Tag Archives: shishito peppers
Recipe: Blistered Shishito Peppers
Blistered shishito peppers, which seem to be on every menu these days, are really easy to make on the grill. All you need is a grill basket – and the actual peppers, usually available in farmer’s markets by August. They’re a great way to distract guests as they wait for dinner – and keep them from hovering over the grill while you make the rest of the meal.
Blistered Shishito Peppers
1 pint shishito peppers
olive oil
nonstick cooking spray
wedge of lemon
Maldon sea salt flakes
Toss the peppers with a little olive oil, just enough to make them slippery. Coat the inside of a grilling basket with nonstick cooking spray and place it on a very hot grill (400+ degrees), cover it, and wait a couple minutes for it to preheat. Pour the peppers in the basket and stir fry them with tongs, letting them rest occasionally until they blister. When blistered on all sides, carefully remove the grill basket and pour the peppers onto a platter.
Squeeze the lemon over the peppers and sprinkle with a generous amount of sea salt flakes. Serve immediately.
Serves 2 – 4
Manzanilla
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There’s very little in the food department that’s too crazy for New Yorkers. Pigs’ tails, chicken feet, durian ice cream, cronuts: all can be found on a menu near you. So it came as a surprise that a new restaurant by Andalusian chef Dani Garcia, the molecular gastronomy expert credited with inventing the use of liquid nitrogen in cooking, serves Spanish cuisine that errs on the side of caution. (more…)
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Tagged cocktails, dessert, molecular gastronomy, shishito peppers
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