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Brunch and Luncheon Dishes A few stuffings: Pumpkin Stuffing Bread Crumb Stuffing Simple Sausage Stuffing Rice Stuffing Italian Sandwiches: Tuscan Sandwich Sonoma Summer Sandwich Ultimate Jack Sandwich Main Dishes Sonoma Flan Skewered Mozzarella Green Rice Torta Trentino Terrine Savoy Sauce or Filling Ricotta Pancakes Banana Pancakes Vegetable Dishes Tomato Caprese Salad Padrone Peppers Padrone Peppers Padrone peppers are about 2-3 inches long and look similar to a Jalapeno pepper. They fall between sweet peppers and hot peppers and although most are mild, you will run across a the occasional hot one. They have become available in the United States but you may have to search them out. There is really no direct substitute since these little guys are cooked whole, but they are easy to grow in moderate climates. Available in California June to September. Padrone peppers (1 - 1.5 pounds) 2 Tbl olive oil (use a little more if needed to coat) Sea Salt or Coarse Kosher Salt Heat a cast-iron skillet or heavy skillet over medium-high heat Wash and dry the peppers - these peppers should not be trimmed, but if the stems are particularly long, you may choose to cut them down slightly - the stems are used to hold the peppers while eating them. Place peppers in a bowl and add olive oil - mix with a spoon or with your hands to coat the peppers completely Drop peppers into the skillet Cook, turning occasionally with tongs until the skins are blistered and darkened and the flesh has softened - this cooks fairly quickly Remove peppers to a warm serving tray and sprinkle liberally with coarse salt. Serve warm Enjoy with our 2006 Pinot Noir.

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