Blistered Shishito Peppers

An amazing looking bushel of shishito peppers caught my eye this week at the farmers market.  As they are in season, and I haven't cooked with them since last year, I thought I would give them a try (you can also find them at any Asian market like Joong Boo).  Sautéed shishitos (aka blistered shishitos) are absolutely the best thing to nibble on, and they're insanely easy to prepare. I usually serve them as a snack or appetizer, but they are great additions to many dishes as well.  A newly opened restaurant, Dove's Luncheonette, serves them as a hash, with fried potatoes and an aioli, then garnished with charred scallions and queso fresco.  The recipe below, while simple, can make a hero out of any home cook.

ingredients

2 tablespoons extra-virgin olive oil 
3 cups of shishito peppers
Sea salt 

preparation 

Heat oil in a large cast iron skillet over medium high heat. Cook the shishitos by tossing and turning frequently until they blister. It should take up to 10-15 minutes to cook a panful of peppers.  Sprinkle with salt and toss the peppers. Next, slide the peppers onto a plate or bowl and serve immediately. You pick them up by the stem and eat the whole pepper, minus the stem. (Duh!) 

Guacapico (Pico de Gallo with Avocado)

Chicago is finally having a streak of warm weather. People are hosting BBQ's, picnicking and dining al fresco; it makes me crave my Father's guacapico, aka pico de gallo with avocado. My father is the pico de gallo master, and he chops up the best pico in town.  His gucapico is great as an appetizer, snack, or as a topping for you grilled meat and fish! If you are planning a taco night, this is a must! Per the request of my of followers and friends, here is the recipe.

ingredients

1- 1 1/2 cups of tomatoes, diced
1/2 cup of green onion, sliced Note: discard stringy tip and use the green & white parts only)
1 jalapeño, seeded and finely chopped
1-2 avocados, seeded, sliced and diced
1/4 cup fresh cilantro, finely chopped
1 clove garlic, finely chopped
Juice of one lime
Salt and fresh ground pepper to taste

For dipping:

Corn tortillas chips

Jicama, cucumber or carrot slices. These are my favorite option and it's healthy!

preparation

Mix all ingredients in a bowl and mix gently. You can cover and refrigerate the mixture until ready to use or dig in immediately! Enjoy!

Bobby's Dinner Battle on Food Network: Marinated Mozzarella Bites

On Food Network's Bobby's Dinner Battle, Bobby Flay gifted Steve and I a jar of Spanish olives with pimentos.  I usually make this appetizer with a slow-roasted tomato but for the dinner battle challenge I substituted the slow-roasted tomatoes with Bobby's gift: Olives.  Guests at my dinner parties always gobble these down however my competitor stated due to the rosemary sprig, my appetizer was difficult and awkward to eat.  On the show, I originally planned to make roasted beet bites or a roasted beet and goat cheese tower/salad for Marc, but he said he didn't like beets! I was so bummed because the colors, taste, and presentation would of made it a winning vegetarian appetizer!  I am an avid
Meat Free Monday cook and have many vegetarian friends, hearing him say that he doesn't like beets was a complete shock me! Beets are so good for you!

What do you think? What would you have made as a vegetarian appetizer???

Slow Roasted Tomatoes 

Ingredients 

Grape Tomatoes

Olive oil 

Salt 

Preparation

Preheat oven to 275 degrees. Cut the tomatoes in half horizontally and rub a little bit of olive oil on them.  Place the tomatoes seed side up on a baking sheet. Sprinkle the tomatoes with a pinch of salt . Roast for about 2-3 hours (you can also use vine-ripe tomatoes and roast 3-5 hours) You want to make sure they are caramelized and the moisture is evaporated. You can store the tomatoes in refrigerator up to one week in an air-tight jar but drizzle them with olive oil.

Marinated Mozzarella 

Ingredients 

1 block of mozzarella cheese

12-14 slow-roasted or sun-dried tomatoes

1/8 cup of olive oil 

1 tablespoon of finely chopped flat leaf parsley

1/2 teaspoon of dried oregano

1/2 teaspoon of Greek seasoning 

Kosher salt

Fresh ground pepper 

Garnish: fresh sprigs of rosemary 

Preparation 

Cut the block of mozzarella cheese into 1-inch cubes.  In a bowl whisk together the olive oil, parsley, oregano, Greek seasoning. Season to taste with salt and fresh ground pepper. Stir or toss in the cubes of mozzarella cheese. Cover or let chill for up to 24 hours before serving.  Transfer the cubes onto a serving plate, place the slow-roasted tomato or olive on top of the cheese cube and garnish with a short rosemary sprig. Serve and enjoy!