SHISHITO PEPPERS WITH CHILI AND LIME
Provided by Geoffrey Zakarian
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat the oil in a large saute pan over medium-high heat until hot, then add the shishito peppers. Cook, stirring frequently to allow even charring, until softened slightly and blistered in spots, 3 to 5 minutes.
- Meanwhile, stir together the chili powder, sesame seeds, zest, 2 teaspoons salt and some black pepper in a small bowl. Combine ponzu and lime juice in another bowl.
- Place peppers in a large bowl and toss with the spice mixture and about half the ponzu-lime mixture, stirring well to evenly coat the peppers. Place on a serving platter, finish with flaky salt and serve with the remaining sauce alongside.
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.
GRILLED CHICKEN KEBABS
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Cut the white and light green parts of the scallions into 1 1/2-inch pieces; set aside. Chop the dark green parts and transfer to a blender. Add the dill, parsley, olive oil, 3 tablespoons water and 1/2 teaspoon salt and puree until smooth. Stir in the red pepper flakes. Remove 2 tablespoons of the puree to a small bowl for the sauce; refrigerate until ready to use. Transfer the remaining puree to a large bowl. Add the chicken and toss to coat. Let marinate in the refrigerator at least 4 hours or overnight.
- Soak 8 wooden skewers in water for 30 minutes to prevent scorching. Preheat a grill to medium. Thread 2 chicken thighs onto double skewers, placing lemon wedges and scallion pieces between the thighs; season the kebabs generously with salt and pepper. Oil the grill grates. Grill the kebabs until the chicken is lightly charred and cooked through, 8 to 10 minutes per side. Transfer to a cutting board and let rest 5 minutes.
- Mix the yogurt with the reserved scallion puree and season with salt. Cut the chicken in half to separate each pair of skewers. Squeeze the grilled lemon over the chicken; serve with the yogurt sauce.
HAWAIIAN CHICKEN KEBABS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the broiler. Soak 8 long wooden skewers in water, 15 minutes. Line a baking sheet with foil and brush lightly with vegetable oil.
- Meanwhile, whisk the ketchup, soy sauce, vinegar and honey in a medium bowl. Transfer half of the sauce to a separate bowl and set aside for dipping. Toss the chicken, water chestnuts, pineapple, bell pepper and 1 tablespoon vegetable oil in a large bowl; sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Thread onto the skewers, alternating the ingredients. Transfer to the prepared baking sheet.
- Brush the kebabs with some of the remaining sauce and broil until they start browning, about 4 minutes; flip, brush with more sauce and continue broiling until the chicken is golden and cooked through, about 3 more minutes. Serve with the reserved sauce and rolls.
LEMON CHICKEN WITH SHISHITO PEPPERS
Shishito, small Japanese peppers, are usually mild, but beware: One in every dozen or so is super spicy!
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 200 degrees F. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper. Working in batches, cook the chicken until browned and cooked through, about 3 minutes per side. Transfer to a rimmed baking sheet; keep warm in the oven.
- Wipe out the skillet and heat the remaining 2 tablespoons olive oil over high heat. Add the shishito peppers and cook, tossing, until browned in spots, 3 minutes. Remove to a plate with a slotted spoon.
- Add the garlic and lemon slices to the skillet and cook, stirring occasionally, without flipping the lemons, until they start browning, 2 minutes. Flip the lemons and cook until soft and golden, about 1 minute. Season with 1/2 teaspoon salt and a few grinds of pepper.
- Reduce the heat to medium; add the lemon juice and wine and cook until reduced by half, 3 minutes. Add the broth; cook until slightly reduced, 5 to 6 minutes. Remove from the heat; stir in the butter until the sauce thickens. Add the parsley; season with salt and pepper. Serve the chicken with the shishitos and rice; top with the sauce.
Nutrition Facts : Calories 520 calorie, Fat 19 grams, SaturatedFat 5 grams, Cholesterol 115 milligrams, Sodium 280 milligrams, Carbohydrate 39 grams, Fiber 1 grams, Protein 44 grams, Sugar 1 grams
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