One of the “best days ever” for Hunky Hubbie and me was years ago when we took an unexpected trip up the Chuckanut Drive north of Seattle, Washington and ate dinner at The Oyster Bar restaurant and had pre-dinner cocktails at the Chuckanut Manor. We were having such a good time, we called our airlines two hours before our flight and stayed an extra night in Seattle. It was one of those trips, you just don’t want to ever end.
Last week when the smoke was terrible in Whitefish and the town was packed with tourists, we loaded up the car and took another unexpected road trip to Seattle staying at the Woodmark Hotel- our favorite spot on the East side of town. On a gloriously sunny Sunday, we drove again up the Chuckanut and stopped at the famed Bow, WA Chucknut Manor Seafood & Grille now owned and operated by Meagan Pickett. We sat outside on the deck looking out at the Pugent Sound enjoying clams and shishito peppers and cocktails. It was another one of those days when we wished we could just have time stop.
I knew as soon as I returned home, I needed to try and replicate this recipe.
Here is my attempt at Shishito Peppers. I blistered the peppers in olive oil over high heat and sea salt.
Then I made a crunchy topping of slivered almonds dusted with red pepper flakes, sea salt, smoked parika, cumin and black sesame seeds. I made a quick dipping sauce with mayo, soy sauce, lime juice and zest and fresh sharp ginger.
It’s spicy, but not too hot. Crunchy, but not bad for you like a bag of chips. Satisfying like a fat filled dip but packed with vitamins and fiber.
Give these little peppers a try. They are in season right now and at farmers markets everywhere.
Blistered Shishito Peppers- serves 4 as appetizers
8 oz of Shishito Peppers
1 TBSP olive oil
2 tsp sea salt, divided
1/4 cup sliced almonds, chopped finely
1 tsp black seasame seeds
1/4 tsp smoked paprika
1/4 tsp red pepper flakes
1/4 tsp cumin
3 TBSP mayonaise
1 tsp soy sauce
1/2 tsp freshly grated ginger
juice of 1/2 lime
1 tsp lime zest
Method- Prep time- 10 minutes, Cooking time 5 minutes
- In a large bowl, drizzle the olive oil over the peppers. Toss with 1 tsp of sea salt. Heat a large pan over medium high heat. Add the peppers. Cook until the skins of the peppers turn brown and begin to pop and blister. Return to the bowl to cool.
- In the same pan, over low heat, add in the finely chopped almonds, remaining salt, seasame seeds, cumin, red pepper flakes and smoked paprika. Toast for 2-3 minutes stirring frequently with a wooden spoon. Remove to cool in a shallow bowl. Sprinkle the toasted almond mixture over the cooled peppers.
- Whisk well the mayonaise, soy sauce, ginger, lime juice and zest in a small dipping bowl.
- To serve: Place the peppers on a serving platter with toasted almonds, dipping sauce and another small bowl for the discarded pepper stems.
Looking for a great weekend getaway- look no further than Bow, Washington, just an hour north of Seattle .
Stay at one of the two Airbnb’s operated by the Chuckanut Manor. Dine on their deck for cocktails. Enjoy a hot cup of coffee and a breakfast treat at Breadfarm ( be sure to grab a snack for hiking) and then do some hiking along the Chuckanut Drive. Try lunch at The Old Edison, back to The Chuckanut Manor for a sunset cocktail on the deck and then try and incredible dinenr at The Oyster Bar.