Pimientos de Padrón

August 22, 2007

The pickup: Red Harvest peaches, Italian prunes, blackberries, red potatoes, green beans, lemon cucumbers, pimientos de Padrón, and a couple of extraordinary watermelons: Tangerine Dream (orange on the inside) and Superbowl (shaped like a football and oh-so-sweet).

The results: All of the fruit we ate out of hand or with yogurt and honey, saving the melons for dessert. I turned the green beans and red potatoes into summer potato salad.

I adore the cucumbers and consumed most of them whole, like apples, and tucked the rest into salads and sandwiches.

A unique summer snack.

As for the pimientos de Padrón — mild, Spanish green peppers that look like unpickled pepperoncini — I followed the suggestions from the good folks of Viridian Farms and sautéed them with a splash of olive oil in a hot cast-iron skillet.

Once the peppers were browned and blistered, I emptied them into a bowl and sprinkled them with sea salt. With a glass of rosé, they were a delicious prelude to dinner.

There are 8 comments on this item
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1. by theheadhen on Aug 23, 2007 at 8:19 AM PDT

These recently appeared in the greenmarket out here in NYC. I bought a ton of them, and first made them this way, which I’ve been told is the way they’re traditionally served in tapas bars in Spain. After trying them that way I started adding them to my cooking. They’re delightful every time, in sautees, stuffings and soups. Wunderbar!

2. by Matthew Amster-Burton on Aug 23, 2007 at 9:10 AM PDT

I had padron peppers with chunks of serrano ham at a Spanish food conference last year and have been craving them ever since. Anyone seen them in Seattle?

3. by Carrie Floyd on Aug 24, 2007 at 10:12 AM PDT

Mamster, if you can’t find them in Seattle you might consider contacting Viridian Farms, as they are shipping the Pimientos de Padrón (at least to chefs/restaurants). Maybe it’s time for a party?!

4. by Matthew Amster-Burton on Aug 24, 2007 at 1:14 PM PDT

Good idea. I forgot to ask: when I had these, I was told (and confirmed with my tongue) that part of the fun of these peppers is that most of them are mild but an occasional one (maybe 1 in 10 or 20) is pretty spicy. Was that your experience?

5. by Carrie Floyd on Aug 24, 2007 at 3:13 PM PDT

I’ve heard the same thing, but have yet to eat a spicy one. I guess I’ll just have to eat more (shucks).

6. by Loulou on Aug 27, 2007 at 4:28 AM PDT

Those are my favorite tapas to order when I’m in Spain. They’re so delicious!

7. by Liz Crain on Aug 29, 2007 at 11:03 AM PDT

I had these prepared the same way last night at Lovely Hula Hands (Portland resto) and they were delicious. The owner said that 1 in 25 is spicy. We had about 15 and none had a kick. They used a large chunky sea salt to finish them and that seemed key. I’m hoping to find some today at our farmers market. Thanks so much for tuning me in.

8. by Liz Crain on Sep 6, 2007 at 12:53 PM PDT

They’re served the same way at Portland resto Yakuza too.

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