Recipe by Executive Chef Brad Vigue
Chef Brad demonstrated how to prepare Blistered Padron Peppers at Meet Your Maker on Wednesday, September 25, 2019.
Growing up, food and the kitchen were the centre of activity for Brad’s family. After finishing his degree in biology and psychology at UVIC, he found he was more interested in his cousin’s culinary school courses than in what he had studied in university – and the rest is history. A graduate of the Culinary Institute of America and Pacific Institute of Culinary Arts, he believes that great food starts with great ingredients and a passion to share experiences.
Blistered Padron Peppers
YIELD: 4 Servings
Padron Peppers x 250 g, stem on whole, washed
Olive Oil, good quality finishing oil x 60 ml
Olive Oil – 90 ml
Sherry Vinegar-aged x 45 ml
Smoked Sea Salt x 10 gg
- Heat olive oil ( regular not finishing ) in a large skillet until hot
- Carefully add peppers, they will snap and pop in the hot oil, be careful.
- Toss gently to avoid burning
- Once blistered and lightly charred, remove from heat
- Finish by adding sherry vinegar, toss gently.
- Using tongs, carefully place on platter, return pan to heat and allow liquid to reduce ( med heat )
- Season with sea salt, drizzle pan drippings over top
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