Local Pimientos del Padron1 dz Pimientos del Padron
1 sm red heirloom tomato
10 ea Lemon verbena stems(8")
1 c soy bean oil
1/4 tsp sea salt( fleur de sel or similar)
3 c soy bean oil ( for frying)
1. start by making the lemon verbena oil 1-2days ahead of time. Place lemon verbena sprigs on a vacuum bag or air tie bag or container, add the cup of oil and seal, place in a warm area (110F) or a water bath for a 24 hrs and then at least another 12 hrs to cool, strain and reserve your lemon verbena infused oil.
2. Clean your peppers and "tame" them if necessary( the batch of peppers i got from my farmer were mostly hot ones, so I tame them by cleaning out the seeds and ribs or placenta then washing in water witch will make them less hot) I do keep a couple of whole one because some of us like it HOT.
3. Heat the frying oil to 375F and fry quickly the peppers until they start caramelizing, drain into paper towels and season with sea salt.
4. slice and dice the tomatoes(kept at room temperate not cold) and season with salt and lemon verbena oil.
5. WATCH THIS VIDEO for the plating:
http://www.youtube.com/watch?v=WXeH7h3g4O8
http://www.youtube.com/watch?v=_Urc13nakrs
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