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Created by: Shaun O'Neale @chefshaunoneale
Blistered Shishito Peppers
3.0
stars
4 Servings
10 minutes Prep Time
30 minutes Cook Time
Shishito peppers have become a huge restaurant hit over the past several years. Simple and delicious, these peppers hit all the right notes. If you are unfamiliar with shishito peppers then you're in for a real treat, but beware, 1 out of every 50 or so shishitos is a ticking time bomb filled with fiery heat. Never fear, the smoked and whipped goat cheese will put out the fire and bring you that classic Pit Boss wood-fired flavor!
-Chef Shaun O'Neale, Winner of MasterChef Season 7; Author of "My Modern American Table"
🔥Cooking Method: This recipe calls for 2 types of grilling methods. First, a low or cold smoke to infuse the wood-fired flavor into your goat cheese. This can be done by setting your grill to its lowest heat setting, or turning off the grill completely and using a smoke tube to get the job done. Then, you're going to crank your grill up to a hot 450°F to get those peppers charred and blistered. Thankfully, all Pit Boss wood pellet grills are equipped to handle 8 types of cooking versatility and can handle this recipe with ease.
Ingredients
8 oz. goat cheese
5 tbsp heavy cream
2 tbsp Lemon Juice
Zest from 1 lemon
1 lb. shishito peppers
1 tbsp Extra Virgin Olive Oil
Kosher salt, to taste
Directions
Set your wood pellet grill to its lowest possible setting (or, leave grill off and opt for using a smoke tube). Place your goat cheese on the grill and smoke for 30 minutes. Tip: place a tin pan of ice under the cheese to avoid the cheese getting too hot.
Place the goat cheese, heavy cream, lemon juice and lemon zest in a food processor and process until smooth, about 1 minute.
Turn your Pit Boss grill up to 450°F. Once hot, place the peppers on the grill and cook for about 3 to 5 minutes or until slightly charred and softened. Remove from the grill and serve with the goat cheese dip.
