried my taste buds a bit when I ate them warm out of the oven last night. So, on 2nd chewing (hehe), the WP's DO have a slight taste of wasabi, but definitely NONE OF THE BITE or HEAT that is so typical of wasabi. If I were to do WPs again, I would make them in the dehydrator and also try it with nuts. I think lower temperatures will help preserve the spiciness. Not sure if I can replicate this, but I'd like my WPs to be so hot as to clear the sinuses. Ashmont, maybe you could try cold-smoking them (?). ___________________ MayDay Kamado Claypot, Cobb

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