Our first kiss. September 23, 2001. Los Angeles, California. We had known each other for almost four months. Ryan had just moved back to USC for his sophomore year of college after a summer break in Portland, spent chatting together for hours every night over aol instant messenger. We had been on several casual dates since his return, and the only physical contact was a friendly hug at the end of each evening. But this night was different. Little did we know, as we sat nervously on the couch in Adam’s tiny Los Feliz apartment watching the Ken Burn’s Jazz documentary, that this night would be the beginning of a relationship that would eventually turn into a lifelong marriage. Neither of us ever had a boyfriend before, so this was all new territory and somewhat daunting. Ryan was feeling brave, and before getting together at the apartment that night he proposed a big question over the archaic dial-up internet connection, “What’s the deal with us?” And for good reason: we had been on a handful of dates, and didn’t go a day without speaking on the phone, sometimes for hours on end, but there was still no sign of a kiss. Well, cupid must have had perfect aim that warm Sunday evening, or perhaps there was some particularly romantic jazz music playing in the film, but whatever it was, we found ourselves moving closer and closer on the couch. Miles was wailing on the trumpet and Art Blakey pounded on his drums, while cupid pulled his arrow all the way back, further than he had ever pulled before, and using all his concentration and focus, he let go—never taking his eyes from the arrow as it shot through the air, pierced both of our hearts, and our lips touched for the very first time. Five years after that fateful night, we were married in front of 150 of our closest friends and family, and we have never looked back.
It’s a good thing we didn’t eat what we are posting today on our first date. The amount of garlic in this bold appetizer would have sent us to opposite sides of the couch with no chance of any lovin’. Just five ingredients and ten minutes is all you need to make this intensely flavored snack. Here, fresh edamame is quickly tossed in a skillet with sizzling minced garlic, hot chili oil, tamari, and red pepper flakes to make a simple side and a satisfying savory starter. Try replacing your late night movie munchies with this spicy finger food—just make sure you are both eating it together, because even the strongest mints won’t stand a chance.
If you are a fan of a little heat and a LOT of garlic, then you will love this method of preparing edamame. You simply boil the pods for a few minutes, then briefly toss them in a pan with the other ingredients. In just moments, you have an exceptional treat that is healthy and bursting with garlicky, spicy flavor. Dealing with a vampire problem? No worries! Making this for dinner will surely send them fleeing back to Transylvania. Join us today on Instagram at 12pm PST as we will be showing you how easy it is to prepare this delicious recipe live from our kitchen, just in time for the weekend.
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Spicy Garlic Edamame
12 ounces (340g) edamame pods (see note)
6 large cloves (30g) garlic, minced finely
2 tablespoons chili oil
3 tablespoons tamari or soy sauce
1/2 teaspoon red pepper flakes, plus more for garnish
In a medium pan, combine 2 quarts of water and 2 teaspoons of salt. Bring to a boil, then add the edamame pods and cook until tender, about 3 to 5 minutes. Drain into a colander and set aside.
In a deep skillet or wok, combine the minced garlic, chili oil, soy sauce, and red pepper flakes. Place the pan over medium heat, and as soon as the garlic begins to sizzle, add the cooked edamame pods and toss to coat them evenly in the sauce. Remove from heat, and serve immediately with a bowl for the empty shells. Enjoy!
note:
— Edamame pods are commonly available in the frozen section of many markets, and are sometimes even available fresh in the produce department. If using frozen, there is no need to defrost them before cooking.