Hello? Is there anyone still out there?
I’m back from my blogging hiatus and ready to get cooking once again. The Husby was working for an extended period of time in Seattle and the Fruitaholic and I joined him on the last week of his trip. While I had access to a small kitchen, it’s just not the same as being in the familiarity of my own kitchen. We ate the majority of our meals out and now that we’re back home, I’m itching for some good ol’ fashioned home cooking.
I first came across shishito peppers at Girl & The Goat, Top Chef season 4 winner Stephanie Izard’s restaurant. I’ve had the pleasure of dining there twice now (with full intentions of returning again and again and again once I can get a table!!) and without question ordered these little bad boys each time. It’s an incredibly simple dish that packs a ton of flavor. So when I saw a pint at the farmer’s market (from the same stand Steph does, no less), they started calling my name. A huge grin spread across my face from cheek to cheek as I placed them into my bag (after paying for them, of course) and returned back home with a skip in my step.
I don’t have Stephanie’s recipe and it has been months since we last dined at The Goat, so I improvised. And while my peppers don’t even hold a candle to Stephanie’s, I have to admit they were pretty damn good and will definitely be made again and again and again. And I don’t even have to book a table months in advance to enjoy them.
Pan Fried Shishito Peppers – inspired by Girl & The Goat
- Shishito Peppers (the pint I bought yielded about 20 peppers)
- 2 Tbsp. Sesame Oil
- 2 Cloves Garlic, minced
- Kosher Salt
Heat the oil in a large skillet over high heat until very hot. Add the peppers and, stirring occasionally, cook until they begin to pop, about 3 minutes. Add the garlic and salt and continue to cook until the peppers blister, about another 3 minutes or so. Transfer to a plate and sprinkle with additional salt.