If you are old enough to have lived through Tech Bubble 1.0 (a.k.a. “the dot-com bubble” – who even uses the word dot-com anymore?!), you know what I’m talking about (and you also know what hampsterdance is).
If you are not old enough (or managed to live under a rock during that era), Google it and the wiki will come up. And who would have thought 10 years ago that that sentence would even make sense?
Well, this dish reminded me of that Facebook predecessor. And I thought its quite appropriate because – as gawkers are declaring — we are in the middle of Tech Bubble 2.0. Time to reminisce.
Is it hot nor not?
These peppers are Shisito peppers and if that question’s answer was in Scoville units, this would be a 0 or 1. (Answer: NOT). The Scoville is an organoleptic test that measures the heat or capsaicin content of peppers. (Really, I just wanted to say organoleptic.) Bell peppers would be a 0 and habaneros would be 200,000 SHUs. Jalapenos are a measly 2500-8000.
Shisito peppers are mild but nowhere near the flavor of green or red peppers. Which I will eat but am not particularly fond of because I feel like they overpower any dish you add them to.
I would say that Shisito peppers taste a little bit like Padrons. But, Padrons are actually more fun to eat because you play Russian roulette when you do. About 1 in 10 are hot. And you can’t tell which one just by looking at them. See why its fun? It’s like, mild, mild, mild, mild, POW! I love the suspense.
On any given day, I will take hot peppers over mild. In fact, one of my first dates with B was at Blue Ribbon (NYC c. 2003, kitchen open til 4 am) where we ordered a dish of mixed hot peppers, blistered and dressed simply with olive oil and salt. The appetizer had a range that included Thai Bird Chilies — SHU 50,000. We ate all of it with great enthusiasm. And with progressing mutual admiration as we popped peppers higher and higher on the Scoville scale. Along with a whole bottle of wine, the rest is history.
But I don’t want this red hot (pepper) love talk to take away from this dish. I think this is just beautiful to look at and pure pleasure to eat. A simple plate of blistered peppers, dressed in olive oil and salt, finished with a hint of lemon and with crunchy salty almonds as the perfect foil.* Better than Jalapeno poppers. Fo sho!
On a hot summer day, with a cold glass of prosecco…. You almost forget that other “scale” hitting 99o
Hot Blistered Shisito Peppers
Shisito peppers (or Padron peppers), washed
Olive oil
Kosher salt (not fine)
Fresh lemon
Heat a cast iron pan to very hot, spray thinly with olive oil or high heat oil. Add peppers. Cook until they blister (shake pan from time to time so that they blister all around). Transfer to a plate, toss with a little olive oil, sprinkle with salt and squeee a little bit of lemon. Toss and plate. Best served hot.
*If you are in Pittsburgh, Dinette serves a dish of blistered shisito peppers with fried Marcona almonds and chevre. It is delicious (and equally good without the chevre! ;)