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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I had a new lean appetizer at Cheese Cake Factory and found it to be a bit bland, so decided to up the ante and come up with my own version of the recipe. Ingredients:
1/2 lb shishito green peppers |
1 tablespoon olive oil |
1 tablespoon ponzu sauce |
1 tablespoon nanami togarashi |
1 teaspoon habanero sauce |
1/8 teaspoon ground szechuan peppercorns |
Directions:
1. Pre-heat oven to 400 Degrees Fahrenheit.
2. Rinse all peppers.
3. Mix the Nanami Togarashi with the ground Szechuan peppercorns. The 1/8 teaspoons is purely a guide. ground Szechuan peppercorns have a powerful flavor, I suggest you add it a shake at a time and test the powder mix before you add to the other ingredients. Don't overwhelm the Nanami Togarashi with the ground Szechuan peppercorns.
4. Add Oil, Sauces and spices to a large mixing bowl, mix well with a whisk.
5. Add peppers to the mixing bowl and toss until thoroughly coated.
6. Place on a cookie sheet or baking pan.
7. Roast for 20 minutes. Adjust slightly to make sure you don't burn, but everything getting a slightly blackened crispy texture is desirable.
8. Serve immediately. If desired, shake a bit more of the Nanami Togarashi to the dish if desired.
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