Blistered Shishito Peppers

 Last night for dinner, Mr. Devilish grilled a steak and we enjoyed a salad with HOMEGROWN lettuce AND tomatoes from our garden, AND HOMEGROWN Shishito Peppers.  He even made Homemade Ranch Dressing for our salad. Why the need for ALL CAPS? Why am I SHOUTING?  Well you should know I do not have a green thumb and I am super proud of our garden this year.  We have enjoyed BLT sandwiches with Cherokee Purple tomatoes at least twice a week for the last month.  I told him, "If you'd let me live in the country and have animals like I want we could have grown LITERALLY everything on this plate."  Which is a lie, if I had cows I would probably name them and love them like I love our dog Elli.  Anyway, I wanted the best preparation for the shishito pepper harvest so a quick consult with my brother-in-law who is a CHEF in New Orleans and I knew exactly what to do.  If you aren't familiar with shishito peppers, they are a small, slender green pepper, typically mild, and from East Asia.  Sometimes they have them in Asian restaurants as an appetizer.  Sometimes I see them at the grocery store, and definitely at the Asian Market.  They have a sweet, bright flavor and you just hold the stem and bite the whole pepper off and enjoy.  Most of the time they are not spicy, and I say MOST because once in a while you get a HOT one.  This experience is known as "Shishito Roulette" which has happened to me three times.  Shishitos are so delicious in flavor though, the risk of an occasional hot one is well worth it.  

Fresh from the garden and ready for Roulette.

Getting the wok "screaming hot"

Pour in the fresh peppers

They will sizzle like crazy.  BE CAREFUL
and wear an apron!

Stir constantly, keep them moving.
Remove to a bowl, toss with lemon juice 
and seasoings.

Enjoy! I'm so proud of our garden harvest.

BLISTERED SHISHITO PEPPERS

Shishito Peppers
Oil for frying
Juice from half a lemon
Flaked Sea Salt to taste
Red Pepper Flakes to taste

Preparation (According to Chef Jeff)

Place a small amount of oil in a wok.  "Get the wok SCREAMING HOT" Dump in your fresh shishito peppers and stir constantly until the skin starts to char and blister.  Place in a bowl and add lemon juice.  Toss and sprinkle with sea salt and red pepper flakes to taste.  Pour on to a platter and serve.