Hi all. Sorry I have been super busy taking care of what’s coming out of the garden.
Shishito peppers. A staple here, have picked about 3 gallons already. Made a batch of the sauce and doing some freezing. I slice lengthwise and remove ALL seeds and any membrane. Chop small, Saute in olive oil, enough to coat for only as minute. Let cool. I pack in small ziploc snack bags. Enough to throw in an omelet, dinner dish, anything really. Great in stir frys and with any rice or noodle dish. Adds a nice flavor dimension. Plus they are very nutritious. Someone asked about stuffing them. I don’t because they are just too thin. Anyway, when I put a servings worth in the snack bag I roll up and press out any air. Then I take a quart freezer bag and put those little bags inside. Yes it’s prep work but if you have enough peppers for year round it is so easy to use them. I always date the quart bag too or number them. Eaten raw, same thing, clean out , good chop. Great in salads. I have also split lengthwise, clean and add to the pan with some sliced onion and cook an italian sausage. That and a little mayo, maybe a smidgen of stone ground mustard and its delish. If you try to freeze them just raw they will come out as mush. Haven’t even tried. The saute lightly is as close to raw as you will get.
Thank you, thank you, thank you! You have saved me from mushy shishitos!
Pollard I think it was either you or Pete that posted the shishito sauce a year or so ago. I scribbled it down on a recipe card. So It’s not the exact wording. And one of you has all the credit. This stuff is amazing. So I finally got around to typing this up.
Shishito pepper sauce
In skillet, 1 tbl. Olive oil
8 ounces of cleaned and chopped shishitos
2 chopped shallots or smaller amount sweet onion
2 crushed garlic cloves (or more)
Kosher salt and pepper. I use my homemade Lawrys seasoning
Saute together about 10-15 minutes until peppers are soft.
Add 1 cup heavy cream
1 oz, (or a little more) shredded parmesan
Pinch of fresh ground nutmeg.
Stir for a bit, it will get thick.
Turn off heat and let cool.
Great on steak, chicken, any grilled meat, even a slice of toast. I freeze any extra in small deli containers.
Also wanted to mention another garden staple around here, the chinese long beans or some call them asparagus beans. Grow up a pole. Easy to grow and pick. They come off the pole like a shower of green fireworks. Delicious and easy to cook. I prep by a very light saute in olive oil and then vacuum seal and freeze. We had enough for the winter but to the spring so we are growing more this year. I pick a handful every other day enough for a couple of dinner packets. They are also good cut up smaller and raw in salads. We quit growing green beans awhile ago and have never looked back. Have a great harvest everyone and great rest of the summer.