Hot peppers of every color and shape are in season. Several recipes below use them to add heat to mild summer evening dinners. Picante pero sabroso.
Braised breasts with summer vegetables. 2 split chicken breasts, skin on and bone-in. Pat dry with paper towels. In a large, deep fry pan, brown 1 sliced onion in a little olive oil. Push to sides of pan and brown seasoned breasts on both sides. Set chicken aside. To the browned onion, add fresh farmstand fare. Sliced hot peppers, halved cherry tomatoes of every variety and hue, sliced scallions, shaved corn of two formerly cooked cobs. Brown and deglaze with 1/2 cup dry white wine. Stir and add 2 tbs. butter. Add back chicken breasts. Cover pan and bring to boil. Reduce to low and simmer for 1 hour or more. Serve over rice.
2 medium thick pork chops, bone in. Dry both sides on paper towels, then drizzle each side with olive oil, and dip into a shallow dish of seasoned panko crumbs. In a heated skillet sear chops on both sides until crispy. Remove. Fry slices of sweet and hot peppers and/or onions in a little olive oil until brown. Move to sides of pan and place pork chops in the middle. Add favorite Sriracha sauce to the peppers/onions. Not on the chops. Cover pan and turn to low for 20 minutes until chops are heated through. Juicy and tender.
For 2. In a medium saucepan, boil 1 box Pacific Chicken Broth with 2 sliced seeded serrano and 2 sliced seeded red chili peppers. Season with sea salt, black ground pepper, red pepper flakes to taste. Turn to simmer and cover. Halve 10 cherry tomatoes and roast or grill 2 cobs of corn. Shave kernels off the cob. To the simmering broth, add 1 – 1 1/2 lb. filet of wild hake. Simmer until flaky, about 10 minutes depending on thickness. Add tomatoes and corn kernels to the broth. Simmer until heated. Serve in pasta bowls with an olive oil drizzle and fresh basil chiffonade finish. A baguette of course to dip into the broth.