Blistered Shishitos with Furikake Ranch and Crispy Quinoa

In a dry pan or skillet, toast the sesame seeds over medium heat until lightly toasted, about 2 minutes, stirring often. (If your seeds are already roasted, skip this step.) Transfer to a small bowl and let cool completely.

If the nori sheets are not crisp enough to crumble easily, carefully toast them by waving them over a gas flame or placing under a broiler for a few seconds.

In a food processor, combine the sesame seeds, nori, bonito flakes, sugar, and salt. Pulse 8 to 10 times or until mixture is well-blended. Store in a resealable container in a cool, dry place for up to 1 month.

Spread the ranch dressing on a platter. In a small saucepan, heat about 1 inch of oil over medium-high heat. When a deep-fry thermometer registers about 350°F, very carefully add the quinoa to the pan (it may pop and splatter). Cook, stirring occasionally, until it floats to the top and is crispy, 2 to 3 minutes, depending on the quinoa's moisture content. Drain the fried quinoa on paper towels and season with a pinch of kosher salt.

Add the remaining 2 tablespoons of oil to a large skillet or wok and place over high heat. Once the oil begins to smoke, cook the shishitos in 2 to 3 batches, searing the peppers on all sides, turning occasionally, until they begin to blister and are charred in spots, 3 to 4 minutes per batch. Place the shishitos on the platter with the ranch dressing; season to taste with garlic salt and squeeze the lemon wedges over. Sprinkle with the fried quinoa and furikake, and serve right away.