Blistered Shishito Peppers with Homemade Roasted Garlic Aioli & Crispy Fried Okra with Charred Shishito Aioli
This week's market bags include two vegetables that make for delightful appetizers or snacks. We’ve created two recipes, each featuring a unique dip, that have the potential to become staples in your kitchen and be used in a variety of dishes.
Shishito Peppers
Okra
Banana Peppers
Serves | 4 people
Blistered Shishito Peppers with Homemade Roasted Garlic Aioli
Ingredients
For the Blistered Shishito Peppers:
- 1-pound shishito peppers
- 1-2 tablespoons olive oil
- Sea salt, to taste
- Lemon wedges, for serving
For the Homemade Roasted Garlic Aioli:
- 1 head of garlic
- 1 teaspoon olive oil
- 1 large egg yolk
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1 cup neutral oil (canola or vegetable oil)
- Salt and pepper, to taste
directions
Roasting the Garlic:
1. Preheat your oven to 400°F (200°C).
2. Cut the top off the head of garlic to expose the cloves.
3. Drizzle with 1 teaspoon of olive oil and wrap the garlic head in aluminum foil.
4. Roast in the oven for 30-35 minutes, until the garlic is soft and golden brown.
5. Let the garlic cool, then squeeze the cloves out of their skins and mash them into a paste.
Tip: The paste is very versatile and can be used instead of fresh garlic in any preparation. The taste is more mellow and lightly caramelized compared to fresh garlic. Keep it in a jar covered with oil, refrigerated to prevent it from oxidizing.
Making the Homemade Mayonnaise:
1. In a medium bowl, whisk together the egg yolk, Dijon mustard, and lemon juice until smooth.
2. Slowly add the neutral oil in a thin, steady stream while continuously whisking. This will create an emulsion. Go slowly to ensure the mixture thickens properly.
3. Once all the oil is incorporated and the mixture is thick and creamy, season with salt and pepper to taste.
Making the Roasted Garlic Aioli:
1. Mix the mashed roasted garlic into the homemade mayonnaise until well combined.
2. Adjust seasoning with more salt, pepper, and lemon juice if needed.
3. Cover and refrigerate until ready to serve.
Blistering the Shishito Peppers:
1. Heat a large skillet or cast-iron pan over medium-high heat.
2. Add the olive oil and swirl to coat the pan.
3. Once the oil is hot, add the shishito peppers in a single layer.
4. Cook for 5-7 minutes, turning occasionally, until the peppers are blistered and charred in spots.
5. Sprinkle with sea salt to taste.
Serving:
1. Transfer the blistered shishito peppers to a serving platter.
2. Serve immediately with the roasted garlic aioli on the side and lemon wedges for squeezing over the peppers.
Crispy Fried Okra with Charred Shishito Aioli
Ingredients
- 1-pound fresh okra, sliced into 1/2-inch pieces
- 1 cup buttermilk
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Vegetable oil, for frying
Instructions:
Prepare the Okra:
- Rinse the okra and pat it dry with paper towels.
- Slice the okra into 1/2-inch pieces and place them in a bowl.
- Pour the buttermilk over the okra, ensuring all pieces are coated. Let it sit for about 10 minutes.
Make the Coating:
- In a shallow dish, combine the cornmeal, flour, salt, black pepper, paprika, garlic powder, and onion powder.
- Mix well to ensure the seasoning is evenly distributed.
Coat the Okra:
- Remove the okra from the buttermilk, letting any excess drip off.
- Dredge the okra pieces in the cornmeal mixture, coating them thoroughly. Shake off any excess coating.
Heat the Oil:
- Pour vegetable oil into a heavy skillet or deep fryer to a depth of about 2 inches.
- Heat the oil to 350°F (175°C).
Fry the Okra:
- Carefully add the coated okra to the hot oil in batches, making sure not to overcrowd the skillet.
- Fry the okra for about 3-4 minutes, turning occasionally, until golden brown and crispy.
- Use a slotted spoon to transfer the fried okra to a paper towel-lined plate to drain any excess oil.
Charred Shishito Aioli:
- Set aside 10-15 pieces of blistered shishito peppers from the recipe above, charring them a bit more than in the previous preparation. Alternatively, char them under the broiler or at the highest oven setting, turning to ensure they are fully charred on all sides.
- Allow the peppers to cool, then cut them in half. Remove any seeds and chop finely or pulse in a blender until fine.
- Mix the chopped peppers with the roasted garlic aioli using the recipe above.
- For additional heat, add some charred banana peppers, prepared in the same way as the shishito peppers.
- Add fresh lemon juice for extra freshness.
Serve:
- Serve the crispy fried okra with the charred shishito aioli.
Bon appetite.
Forough & Le Bon Nosh Team