I follow Scott Simon on Twitter. He’s one of my favorite NPR hosts and he seems to relish the aspects of social media, so I enjoy his 40-character musings on family, work, and sometimes food. He mentioned enjoying some roasted padron peppers in Spain, so I did a little research. One pepper that came up as being related was the Japanese shishito. Both are commonly served roasted in the simple manner of : oil, salt, blister. I vowed to try them the second I came across either species. Happily, while at the large Asian grocery in Beaverton, I found a barrel of these beauties. Brought them home, blistered them in oil and salt in the cast iron skillet, and munched. Perfect as a wine appetizer. I would say their spiciness level is about the same as a strong pepperoncini, so don’t worry. Delicious flavor, medium heat. I look forward to trying their Spanish cousin.
In other news, Spring is in full force in Portland. Bulb flowers, Dogwood, Grape Hyacinth, Lawn Daisies, Tulips, Daffodils and so many other flowers are showing up. Cherry and plum blossoms are shedding now. Apple and pear blossoms are on their way. Forest Park looks lush. Happy Spring.