28 August 2011
Shishito
Despite the apparent decline of the shishito plants in my backyard garden, they are still producing more peppers than I can consume during a single harvest. The peppers' mild, delicate flavor doesn't make shishito particularly well-suited to dishes with bold seasoning, calling for simpler preparation. I've already ginger-pickled some, using this recipe (completely disregarding the accompanying pork component, of course); stir-fried them for japchae; frozen freshly-picked peppers, stems removed; and eaten them pan-roasted and seasoned with a little sea salt. Because I've rather taken to canning food lately, I decided to pack broiled shishito peppers with fresh shiso (also from my garden), garlic, extra virgin olive oil, red pepper flakes, and a touch of salt. I hope the pepper flavor remains once I figure out the next step.
What are your favorite ways to eat mild peppers?
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Nice! I really need to start canning, pickling, and jarring!
ReplyDeleteYou can always send your extras to me. :-) Beautiful shots of the canning process! I like mild peppers in salads, sandwiches, pretty much anything.
ReplyDeleteYum! I like peppers fried or bakes, then peeled and dressed with olive oil (if bakes, no more olive oil necessary if fried) salt and maybe a chop of fine fresh herbs and garlic, or black olives and capers, served with crusty bread.
ReplyDeleteCiao
A.
http://alessandra-veganblog.blogspot.com/