Pepperazzi On Parade
Charred shishito pepper skewers with cool blue cheese dip
30 minutes
Serves 4
SideAmericanGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
American barbecue has plenty of heavy hitters, but these zippy, charred shishito skewers bring the smoke and a little drama to the side dish table. You’ll master quick-pepper grilling and whip up a blue cheese dip that could pass for steakhouse fare, if the steakhouse had a sense of humor.
Ingredients
Yield
4
Instructions
- 01Preheat a grill or grill pan over medium-high heat.
- 02Thread the shishito peppers onto the soaked wooden skewers, about 5 to 6 peppers per skewer.
- 03Brush the peppers all over with olive oil and sprinkle with 1/2 teaspoon kosher salt and all the black pepper.
- 04Grill the skewers, turning every 1 to 2 minutes, until the peppers are blistered and tender on all sides, about 6 to 8 minutes total.
- 05Remove the skewers from the grill and place them on a serving platter. Sprinkle the remaining 1/4 teaspoon salt over the hot peppers.
- 06While the peppers grill, make the blue cheese dip: In a medium bowl, combine blue cheese, sour cream, mayonnaise, lemon juice, and garlic powder. Mash with a fork until mostly smooth, leaving some blue cheese chunks for texture.
- 07Stir in half of the chives, reserving the rest for garnish.
- 08Transfer the dip to a serving bowl and garnish with reserved chives.
- 09Serve the skewers hot with the blue cheese dip on the side for dunking.
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