Comments on: Pimientos de Padron

By: Venkat

Venkat — Mon, 08 Sep 2008 20:05:00 +0000

Ah, nice. I’ve tried this dish at the Harvest Vine and from the source in Galicia (NW Spain) as well. Last time we were there, we got some seeds to try in Seattle. Lo and behold they grow like crazy here. (I’m sure seeds are available online as well.)

Your recipe looks perfect – I’ve played around with the amount of oil and the temperature. I like them a bit cirspy, but they are good anyway they come out. (The spiciness level seems to vary, probably a function of the soil and temperature?)

By: Kristin

Kristin — Fri, 29 Aug 2008 20:41:57 +0000

You forgot… wash them down with a cold beer

By: Chris

Chris — Mon, 28 Jul 2008 15:25:34 +0000

Hey, these look familiar! We made them on Friday — and also got ours @ the Spanish Table!

By: Nate

Nate — Fri, 25 Jul 2008 22:09:47 +0000

Hey thanks for the heads up about the pimientos. Going to have to keep an eye out for them at the farmer’s market!

By: Jen (Modern Beet)

Jen (Modern Beet) — Fri, 25 Jul 2008 19:53:29 +0000

Those look delicious! I love padron peppers for so many things — roasting, stuffing, sauteeing, you name it!

I am headed to the Palo Alto farmer’s market tomorrow, and will check out the Happy Quail Farms stand!

By: Kaykat

Kaykat — Fri, 25 Jul 2008 19:03:18 +0000

These sound delicious. I was introduced to Padrón peppers in Spain several years ago – tapas style The ones we noshed on were a lot zingier than the peppers I’ve encountered here.

By: … a Espanha marca « Que bicho me mordeu

… a Espanha marca « Que bicho me mordeu — Fri, 25 Jul 2008 16:19:34 +0000

[...] de ver a foto de Pimientos de Padrón no Foodista bateu uma saudade… Daquele risco-vontade meio loteria de pegar uma pimentinha ardida em meio [...]

By: Carolyn Jung

Carolyn Jung — Fri, 25 Jul 2008 16:07:54 +0000

I am addicted to padrons, ever since I wrote a story years ago about David Winsberg, the farmer who owns Happy Quail Farms. Padrons make the most fun cocktail party appetizer, too. It almost turns into a game because one in five of the peppers has a spicy kick, and you can’t tell by looking at them which one it might be. With a group of people, it’s always a riot to see who ends up with the hot one.