Rice seasoning is a staple in our kitchen. The blend of seaweed, sesame, bonito, soy sauce, and sugar is a powerful and rounded flavor enhancer. I was playing around with padron peppers, salt-searing them in a skillet, when it dawned on me to finish the peppers with rice seasoning. After I lightly charred and blistered the peppers, I tossed them with a few drops of olive oil and a heavy sprinkling of our rice seasoning. The rice seasoning did not disappoint. It added a full heady savoriness to the occasionally spicy peppers. Now my mind is racing, and not from the peppers’ surprise heat. I am looking to create a padron pepper-specific rice seasoning, not even sure where to begin. Maybe in the smoker. And at the same time, I want to create a spicy rice seasoning, perhaps padron pepper-based, to bring to other ingredients and dishes.
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