Perishability Classification: IV
Dietary Accommodations: Dairy Free, Gluten Free
Easy trailside snacks can be a trip-changer, especially after long days on the trail when appetites get the best of us. Roast these up for the group and everyone will be happier... Shishito peppers are an easy, quick fix for hungry Jeeper’s, and bacon-wrapped mushrooms will bring almost anyone to their knees. Both of these can be prepared in minutes; with the proper foresight they can easily be incorporated into any mid-day rest stop.
Shishito Pepper Ingredients:
8oz Shishito Peppers
3 Tbs Olive Oil
1 Tbs Lemon Juice
¼ tsp Salt
2 Tbs Parmesan Cheese
Having lived in the southwest for years, I've spent a considerable amount of time perfecting roasted chiles. This shishito recipe is a staple -- it's super easy and always a hit. I like to mix up the cook on these, blistering half thoroughly for a robust, smokey flavor, while lightly singeing the others to maintain some textural contrast. Overall these make a delicious, healthy trail snack that's a welcome departure from chips and dip.
The majority of shishito peppers sold in the United States are pre-washed, but it’s always good practice to rinse all fruit and produce prior to consumption. Once cleaned, reserve peppers to the side. Slice lemon into thick wedges and acquire salt, olive oil, and parmesan cheese; the cooking time is fast so you want to have all of your ingredients at the ready.
Bring a grill up to a red-hot temperature. Place shishito peppers on the grill, drizzle with olive oil, and toss immediately for a few seconds to dispel any smoke or flames. Apply lemon juice and continue tossing until vapors reduce, then sprinkle on a pinch of salt and continue flipping. Toss the peppers until thoroughly blistered, then remove from heat and place onto a serving platter. Dust with freshly grated parmesan cheese and, if available, fresh lemon zest.
Enoki Mushroom Ingredients:
5oz Bag Enoki Mushrooms
2 strips Bacon
4 Garlic Chives
4 Wooden Toothpicks
I first had these at a late-night Japanese bbq joint in San Jose, with the recipe here being an adaptation featuring the addition of garlic chive. Enoki's are a delicate, long-stemmed mushroom with a surprisingly crunchy texture, making them great for grilling. Because of their large surface area, they're also adept at taking on flavor of whatever they're mixed with. The method in which most enoki's are packaged also lends them to overloading, they're frequently found in stabilized plastic bags that can be easily stuffed into small corners of your cold-storage unit.
Here, the bacon provides both lusciousness and seasoning for the mushrooms, with the garlic chive providing a nice, bright contrast that helps cut through the rich bacon flavor.
Open up your enoki mushrooms and portion out into individual servings. Then, prepare the garlic chive by cutting off the root-end. It's ok to leave these long as we're going to fold them over inside the wraps. Leaving some chive protruding out the end of the rolls also creates a nice presentation. Lay out the bacon and slice in half. Then, bring a cast iron pan up to a medium temperature.
Begin with laying the bacon down on your work surface. Place a folded piece of garlic chive on top of the mushrooms and grasp the bundle with your fingers, supporting them with as many points of contact as possible. Place on top of the bacon with 2/3rds of the mushrooms extending out the top. Begin rolling the bacon around the mushrooms with an upward angle such that the bacon is wrapped in a spiraling fashion (not completely doubled up). This will help ensure that the bacon cooks evenly. Finish each roll with a toothpick to ensure they hold their shape.
Place rolls on a grill or cast iron pan and being to cook gently. Rotate rolls every minute or two to maintain an even cook, gently softening the mushrooms on the inside. Once the bacon has reached your desired texture, remove the rolls from the heat. Let cool and enjoy!
Check out our YouTube recipe demo here: https://youtu.be/h4wPzAQFei0