18 WAC Magazine | wac.net
taste
charred peppers with citrus and chèvre
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Some like it mild
A quick sear in a hot cast-iron pan is all
it takes for shishito peppers to blacken
nicely. Pierce the fruit prior to cooking
to prevent bursting. Experience WAC
Executive Chef Eric Floyd's charred
shishitos with lime halves, sea salt,
smoked almonds, and goat cheese at
Jubilee 88, set for Friday, December 1.
Native to Asia, the shishito
pepper turns from green to
red during ripening. Oen
harvested and cooked while
still green, the pepper is
typically mild either way.
Tender and delicious, the
pepper pairs nicely with
citrus and chèvre.
