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Padron and Prosciutto

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dmourati
dmourati Posts: 1,268
in EggHead Forum
Hat tip to @CPARKTX for the prosciutto idea. 

My wife got us some padron peppers as part of a weekly vegetable delivery subscription. I immediately thought of a shoshito appetizer I'd had a while back and got to thinking how to do them up right.

I tossed them with some EVOO and sea salt and put them in a cast iron skillet at about 500F. I added the prosciutto at about the five minute mark.

One thing I learned today: you can eat the whole darn thing, stem and all.

Second thing I learned: about one in ten padron is spicy.

 



Mountain View, CA
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  • Legume
    Legume Posts: 14,627
    edited May 2018
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    One of my favs, capsaicin roulette.
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  • CPARKTX
    CPARKTX Posts: 2,095
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    Yum!
    LBGE & SBGE.  Central Texas.  
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  • SSQUAL612
    SSQUAL612 Posts: 1,186
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    Had a few Bourbons so thought I read Patron and Prostitutes.  
    Tyler, TX   XL BGE 2016, KJ Classic 2019,  MES, 18.5 WSM,  Akorn Jr,  36"&17" Black Stone, Adj Rig, Woo, Grill Grates, SS Smokeware Cap, KAB,  FB 300, Thermapen 
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  • 20stone
    20stone Posts: 1,961
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    That looks fantabulous.
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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