Dinner came together in an hour tonight. We stopped in at Ikeda’s on our way home from Reno, where we picked up a beautiful piece of wild salmon. It was the best we’ve had in a long time. The flavor of farmed salmon just isn’t the same. We looked at but resisted the pies.
– This salad tends to be disappointing outside of the prime summer months. The tomatoes are key – they need to be ripe and flavorful. It’s easy to make and is a really nice summer dish.
– We are in the midst of a super-productive period with our Piminetos de Padron. I don’t mind, I could eat them every day. Some got pretty large this past week. The ones that are sold at the farmer’s market are pretty small. I’ve decided that the flavor of the larger peppers is the same as the smaller ones, but the small ones are much more tender.
- Sauteéd Pimientos de Padron
- Manchego Cheese
- Grilled Salmon (Marinated in soy sauce, green onion and honey)
- Grilled Cherry Tomato Pasta with Crisp Breadcrumbs and Basil (Fine Cooking #46, September 2001, p, 51)
Wine: 1999 Limerick Lane Collins Vineyard Zinfandel (Russian River Valley, California). Can be really good but I think this bottle was a little past its prime. A Pinot would have been better with the salmon but I was craving a juicy Zinfandel.
Do you get to freeze or dry any of the Pimientos de Padron? Or when they’r gone are they gone?
I don’t think they would taste good after freezing them. I could try.
Where do you get seeds for Pimientos de Padron. I’d like to grow them in Conn.
I got plants from the Master Gardners of Santa Clara County. I’ve never seen seeds in the states (yet). You may be able to purchase peppers from tienda.com and get seeds that way, but I’m not sure of the process.