Blistered Shishito Pepper Caesar, Cacio e Pepe Popcorn “Croutons”

I think shishito peppers are one of my favorite vegetables, and I fell in love with them even more when I learned they were a common Spanish tapas item. I ate them nearly every day for 4 months when I lived in Barcelona. Another one of my favorite things about Spain’s food and drink culture is that popcorn and potato chips are like America’s bar nuts—and in my opinion, so much better than bar nuts.

This recipe is pretty simple. The Caesar dressing is the most complicated part, and the egg and oil can be substituted with ½ cup mayo if you don’t want to go through the hastle of making it from scratch. After that, it’s all about quickly blistering the peppers on a hot pan, crisping up some Serrano or Iberian ham, and topping it all off with a cheesy, buttery, and peppery popcorn “crouton” situation.

I say “croutons” because these aren’t really crunchy and crispy, as much as they are cheesy and chewy little popcorn bites. You can either cook the popcorn fresh on the stovetop (it’s really easys!), buy microwavable popcorn, or buy a bag of already popped popcorn.

Blistered Shishito Pepper Caesar, Crispy Serrano Ham, Cacio e Pepe Popcorn Croutons

Serves 2 | Prep Time: 20 minutes | Cook Time: 5-8 minutes

Caesar Dressing:

• 3 anchovy filets

• 2 garlic cloves

• 1 egg yolk

• Canola oil

• ½ lemon, juiced

• 10 dashes W sauce

• ½ tsp. black pepper

• 2 tsp. Diijon mustard

• 1/4 cup grated manchego or parmesan cheese

Finely mince the anchovy filets and garlic together to form a paste. Set aside. Add the yolk to a medium-sized mixing bowl. Stabilize the bowl with a towel if needed. With one hand, very slowly begin to drizzle oil in on one side of the bowl so that it slowly moves down into the yolk while whisking vigorously with the other hand. Do not whisk if you are not pouring oil. Continue pouring until you get a mayo-like consistency. Add the garlic/anchovy paste, lemon juice, W sauce, and Dijon. Whisk together and add water as needed to thin out the dressing to a thick salad dressing consistency. Fold in the grated cheese. Add salt and black pepper to taste. Refrigerate until ready to use.

Cacio e Pepe Popcorn Croutons:

• ¼ cup popcorn kernels*

• 2 tbs. olive oil

• 1 tsp. Kosher salt

• 2 tbs. butter

• ¼ cup grated hard Manchego cheese (I used Oveja Negra cheese, which is similar to Manchego – parm or any other salty/hard cheese will also work!)

• ½ tbs. coarse ground black pepper

In a small, uncovered pot (set aside the proper lid), add the oil and heat over medium-high until the oil is sizzling. Add in a few kernels to test the oil. Cover and wait until they pop. Remove the popped kernels and add in the rest of the kernels to coat the bottom of the pot in an even layer. Add the salt and cover. Remove from heat for 30 seconds. Place back on heat and shake the pot using the handle every 10-15 seconds to prevent burning. Cook until most kernels are popped and the popping slows to 5 second intervals. Uncover and remove from heat.

Melt the butter in a separate wide sauté pan. Once just bubbling, add in the black pepper. Stir to coat the pepper before adding in the popcorn, crushing it with your hands as your put it in to break up some of the pieces. Add in the grated cheese and toss until the cheese is melted and the mixture starts to get golden brown, about 2 minutes. Spread on a parchment-lined tray to cool. Garnish on shishitos.

Blistered Shishitos and Serrano Ham:

• 1 lb. shishito peppers

• 2 tbs. olive oil

• Salt and pepper to taste

• 2 tbs. dry white wine, chicken/vegetable stock, or water

• 8 oz. cured serrano loin*

• Olive or canola oil for crisping serrano

*Other meat options: Iberico ham, prosciutto, serrano ham

Heat a nonstick pan over medium heat, add a drizzle of oil and the serrano slices. Cook until golden and crispy on both sides, about 2-3 minutes per side. Set aside.

Over high heat a cast-iron or stainless steel sauté pan large enough to have all peppers cover the bottom in an even layer without being too crowded – or use a smaller one and cook in batches. Add the oil once hot, and add the peppers in. Sear over high heat, tossing every once in a while to get a nice char all over the peppers. Once evenly charred, add the liquid (wine/stock/water) and cook until evaporated. Turn off heat and season with salt and pepper.

To plate: Spoon Caesar dressing on a plate. Add shishitos on top. Add ham slices or crumble ham on top of the peppers. Garnish with the popcorn “croutons. ”