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Blistered Grapes & Shishito Peppers

Blistered Grapes & Shishito Peppers

This guilt-free dish is truly unique, absolutely delicious and will awaken your taste buds~ Shishitos are asian peppers offering both sweet and earthy flavors, with a bit of added heat. They are the perfect finger-pickin’ appetizer or side dish that will make you keep coming back for more! This dish blisters the peppers in a smoking hot griddle, adding a charred smokey complexity to their flavor, which I finish with a tangy vinaigrette and generous helping of shaved sharp parmigiano-reggiano.

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Make note that 1 in every 10 or so peppers is substantially spicier than the rest! Most are subtly spicy, but if you get that one with the heat it packs a bit of a punch! I’d say comparable to the heat level of a jalapeno. This can make for a fun game of who gets the spicy pepper—

Combining the peppers with the mild sweetness of green grapes that are also blistered until caramelized, tones down their acidity and leaves that sweet jammy taste in your mouth.

Blistered Grapes & Shishito Peppers

Yield: 2-4
Author:
Prep time: 5 MCook time: 5 MTotal time: 10 M
These asian peppers offer both sweet and earthy flavors, with a bit of added heat. They are the perfect finger-pickin’ appetizer or side dish that will make you keep coming back for more! This dish blisters the peppers in a smoking hot griddle, adding a charred smokey complexity to their flavor, which I finish with a tangy vinaigrette and generous helping of shaved sharp parmigiano-reggiano.

Ingredients:

  • 1 bag of shishito peppers 
  • 1 large bunch of green grapes
  • Parmigiano-reggiano 
  • Sea salt
  • Olive Oil
For the Vinaigrette
  • 1 tsp. whole grain mustard
  • 1 lemon, juiced
  • 2 raw garlic cloves, sliced thinly
  • 2-3 scallion chopped finely
  • 1/4 tsp. sesame seed oil 
  • 1 tbsp. aminos or tamari
  • 1 tbsp. olive oil

Instructions:

  1. Toss your shishito peppers and green grapes (pulled off the stem) in olive oil and blister in a hot smoking griddle. Continue to toss until cooked on all sides then remove from the heat. 
  2. To make the vinaigrette, combine all ingredients and gently mix together with a spoon. 
  3. To assemble, plate your peppers and grapes, spoon your vinaigrette on top, shave a generous helping of your aged cheese on top and finish with sea salt. 
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