Chef Tracey was inspired by Valley Ford's (award winning) aged Estero Gold cheese at the market so she finely grated a bit to dust the sauteed peppers. It was a BIG hit, even among people who already cook a lot of Padrons. Give it a try with a bit of Estero Gold or good Parmesan or Bellwether Farms Pepato for an added treat.
Sautéed Padrón Peppers with Lemon
Chef Tracey Shepos
Serves at least 8 people as an hors d'oeuvres
1 pound Padrón or Shishito peppers
2 Tbsp mild oil (canola, grapeseed, rice bran)
Slice the lemon into very thin wedges and set aside.
Preheat a large sauté or cast iron pan over medium-high heat. Add oil. When oil is hot, add only enough peppers to create a loosely packed single layer. Let sit until the skins begin blistering, then stir until all the peppers are evenly cooked, somewhat softened with light brown blisters.
Remove from pan and let cool slightly before serving. These peppers should be eaten with your fingers, using the stem as a handle.
Remember, one out of every ten padron peppers on average is very hot. If you don't want heat, use Shishitos--simmilar flavor, no heat.