Last night, Fatemeh assigned me the job of side dishes to go with pork chops. Roasted fingerlings, I decided, and roasted green beans tossed with preserved rangpur lime, because in the Bay Area, summer is so damn chilly and foggy that it’s quite normal to be able to roast up some vegetables a la winter.
While she was off gallivanting around the neighborhood, I pulled the vegetables from the crisper and realized I had some baby padróns that I needed to cook. “I’m making them as an appetizer,” I said when she arrived back at the apartment. I sautéed them up in olive oil, and dumped them in a bowl to add salt.
At this point, Fatemeh was mixing a marinade for the pork. “One of these days,” she said, gesturing at the bag of brown sugar on the counter and then at the peppers, “I want to hit those with that and caramelize them.”
“Do it,” I said. “Now.”
She tossed some brown sugar into the hot pan, and I dumped the blistered padróns back in. “Can I add salt to them?” I asked.
“Of course,” she said, in the tone that finishes the sentence with the implied dumbass.
We made them, and then we ate them. All of them. With our fingers. While standing up at the counter.
“The kettle padróns were gone in under five minutes. We have a problem,” Tweeted Fatemeh. “Either that or a business plan.”
1 pint padrón peppers (No need to seed or stem them…)
2 Tbsp olive oil
1 ½ Tbsp brown sugar
½ Tbsp kosher salt or sea salt
- Heat the olive oil in a sauté pan over medium-high heat. When the oil is just about to smoke, toss in the padróns. Sauté them until they’re starting to blacken and blister.
- Add in the brown sugar and continue stirring for about three or four minutes, until the sugar’s melted and starting to brown.
- Transfer the caramelized peppers to a bowl. Add the salt.
- Eat the shit out of them. Then email me and Fatemeh and thank us for this discovery.