April 19 – Lemon Drop & Stir Fried Shishito Peppers with Chili Crisp Sauce

OMG “Bosch” is back on Amazon Prime. Time for a binge-watch and a Lemon Drop Martini to go with. I’ve got some padron peppers so a quick stir fry for those with chili crisp and I’m good to go.

Lemon Drop Martini

Makes 1 cocktail

• 2 oz vodka, use a citrus vodka if you have one

• 1 oz Lemon juice

• 3⁄4 oz simple syrup

• Lemon slice, 2 T sugar for rim and lemon zest from 1⁄2 a lemon

Place sugar on a plate. Rub zest into the sugar with your fingers. Moisten the rim of a chilled martini glass and roll rim through sugar.

Pour all ingredients into a cocktail shaker half filled with ice. Shake vigorously for 20 seconds. Strain into a chilled martini glass. Garnish with a lemon slice.

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Stir Fried Shishito Peppers with Chili Crisp Sauce

These little peppers are available almost year round now, but I equate them with warm summer evenings with family and friends. Usually they are very mild, but every once in a while, someone gets a hot one. Serve them with the simple chili crisp sauce that follows.

Serves 2-4

• 1 pint or bag shishito peppers (or padron)

• 1 T avocado oil

• 1 t garlic powder

• 1 t chili crisp (optional)

• 1 t kosher salt

Heat a wok or heavy skillet over medium high heat. Add the oil and the peppers and toss to coat peppers with the oil. Keep them moving and cook until they sear on 2 sides, about 3-4 minutes. Sprinkle peppers with salt and garlic powder as they cook. When done, add chili crisp, toss to combine, then remove from pan to a serving platter or bowl. Serve hot.

Chili Crisp Sauce

Makes 1/4 cup

• 3 T mayonnaise

• 1 T chili crisp

• 1 T soy sauce

• 1⁄2 t sriracha (optional)

Stir all ingredients together, then taste for seasoning.