(This dinner was completely inspired by our dear friend Windy)
This is all we had for dinner Sunday night, and it was perfect. There was salt and fat and smoke and wine. These are padrón peppers, and David prepares them perfectly by blistering them on a cast iron skillet with just a little oil and salt. Here is a recipe for this preparation.
A few slices of Manchego, a little bread, and a glass of red Rhone wine sealed the deal. The wine is from a wine of the month club I enrolled David in for Christmas (again, inspired by Windy). We're swimming in wine right now!
This isn't the first time we've had charred peppers for dinner. There are few things that taste better to me, in my book!
Thank you Windy!