Brad Prose, grilling and barbecue expert, as well as founder of the popular recipe site Chiles and Smoke, combines the alluring union of smoke and spicy heat in the dishes featured in his new cookbook. One of my favorites from his book, “Chiles and Smoke” (Harvard Common Press, $26.99), is his Shishito Gremolata. The tasty sauce, chunky and packed with flavor, combines shishito peppers, grilled and chopped, with parsley, garlic, and shallot, as well as walnuts, lemon zest and juice, plus salt and pepper to taste.
He spoons it over grilled tri-tip, but it’s delicious atop any grilled-to-perfection steak.
Shishito peppers have notes of sweetness and are slightly smoky. Generally, they are mild, but are occasionally blessed with spicy heat. There’s no way to look at them and determine their degree of mouth fire. I suggest tasting the gremolata before serving. If it’s too fiery, pass the gremolata at the table, warning guests with sensitive palates to just try a smidgeon on their beef. Nine out of ten times the shishitos will have a just-right personality. But I think it is best to sample the sauce just to make sure.
Shishito Gremolata
Yield: 4 to 6 servings
INGREDIENTS
Metal or wooden skewers; see cook’s notes
20 fresh shishito peppers
1/2 cup chopped fresh parsley
1 garlic clove, chopped
1/2 teaspoon lemon zest
3 tablespoons fresh lemon juice
1 tablespoon chopped shallot
1/2 cup chopped walnuts, see cook’s notes
3 tablespoons olive oil
Salt and ground black pepper
Grilled steaks, about 2 to 3 pounds
Cook’s notes: If using wooden skewers, soak them in water for 30 minutes before threading on the chilies. I like to toast the walnuts before adding them to the mix. I spread them on a rimmed baking sheet and toast them in a 350-degree oven until lightly browned, about 5 to 6 minutes. Keep an eye on them because they burn easily. Cool them before adding to the shishito mixture. Use caution when working with fresh chilies; do not touch your face or eyes.
DIRECTIONS
1. Thread shishitos on the skewers. Place over direct heat on medium-high heat on barbecue grill until charred on the first side, about two minutes. Flip and repeat. Once they are blistered and charred, remove them from the grill and let them cool for a few minutes.
2. Remove stems and most seeds from the shishitos and chop them. Place them in a bowl with parsley, garlic, lemon zest, juice, shallot, walnuts, and olive oil. Mix well, adding salt and pepper to taste.
3. Slice steak and serve with Shishito Gremolata spooned on top.
Source: Adapted from “”Chiles and Smoke” by Brad Prose (Harvard Common Press)
Cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com
