[I think it's time once again; to dip into the PFO vault. This one dates back to September of last year, I had never had Padron peppers before - and picked some up at the PSU Farmers Market.
This shot was taken with my old camera, and in my opinion one of the best shots I coaxed out of it.I think this shot earned my only "Top 9" on Foodbuzz]
From Viridian Farms at the PSU Farmers Market. After a bit of research and asking Top Chef Master Rick Bayless on twitter (@Rick_Bayless), if there were any other ways to prepare these wonderful Spanish peppers other than the Saute in XVO, sprinkle with sea salt.
While that's good in it's own right, I thought maybe there was another way. But according to Chef Bayless, the above mentioned was the best (and his favorite) way to prepare them. How can you argue with that right?
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