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Old 08-05-2011, 10:10 PM   #1
Reciprocity
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Default Padron peppers, had these?

So I get this random box of locally grown food delivered to my house once I month. It's organic and awesome and all those other things that are great and rad about food and the environment and whatever.

Anyway, this time it included a pint of pardron peppers. I've never seen nor heard of these before.

Tossed them in a little bit of olive oil. Put in a pan with medium heat (just below olive oil smoke point). Cook-toss-cook-toss yada until a bit blistered. Heat off, add a bit more kosher salt than I'd normally add.

Eat just like that.

Fantastic. A little spicy but not intense. Not "dull" like green peppers nor sweet like yellow/red peppers...just...well...fantastic.

Fin.
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Old 08-05-2011, 10:39 PM   #2
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Do you pay for it?
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Old 08-05-2011, 10:54 PM   #3
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Quote:
Originally Posted by yankeesfan View Post
Do you pay for it?
Sex? Do I pay for sex?

Well...if she's really hot I'd consider it.
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Old 08-05-2011, 11:47 PM   #4
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so they were peppery then?
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Old 07-15-2012, 01:41 PM   #5
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I'm bumping this 'cause I found some at the farmers market this AM.

I LOVE THESE THINGS.

That is all.
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Old 07-15-2012, 01:44 PM   #6
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Padron Peppers – PEP078, 5 lb case

“Description/Taste

Each Padron chile pepper is unique though similar in shape and size with curved and grooved furrows along their skin. Young padrons are crisp, the color of limes, roughly two inches in length and their flavor savory, grassy, piquant and peppery. It is not uncommon to find a firey pepper in the mix (roughly one in 10), making for a bit of Padron roulette. While there is no visual way to tell how hot a young padron pepper will be, as they age, they will deepen in color and eventually, as in many chile varieties, turn fire engine red and intensify dramatically in their heat level. Thus, it is safe to assume that mature padron peppers will be hot.

Applications

Essentially Padron peppers are a finger food. They are most traditionally and appropriately pan-fried in hot olive oil until the skin blisters, finished with sea salt and lemon juice and served stem-on, though the stem is usually discarded. Padrons can be a lively addition to pizzas, salads, pasta, soups, fritattas and rice dishes such as paella. Padrons pair well with creamy sauces, citrus, manchego cheese, other chiles such as smoked chipotles, lobster, shrimp, chorizo, pork, poultry and tomatoes. Large harvests of padron peppers can create the need to pickle or preserve. They can be cooked and preserved, densely packed in olive oil and sea salt or pickled, following basic pickling methods.”
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Old 07-15-2012, 01:47 PM   #7
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They are the bomb. I really ought to grow some of these.
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