A recipe for pepper lovers from Charlemagne (Charley) ....
SHISHITO PEPPERS!
To clear your palates from all that tomatoey goodness, I had for breakfast Rocky Ford Sweet which is a cross between cantaloupe and honeydew, scrambled eggs with Hatch chilies, blue corn blueberry tamales, and shishito peppers.
Now shishito peppers have become kind of an in thing served at various eateries all prepared the same way, sautéed in oil til blistered, and while interesting they don't grab my taste buds and insist that I eat them all.
Here is a recipe that I dare you to just eat one, if you grow them or can buy them at a local farm market;
CookingChanneltv.com
Shishito Peppers with Soy-Ginger Sauce
Recipe courtesy of Haylie Duff
Total Time:
25 min
Prep: 15 min Inactive Prep: -- Cook: 10 min
Level:Easy
Yield:2 servings
INGREDIENTS
8 ounces shishito peppers
2 tablespoons toasted sesame oil
3 tablespoons soy sauce
1 tablespoon mayonnaise
1 teaspoon grated ginger (please use fresh ginger)
1 teaspoon honey
1 teaspoon lime juice
1 teaspoon toasted sesame oil
1/2 teaspoon chile paste (short plastic bottle with red top in Asian food section.)
1 teaspoon sea salt or less
DIRECTIONS
Heat a heavy skillet over medium to high heat. Toss the shishitos with the 2 tablespoons sesame oil in a large bowl. Add the peppers to the hot skillet in a single layer. Cook, turning occasionally, until softened and charred in spots, about 10 minutes.
Meanwhile, in a large bowl, mix together the soy sauce, mayonnaise, ginger, honey, lime juice, sesame oil and chile paste.
Once the peppers are well blistered (yup, blackened in spots) add them to the sauce and toss to coat. Sprinkle with the sea salt and serve immediately.
