This easy PEAsy recipe for Grilled Sugar Snap Peas is simple to assemble, quick to cook and is packed with flavor.

Summer is here in Los Angeles.

Ok, ok, let’s get real; it’s always summer in LA, which means we can grill 365 days of the year. My husband and I grill every Sunday night so we are having a blast grilling my way through Steven Raichlen’s 31st cookbook PROJECT FIRE: Cutting-Edge Techniques and Sizzling Recipes from the Caveman Porterhouse to Salt Slab Brownie S’mores.

The wide range of grilling techniques available today amazes me. Project Fire addresses them all, it seems, in everything from how to master the latest methods, from “caveman” to salt-slab to leaf grilling. He loves equipment too, and instructs in all the latest from remote digital thermometers to a garden shovel!

I recently met Steven at a media luncheon at Melissa’s Produce. I was prepared to project my own fire.

(Sometimes you just need to lighten up and have a little fun!). So glad Steven has a good sense of humor in addition to his culinary wizardry.

Steven has traveled the world gleaning cooking techniques from many cultures and he talked about how his travels have influenced his methodology. A perfect example is his Vietnamese-inspired marinated pork tenderloins (Lemongrass Pork Bites) that are threaded on skewers of lemongrass stalks, which release aromatic oils as it grills.

Steven Raichlen showing us his Lemongrass Pork Bites page 165

Here are few other recipes we sampled while Steven was with us.

Smoke-Roasted Carrots with Spiced-Scented Yogurt page 266

These grilled carrots are simply party perfection on a platter – sweet, smoky, crusty, meaty, tender and beautiful.

Salt Slab Chocolate Brownie S’Mores page 303

This recipe can be as simple or complex as you depending on whether or not you use pre-made or homemade ingredients. Either way, it is divine. Everyone raved about these gooey delights.

When I got home I fired up our gas grill and made these recipes.

Bacon-Grilled Onion Rings page 75

I made two wrapped in bacon and two wrapped in prosciutto. Bacon won hands down.

Grilled Chicken Breast with Spanish Ham, Manchego Cheese, and Saffron Butter page 206

The saffron butter was a brilliant glaze for the chicken, keeping it moist during the cooking.

Pork Loin “Reuben” page 149

This recipe is a showstopper. It looks gorgeous from start to finish. The unexpected surprise of the pastrami, sauerkraut, and cheese on the inside has a wow factor with guests. It is meaty, tangy and succulently savory with a touch of sweetness coming from the homemade Russian dressing that accompanies it.

Fennel Slaw page 154

Not all recipes are cooked on the grill, like this Fennel Slaw recipe, which is refreshingly light and a perfect accompaniment to meats. It’s just part of the amazing variety in Project Fire which, from breakfast foods to desserts and everything in between, has you covered.

Today’s Recipe: Grilled Sugar Snap Peas

I had never considered putting sugar peas on the grill before. This classic combo of pea and mint is enhanced with a bit of heat from the jalapeno. I grilled them on a vegetable grate on my gas grill.

Simply mix the peas, mint, jalapeno, and olive oil together and sprinkle with coarse salt and freshly ground pepper.

Grill the peas, stirring occasionally with tongs, until browned and charred in places for about 5 minutes. Easy PEAsy.

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Grilled Sugar Snap Peas with Fresh Mint

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings 4

Author Steven Raichlen

Ingredients

• 1 pound fresh sugar snap peas
• 1/2 cup thinly slivered fresh mint
• 1 jalapeno pepper very thinly sliced crosswise (optional)
• 2 tablespoons extra virgin olive oil or to taste
• coarse salt sea or kosher
• black pepper freshly ground

Instructions

1. Set up your grill for caveman grilling. Let the coals burn down to glowing embers.
2. String the peas by breaking the tip off the stem end and pulling the string away from the inside curve of the pea.
3. Place in a large mixing bowl. Stir in the mint, jalapeno (if using), olive oil, and salt and pepper to taste. Transfer to a grill basket.

4. When ready to cook, rake the coals into an even layer using a grill hoe or garden hoe. Fan with a folded newspaper to disperse any loose ash. Lay the grill basket with the peas directly on the embers. Grill the peas, stirring occasionally with tongs, until browned and charred in places, about 5 minutes. (A few burnt spots add flavor.) Transfer the peas to a platter and serve.

Recipe Notes

Note: If you own a gas grill, try charring them on a plancha or grilling basket.

Project Fire has challenged me to branch out and try new things and I am enjoying the learning process and wowing my guests at the same time. This comprehensive cookbook is a must for anyone who wants to grill, from amateur to expert, as there is something in it for everyone.
…and then she paused for thought

Disclaimer: I was given a copy of Project Fire to review, as always, all opinions are my own.