Currently viewing the tag: "padron peppers"
Eggs in Hell, or Purgatory sometimes, are eggs poached in tomato sauce that can be mild of flaming hot. I think the name comes from the look-little islands of sunny yellow and white in a sea of lava-like tomato. The smell will be anything but brimstone-like as long as the eggs are fresh. This makes a great breakfast (some say the name is derived because it is thought to be a hangover curative) or light dinner. Use a spoon to scoop the eggs and sauce onto thick slices of grilled rustic bread. The “Spanish Style” comes from the use of pimenton and padrons.
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You can make this dressing with whatever peppers you wish, but avoid mixing colors or risk winding up with an unappetizing shade of blech. Also, if you use spicy peppers and this is a dressing for a salad, consider using some mild peppers in there to mitigate the heat. If you are making this as a condiment to drizzle onto a plate, go for it.
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Here is a soup inspired by the heat wave that just went through. Although first done cold, it could easily be served warm. To me, this tastes of a fresh raw tomato, where a pureed tomato soup misses that delicate fresh fruity quality you get from a raw tomato. This takes time as you need to let the pureé drip without disturbing it so it stays clear, so plan ahead. You can change the garnish to suit your taste or refrigerator contents.
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Serve this unlikely seeming combo as a tapa, appetizer, or side with grilled shrimp or chicken. The cauliflower will be a little sweet to contrast with the green grassy, sometimes spicy padrons, and the vinegar in the marinade will add piquancy to the whole. Use large crystal salt for an added layer of crunch. These would be good with a glass of chilled sherry. If you want to dress this up a bit, use the Charred Scallion Sauce on the website.
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This could be eaten as a side dish, used to bed grilled steak or chicken, or serve on rafts of grilled toast as a tapa. As a tapa, have some olives, cubes of cheese, and chilled sherry, white wine, or beer handy. For this dish, use a milder Spanish for French style olive oil for best results.
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This is a dish to be served as an appetizer or tapa would be, before the meal or as part of a series of small plates. It goes well with sherry, wines, or ice cold beer. Remember, since it is the sort of dish that can scatter easily, toast the bread so it is still soft and doesn’t crack and fall apart at the first bite. If you have leftovers, try them on a sandwich with fresh mozzarella and tomato.
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We offer a few varieties of sweet peppers that grow nicely at the warmer sandier soils of the Lewis Rd farm. You may see green bell peppers, Padron peppers or Corno di Toro peppers. Some can be eaten raw and in salads, others for stuffing, roasting, soup, stews, relishes or pickling.
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Certainly the easiest way to cook Padrons, especially if you are grilling already, and you happen to have a spritz bottle for your oil. Keep an eye on these as they go quickly. When I first made these, I only did a few, figuring the kids wouldn’t care for them. Wrong! By the time I cleaned the grill and sat down, they had eaten most of them. Fortunately, it didn’t take long to grill up some more for myself.
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Padrons are a treat that until recently were found only in Spain, usually at a tapas joint. With a flavor that is hard to describe, it almost seems padrons can be addictive. There are several “basic” methods of cooking these peppers, and this is my take on the most common. Many people deep fry the peppers, but I tend towards the frugal so I prefer to shallow fry the peppers. For stovetop cooking, I also feel I have a little more control this way. Remember not to over load the pan with peppers or you lower the temperature of the oil too much and wind up with limp, soggy peppers. The idea is to blister the skin and brown the peppers a little. Be sure to use a large crystal salt-the crunch it provides is part of the whole experience. By the way, smaller padron peppers are usually mild, but a hot one shows up now and again. This is part of the joy of eating these peppers I think, that little thrill you get wondering if the next one might sting a little. When padrons get larger, say longer than 2 inches, they suddenly turn on the heat and can/usually deliver quite a bit of fire, so be careful.
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