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Rubee: remind me how you did those peppers?

tatamagouche Sep 24, 2007 01:40 PM

The ones you did for the potluck, similar to the ones at Toro...I'd just have e-mailed you except the world should know how good they are!

  1. m
    mary0201 Oct 25, 2007 02:10 PM

    I planted 7 Padron plants in my Pennsylvania garden. They were super easy to grow - nothing bothered them and they just kept on producing all summer. We are still harvesting some in mid October. My only mistake was putting them in front of tomato plants not realizing that they would get to be about 5 feet tall and would eventually shade the tomatoes. These peppers are absolutely addictive. We discovered them when we were in Spain last year. I prepare them the same way Rubee does. They are so easy and Spanish Roulette is a great game to play at dinner parties. If you want to try growing them yourselves next year, I got the seeds from John Scheepers Kitchen Garden Seeds. Here is the URL to the correct page. http://www.kitchengardenseeds.com/cgi...

    1 Reply
    1. re: mary0201
      Rubee Oct 25, 2007 02:50 PM

      Thanks for that helpful info! You've motivated me to try and grow them next year....

    2. Rubee Sep 25, 2007 12:02 PM

      Hi Tatamagouche!

      Pimientos de Padrón - addictive, aren't they? Couldn't be easier to cook.

      I order them from La Tienda, a Spanish company (unfortunately I just checked and they're out of stock).

      http://www.tienda.com/food/products/vg-09.html

      If you can get your hands on some, simply fry in olive oil and sprinkle with salt. I used a cast-iron pan over high heat with plenty of extra virgin olive oil, sauteed them until they blistered, and then sprinkled with Spanish smoked sea salt. I could go for some now! So glad you liked them.

      I started an earlier discussion, and, interestingly, Eric Eto mentions them being similar to shishito peppers that you can find in Korean and Japanese markets:

      Pimientos de Padrón
      http://www.chowhound.com/topics/409205

       
       
      3 Replies
      1. re: Rubee
        tatamagouche Sep 26, 2007 05:46 AM

        Oh yay, thanks Rubee! Funny you should mention that, b/c my Neptune "replacement" here in Denver (not even close, but it'll do) makes a very similar side dish with shishitos. I think yours are better though.

        1. re: tatamagouche
          Rubee Sep 26, 2007 02:45 PM

          Thanks! I really like using the smoked sea salt.

          But whaa? You already found a pseudo-Neptune replacement? But do they have Mercy - wish you could have joined us!

          Hemi semi demi mercy at Neptune
          http://www.chowhound.com/topics/444590

          How do the shishito peppers compare? I assume they're probably not seasonal and easier to find than the Pimientos de Padron, so it might be a good way to get my fix now if I can find them locally....

          1. re: Rubee
            tatamagouche Sep 27, 2007 11:56 AM

            They're fine, but I don't think they have quite the depth of flavor of the Spanish ones you used...

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