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
Tools
Foil Pan
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.