(no subject)
Aug. 14th, 2012 08:20 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Charred Padron Peppers & Cherry Tomatoes.
1/4 cup olive oil
6 oz padron peppers (about 50)
2 cups cherry tomatoes, in various colors
salt & pepper
1 cup basil leaves
1/4 cup aioli (below, half of the batch)
1 clove garlic, peeled (I used... more.)
1 egg yolk
1/4 tsp Dijon mustard
salt & pepper
1/2 cup olive oil
1/4 tsp lemon juice
Aioli:
Mash garlic and pinch of salt in a mortar until it forms a smooth paste. Mash in egg yolk and mustard. Continue mashing while drizzling in a few drops of olive oil. When it starts to emulsify, transfer to a bowl and continue whisking while very slowly drizzling in the rest of the oil. Whisk in salt and pepper to taste and lemon juice.
Place a large saute pan over high heat. When the pan is very hot, add the olive oil and then throw in the peppers and tomatoes. Cook, shaking the pan occasionally to char all sides. The peppers and tomatoes will inflate at first; they are done when all sides are charred and they deflate, about 3 minutes. Season with salt and then add the basil. Remove the pan from the heat, season to taste with pepper and coarse salt, and pour onto a platter. Serve right away with aioli for dipping.
What worked: A good alternative use for padron peppers. Very pretty. It went well with the remainder of the Acme green onion slab.
What didn't: I had a misfire separating the egg yolk (it broke immediately) but otherwise, nothing really. My pan might have been a bit too small as it took longer to cook everything than 3 minutes.
Will I make it again? We both prefer gambas al ajillo, but sure.
1/4 cup olive oil
6 oz padron peppers (about 50)
2 cups cherry tomatoes, in various colors
salt & pepper
1 cup basil leaves
1/4 cup aioli (below, half of the batch)
1 clove garlic, peeled (I used... more.)
1 egg yolk
1/4 tsp Dijon mustard
salt & pepper
1/2 cup olive oil
1/4 tsp lemon juice
Aioli:
Mash garlic and pinch of salt in a mortar until it forms a smooth paste. Mash in egg yolk and mustard. Continue mashing while drizzling in a few drops of olive oil. When it starts to emulsify, transfer to a bowl and continue whisking while very slowly drizzling in the rest of the oil. Whisk in salt and pepper to taste and lemon juice.
Place a large saute pan over high heat. When the pan is very hot, add the olive oil and then throw in the peppers and tomatoes. Cook, shaking the pan occasionally to char all sides. The peppers and tomatoes will inflate at first; they are done when all sides are charred and they deflate, about 3 minutes. Season with salt and then add the basil. Remove the pan from the heat, season to taste with pepper and coarse salt, and pour onto a platter. Serve right away with aioli for dipping.
What worked: A good alternative use for padron peppers. Very pretty. It went well with the remainder of the Acme green onion slab.
What didn't: I had a misfire separating the egg yolk (it broke immediately) but otherwise, nothing really. My pan might have been a bit too small as it took longer to cook everything than 3 minutes.
Will I make it again? We both prefer gambas al ajillo, but sure.
