[mk_page_section bg_color="#211551" bg_stretch="true" min_height="20" padding_top="0" padding_bottom="0" sidebar="sidebar-1"][vc_column][mk_fancy_title strip_tags="true" tag_name="h1" color="#d6a461" size="25" line_height="50" margin_top="20" margin_bottom="0" font_family="Palatino Linotype, Book Antiqua, Palatino, serif" font_type="safefont" align="right"]PICK A PEPPER: SHISHITO PEPPERS WITH A SOY CARAMEL SAUCE[/mk_fancy_title][mk_fancy_title strip_tags="true" tag_name="h3" color="#ffffff" size="12" line_height="50" letter_spacing="2" margin_bottom="0" font_family="Open+Sans" font_type="google" align="right"]HOME &gt;&gt; <strong>TASTEBUZZ</strong>[/mk_fancy_title][/vc_column][/mk_page_section][vc_row][/vc_row][vc_column][/vc_column][vc_empty_space height="15px"][mk_tooltip text="Taste Buzz Archive" tooltip_text="Click to visit Taste Buzz Archive" href="https://strategic.events/tastebuzz/"][vc_empty_space height="15px"][vc_single_image image="1118" img_size="full" onclick="custom_link" css_animation="appear" link="https://strategic.events/strategic-meetings-events-home/tastebuzz/"][mk_image src="https://strategic.events/wp-content/uploads/2017/02/Peppers.jpg" image_size="full"][vc_empty_space height="15px"][mk_fancy_title color="#211551" font_style="normal" margin_bottom="10" font_family="Open+Sans" font_type="google" align="center"]
<h3 style="text-align: left;">Celebrity Chef Beau MacMillan hosted our VIP group for an unforgettable behind the scenes culinary experience. These Shishito peppers were one of the dishes he created in his Elements at Camelback, Arizona kitchen. As a side dish or an appetizer, they are a crowd pleaser!</h3>
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<h2>Shishito Pepper With Soy Caramel Sauce</h2>
<div data-canvas-width="123.19127761194028">INGREDIENTS</div>
<div data-canvas-width="123.19127761194028">1 C Shishito Peppers – Charred Under The Broiler</div>
<div data-canvas-width="123.19127761194028">¼ C Soy Sauce</div>
<div data-canvas-width="123.19127761194028">¼ C Mirin</div>
<div data-canvas-width="123.19127761194028">¼ C Water</div>
<div data-canvas-width="123.19127761194028">2 Tbsp. Rice Wine Vinegar</div>
<div data-canvas-width="123.19127761194028">½ Tbsp. Brown Sugar</div>
<div data-canvas-width="123.19127761194028">2 Cloves Garlic, Peeled and Chopped</div>
<div data-canvas-width="123.19127761194028">1 Tsp. Ginger, Peeled and Chopped</div>
<div data-canvas-width="123.19127761194028">As Needed, Cornstarch</div>
<div data-canvas-width="123.19127761194028">½ C Heavy Cream</div>
<div data-canvas-width="123.19127761194028">Sesame Seeds, For Garnish</div>
&nbsp;

[/vc_column_text][vc_column_text]INSTRUCTIONS:
<ol>
 	<li>Combine all ingredients except cornstarch and heavy cream in a small saucepan. Bring to a boil, lower heat and simmer 5 minutes.</li>
 	<li>Dissolve cornstarch in a little cold water and use as needed to thicken the sauce; strain.</li>
 	<li>Reduce heavy cream to half and combine with strained sauce.</li>
 	<li>Pour over charred Shishito Peppers. (See Strategic Tip)</li>
 	<li>Top with sesame seeds.</li>
</ol>
[/vc_column_text][vc_empty_space height="15px"][ultimate_modal modal_title=" STRATEGIC TIP:" btn_bg_color="#211551" btn_txt_color="#d6a461" btn_text="STRATEGIC TIP" modal_style="overlay-simplegenie" overlay_bg_color="#211551" content_bg_color="#d6a461" content_text_color="#211551" header_bg_color="#211551" header_text_color="#d6a461" modal_border_style="dotted" modal_border_width="1" modal_border_color="#d6a461" modal_border_radius="12"]The skin of the Shishito pepper is usually quite tender so a quick char is all that’s needed for cooking.  To avoid a smoke filled kitchen and for best results use a dry (oil free) heavy cast iron skillet and char the peppers. Don’t own one? Use the broiler to get the job done![/ultimate_modal][vc_empty_space height="15px"]