GRILLED SESAME-SOY SHISHITO PEPPERS
Change things up at dinner time with these grilled shishito peppers. They might just become your new favorite side dish. These are great with grilled steak or salmon. Careful, 1 in 10 peppers are hot!
Provided by France C
Categories Appetizers and Snacks
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Whisk together sesame oil, soy sauce, ginger, and garlic in a large bowl. Add shishito peppers and toss to combine. Let marinate for 15 to 20 minutes, tossing occasionally.
- Preheat an outdoor grill for medium-high heat and heat a grill pan.
- Remove peppers from marinade, letting excess marinade drip back into the bowl. Place peppers on the grill pan and cook, tossing every 1 to 2 minutes, until evenly charred, 5 to 7 minutes. Return peppers to bowl with marinade and toss. Sprinkle with salt, if desired, and serve.
Nutrition Facts : Calories 55.3 calories, Carbohydrate 5.8 g, Fat 3.5 g, Fiber 0.9 g, Protein 1.4 g, SaturatedFat 0.5 g, Sodium 268.2 mg, Sugar 2.9 g
GRILLED BELL PEPPERS
Make and share this Grilled Bell Peppers recipe from Food.com.
Provided by D. M. Karon
Categories Peppers
Time 47m
Yield 1 batch
Number Of Ingredients 3
Steps:
- Take several bell peppers, cleaned of the stems and seeds. Cut into strips lengthwise. These can be four to six depending on the size of the peppers and your preference.
- Season LIGHTLY with salt and freshly ground black pepper.
- Brush both sides of the strips with good olive oil.
- Place skin side down on hot grill, until skin blisters and peppers soften (3-8 minutes depending on grill). You can let the skin brown a bit if desired.
- Turn peppers and grill until inner side is done (about half the time of the skin side -- 2-4 minutes).
- Try this with different color peppers. Maybe add a few green onions.
- Try this with Anaheim peppers -- Very good!
- Try adding sliced zucchini, too.
Nutrition Facts :
GRILLED SHISHITO PEPPERS WITH SOY AIOLI
Tired of the same old green beans and corn? Treat your family to something new and different with these grilled shishito peppers. They pair nicely with steak or chicken, so get that grill fired up.
Provided by Soup Loving Nicole
Categories Side Dish Sauces and Condiments Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk together sesame oil, salt, and pepper in a large bowl. Add shishito peppers and toss to coat. Let sit for 10 minutes.
- Whisk mayonnaise, soy sauce, sesame oil, and garlic together in a small bowl. Refrigerate aioli until ready to use.
- Preheat an outdoor grill for medium-high heat. Toss shishito peppers in the marinade and transfer to a grill basket. Cook for 5 minutes, flipping peppers with tongs every 1 to 2 minutes to get an even char. Serve with aioli for dipping.
Nutrition Facts : Calories 265.2 calories, Carbohydrate 22.4 g, Cholesterol 7 mg, Fat 19.6 g, Fiber 3.4 g, Protein 4.9 g, SaturatedFat 2.9 g, Sodium 414.8 mg, Sugar 11.7 g
CHIMICHURRI SKIRT STEAK WITH GRILLED SHISHITO PEPPERS
The beauty of this chimichurri recipe is that it both marinates the meat and is a sauce for serving. The bright, bold and herby flavors pair well with low-cost but high-flavor skirt steak, and also lighten up the spicy shishito peppers.
Provided by James Briscione
Categories main-dish
Time 2h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Add the vinegar, scallions, garlic, cilantro, 1/3 cup of the olive oil, 1 teaspoon salt and a generous amount of pepper to a blender. Blend until smooth. Reserve 1/3 cup. Marinate the skirt steak in a large resealable plastic bag with the remaining chimichurri for 2 hours or up to overnight.
- Preheat a grill pan over medium-high heat and brush the grates with oil.
- Remove the steak from the marinade, wipe off most of the excess marinade and sprinkle both sides with salt. Grill the steak, flipping once, until an instant-read thermometer registers 125 degrees F, 4 to 5 minutes per side (you may need to pull the thinner pieces of steak off first as they will cook quicker). Let rest for 5 minutes before slicing. Wipe the grill clean and reduce the heat to medium.
- Meanwhile, toss the shishito peppers with the remaining 1 tablespoon oil, Aleppo pepper and 1/2 teaspoon salt. Grill, flipping occasionally, until the peppers are blistered in spots and have softened, about 6 minutes. Transfer to a bowl and toss with the lime juice.
- Divide the peppers and steak among 4 plates and spoon the reserved chimichurri sauce over the top of the steak.
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- Poke a very tiny hole at the top of each pepper to allow the steam to escape so that the peppers do not split open on the grill. Trim the edges of the stem on shishito peppers just to take off the small black edge. Toss shishito peppers in sesame oil and salt and white pepper to taste. Grill on a vegetable grilling grate or skewer your shishito peppers with 2 yakitori sticks (pre-soaked in water for 30 minutes) for 1-2 minutes on each side or just until start to blister and turn golden. There should be some green still showing and don’t grill so long that the skin pops open. You are looking for just a quick chargrill on each side.
- Remove from grill, sprinkle with toasted sesame seeds and finishing salt and enjoy! Great as an appetizer or a vegetable side dish.
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- Place the peppers on the grill in a single layer, with space between each pepper. Grill the peppers uncovered, turning them occasionally, until they begin to char and blister on all sides, about 6 to 8 minutes total.
- Return the peppers to the bowl and immediately add the salt and toss to coat the peppers. Squeeze a little lemon juice on top if desired. Serve immediately.
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