Best Shishito Pepper Ice Cream Recipes
SAUTEED SHISHITO PEPPERS
Steps:
- Heat 2 tablespoons olive oil in a large (12-inch) saute pan over medium to medium-high heat. When the oil is hot, add the whole peppers in one layer and sprinkle them with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook for 4 to 6 minutes, tossing often until blistered and browned. Off the heat, squeeze some lime juice on the peppers and sprinkle with flaked sea salt. Serve hot right from the pan or transfer to a small serving dish. Have a dish nearby for discarding the stems.
8 WAYS TO COOK SHISHITO PEPPERS (QUICK + EASY)
Whether you glaze, blister, or stuff them, shishito peppers won't disappoint. Learn the many ways to cook this delicious wrinkly Japanese chili, only here!
Provided by insanelygood
Categories Recipe Roundup Side Dishes
Number Of Ingredients 8
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
SHISHITO PEPPER ICE CREAM
This cool, creamy, homemade ice cream laced with a bit of heat from skillet-blistered shishito peppers is a great dessert to make for spice enthusiasts.
Provided by Dave
Time 12h45m
Yield 8
Number Of Ingredients 8
Steps:
- Set a cast iron skillet over high heat.
- Dip peppers in oil to coat, then set in the hot skillet to blister, 30 seconds per side.
- Remove from the heat and sprinkle with salt. Remove and discard stems. Blend peppers and sugar in a food processor until thoroughly combined.
- Combine pepper-sugar mixture, cream, milk, and milk powder in a saucepan over low heat. Cook and stir until sugar and milk powder have dissolved, 3 to 5 minutes.
- Whisk egg yolks in a small bowl. Add to the saucepan and cook, stirring occasionally until mixture reaches a temperature of 175 degrees F (80 degrees C), about 10 minutes.
- Pour ice cream base into a bowl, cover, and refrigerate 8 hours to overnight.
- Remove ice cream base from the refrigerator and strain out pepper fragments with a mesh sieve.
- Pour base into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
Nutrition Facts : Calories 402.1 calories, Carbohydrate 27.4 g, Cholesterol 189.1 mg, Fat 30.3 g, Fiber 0.1 g, Protein 6.9 g, SaturatedFat 15.8 g, Sodium 126 mg, Sugar 25.2 g
STUFFED SHISHITOS
Shishito peppers make a great party snack. They are perfectly sized and easy to eat. These get stuffed with a salty, nutty Manchego and wrapped in Serrano ham making a delicious bite packed with flavor.
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 450˚ F. Cut a 1- to 1 1/2-inch slit down the length of each shishito pepper. Stuff the peppers with the cheese. Wrap each stuffed pepper with a small slice of the serrano ham.
- Arrange the peppers on a parchment paper-lined baking sheet. Bake until the ham is lightly browned and the cheese is melted, 15 to 20 minutes.
BLISTERED SHISHITO PEPPERS
This appetizer served in Japanese bars, American steakhouses and everywhere in between is finger food at its best. The charred, sweet peppers have a built-in handle, and they really don't need more than flaky salt for seasoning. That said, you could garnish further with lemon or lime zest, gomasio, bonito flakes, grated cheese, smoked paprika, sumac and so on. You can also cook Padrón peppers using the same method. They have a slightly different shape, but are similarly thin-skinned and mild. One warning, though: Each batch of shishito and Padrón peppers have a handful of surprisingly hot peppers that look identical to the tame ones, so proceed with caution.
Provided by Ali Slagle
Categories easy, quick, snack, vegetables, appetizer
Time 10m
Yield 4 appetizer servings
Number Of Ingredients 3
Steps:
- In a large bowl, toss the peppers with the oil. Heat a large (12-inch) cast-iron skillet over high until a drop of water smokes on the surface, 2 to 3 minutes. (You may want to turn on your vent, too.)
- Add the peppers in a single layer and cook, without touching, until blistered underneath, 3 to 4 minutes. Flip and cook until blistered in spots, puffed, and tender, another 1 to 2 minutes. Season with flaky salt and serve right away.
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