Hello...just a quick pop in with a super easy summer recipe.
I haven't posted in a while because I've either been traveling or clearing out all of the leftovers in my freezer because it's been too hot to cook. Also read, lazy.
This also means that I have been neglecting the fact that all of this amazing summer produce is out and that I need to consume as much as possible before it disappears. Granted, I do live in sunny California where certain things are available year round but produce at its peak is the best.
This means I've mostly been eating a lot of peaches because they are my favorite.
I almost had a panicked moment when it felt like summer was almost over. But I just had to take a step back and remember that there's still time before summer is "over". In Northern California, this can be until mid-October which means that there is plenty of time to enjoy the warmth, light and colorful produce.
I was first introduced to shishito peppers when I was only a wee intern at my job. I generally avoid all peppers unless they are of the bell variety because I'm not a fan of spicy food. I remember watching an episode of The Next Food Network Star where one of the contestants was eating all the hot peppers raw to see how hot they actually were. I think I would have cried.
So when I heard that only 1 in 10 of these are spicy and they are best blackened until wilted and served with a few cranks of sea salt and black pepper, I couldn't help but be intrigued.
I first put them on these toasts and every summer since then, I look forward to busting out my cast iron skillet to roast them.
I could probably eat all of these but the most recent batch I got were spicier than the previous ones so I've been a little hesitant to scarf them down. Their overall flavor is unique enough that I am willing to battle through the spiciness. (They aren't really that hot, I'm just a wimp when it comes to spicy food.)
Simple Roasted Shishito Peppers
Yields: 2 servings
1-2 tablespoons olive oil
1 dry pint shishito peppers
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
A dash of sesame oil (optional)
Heat oil in a cast iron skillet at medium heat. Once shimmery, add the washed shishito peppers.
Cook for about 3 minutes and shake the pan to rotate the peppers. Continue to do so until the peppers are blackened and have visibly wilted. Season with salt and pepper.
Best served warm with sesame oil.