Jamon Iberico And Shishito Peppers Recipes
BLISTERED SHISHITO PEPPERS WITH BROWNED BUTTER, LEMON AND PARMESAN
This bar snack takes Japanese chiles and dresses them up with nutty browned butter, Parmesan and some citrus to brighten things up. Serve them immediately, while the butter is still warm and melting.
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the broiler with an oven rack set about 4 inches from the heat source. Have a large mixing bowl ready.
- Melt the butter in a small saucepan over medium heat until light brown specks start to form and the butter starts to smell nutty, swirling the pan occasionally, about 5 minutes. Pour immediately into the mixing bowl, being sure to scrape the brown bits from the bottom of the pan.
- Spread the shishito peppers in a single layer on a baking sheet. Broil the peppers until lightly blistered and just starting to soften, shaking the baking sheet occasionally, 3 to 5 minutes.
- Transfer the hot peppers to the bowl with the browned butter. Lightly toss with the lemon juice, cheese and a sprinkle of salt. Serve immediately.
SAUTEED SHISHITO PEPPERS
Steps:
- Heat 2 tablespoons olive oil in a large (12-inch) saute pan over medium to medium-high heat. When the oil is hot, add the whole peppers in one layer and sprinkle them with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook for 4 to 6 minutes, tossing often until blistered and browned. Off the heat, squeeze some lime juice on the peppers and sprinkle with flaked sea salt. Serve hot right from the pan or transfer to a small serving dish. Have a dish nearby for discarding the stems.
BLISTERED SHISHITO PEPPERS
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.
Provided by Ali Slagle
Categories easy, quick, snack, vegetables, appetizer
Time 10m
Yield 4 appetizer servings
Number Of Ingredients 3
Steps:
- 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.
JAMON IBERICO AND SHISHITO PEPPERS
Recipe from Playboy, looking through old magazines before throwing them out. I could not find this on the internet through a general search. From Pelaccio's "Eat with Your Hands".
Provided by Jason Koch @jstone13007
Categories Pork
Number Of Ingredients 4
Steps:
- Heat olive oil in a cast-iron pan over medium-high heat. Add the peppers and let them blister, periodically shaking the pan for about 4 minutes. Season with salt and place in a bowl. Toss ham on top, split peppers with a wooden spoon, and stir just enough to get a little chili oil from the peppers to coat and fatty ham slices.
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- Rinse and pat the peppers dry on a clean tea towel. Transfer the peppers to a medium bowl, drizzle in the oil, and toss until the peppers are evenly coated. Set aside.
- Preheat a medium skillet over medium heat until it’s hot enough that a drop of water sizzles and evaporates quickly on contact. Add the peppers and let them cook, stirring every minute or so (not too often), until they are tender with charred spots, about 8 to 12 minutes.
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- Charred Shishito Peppers with Furikake. Quickly charred shishitos are tossed with a squeeze of lime juice and umami-rich furikake in this fast appetizer.
- Shishito Peppers with Bonito Sand and Tofu Mustard. Chef Michael Voltaggio uses bonito sand — a combination of bonito flakes, almond flour, sugar, and butter — to provide depth of flavor to his shishito peppers and tops them with a spicy tofu mustard sauce.
- Wok-Seared Steak Majong with Shishito Peppers. This dish is aptly named, as chef George Chen of China Live sears shishito peppers with pieces of steak that are intended to be the size of mah-jongg tiles.
- Blistered Shishito Peppers with Miso. Though cookbook author Nancy Singleton Hachisu is originally from California, she has lived in Japan since 1988 and has since become an expert in the varied cuisines within the country.
- Grilled Skirt Steak with Shishitos and Charred Lemon. The ultimate accompaniments to spicy shishito peppers? Chef Dave Beran's skirt steak and lemony salad, complete with blue cheese and mint.
- Blistered Shishitos with Furikake Ranch and Crispy Quinoa. Chef Sheldon Simeon serves charred shishito peppers with a swoop of cooling ranch and a topping of crunchy fried quinoa and a homemade furikake blend, but feel free to use a store-bought furikake for this quick recipe.
- Striped Bass Crudo with Popcorn Crema and Shishito Vinaigrette. Chef Michael Scelfo's zippy shishito pepper vinaigrette and luscious popcorn crema make a playful topper for pristine raw fish.
- Sinigang Na Hipon. Sinigang is a soup from the Philippines with a tangy broth, often made using sour fruit like tamarind or unripe guava. For her sinigang na hipon (prawn sinigang) chef Melissa Miranda uses fresh grapefruit and lemon juice for the sour notes in the full-bodied fish broth that bathes succulent, grilled head-on Argentinean prawns and earthy charred shishitos.
- Braised Pork with Ginger-Pickled Shishito Peppers. Braised pork over rice with a fried egg and pickled peppers may sound eclectic, but "it's a combination of two of my favorite Japanese dishes," Sang Yoon explains: donburi (meat and an egg with rice) and kakuni (slow-braised pork served with hot mustard).
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- Sautéed Shishito Pepper. With just a few added seasoning (all pantry staples), you can transform shishito peppers into a mouthwatering and healthy side dish.
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