Charred Shishito Peppers with Goat Cheese and Sage
Source: John McReynolds, Stone Edge Farm Estate Vineyards and Winery
This recipe, was demonstrated for CUESA’s Market to Table program on July 27, 2019.
Serves 6 people as an appetizer
¼ cup fresh goat cheese
2½ teaspoons extra-virgin olive oil
¾ lb shishito or Padrón peppers, stems intact
16 fresh sage leaves
1 teaspoon artisanal sea salt
Place the goat cheese in the freezer for 30 minutes before you begin to cook the peppers.
Heat a 12-inch cast-iron or carbon-steel frying pan over high heat. When the pan is very hot, add the oil and swirl to coat the bottom of the pan. Add the peppers and sage leaves and immediately begin constantly moving the peppers around with a wooden spatula or by jerking the pan backward toward you repeatedly to flip them. This method is similar to moving food continuously in a wok over high heat. After a few minutes, sprinkle the salt evenly over the peppers. They are ready when they begin to soften and some of them have a nice char. The total cooking time will be less than 5 minutes.
Transfer the peppers to a wide, shallow bowl or platter. Using a cheese grater, shower the goat cheese evenly over the top. Because the peppers can be picked up by their stems, this is a communal dish, best eaten with your fingers.