Blistered Shishito Peppers With Furikake Ranch
Ingredients
- ½ pound shishito peppers
- 2 tablespoons canola oil
- Flaky sea salt to taste
Furikake Ranch sauce
- 1 cup mayonnaise
- 1 cup sour cream or creme fraiche
- ¼ cup furikake seasoning
- Buttermilk to taste
Instructions
- In a mixing bowl, toss shishitos in canola oil to coat; set aside. Heat an 8-inch cast-iron or stainless steel pan on high for 5 minutes. Turn heat off and add shishitos. Sprinkle with large flaky sea salt. Cook in hot pan until peppers begin to blister, roughly 90 seconds. For the sauce, mix all ingredients together with a whisk in a mixing bowl. Use buttermilk to adjust the consistency to your liking. To serve, toss blistered shishitos in enough Furikake Ranch to coat them. Arrange peppers on a plate in a harmonious scatter and sprinkle more furikake seasoning on top.
Notes
MATTHEW FENTON
Owner/Chef, Monarch kitchen + bar, Davenport, IA; restaurantmonarch.com
Matt worked with Mark Tarbell and managed the Tarbell’s group of restaurants for 10 years prior to opening his first solo endeavor as a restaurateur.
C-CAP 2002
East Valley Institute of Technology, Mesa Johnson & Wales University, Providence, RI
