Blistered Snap Peas with Seaweed & Chili Flakes

Cuisinart original

A recipe from the Sizzle & Smoke Backyard BBQ recipe series on the Cuisinart Woodcreek 4-in-1 Pellet Grill with Full Heart Hospitality, featuring Chef Matt Jennings and Mixologist Silas Axtell.


No servings information available


  • 1 pound of fresh snap peas, stems picked and removed
  • 1 tablespoon sesame oil
  • Juice of 1 lime
  • 1 tablespoon of toasted sesame seeds
  • Kosher salt and freshly cracked pepper to taste
  • Nori seaweed sheets
  • 2-3 tablespoons of the sesame ginger vinaigrette
  • Chili flakes to taste

Nutritional information

No nutrition information available


  1. On the hottest section of the Woodcreek grill, on the cast iron skillet insert, sear off the snap peas.

  2. When they are all charred nicely, place into a small bowl and toss with sesame oil, zest and juice of the lime, as well as the vinaigrette and crumbled nori.

  3. Check seasoning and adjust as necessary. Garnish with chili flakes and sesame seeds.