Whenever I go downtown to
Pike Place Market I'm always sucked into the
Spanish Table. There's no way around it, and I always end up parting ways with more
dolares ($) than I intended. Needless to say, it's a wonderful establishment and I always leave happy - usually with a bunch of anchovy stuffed olives in my hand.
Today I was thrilled to find a shipment of Padrón peppers had just arrived from
Happy Quail Farms located in East Palo Alto, California. When we lived in Palo Alto we frequently bought from Happy Quail Farms, and we were delighted to find their produce had made it all the way up to the Pacific Northwest.
Padrón peppers, named after the Spanish municipality in which they are grown, and are a typical
tapa. They're small, sweet and mild, although occasionally you do come across an errant hot one. Peppers grown in June/July tend to be milder, while those grown in August/September tend to pack more heat. But that's not a strict rule of thumb, so it's a bit like playing Russian Roulette. I hope you enjoy spicy surprises, you just may get one!
- Start with 1/2 to 1 pound of pimientos de Padrón
- Wash the peppers and dry on a paper towel.
- Heat a frying pan with a small amount of olive oil, just enough to cover the bottom of the pan
- Add the peppers when the oil begins to smoke just a bit
- Fry the peppers shaking the pan so that all sides cook
- As the peppers start to blister, sprinkle liberally with kosher salt.
- Once the peppers are slightly browned and blistered on all sides, remove from heat and cover in pan for 2-3 minutes.
- Add a bit more salt, hold by the stem, and eat while they're hot!
