I am currently in New York City for my company's annual sales conference. I extended my trip and have been able to spend time with friends and family, and even meet a few new people. Brunch at Two Hands. Coffee at The Elk. Walking through Brooklyn. Getting tan in Central Park (this is not a joke, someone as work yesterday asked me where I went because I looked tan, well, as tan as a blonde haired blue-eyed kid can get).
The instant I get into NYC I am always bombarded with nostalgia and memories. Not even just of living here. I've come to the East Coast many times. To live. To visit friends. For weddings. For mini road trips with my mom.
One of my favorite memories is driving from Boston up to Portland, Maine with my mom. The weather wasn't great but we had a blast. And we went to a tiny restaurant in Portland called Duckfat. It easily goes down as one of my favorite restaurants. Ever. This recipe is inspired by the fried shishito peppers that we had there. They are fried up with duck fat and are absolutely mouthwatering. Had a had a little more time, I was going to serve them with a chipotle aioli. Perhaps next time.
Duck Fat Fried Shishito Peppers
freshly ground black pepper
- Heat a little duck fat in a wide sauté pan until it is good and hot but not smoking.
- Add the peppers and cook them over medium, tossing and turning them frequently until they blister. They shouldn't char except in places. Don't rush. It takes 10 to 15 minutes to cook a panful of peppers.
- When they're done, toss them with sea salt and freshly ground black pepper. Slide the peppers into a bowl and serve them hot.