Blistered Shishito Peppers with Wasabi Roe
Last Friday, before we head back home to NoVA, we run errands and have lunch at this Cuban diner, La Isla, with our son, who just moved to Hoboken. I tell J I want to "swing by" Russ and Daughters right after. J says the rendezvous (my word not his) will add 3 1/2 hours to our commute. Not to mention the $12.50 or so toll each time we drive into Manhattan.
|La Isla in Hoboken shot on iPhone 6|
2 1/4lb packets of thinly sliced Gaspe Nova smoked salmon
1 1/4lb packet of double smoke Danish salmon
1 pickled herring in cream and onions
Scallion cream cheese
A condiment size container of horseradish cream cheese
A condiment size container of white fish salad
A condiment size wasabi roe
J has a sweet tooth, so he turns his back to me, and orders 6 raspberry and nuts rugulach from the opposite counter.
Jonathan who is a super patient fellow was irritable. At this point. a sluggish hour passes with us barely inching forward. What I do next breaks the camel's back. Amidst the chaos, I step out of the car and check out the bumper, twice. I then calmly make a spiraling, circular hand motion so the guy in the Mercedes rolls down his window. The selfie taking guy was fit and formidable. He pauses, then rolls down his window. At which I tell him, somewhat emotionless and detached, you bumped our car and watch it, with no please and thank you. He nods his head. Jonathan is furious at my risky behavior. I know it's so dangerous on so many levels but I was (stupidly) unfazed and fearless.
|Black Seed Bagels shot on iPhone VI as seen on Instagram|
Slowly we run out of bagels first, then salmon and egg salad and so forth.
A condiment size wasabi roe is a lot. I had to think what to do with the leftovers.
I didn't have bottarga, so I thought the popping fish eggs with the wasabi punch would be a great substitute and idea.
1 dry pint shishito peppers
1-2 tablespoons olive oil
2 pinches plus of Sel Gris sea salt or other coarse salt
2 teaspoons plus wasabi roe, bottarga or other roe
Add the olive oil into a cast iron skillet on medium to high heat. Once the oil heats up, add the shishito peppers. Be careful, the hot oil splatters. Once in a while mix the pepper with a heat resistant spatula. Watch for hot oil splatter. Once the peppers are charred, remove from oil with a slotted, heat resistant spatula, sprinkle with some salt and the wasabi roe and serve immediately, hot.
You might wish to use The Kitchn How to Roast Shishito Peppers oven method to avoid being splattered. Also look at this beautifully styled and photographed shishito peppers post, particularly photo no. 1 and 5. I wish I wasn't as hurried.