No surprise. When it comes to cooking, more than 70% of adults now use social media, according to The Independent.
Don’t cry for cookbooks, though. News of their demise is greatly exaggerated, to paraphrase Mark Twain. According to NPD market research group, close to 20 million cookbooks are sold in the U.S. alone each year.
I don’t dare count my cookbooks, but I often turn to YouTube to learn something new.
Last week, I tuned in to Mark Alyn Cooks Your Dinner (Wednesdays at 4 p.m.) with guest Robert Schueller, director of public relations for Melissa’s Produce. I had never tried shishito peppers. Schueller claims they rival edamame as an appetizer in Japanese restaurants.
“About 15 years ago shishitos didn’t exist in the United States,” he noted, “but are gaining popularity because of the growth of Japanese cuisine, especially in sushi bars. I’ve never seen a chili pepper become so popular in such a short amount of time.”
Alyn demonstrated an easy five-minute recipe that I was eager to try. He heated a wok with 2 tablespoons oil – Alyn used avocado, but any vegetable oil will do – and 2 tablespoons soy sauce.
“When the mixture is hot, throw in the peppers,” instructed Schueller. Alyn used Melissa’s eight-ounce grab-and-go package. “They will start popping. Squeeze in the juice of half a lemon and add seasoning – at Melissa’s our newest one is spicy sesame seed – with a little coarse sea salt and a little dried crushed red pepper.
“Stir with a wooden spoon and saute three more minutes,” he continued. “You pick them up by the stems for an instant appetizer that will thrill anybody who likes Japanese food.”
I also learned something new about passion fruit.
“It’s been trending for quite some time, and Melissa carries them year-round out of California and Florida, and soon the New Zealand season will begin,” Schueller noted.
“These fruits are so concentrated in flavor that a little goes a long way. It…
Read the full article here