Thursday, August 19, 2010
It was naive of me to think I'd have more time to cook now that I'm working from home. Nope. Definitely not the case. The whole work from home thing has so far equaled some very, very long days. I'm quickly learning that I have to schedule things like breakfast, lunch and dinner, or I just don't get around to actually eating a meal. Now, more than ever, things will have to be scheduled, and spontaneity will be taking a back seat, for now.
The most spontaneous thing I've done this week was to buy these Padrón peppers. When 6pm rolled around I shut my computer, rose from my desk and started to heat up my grill pan for a decidedly unique dinner.
I first had these peppers as an appetizer at Pizzaiolo. I couldn't get enough of them. It's like playing Russian Roulette with these, some are hot and some are not. I can't seem to pop them in my mouth fast enough. They're the epitome of a quick dish. Just toss with olive oil and sea salt, grill and serve. Your guests will think you're very fancy.
Grilled Padrón Peppers with Olive Oil & Sea Salt
1 bunch of Padrón Peppers
enough olive oil to coat the peppers
Heat an outdoor grill or grill pan on the stove to medium-high. Meanwhile, toss the peppers in a bowl with the olive oil and salt. The peppers will start to char and blacken after about 4 minutes or so. Keep an eye on them to gauge when to turn them with some tongs. Char on both sides. When done, transfer to a plate, add more sea salt if necessary, and serve.