Best Edamame Dipalton Brown Recipes

Edamame Dip(Alton Brown) image

Provided by Sharon123

Categories Lemon

Time 15m

Yield 2 cups, about

Number Of Ingredients 10

2 cups shelled cooked, and cooled edamame (12 ounces)
1/4 cup diced red onion
1/2 cup tightly packed fresh parsley leaves (or cilantro would be good)
1 large garlic clove, sliced
1/4 cup fresh lemon juice (or lime juice)
1 tablespoon brown miso (may use yellow or red)
1 teaspoon kosher salt
1 teaspoon Thai sweet chili sauce (or red chili paste or sambal oleck)
1/4 teaspoon fresh ground black pepper
5 tablespoons extra virgin olive oil

Steps:

Put the edamame, onion, parsley, garlic, lime juice, miso, salt, chili sauce and pepper into a food processor and process for 15 seconds. Stop and scrape down the sides of the bowl and process for another 15-20 seconds. With the processor running, slowly drizzle in the extra virgin olive oil. Once all of the oil has been added, stop and scrape down the bowl again, then process 5-10 more seconds.
Taste and adjust seasoning.
Serve with chips, crackers, or carrots and any other veggies you like.
Store in an airtight container for up to 5 days.

Nutrition Facts : Calories 717.6, Fat 51.9, SaturatedFat 6.8, Sodium 1266.6, Carbohydrate 36.7, Fiber 12.4, Sugar 2.6, Protein 35.1

Dry Roasted Edamame Brittle image

Provided by Alton Brown

Time 1h15m

Yield 1 1/2 pounds

Number Of Ingredients 6

Steps:

Place the edamame, soy sauce, cayenne pepper and salt into a small mixing bowl and stir to combine.
Line a half sheet pan with a silicone baking mat.
Place a 3-quart saucier inside a large cast iron skillet. Add the sugar and water to the saucier, and cook over high heat, stirring occasionally with a wooden spoon, until it comes to a boil. Stop stirring, cover, and cook for 3 minutes. Uncover, reduce heat to medium, and cook until the sugar is a light amber color, approximately 25 minutes. Remove from the heat and stir in the edamame mixture. Working quickly, pour the mixture onto the prepared half sheet pan and spread thin with an oiled spatula. You will have to work quickly when pouring out and spreading the mixture in the pan. Cool completely, approximately 30 minutes, and then break into pieces. Store in an airtight container for up to 2 weeks.

Basic Edamame image

Provided by Alton Brown

Categories side-dish

Time 11m

Yield 4 servings

Number Of Ingredients 3

1 pound edamame, fresh or frozen, in or out of shell
1/4 cup water
Kosher salt, optional

Steps:

Place the edamame and water into a large microwave-safe bowl. Microwave on high for 4 to 6 minutes. Drain any excess water and serve as is or with salt.

Roasted Edamame Salad image

Provided by Alton Brown

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

12 ounces fresh or frozen shelled edamame, about 2 cups
1/2 cup fresh corn kernels, about 2 ears of corn
1/4 cup finely diced scallion
1 clove garlic, minced
1 tablespoon olive oil
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup chopped fresh tomato
1/4 cup chopped fresh basil leaves
1 tablespoon red wine vinegar

Steps:

Preheat the oven to 400 degrees F.
Place the edamame, corn, scallion, garlic, olive oil, salt and pepper into a 13 by 9 metal pan and stir to combine. Place on the middle rack of the oven and roast for 10 to 15 minutes, just until the edamame begins to brown. Remove from the oven and place in the refrigerator until completely cool, approximately 30 minutes.
Add the tomato, basil and vinegar to the edamame mixture and toss to combine. Taste and adjust seasoning, as desired. Serve chilled or at room temperature.