Padron Peppers's guest appearances

Padron Peppers

The Culinary Institute of America

PDX Food Stories

Sam Jones

Gary Danko

Sheyla Alvarado

Uri Buri

Uri Jeremias

John McConnell

Ian Kittichai

Einav Gefen

Golan Tishbi

Michael Solomonov

Hummus Tehina

Uri Navon

Heinz van Holzen

Chef Erez Komarovsky

Erez Komarovsky

OwlTail

Padrón peppers are a mild variety of Capsicum peppers from Padrón in Spain’s northwestern region of Galicia. Cooked over high heat in extra virgin olive oil, the peppers soften and blister for some truly delicious results. These delicious Blistered Padron Peppers with Romesco are terrific served as a classic tapa or they can be served as a shared appetizer with a side of romesco sauce. Find recipes, more information and videos with closed captioning here!!

Padrón peppers are a mild variety of Capsicum peppers from Padrón in Spain’s northwestern region of Galicia. Cooked over high heat in extra virgin olive oil, the peppers soften and blister for some truly delicious results. These delicious Blistered Padron Peppers with Romesco are terrific served as a classic tapa or they can be served as a shared appetizer with a side of romesco sauce. <a href="https://www.plantforwardkitchen.org/padronpeppers" rel="nofollow" target="_blank">Find recipes, more information and videos with closed captioning here!</a>!

Blistered Padron Peppers with Romesco

Jenn Louis

Two-time James Beard Award Semifinalist, 2012 Food and Wine Best New Chef, Top Chef Masters contestant Jenn Louis recently published the Book of Greens AND transitioned her popular restaurant Lincoln in NE Portland into Ray, and Israeli eatery. Jenn discusses going from constant to judge in competitive cooking shows and her advice to young chefs looking to get in the game. She also discusses writing cookbooks, gardening, and where you can find her when she isn’t in the restaurant.Sarah and Dirk Marshall kick around ideas for preserving and eating padron peppers, which are coming into bounty at the Farmers Market. A typical Spanish Tapas sees the mild green pepper charred slightly and sprinkled with finishing salt, but Dirk offers several ideas from local restaurants including Park Kitchen, La Moule, and Holdfast dining for turning up the heat on this seasonal favorite.

Two-time James Beard Award Semifinalist, 2012 Food and Wine Best New Chef, Top Chef Masters contestant Jenn Louis recently published the Book of Greens AND transitioned her popular restaurant Lincoln in NE Portland into Ray, and Israeli eatery. Jenn discusses going from constant to judge in competitive cooking shows and her advice to young chefs looking to get in the game. She also discusses writing cookbooks, gardening, and where you can find her when she isn’t in the restaurant. Sarah and Dirk Marshall kick around ideas for preserving and eating padron peppers, which are coming into bounty at the Farmers Market. A typical Spanish Tapas sees the mild green pepper charred slightly and sprinkled with finishing salt, but Dirk offers several ideas from local restaurants including Park Kitchen, La Moule, and Holdfast dining for turning up the heat on this seasonal favorite.

Episode 3 Jenn Louis and Padron Peppers