My kids love to repeat that once I’ve gotten a recipe down pat and to perfection, I’m compelled to absolutely screw it up by trying to make it better. Guilty as charged, I say!
The fried Padrons as per the “authentic” recipe are marvelous. But I wondered how they would be BBQ’d. I tossed them in some olive oil, threw them on the barbie and within 3-4 minutes had the same spectacular color as fried, and they tasted every bit as good if not better. I say better because I sprinkled them with hardwood-smoked dried organic garlic as well as Ravida sea salt. Wow!
My two pounds are just about gone, the vestiges being thrown on tonight’s homemade pizza – dough topped with homemade tomato sauce from fresh tomatoes from my aunt’s garden, Lyon sausage rolled in black pepper, mozzarella, cheddar, fresh basil and olive oil.
But as Mr. Dario reminded me, at $20 a pound…you could just as well have lobster. But a pound of Padron goes a lot farther than a pound of lobster I replied.