tag:blogger.com,1999:blog-7173052990851751381.post2771522163110897596..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Fried Padron Peppers - Spain's Deliciously Dangerous DivasChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger35125tag:blogger.com,1999:blog-7173052990851751381.post-4678311844673389762011-11-17T16:42:23.288-05:002011-11-17T16:42:23.288-05:00thanks for your post! just enjoyed these in Spain ...thanks for your post! just enjoyed these in Spain and trying to figure out home to bring them home to California.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-39502059202712993842011-10-19T18:45:08.915-04:002011-10-19T18:45:08.915-04:00Ohh!! I'm from Spain, exactly from Galicia, th...Ohh!! I'm from Spain, exactly from Galicia, the part of Spain where Padron peppers grow. You have a brilliant blog. Congratulations. I invite you to visit my blog!! See you soon!David Rodríguez Vilahttps://www.blogger.com/profile/06507182039668615583noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-34075801413345847422011-05-25T16:10:35.777-04:002011-05-25T16:10:35.777-04:00Oh! I'm so glad that these peppers are so famo...Oh! I'm so glad that these peppers are so famous all around the world!! I'm María and I'm from Galicia and I love them! My mother-in-law makes them each weekend from June to September and we are apx 10 people at home every weekend, and we bet who takes the spicy one or two!! John, I like cooking and I have a lot of Spanish and Galician recipes. If you want them, just e-mail me maria29junio@yahoo.es. Your blog is amazing! Bye-bye.María F.https://www.blogger.com/profile/11762404186547184755noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-84293058820012394702010-10-08T11:11:58.704-04:002010-10-08T11:11:58.704-04:00Actually all peppers are native to the New World a...Actually all peppers are native to the New World and Mexico to be exact. Here is a quote from Wikipedia<br /><br />"The most famous produce of Padrón are its peppers (Spanish pimientos de Padrón), which are small green peppers from the Capsicum annuum family. They are served fried with olive oil and coarse salt. Most taste sweet and mild, though some are particularly hot and spicy, which gives its character to the dish and is perfectly captured in the popular "Os pementos de Padrón, uns pican e outros non" (Galician for "Padrón peppers, some are hot and some are not"). The level of heat varies according to the capsaicin of each pepper. Although it's not always the case, the peppers grown towards August/September tend to contain more capsaicin than the ones of June/July.<br /><br />About 15,000 kg of peppers are grown in Padrón each year (mostly in the valley of the parish of Herbón) between June and September. In 1979 the first Festa do Pemento de Padrón was organized in Herbón, a popular gastronomic event that has been held every year since, the first Sunday in August. The festa takes place in the carballeira of Herbón's Franciscan convent, since it was the Franciscan monks who brought the first pepper seeds from Mexico in the 16th century, which then were adapted to the soil, the Oceanic climate of the Valley and grown with special techniques."Willhttps://www.blogger.com/profile/07322918304514147736noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-34845191378394974772010-10-03T08:04:11.846-04:002010-10-03T08:04:11.846-04:00Padron Peppers in the wild (Barcelona)!
http://ww...Padron Peppers in the wild (Barcelona)!<br /><br />http://www.flickr.com/photos/henrylumbard/5032420001/in/set-72157624930461113/Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-2295070564773095772010-08-22T14:37:53.761-04:002010-08-22T14:37:53.761-04:00We watched your video, went out for tapas a few da...We watched your video, went out for tapas a few days later and they were on the menu. They were prepared just as you suggested and then we took home a few extras and had them on our eggs this morning. What a treat!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-89749688050943021782010-08-15T10:27:50.453-04:002010-08-15T10:27:50.453-04:00Excuse my English, it "stutters" when I ...Excuse my English, it "stutters" when I scroll up and down, like there's a delay. <br />Good luck!<br />DorotheaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-40975404560671447292010-08-14T20:14:13.919-04:002010-08-14T20:14:13.919-04:00what kind of problem scrolling?what kind of problem scrolling?Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-39110158865240669032010-08-14T19:14:18.399-04:002010-08-14T19:14:18.399-04:00Problems with watching the video! I also have prob...Problems with watching the video! I also have problems with scrolling up and down the site....<br />Good luck!<br />DorotheaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-54864809112467351842010-08-14T15:46:28.318-04:002010-08-14T15:46:28.318-04:00Since I cant find them in France Im planting my ow...Since I cant find them in France Im planting my own, got some small plants, hoping it grows more.<br /><br />On a side note, they are called Padron peppers because Padron is the place they are from (in Galicia, north west of Spain). I guess capital cities like Madrid or so can"import" them, but otherwise not even in Spain outside Galicia, they are not that easy to find. So it is nice to hear they are popular over them, they are certainly not in France.Luaticahttps://www.blogger.com/profile/05708275429193105229noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-21286426389045993892009-03-02T19:35:00.000-05:002009-03-02T19:35:00.000-05:00yes, but its not the taste, its the flaky, crunchy...yes, but its not the taste, its the flaky, crunchy texture of the sea salt that makes it so nice.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-29374722624568779092009-03-02T19:32:00.000-05:002009-03-02T19:32:00.000-05:00is the "fleur de sel" necessary (the sea salt)? ca...is the "fleur de sel" necessary (the sea salt)? can it just be regular salt not from the sea? isn't sodium chloride sodium chloride?<BR/>Thanks, great recipe BTW!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-41155042639327502212008-09-10T11:22:00.000-04:002008-09-10T11:22:00.000-04:00yes, i used steel. The others will work if high-qu...yes, i used steel. The others will work if high-quality and not cheap nonstickChef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-86031090664791091002008-09-10T09:28:00.000-04:002008-09-10T09:28:00.000-04:00So I'm not supposed to heat non-stick pans on high...So I'm not supposed to heat non-stick pans on high heat...<BR/><BR/>Do I need to use black steel then?<BR/><BR/>How about copper and aluminum? <BR/><BR/>Your pans does not look like black steel. Is it stainless steel?Unknownhttps://www.blogger.com/profile/05599680541832277882noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-47112967592890227112008-09-08T07:03:00.000-04:002008-09-08T07:03:00.000-04:00Yum, I miss them. My family has some crops, and I ...Yum, I miss them. My family has some crops, and I get always a bunch for summer .<BR/><BR/>At home we actually fry them, but that works quite fine.<BR/><BR/>To avoid splatering, we prick them a bit around to break the skin.<BR/><BR/>Now I wish i had some, taste of Galician summer, sniff.Luaticahttps://www.blogger.com/profile/05708275429193105229noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-73818656938746667562008-09-07T14:41:00.000-04:002008-09-07T14:41:00.000-04:00This is my favorite tapas with freshly crushed sea...This is my favorite tapas with freshly crushed sea salt on them, yummy!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-60975079674170788662008-09-05T19:28:00.000-04:002008-09-05T19:28:00.000-04:00cotton sundress, pleasecotton sundress, pleaseibnmosefhttps://www.blogger.com/profile/03916141376646770061noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-35094424290545674642008-09-05T19:14:00.000-04:002008-09-05T19:14:00.000-04:00sure, any fried peppers are good, but there is onl...sure, any fried peppers are good, but there is only one padrones!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-6833175920028008422008-09-05T18:57:00.000-04:002008-09-05T18:57:00.000-04:00Would curly italian peppers be a good substitute? ...Would curly italian peppers be a good substitute? Cut into chunks and fried the same way? Actually, my family recipe is that we slice the curly peppers length-wise, stuff them with a seasoned, pureed fishpaste, dust with cornstarch and fry till done and finish with an oyster sauce based sauce. The texture of peppers look the same as yours once cooked, and it can hit or miss pleasantly spicy or ramped up hot too depending on the individual peppers.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-89717123804048999522008-09-05T08:18:00.000-04:002008-09-05T08:18:00.000-04:00I'm from Spain and I have to congratulate you John...I'm from Spain and I have to congratulate you John. This recipe is the real deal! (Just like Mom cooks them.)<BR/><BR/>Some back story: these are some great peppers, but they just really work well in their season, which lasts just a couple of weeks as Chef John mentioned. That's probably why you don't really see them much in the US. Moreover they don't really taste well when preserved and surely they are not the kind of spicy as in Mexican chiles (after all, we are European!).<BR/><BR/>At home in Madrid we usually bet on who finds the spicy one. As we say in Spain: "¡Pimientos de Padrón, unos pican y otros <I>non</I>!". A couple of years ago I heard of some scientists who were looking into why this happens. It turned out it has to do with the ammount of water and sun the plant gets and how many fruits you have in it. Not everyone agrees. But you can sure distinguish the natural ones from the ones produced off-season in greenhouses: the greenhouse peppers are dull in flavor and it is rare to find a really spicy one.<BR/><BR/>Thanks for all the recipes John!Djini-Kalemhttps://www.blogger.com/profile/16450479322782180050noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-78179621674613121782008-09-05T03:40:00.000-04:002008-09-05T03:40:00.000-04:00These are great. Happy Quail Farms sells them for...These are great. Happy Quail Farms sells them for $6 per 4 oz bag at the Palo Alto farmer's market but I found another vendor selling them for $4 for a 6 oz tub at the Saratoga farmer's market. Couldn't resist them!Nate @ House of Anniehttps://www.blogger.com/profile/00999631992214200998noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-13884512333451993812008-09-04T22:20:00.000-04:002008-09-04T22:20:00.000-04:00sounds like a recipe to try if your feeling danger...sounds like a recipe to try if your feeling dangerous!!Jairushttps://www.blogger.com/profile/10778420298240923530noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-49780997401113606542008-09-04T20:18:00.000-04:002008-09-04T20:18:00.000-04:00these look great! I saw these a couple weeks ago ...these look great! I saw these a couple weeks ago at my farmer's market, but for some reason decided not to get them... bad decision!! I've been seeing recipes for them all around since then, and am hoping they'll still be available this weekend when I go to the FMAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-2472062939363392112008-09-04T13:42:00.000-04:002008-09-04T13:42:00.000-04:00Thanks! I wonder what wine he would pair with pad...Thanks! I wonder what wine he would pair with padrones and eggs?Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-57741084158105170632008-09-04T13:01:00.000-04:002008-09-04T13:01:00.000-04:00lovely AND talented??? you flatter me, john.i'm ma...lovely AND talented??? you flatter me, john.<BR/><BR/>i'm making my dad make me fried eggs and padrones for breakfast this weekend. he doesn't know about this yet, but will soon. <BR/><BR/>you're too awesome. =)Shannonhttps://www.blogger.com/profile/07482302035698916664noreply@blogger.com