Friday, September 5, 2014

2014 Vegan MOFO - Day 5 - Shishito's Unplugged

I love pepper of many kinds. I remember the first time I had shishito peppers. I was at a local place I love called POSH in Scottsdale. They specialize in amazing improvisational cuisine. They do a lot of molecular stuff and very upscale beautiful plates. The shishito peppers I had there were presented simply, highlighting the pepper itself. The shishito is a milder Japanese variety that can occasionally surprise you with a kick. It really doesn't need much embellishment as it is special on its own.

Shishito Peppers from Crooked Sky Farms: This slightly sweet. Japanese variety of pepper that often can come with a kick when grown in hot, dry conditions. Store on the counter or in the fridge.

Sesame Sauteed Shishito Peppers

2 servings 

1 tablespoon toasted sesame oil
1 tablespoon extra virgin olive oil
2 cups Shishito peppers
1 teaspoon smoked salt (or sub kosher or large grain salt) or more to taste.

Heat oil in 10 inch sauté pan until shimmering hot, but not smoking. Carefully slide peppers into hot oil.    Caution: peppers may sputter and oil may splatter. Let peppers simmer for about 3 minutes. The skin should start to blister slightly. Turn peppers and sauté for about 2-3 more minutes. Be careful to not over cook. Remove from oil with a slotted spoon and place on paper towel lined plate. Sprinkle with salt. Serve immediately.

1 comment:

  1. Love shishito peppers -- this is such a simple but perfect way to enjoy them. I believe we had them together at the Blue Hound last holiday season!