Taco Thursday: Carne Asada Steak + Padron Peppers + Cabbage Slaw

IMG_3764Sometimes you just need a taco. Or a glass of wine. Or…both.

Thursday was a “both” day. Whether it be in celebration or on consolation, there’s something about a good taco that calms and comforts like a chat with a good friend or a glass of wine. You can also make them out of pretty much anything in the cabinet! Anyone can find a way to eat a taco whether you be vegan, vegetarian, or carnivore. The preparation is also a variable whether basking in simplicity or it’s own braised beauty!

Tonight was a much needed “comfort” night, including some home cooking which always has a way of reminding myself that there is something worthwhile that I can do, and do quite well. In addition to home cooking, include a challenge to overcome and a hearty pour of wine. For my challenge I chose the chopping jalapeños without staining my fingers in the fire juice and promptly wiping my eye which seems to be a habit of mine. For the home cooking, Carne Asada Steak Tacos, oven roasted Padron Peppers and some good old  Grilled Cabbage Slaw. For the wine, honestly whatever was open on the counter would do but at this point. I looked for Rioja to make the complete “spanish” experience but settled for a glass from the bottle of open Chianti that always has a home on my counter.

The result, a masterpiece that both soothed my mind and filled my belly. You can’t go wrong with a taco!

Do you have “taco + wine” days?

 

Padron Peppers

IMG_3763We fell in love with these tasty little treats on our trip to Spain last spring. Known to the locals as Pimientons de Padron, they originated in the Galicia region of Spain but can be found throughout the country and are served a part of the national tapas tradition.

These guys aren’t necessarily spicy hot, only one in ten usually pack heat, but they have a mild kick which meshes with the smokey grilled flavor and the cracked salt. Preparation is quite simple: rub with olive oil and fresh cracked sea salt then oven grilled in a cast-iron skillet. You can usually find them fresh in season from may through late september.

Padron Peppers
Prep  5 min| Cook 25 min

Ingredients:
2 tsp. Avocado or Safflower oil (these are best for high-heat cooking)
1/2 lb. pimentons de padron
Fresh cracked Sea Salt
Cast Iron Skillet & Aluminum Foil

Preparation:
Pre-heat the oven to 350. Wash and pat the peppers with a paper towel to dry them. Toss them in the oil and crack some fresh sea salt on top then place in a cast iron skillet that is covered with aluminum foil. Once the oven is pre-heated, place the skillet with the oil coated peppers and cook for 20-30 minutes, turning once or twice to make sure all the surfaces are charred. Crack more fresh sea salt over the peppers and serve!

Pair well with some delicious Sangria and tapas!