shishito

From Susan Spungen's new book: <a href="https://www.amazon.com/gp/product/0525536671/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=alexandrask06-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=0525536671&amp;linkId=3e5c3d587e862eba1de20e9015dd9303" target="_blank" rel="nofollow noopener">Open Kitchen</a>
<a href="https://www.amazon.com/gp/product/B071KH1X16/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=alexandrask06-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B071KH1X16&amp;linkId=6bc7a12e22bb82e6c833e6153cb9b1ea" target="_blank" rel="nofollow noopener">Aleppo pepper</a> has a nice smoky flavor, with a subtle kick, too. If you don't have Aleppo pepper, a pinch of cayenne, though much spicier than Aleppo pepper, would be a nice touch here.

Blistered Shishito Peppers with Avocado Crema

avocado

Greek yogurt

lime juice,

flaky sea salt,

Aleppo pepper, if you have it, see notes above

oz shishito peppers

olive oil

Heat the broiler to high. Line a sheet pan with foil. 

Combine the avocado, yogurt, lime juice, pinch sea salt, and pinch Aleppo pepper, if using, in a food processor. Process until completely smooth, scraping down the sides of the processor as needed. Taste. Add more salt or lime juice to taste. Spread this avocado crema over a large platter.

Spread the shishito peppers over a sheet pan. Toss with the 2 teaspoons olive oil and a generous pinch of salt. Spread into an even layer. Transfer pan to the broiler. Broil 2 minutes. Check. If shishitos are looking nicely charred, remove pan. If not, cook for another minute or until peppers look charred to your liking. Remove pan. Flip peppers. Return pan to broiler, and broil another 1-2 minutes or until charred to your liking. Watch the entire time to ensure they don&#8217;t blister beyond repair. 

Remove pan and tumble the peppers over top of the platter smeared with avocado crema. Sprinkle with Aleppo pepper and sea salt to taste. Serve immediately, passing more lime on the side if you wish. 

thank you for this recipe, really nice balance of flavors with the creama and shishito peppers

I made this last night, and it was so delicious! My husband and I sat around the platter and devoured each pepper, then finished off the avocado cream with tortilla chips. A winner of a recipe.

https://www.youtube.com/watch?v=fFgSCIF9C5I

This is one of those dishes where simple meets spectactular. Here, you make a simple avocado, Greek yogurt, and fresh lime juice purée in the food processor. Then you spread this creamy mixture across a platter, which you then top with broiled shishito peppers. A sea salt sprinkling is a must. Aleppo pepper, if you have it, is a nice touch. 

Find the full recipe here: https://alexandracooks.com/2020/05/05/blistered-shishito-peppers-with-avocado-cream/

Blistered Shishito Peppers 🌶🌶 with Avocado Crema 🥑🥑

This fiercely bright salsa comes from Eduardo Rivera, who runs a farm called Sin Fronteras ("without borders") in Minnesota. Resist the temptation to eat it right out of the blender; it's best after it's been chilled at least an hour.

Tomatillo Pineapple Salsa

tomatillos (about 6 medium)

Padrón peppers (or use shishito peppers), stems removed

pineapple

hot paper lantern pepper

garlic,

oregano

salt, more to taste

onion

cilantro,

lime

  Remove the husks from the tomatillos and rinse well. Halve the tomatillos and Padrón peppers.

Set a skillet over medium-high heat and add olive oil. When the oil is hot, add the tomatillos, Padrón peppers, pineapple, paper lantern or habanero pepper, garlic, oregano and salt. Cook, stirring occasionally until everything starts to char, 5 to 7 minutes.

Once charred, transfer the contents of the skillet to a blender or food processor and add 1/2 cup water. Blend until almost puréed. Pour mixture into a bowl and chill for 1 hour.

Stir in onion, cilantro and lime juice. Season with salt to taste.

Eduardo Rivera, a Mexican-born farmer living in Minnesota, makes tomatillo pineapple salsa from ingredients he grew.

Tomatillo Pineapple Salsa | Taste Makers

These sandwiches, which are inspired by Philly cheese steaks, are made with beef marinated in classic Korean barbecue flavors. Tender rib-eye steak is thinly sliced and pounded to mimic the texture of shaved meat, then tossed in a savory garlic-soy marinade. Thin-skinned shishito peppers, a common ingredient in Korean cuisine, stand in for traditional bell peppers. Shishito peppers vary in spiciness, so once blistered, they will add mild, or sometimes bold, heat to the sandwiches. Rib-eye creates the juiciest sandwiches, but sirloin is more affordable, and a solid substitute.

Bulgogi Cheese Steaks

rib-eye steak, sliced crosswise 1/8-inch-thick

soy sauce

scallions (from about 6 large scallions)

turbinado sugar

garlic

black pepper,

sesame oil

onion,

peppers,

Kosher salt

(10-inch) hoagie rolls, split lengthwise

American cheese

Arrange meat in a single layer on a large cutting board. Cover with plastic wrap and pound with a meat mallet (or the bottom of a small skillet) until meat is super thin, about 1/16-inch thick.

In a large bowl, combine soy sauce, scallions, sugar, garlic, pepper and sesame oil. Add meat and toss to evenly coat, massaging sauce into meat.

In a large skillet, heat 1/4 cup of the safflower oil over medium. Add onion and shishito peppers, and season with salt and pepper. Cook, stirring occasionally, until tender and lightly caramelized, 8 to 10 minutes. Divide among the rolls.

In the same skillet, heat 2 tablespoons safflower oil over medium. Add half of the beef and season with salt and pepper. Cook, stirring to break up the meat, until golden brown and cooked through, about 3 minutes.

Form into 2 even mounds and top each mound with 2 slices of cheese. Remove from heat and let stand until cheese melts, about 1 minute. Using a flat spatula or large serving spoon, scoop into 2 rolls and drizzle with pan juices. Wipe out skillet with paper towels. Repeat with remaining safflower oil, beef and cheese to make 2 more sandwiches.

In this recipe, shishito peppers are sliced, lightly sautéed, then tossed with raw summer corn and a cumin-lime vinaigrette for a summer salad that’s crunchy, smoky and a little spicy. Traditionally used in Japanese and Korean cooking, shishitos are small, thin-skinned green peppers that have become increasingly popular in the United States. They are typically mild in flavor, but the occasional pepper packs a spicy punch. If you can’t find them, use diced green bell peppers in their place. Finally, cilantro-averse cooks can substitute fresh mint.

Spicy Corn and Shishito Salad

lime juice

cumin

red onion

garlic clove,

corn kernels (from 4 to 6 ears of corn)

shishito peppers,

jalapeño, seeds and ribs removed, diced

grated Cotija or crumbled feta cheese (optional),

cilantro leaves

In a small bowl, whisk 2 tablespoons olive oil with the lime juice, cumin and 3/4 teaspoon salt. Stir in the red onion and garlic and set aside until ready to use. (Do this step first so the onions and garlic have time to mellow slightly in the dressing.)

Place the corn kernels in a large bowl and set aside. In a medium (10-inch) sauté pan, heat the remaining 1 1/2 tablespoons olive oil over medium heat. Add the shishitos, jalapeño and a pinch of salt and cook, stirring occasionally, until the peppers are tender and beginning to brown, 4 to 6 minutes.

Add the peppers and dressing to the bowl with the corn and toss well. Add the cheese, if using, and toss. Garnish with cilantro.

Dear Shishito Peppers: Where Have you Been all my Life?

oz Shishito peppers (Frieda’s are great)

Tbsp extra virgin olive oil

sea salt,

Put the olive oil in a large sauté...

Put the olive oil in a large sauté pan, and heat to medium high. Begin adding peppers to the pan

Stir peppers occasionally so that they brown and...

Stir peppers occasionally so that they brown and blister relatively evenly. Cook for 10 to 15 minutes.

When ready, sprinkle generously with a high quality...

When ready, sprinkle generously with a high quality sea salt (I used Maldon).

This appetizer served in Japanese bars, American steakhouses and everywhere in between is finger food at its best. The charred, sweet peppers have a built-in handle, and they really don’t need more than flaky salt for seasoning. That said, you could garnish further with lemon or lime zest, gomasio, bonito flakes, grated cheese, smoked paprika, sumac and so on. You can also cook Padrón peppers using the same method. They have a slightly different shape, but are similarly thin-skinned and mild. One warning, though: Each batch of shishito and Padrón peppers have a handful of surprisingly hot peppers that look identical to the tame ones, so proceed with caution.

Blistered Shishito Peppers

shishito peppers

neutral oil (such as vegetable

Flaky salt

In a large bowl, toss the peppers with the oil. Heat a large (12-inch) cast-iron skillet over high until a drop of water smokes on the surface, 2 to 3 minutes. (You may want to turn on your vent, too.)

Add the peppers in a single layer and cook, without touching, until blistered underneath, 3 to 4 minutes. Flip and cook until blistered in spots, puffed, and tender, another 1 to 2 minutes. Season with flaky salt and serve right away.

Blistered shishito peppers with soy sauce &amp; mushroom - with only 5 ingredients, there is no excuse not to make this quick and easy shishito pepper and mushroom stir fry to brighten up your meal!

Blistered shishito peppers with soy sauce &amp; mushroom

mushroom (1 package), sliced

Grape-seed oil

Vegetarian/Vegan Oyster Sauce

Sauté sliced mushroom in a large non-stick skillet without oil, about 3 minutes. Water from the mushroom will release as you cook the mushroom. As the water evaporates, the mushroom might stick to the pan so make sure to use a non-stick skillet. 

Take the mushroom out of the pan and set it aside.

In the same skillet, heat the oil and add the shishito peppers. Cook for 2-3 minutes until peppers start to blister. 

Add the soy sauce and vegetarian oyster sauce to the pan. Cook for another minute or two with frequent stirring.

Add the sautéed mushroom back in the skillet. Cook for additional 1-2 minutes. Serve with cooked rice, quinoa, or noodle. 

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