These blistered shishito peppers are restaurant-fancy. Smoky, oily, crispy, salty, irresistible. A dish this good seems difficult to make, but it is actually unbelievably easy. Like turn-on- a-pan-and-toss-some-peppers-in easy. Add some salt and you’re ready to impress. Want next level goodness? We recommend a sprinkle of shichimi togarashi—a traditional spice blend of red chili, dried mandarin orange, Sichuan peppercorns, sesame and poppy seeds, and ground ginger.
Prep time: 5 min.
Cook time: 7-10 min.
- 1 lb. shishito peppers
- 2 tsp. high heat oil
- Yuzo mayo
- Shichimi togarashi (traditional 7 spice pepper blend)
- Flaky sea salt
Heat 2 tsp. oil in a large cast iron skillet on medium-high heat. Add peppers in a single layer. Several batches may be required to avoid crowding. Carefully turn with tongs every couple of minutes, allowing each side to blister. Cook 7 – 10 minutes.
Season with flaky salt and shichimi togarashi. Serve immediately with a side of citrusy yuzu mayo for dipping.
Hudson Valley Fisheries Steelhead Trout Poke
Hudson Valley Steelhead Poke Bowl Time: 25 min. Servings: 4 Ingredients 1lb Steelhead trout fillet 1/4 cup soy sauce 1 tsp rice wine or apple cider vinegar 1 tsp sesame oil 1 tsp siracha, chili paste or wasabi Pickled cucumber and carrots 2 x 6-inch Persian...
Warming Vegetable Soup with Ginger
Did you know that there are hundreds of independently owned natural food markets (just like us) across the country? We’re all connected by the Independent Natural Food Retailers Association. Together, as members of INFRA, we share resources and work together to expand...
Garlic Roasted Eel with Polenta Ingredients 2lb eel butterflied 10 garlic cloves 10 springs fresh rosemary 1 cup dry white wine 4 tbsp extra virgin olive oil Salt & pepper to taste 2/3 cup white polenta 1 ½ cup water 4 tbsp butter Wooden skewers, soaked in...