Blistered Padrón peppers
Shallow-fried in olive oil until they blister and char and become impossibly delicious
Published originally on my blog on 20 October 2017
Some of the things that happened these past couple of months:
My blog was featured on CNN Travel as one of five Greek food blogs you should be following!
I went on vacation to Greece and had the best time at home in Athens with my family and friends, however, the most fun was had in the island of Evoia.
I finally got a proper tan, for my standards at least, after of course I got a sun burn, and now I only have the memory of said tan because there’s no sun in Holland at the moment to sustain it.
I swam in the bluest seas and stepped on more than one sea urchin. Ouch!
I ate and drank more than I should.
I discovered that I’m allergic to cats. My dream of becoming a cat lady when I grow old, is officially shattered.
I learned that taking a leap of faith can only lead to good things.
I cooked a lot, as always.
Like these peppers. The best mezes there is.
If I could live on mezedes, I would.
Small plates with all things delicious, savory and different from one another, never too much of anything that you get bored.
Variety, different flavors and textures, complementing each other and creating a complete meal.
These peppers could definitely be a part of my dream meze spread.
Peppers, shallow-fried in olive oil until they blister and char and become impossibly delicious. A good sprinkling of coarse sea salt which brings out their savory and fruity flavor even more, a drizzling of good olive oil on top and you’re set.
The perfect mezes for ouzo, wine, beer or whatever is the alcohol of your choice, and a great accompaniment to steak or burgers.
By the way, speaking of peppers, have you tried the incomparable Spetzofai (Greek peppers and sausage dish)? If not, you need to get on it, asap.
