Pan-Seared Japanese Shishito Peppers

This is a classic Asian appetizer recipe, traditionally served in Japanese restaurants as an accompaniment to sushi. The peppers are impossible to find in local supermarkets here, but I’m told you can get them fresh at Trader Joe’s — my brother had the foresight to plant them in his garden this year and was nice enough to share. While the chilies are reputedly very mild, the rumor is that one-in-ten are mind-numbingly spicy — so proceed with caution if you’re planning on serving them to hapless guests.  The recipe also traditionally calls for the Japanese Yuzu fruit, instead of a lemon or lime. If you can find one, use it.

Ingredients:

10 fresh garden Japanese Shishito peppers
2 heaping tbs. Panko bread crumbs, toasted in a skillet over medium-low heat
1 fresh lime – cut into eighths
Kosher salt
1 tbs. Sesame oil

Dipping Sauce:
1/4 cup soy sauce
1 tsp. hot chili sambal paste
1 tsp. grated fresh ginger root
Dash of fresh lime juice

 

Directions:

Rinse the peppers under cold water in colander. Pierce each with a toothpick and leave the stems on. Set aside. Preheat a cast-iron pan or wok over medium heat on a stovetop or outdoor charcoal grill.

Toast the Panko bread crumbs in a small cast-iron skillet over medium heat; about six to eight minutes, shaking often. Remove and transfer to a small serving bowl.

Prepare the dipping sauce ingredients and whisk together. Transfer to a small serving bowl.

When the skillet or wok is preheated, add the Shishito peppers and toss with about 1 tbs. sesame oil to coat. Spread them out and let them char slightly before turning. Turn and watch them so they don’t scorch. Total cooking time is roughly 10-12 minutes depending on the temperature of your grill or burner. Remove from the heat and add a dash of lime juice and Kosher salt. Stir and then sprinkle with the toasted Panko bread crumbs.

Serve with the soy dipping sauce.

Serves 4-6

Tomatillo Salsa with Fired Serrano Chilies

Yet another variation on my fresh, traditional salsa verde. In this recipe, the serrano chilies are fire-roasted until charred. This method adds a subtle, complex flavor that is distinctively different. You may choose to fire the peppers on a grill, gas burner or with a propane torch.  Any of these methods work great.  There’s no need to peel them afterward — just stem them and pulse in your food processor until the desired consistency is achieved.  Note that a pinch of ground toasted whole cumin seed is also added.  The result?  Perfection.

In many traditional Mexican salsa recipes the tomatillos are simmered and then blended. Culturally, each has its place — and people seem to be vehemently polarized on their opinion of which they like better.

I love this version; it is very refreshing on a hot summer day.

Ingredients:

12-16 fresh tomatillos, husked, washed and cored
6 large, fresh serrano chili peppers
1 medium onion, peeled
3 cloves garlic, peeled and mashed (try roasting it, as an option)
1/2 cup washed and trimmed cilantro leaves
1/2 tsp. ground cumin – toasted from seed
2 tsp. salt, to taste

Directions:

Peel the tomatillos and ensure they are completely washed clean in cold water. Core and quarter them and place in a food processor. Blacken and stem the serranos. Add to the processor with the onion, mashed garlic cloves and cilantro. Pulse until finely-chopped, but not smooth. Add the salt and toasted ground cumin. Mix well and let stand for 1/2 hour before serving.

Serves 6-8
Heat Level: 7

Use a good-quality food processor when preparing salsa. You’ll save yourself a lot of time and produce more consistent results. Choose one with a large-capacity work bowl, strong motor and a pulse switch. Shown is a premium Breville® Sous Chef 12-cup food processor. The pulse feature allows you to quickly process ingredients with just a few pushes of the button. Note the consistency of the cut. The unit costs a lot more than your average processor, but you get what you pay for.

Blackened Catfish

This authentic recipe is taken directly from a restaurant in New Orleans. The seasoning is quite hot, so you may want to experiment with the cayenne powder the first time. A good, heavy cast-iron skillet is a must with this recipe. The high temperatures required for the blackening process will warp or burn the nonstick coating off of most other pans.

The process puts off a lot of smoke, so open up your windows and turn on the exhaust fan! I’ve also had great success cooking this on my outdoor charcoal grill.

The aroma is quite pungent, but ohhh so good!

Ingredients:

Click here for the Rub.

One or two fresh catfish fillets, pressed flat
Milk, buttermilk or olive oil
Butter for searing
Fresh lemon
Scallion for garnish

Preparation:

Mix the dry rub ingredients well and store in an airtight jar in your fridge or cupboard. Will keep for up to one year. This recipe uses only a couple tablespoons for dusting, so you will have plenty leftover for next time.

Make sure the catfish fillets are washed and patted dry. Press them flat with a heavy spatula. This will ensure more even cooking.

Dip each fillet in milk, buttermilk or olive oil. Shake off the excess and put in a plastic bag with about two tbs of dry rub. Shake evenly to coat.

Heat a large cast-iron skillet to medium-high. Put a pat of butter in skillet and sear each fillet for about 2-3 minutes per side until blackened. Depending on the thickness of the fish, actual time will vary. TURN ONLY ONCE OR YOU WILL PULL THE COATING OFF. Check the thickest part of the fish for doneness; it should flake easily with a fork and the juices should run clear.

Remove immediately and serve with lemon wedges and chopped scallion for garnish.

Traditional Louisiana-style blackened catfish seared on an outdoor grill in a cast-iron skillet