Small Wonders of Summer Part 1: Padron Peppers

"What about a pepper could be that great?" I remember thinking, years ago, as I read Calvin Trillin's piece on trying to get Padron peppers in the U.S. Well, Calvin, I'm sorry, I should never have doubted your impeccable taste espoused with such riotous wit. I have had Padrons a few different ways now, but this was the epitome of taste perfection. Nope, pure, Spanish, olive oil roasted with sea salt, you've been bested, but by an oh-so-worthy opponent: wrapping in delicious pork products. Having found these fine specimens of capsicum, burn-inducing beauties at the Portland Farmer's Market, … [Read more...]