Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Grilled Padrón Peppers with Sea Salt

    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12

    Grilled Padrón Peppers with Sea Salt Empty Grilled Padrón Peppers with Sea Salt

    Post by Lobo Fri 05 Feb 2016, 8:11 pm

    Grilled Padrón Peppers with Sea Salt Img3l
    Grilled Padrón Peppers with Sea Salt
    Grilled Padrón Peppers with Sea Salt Translucent
    Be the first to Write a Review
    Prep Time: 3 minutes
    Cook Time: 4 minutes
    Servings: 6
    Spanish padrón peppers tend to be sweet and mild, although occasionally you’ll discover one that’s fairly spicy, which only adds to the fun of eating them. Easily prepared in a stove-top grill pan, they can also be roasted over an open flame or in a grill basket. Serve a heap of these addictive peppers, dusted with sea salt, on a rustic board. If possible, use Maldon salt for its exceptional mineral flavor and coarse texture.






    • 1

    Ingredients:


    • 1 lb. (500 g) padrón peppers
    • 1 Tbs. extra-virgin olive oil
    • Flaky sea salt

    Directions:

    In a bowl, toss the peppers with the olive oil.

    Heat a ridged grill pan on the stove top over high heat. Add the peppers in a single layer and cook, turning as needed, until the skin is blistered on all sides, 3 to 4 minutes. Season generously with salt and serve.

    Adapted from Williams-Sonoma Vegetable of the Day, by Kate McMillan (Weldon Owen, 2012)

      Current date/time is Tue 19 Nov 2024, 1:19 pm