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Cast-Iron Padron Peppers
Serves 4

2 tablespoons extra-virgin olive oil
2 packages Padron peppers, rinsed and dried
1-2 teaspoons kosher salt
Spanish Aioli (recipe follows)

Heat the olive oil in a large, heavy-bottom frying pan until very hot.  Add the peppers and cook them over high heat for 3-5 minutes, shaking the pan to stop them from burning and sticking.  As soon as the peppers start to puff up, and start to brown, remove from the heat and sprinkle generously with kosher salt.  Serve immediately with Spanish aioli.

Spanish Aioli
Yield: 1/2 cup
1/2 cup good mayonnaise
2 large cloves garlic, chopped
2 teaspoons lemon juice
Pinch of saffron
Pinch of sweet Spanish paprika
Kosher salt and freshly ground pepper

Place the above ingredients into a bowl of a food processor, and process until smooth.  Adjust seasonings.  Store in the refrigerator for up to three days.