An unlikely combination, I thought when I saw this dish on the menu at The Girl and the Goat in Chicago. But I think Stephanie Izard is a genius, so I ordered it. And now it’s on our menu, thanks to her sharing the recipe. I love shishitos. The peppers are mild, but every dozen or so, you get a slightly hot one. It’s like Russian Roulette, but it’s fun to get zinged. We grill the shishitos, then slather them with a miso and parmesan dressing, broil them with more parm and a showering of sesame seeds. The results are surprising and delicious! Watch out for the zinger!