Hey you guys! Long time no speak. Once again, I am here to apologize for my long hiatus. There really is only one reason for it. I am sick of screens! I work remotely and am mostly on my computer all day. By the time quittin' time rolls around, I can barely look at a computer screen for another minute!
I even did something crazy. Like REALLY CRAZY. I deactivated my personal Facebook profile and I want to shout form the mountain tops how liberating it feels! For a long time, I kept thinking about getting off the Book, but couldn't bring myself to pull the plug. I had about 700 "friends", but in reality, I only speak to about 20 of them in "real life".
After being on Facebook since it's inception, I wonder how many hours I spent scrolling, and scrolling, and SCROLLING though my feed absorbing mind numbing information. So, one day I did it. I clicked the deactivate button. Now don't get me wrong, I still have Instagram and Snapchat, but I prefer those social media platforms infinitely more than Facebook. Don't worry, my Owl with the Goblet Facebook page is still alive and well and I hope to be more active on that, now that I am cooking up a storm again.
Now on to these cutie-pa-tooty shishito peppers. ERMAHGERD they are sooooo good! I got the idea from our local ramen place, Buya Ramen. Yes, Florida has ramen restaurants. I was just as surprised as you, since May through October, I pretty much sweat even thinking about downing a bowl of soup or hot beverage in Florida. But Buya is so good, I might just make an exception for them during the summer. In addition to bomb-ass-ramen, their blistered shishitos with brown sugar are the perfect appetizer.
After I had their peppers, I was determined to make them at home. I even put my husband on "shishito pepper watch" at every grocery store he frequented, but sadly, he was not successful in this quest. Yesterday, I had a leisurely trip to Locale Market, AKA heaven on earth, and they had a whole basket of shishito peppers. I basically took the entire basket and poured it into a produce bag. Two pounds of peppers later, I am finally sharing this recipe with you.
Moral of the story; if you see shishito peppers at your market, buy them all and cook them like this!
PS- It feels good to be back :)
Blistered Shishito Peppers + Sesame + Sriracha + Brown Sugar
1 pound shishito peppers
1 tablespoon oil (best to use an unflavored one like canola or avocado)
1 teaspoon kosher salt
3 tablespoons brown sugar
2 teaspoons toasted sesame oil
Sriracha to taste
Salt to taste
In a bowl, toss peppers with oil and salt. Heat up a heavy skillet (cast iron works best) over high heat. You want it to be barely smoking. While the pan is heating up, turn your broiler on high.
Once broiler is hot and pan is smoking, add peppers and place in oven under the broiler. Leave them there for about 5 minutes, or until skin is blistered and peppers have softened.
Remove from oven and sprinkle with brown sugar, drizzle sesame oil, then salt & sriracha to taste. You can eat the entire pepper. Except the stem. Don't eat the stem.
Now... "ALLEZ CUISINE"- in my best Iron Chef voice