This is the time of year when one of my favorite seasonal foods, the Padron pepper makes its very short, annual appearance.
By the way, in the video I refer to them as "Padrones," which is what I've always called them, and what the guy I always bought them from at the SF Farmers' market called them. However, they are more commonly called Padron peppers (just in case you are calling around looking for some).
What follows is a repost from 2008...
Padrones are small green peppers, native to Spain, but occasionally available in American farmer's markets. The season is short, and in just a few weeks they disappear, like some mysterious, charismatic visitor, leaving just as things are heating up. They tell you they'll see you next year, but that doesn't help the melancholy as you mope over to the jalapenos.
In addition to their complex, bitter-sweet flavor, the usually mild padrones are the world's most exciting pepper to eat. This is due to a fascinating genetic oddity - one out of every dozen or so peppers is really spicy!
So, there you are, happily enjoying your time with this sexy, soft-spoken Spaniard, and wham! Out of nowhere you get slapped in the face! By the way, if this metaphor is ever made into a movie, Penélope Cruz will be playing the part of the temperamental pepper.
As you'll see in the video, a simple preparation is recommended. A quick sizzle in hot olive oil, and a few flakes of "Fleur de Sel" sea salt is all that's needed with this late summer treat. Too many ingredients, and the flavor will not be fully enjoyed. Think about it, in the movie, should Penélope Cruz be in a 3-piece suit, or a simple cotton sundress? Enjoy!
A special thanks to Steve Eliot for his generous gift of these beautiful padrones.
I'm as open-minded as anyone. I'll try anything once, and have (this includes food), but when it comes to grits for breakfast, I just can't do it.
I know it's hugely popular in the south, and millions swear by it as the ultimate comfort starch, but nothing about it appeals to me, breakfast-wise.
I guess I love crisp-edged home fries so much that the thought of something so texturally opposite mingling with my bacon and eggs is too much of a stretch for me. Now, dinner is another story. I love shrimp and grits, and this will be the version going into the cookbook.
Shrimp and grits is a very simple recipe, but make sure you have your mise en place done before you start cooking the shrimp. They only take a few minutes to sauté, so you don't have time to run and chop scallions or juice a lemon.
As you'll see, once everything is assembled, this recipe is a snap. To make things even easier, you can make the grits a bit ahead since they stay hot a very long time. As always, if you make this and have any comments regarding the recipe, please pass them along. Thanks and enjoy!
Ingredients for 4 portions:
For the grits: 1 cup white grits 4 cups water 1 teaspoon salt 2 tablespoons butter 1/2 cup grated white cheddar
For the shrimp: 4 strips bacon, cut in 1/4-inch pieces 1 pound shrimp, peeled and deveined 1/2 teaspoon Cajun seasoning 1/2 teaspoon salt, or to taste 1/4 teaspoon black pepper 3 cloves garlic, minced 2 tablespoons minced green onions 1 tablespoon minced jalapeno 1 tablespoons chopped parsley pinch of cayenne 1/4 cup water 2 tablespoons cream 2 teaspoon lemon juice dash of Worcestershire
When you feel like splurging a little – maybe for that exclusive New Year's Eve party you're putting together – San Francisco's famous Cioppino is a great choice.
This spicy fish and shellfish stew is a big red bowl of yummy, and when paired with a loaf of crusty sourdough bread, it's downright otherworldly.
There are as many versions for Cioppino as there are tourist traps on San Francisco's Fisherman's Wharf (if you're visiting our city, you've been warned…do not waste your money on an expensive meal down there!). Some versions use red wine, some white. Some feature a thin broth, while others are so thick you could stand your spoon up in it. They usually all have some type of crab and shrimp, but any and all combinations of seafood are used. As I say in the video, this is not the Cioppino recipe; it's a Cioppino recipe.
I've seriously never made it the same way twice, which is how a recipe like this should be treated. I want you to watch and learn the basic steps, but then go forth, adapt, and find your own expression of Cioppino bliss.
Any serious arguments in the comments as to what should, or should not, appear in a Cioppino will be met with the usual indignation. When it comes to Cioppino, there are two ways to make it – the way you make it, and the wrong way. Enjoy!
Ingredients: 2 tablespoon olive oil 2 tablespoon butter 1 rib celery, fine dice 1 onion, large dice 4-6 cloves garlic, minced 2 cups white wine 1 bay leaf 1/2 teaspoon dried oregano 1/2 teaspoon red pepper flakes, or to taste 1/2 teaspoon Worcestershire sauce 1 can (28-oz) tomato puree, tomato sauce, or plum tomatoes crushed by hand 2 cups water, clam juice or fish stock, more as needed to adjust thickness 1/2 teaspoon salt, or to taste 5-6 thin slices of lemon 1 cooked Dungeness crab (about 2-lbs), cracked and cleaned, or 1-lb frozen crabmeat thawed 12 oz fresh cod, cut into 1-in pieces or any other white fish 1 pound raw shrimp, peeled and deveined 1 pound fresh mussels 1/2 cup chopped fresh herb (usually Italian parsley and/or basil, tarragon, or any combination)
As promised, here is part 2 to the heavenly corn custard video recipe I just posted. This sexy seafood concoction is a slightly more refined take on the southern classic, shrimp and grits.
Grits has yet to find its way into my repertoire. I've made it maybe twice in 30 years of cooking.
I don’t even remember if I like it, but I like polenta, and every time I see someone on TV making, or eating shrimp and grits, I think to myself, "that looks great, I really should make that."
Whatever the inspiration, this subtly sweet, fairly fiery shrimp ragu poured over the light, creamy custard was a magnificent combination.
The firm spicy shrimp and the soft, sweet corn not only complimented each other, they pushed each other to places neither could have reached alone.
This would make a fantastic first course for any summer dinner, and it's certainly rich enough to be enjoyed as a entrée. You can also pour this over rice or noodles with complete confidence. Enjoy!
Ingredients: 1/2 pound raw shrimp, peeled and deveined, shells reserved 1 cups water 1 bay leaf 1 tbsp brown sugar 1/4 cup ketchup 1/2 lemon, juiced 1/2 tsp chipotle pepper 1/2 tsp smoked paprika 1 clove garlic, minced very fine salt to taste cayenne to taste, optional 1 tbsp olive oil 1 tbsp minced chives 1 tbsp cold unsalted butter
The town of Santa Maria, California, is home to one of America's most delicious barbecue specialties - the black-on-the-outside, pink-on-the-inside, grilled beef tri-tip steak. The tri-tip is cut from the bottom sirloin, and if cooked properly produces a very flavorful, extremely juicy piece of beef.
My version isn’t exactly authentic, since I didn't grill it over hot coals made from Central Californian red oak. They say it's the red oak that gives this style of barbecue such a great flavor. One day I'll travel down to Santa Maria and taste this for myself, but until then regular hard wood charcoal will do just fine. One of the signature characteristics of this barbecued beef is the spicy, charred crust outside, and the juicy, medium-rare meat inside. To achieve this we use a very hot grill, along with a continual turning and basting with a garlic and red wine vinaigrette. This basting sauce is another modern addition, as the original relied on just the dry rub and red oak for its flavor - again with the red oak.
Tri-tip a very common cut of meat around these parts, but any butcher worth his or her mustache will be able to cut one of these triangular roasts from the bottom sirloin. If they're confused, just bring in your iPod and play the video for them so they can see what you want.
In Santa Maria this tri-tip is traditionally served with beans, salsa and tortillas, but in the video you'll see the succulent slices sitting next to some unbelievably delicious eggplant Parmesan, which I also filmed and will edit soon. Yes, another tease. Enjoy!
Ingredeints: 2 to 2 1/2 lb beef tri-tip roast 2 teaspoons fresh ground black pepper 2 teaspoons salt 1/2 tablespoon paprika 2 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon dried rosemary 1/4 teaspoon cayenne pepper 1/2 tsp Dijon mustard 1/3 cup red wine vinegar 1/3 cup vegetable oil 4 cloves crushed garlic
Here's a collection of video recipes featuring fantastic food inspired by the cuisines of Central and South America. You never forget your first love, and when it comes to ethnic food it was the foods of Mexico and points south that first captured my heart and imagination some 28 years ago, as I began eating my way across San Francisco. I realize Cinco de Mayo is a bigger deal out here in California, but no matter where you live, I hope you give some of these festive recipes a try. Enjoy!
This recipe doesn't pretend to be anything it's not - this is simply a super-fast casserole that shares a few similarities to chicken enchiladas. If you are Mexican, and were/are lucky enough to enjoy authentic enchiladas, this will not remind you of Mom's - or even Dad's.
But having issued the standard ethnic recipe disclaimer, I'll say, these aren't bad. As long as you choose a high-quality green sauce and a decently cooked rotisserie chicken, you should end up with a nice, easy, fast dinner.
Please buy some good cheeses and grate them yourself. You'll see me using a pre-grated Mexican cheese blend, which was me not wanting to waste a product sample I had received for a review (the verdict? Grate your own cheese!)
This low-quality video was posted on YouTube a long time ago, but for whatever reason was never posted here. In fact, I don't even have a decent photo of the final dish, which is why you see this crappy screen shot here. Enjoy!
Ingredients: 1 rotisserie chicken 8 oz Monterey Jack cheese 8 oz cheddar cheese 1 tsp cumin 1 tsp salt 3 cups green enchilada sauce 10 corn tortillas 2 tbsp hot sauce Photo (c) Flickr user Sung Sook
This is the time of year when one of my favorite seasonal foods, the Padron pepper makes its very short, annual appearance.
So, there you are, happily enjoying your time with this sexy, soft-spoken Spaniard, and wham! Out of nowhere you get slapped in the face! By the way, if this metaphor is ever made into a movie, Penélope Cruz will be playing the part of the temperamental pepper.
