Califonia Bountiful
Side Dish

Veggies Gone Wild Recipe

Learn how to make an easy recipe with potatoes, peppers and bacon

Executive Chef Jesus Dominguez
San Francisco

Print Recipe

To print this recipe, choose a print size:



17 each shishito peppers
8 each whole red creamer potatoes (aka baby potatoes)
2 strips bacon, cut into 1" pieces
2 oz roasted pepper and blue cheese sauce (recipe below)
2 Tbsp balsamic glaze
Chopped scallions for garnish
Salt and pepper to taste

Red Pepper and Blue Cheese Sauce
3 each roasted red peppers (cleaned and seeded)
2 Tbs smoked paprika
1 Tbs granulated garlic
1 oz lemon juice
3 cups blue cheese dressing
1 cup extra virgin olive oil



Method for cheese sauce:
Place peppers into a Vitamix or other high-powered blender and add paprika, garlic, lemon juice, salt and pepper to taste. Blend for 2 minutes then add the remainder of the ingredients and blend until the sauce consistency is very smooth. Set aside until ready to use

For Veggies:
Place potatoes in cold, salted water. Bring to a boil and then reduce the heat and let simmer for 25 minutes. Drain and let sit until ready to sauté them with peppers.

Add oil to sauté pan, let warm up until the oil and pan are hot and then add shishito peppers and boiled potatoes. Sauté for a few minutes.

In a separate sauté pan, add bacon pieces and cook in a pan until crispy. Once crispy, add to peppers and potatoes and toss until all ingredients are well incorporated.

To assemble: place sauce into the bottom of a shallow bowl. Add all ingredients on top, and then drizzle balsamic glaze over with a sprinkling of scallions too. Enjoy!


Follow us on: Facebook Twitter YouTube Pinterest Pinterest