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Ingredients

• ✓ fresno pepper
• white corn
• chicken broth
• butter
• salt
• cayenne pepper
• sea scallop
• canola oil
• salt
• paprika
• water
• butter
• lemon
• radish sprout

Instructions

1. 1 Stir corn kernels, chicken broth, 2 tablespoons butter, cayenne pepper, and salt together in a saucepan; bring to a simmer, reduce heat to medium-low, and cook until corn is tender, about 5 minutes.
2. 2 Pour corn mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Pour pureed corn mixture through a fine-mesh strainer into a saucepan. Season with salt to taste.
3. 3 Toss scallops, Fresno pepper, canola oil, kosher salt, and smoked paprika in a bowl until scallops are completely coated. Separate pepper slices from scallops.
4. 4 Heat a large heavy skillet over high heat until very hot, about 5 minutes. Cook scallops in hot skillet until browned on one side, about 3 minutes. Turn and cook on the other side until cooked through, about 3 minutes more. Cook and stir sliced peppers on the side of the skillet while the scallops are cooking.
5. 5 Remove skillet from heat; transfer scallops to a plate, leaving peppers in hot skillet. Stir water and 1 tablespoon butter into peppers until butter melts. Drizzle lemon juice over peppers; stir to glaze peppers completely.
6. 6 Divide corn cream between four bowls. Place 3 scallops over corn puree and top with glazed peppers. Garnish with radish sprouts.

By John Mitzewich

Ingredients

• ✓ fresno pepper
• pork loin roast
• lemongrass
• ginger
• serrano pepper
• shallot
• garlic
• turmeric
• black pepper
• cumin
• cayenne pepper
• brown sugar
• lime
• soy sauce
• fish sauce
• vegetable oil

Instructions

1. 1 Slice the pork loin across into 1/2-inch thick pieces. Place into a large plastic zip-top bag.
2. 2 Add lemongrass, ginger, Fresno chiles, serrano chile, shallot, garlic, turmeric, pepper, cumin, cayenne, brown sugar, lime juice, soy sauce, fish sauce, and oil to a blender or food processor, and blend on high until smooth.
3. 3 Pour marinade into the bag of pork and massage thoroughly and toss until it's evenly coated. Seal the bag, squeezing out excess air as you do.
4. 4 Transfer to the refrigerate and marinate overnight, or up to 24 hours.
5. 5 Preheat an outdoor grill to high heat. Remove pork from bag, wiping off most of the excess marinade.
6. 6 Cook on the preheated grill until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 3 to 4 minutes per side.

By John Mitzewich

Ingredients

• ✓ fresno pepper
• black pepper
• salt
• jalapeno pepper
• chicken broth
• orange marmalade
• cranberry sauce
• olive oil
• bread crumb
• milk
• egg
• cayenne pepper
• worcestershire sauce
• black pepper
• salt
• onion powder
• garlic salt
• poultry seasoning
• ground turkey

Instructions

1. 1 Gather all ingredients.
2. 2 Mix the turkey, poultry seasoning, garlic salt, onion powder, salt, pepper, Worcestershire sauce, and cayenne pepper together in a bowl. Stir in the egg, milk, and bread crumbs. Cover with plastic and refrigerate for 1 hour.
3. 3 Heat olive oil in skillet over medium heat. Roll the turkey mixture into balls, about one tablespoon each. Place the meatballs in a single layer in the skillet.
4. 4 Brown meatballs on all sides, flipping occasionally. Place browned meatballs on a clean baking sheet. Set aside.
5. 5 Combine cranberry sauce, marmalade, and chicken broth over medium heat in the skillet used to cook the meatballs.
6. 6 Stir in the jalapeno and Fresno peppers, then return meatballs to skillet. Reduce heat to medium-low, and continue to cook until the meatballs are no longer pink in the center and glaze is reduced. Season with salt and pepper.
7. 7 Serve and enjoy.

By John Mitzewich