Shishito Pepper Martinis Peppini Food
SHISHITO PEPPER MARTINIS (PEPPINI)
Classic martini but garnished with blistered shishito peppers and lemon slices. I also like this in a dirty martini. Any roasted or blistered peppers can be used depending on how sweet or hot you may like it.
Provided by peppini
Time 20m
Yield 10
Number Of Ingredients 10
Steps:
- Heat a heavy cast iron or steel pan over medium-high to high heat and add 1 tablespoon oil. Add the peppers and blister, letting them sit on one side and then tossing a few times until they at blistered all the way around, about 8 minutes total. Season with sea salt.
- Lay the lemon slices in the pan so that they are flat to the bottom of the pan. Allow the lemons to color slightly and flip, about 2 minutes total. Remove to a bowl.
- Squeeze lemon half over peppers. Sprinkle on flaky salt and drizzle with 1 teaspoon oil.
- Shake or stir vodka, vermouth, and ice together in batches, adding 1 teaspoon or so of the juices from the bowl of peppers and lemons to each batch. Strain into martini glasses. Garnish each martini with a pepper and a slice of lemon.
Nutrition Facts : Calories 274.4 calories, Carbohydrate 9.4 g, Fat 2 g, Fiber 1.2 g, Protein 1.1 g, SaturatedFat 0.3 g, Sodium 182.9 mg, Sugar 4.5 g
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.
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.
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