Tag Archives: peppers

Birds Eye Chilis

Bird’s Eye Chilis

If you’ve been following my blog you know that I like spicy dishes. I’ve posted a few simple recipes for hot pepper infusions and sauces and here’s another one. This calls for Bird’s Eye Chilis. You can usually get them in Chinese markets. There’re about an inch long and look like little red fire crackers. They’re small but have big heat, somewhere between Jalapenos and Habenaros.

Bird's Eye ChilisThere’re not always available but last winter I came across some in a Manhattan Chinatown sidewalk stand. I asked if they were “Hot,” and the merchant said I should taste one. I did and although it was 22 degrees my face started sweating. They were hot.

Bird's Eye ChilisI found some in Italy that were the same as the ones I get in Chinatown. I was surprised to see them there since they were typically Asian but they were the same. Different food cultures sometimes come together.

Bird's Eye Chilis
The infusion is simple. Get a handful of peppers, about 20-25. Cut off the stems and tips so the interior of the pepper is accessible to the olive oil. Put them in a liter bottle and fill it with oil.  It doesn’t have to be EVOO.

Bird's Eye Chilis Give it about a week for the oil to pick up the flavor and get a reddish tint. You can use the oil for frying and it’s also very good for drizzling on a sandwich, or pasta or any dish you’d like to give a little kick.
The best part is when the bottle of oil and peppers is just about empty, shake out the remaining peppers and oil into a frying pan and scramble some eggs with it – excellent!

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Blistered Peppers

Blistered Peppers

I went to a great restaurant in Harlem last week called Hop House (full menu here). You can tell from the name that they have a great selection of beer and the food was very good too. We tried a few appetizers before the main course and SHISHITO PEPPERS – blistered with sea salt, recommended by Erin the proprietor really stood out. They weren’t exactly hot but they did have a spark to them. We liked them enough to make them at home.
It’s very simple – put the washed and dried peppers in a hot dry heavy frying pan (no oil). Flatten them a bit with a spatula so they make contact with the pan. After a couple of minutes turn them. When done give them a sprinkle of sea salt and a drizzle of olive oil. That’s it.blistered peppers
If you like peppers with a little more heat, use serranoes.blistered peppers
And if you don’t like “HOT”  you can use the same process with green bell peppers. No heat at all and still very tasty. But since you can’t blister them whole you have to cut them into strips first.blistered peppers
Whatever type of pepper that you use, they’re perfect for eating plain but I scrambled some with eggs and made  an excellent sandwich.blistered peppers

blistered peppers

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