{"id":17427,"date":"2015-08-02T05:00:45","date_gmt":"2015-08-02T12:00:45","guid":{"rendered":"http:\/\/rosemaryandthegoat.com\/?p=17427"},"modified":"2019-10-18T13:03:56","modified_gmt":"2019-10-18T20:03:56","slug":"grilled-shishito-peppers-with-garlic-aioli","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=17427","title":{"rendered":"Grilled Shishito Peppers with Garlic Aioli"},"content":{"rendered":"

These are very tasty little peppers.<\/strong><\/span><\/p>\n

Several years ago we stopped in Vigo, Spain on a cruise. It was a very rainy day. How do I remember that? Well, I write down everything from trips we have taken, especially the food and restaurants. So, when we had the day to kill in Vigo, we walked, with our umbrellas and ponchos up and down the streets where all the restaurants and food vendors were located. I remember stopping at this particular place and we ordered frites and these fried green peppers. I never found out what peppers they were but I’m sure it was these shishito peppers. (Found out they are Padron peppers). The Shishito pepper is a Japanese pepper and a close relation to padrone.<\/p>\n

Right before the 4th of July I saw were our “Veggie Lady” had some of these peppers, so I scooted up there to buy a bunch to do for the 4th. What would the 4th of July be without something hot and spicy. The Veggie Lady sold these for $12.00 a pound then I found at Whole Foods for $3.99 a pound. (So, I know where I will be buying these from now on.)<\/p>\n

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I came across this Magic Summer Sauce at www.thekitchn.com. She used yogurt, but I’m substituting mayonnaise cause I’m not a yogurt fan. I think this magic sauce can be used on anything — steak, veggies, peppers, you name it, give it a try.<\/p>\n

Shishito peppers are the Japanese cousin to Spain’s Padron peppers. They are not actually a hot pepper but sweet and mild and I’ve read that one in ever 10 are hot. Grill these little peppers and sprinkle with a little togarashi (Japanese spice blend) and a splash of soy sauce and if you wish, serve with the Magic Summer Sauce I found at thekitchn.com.<\/p>\n

BLAST FROM THE PAST: <\/span><\/strong>Looking for a new ice cream recipe to try for the summer? Why not try my Peanut Butter Ice Cream<\/a>. <\/span><\/p>\n

\"DSC_3763\"<\/a> These are the peppers we had in Vigo, Spain. I almost feel like they deep-fried them since they look a little crisper.<\/p>\n

\"IMG_1032\"<\/a><\/p>\n

One in ten of these peppers are supposed to be hot.<\/p>\n

\"IMG_1038\"<\/a><\/p>\n

Drizzle the peppers with a little olive oil then put on a hot pan or grill and good until blistered and brown.<\/p>\n

\"IMG_1043\"<\/a><\/p>\n

Serve with sauce of your choice.<\/p>\n

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Charred Shishito Peppers with Garlic Aioli<\/div>\t
2015-07-01 06:22:07<\/div>\t\t
We had these peppers several years ago on the streets of Vigo, Spain. They are delicious. Ours were not served with an aioli,just the peppers by themselves.<\/div>\t
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Write a review<\/div>\n\t\t<\/div>\t\t
Save Recipe<\/a><\/div>\t\t
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Ingredients<\/div>\t\t\t
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  1. 1 lb. shishito peppers (or padron)<\/li>\t\t\t\t
  2. 1 Tbsp. olive oil<\/li>\t\t\t\t
  3. sea salt<\/li>\t\t\t\t
  4. dash soy sauce<\/li>\t\t\t\t
  5. Togarashi powder (Japanese spice), optional<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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    Garlic Aioli<\/div>\t\t\t
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    1. 1\/2 tsp. lemon zest<\/li>\t\t\t\t
    2. 1 whole egg, room temperature<\/li>\t\t\t\t
    3. 1 egg yolk, room temperature<\/li>\t\t\t\t
    4. 2 tsp. lemon juice<\/li>\t\t\t\t
    5. 1\/2 tsp. Dijon mustard<\/li>\t\t\t\t
    6. 3 cloves garlic<\/li>\t\t\t\t
    7. 1 tsp. hot paprika<\/li>\t\t\t\t
    8. 1\/2 tsp. sea salt<\/li>\t\t\t\t
    9. pinch freshly ground black pepper<\/li>\t\t\t\t
    10. 3\/4 c. olive oil<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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      Instructions<\/div>\t\t\t
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      1. Heat 1 tablespoon of the olive in a wide skillet until it is very hot but not smoking. Add the peppers and cook them over medium heat, tossing and turn them until they start to blister. Don't char all over just in places. It may take 10-15 minutes.<\/li>\t\t\t\t
      2. When they are as brown as you want them, sprinkle them with a little sea salt and a sprinkling of the Togarashi powder and a splash of soy sauce. Serve hot. You can pick up by the stems and either eat the seeds or eat around the seed pod.<\/li>\t\t\t\t
      3. For aioli: Place egg, egg yolk, lemon juice, mustard, garlic, paprika, sea salt and black pepper in a blender. Blend on medium until just combined, about 5 seconds.<\/li>\t\t\t\t
      4. With motor still running on medium, then medium-high, very slowly drizzle in the olive oil until aioli is thick and creamy, about 1 minute.<\/li>\t\t\t\t
      5. Pour into a bowl. Gently fold in the lemon zest. Set aside until ready to serve. Or refrigerate.<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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        Notes<\/div>\t\t\t
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        1. Here is a recipe for Magic Summer Sauce from www.thekitchn.com, it can be served with these peppers or just about anything - steak, chicken, burgers, vegetables.<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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          Magic Summer Sauce<\/div>\t\t\t
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          1. 1 c. plain yogurt (I used mayo)<\/li>\t\t\t\t
          2. 2-3 Tbsp. Dijon mustard<\/li>\t\t\t\t
          3. 1-2 tsp. Sriracha sauce<\/li>\t\t\t\t
          4. Mix and taste. Adjust ingredients to taste. Refrigerate for up to 1 week.<\/li>\t\t\t<\/ol>\n\t\t<\/div>
            Rosemary and the Goat https:\/\/rosemaryandthegoat.com\/<\/div>\t\t<\/div>\n\t<\/div> \"DSC_3769\"<\/a><\/p>\n

            Cool sculpture in Vigo<\/p>\n

            \"DSC_3754\"<\/a><\/p>\n

            My husband can never pass up an oyster. Oysters first then the “pepper find”.<\/p>\n

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