Seasons 52 Blistered Shishito Peppers Recipe
Seasons 52’s Blistered Shishito Peppers are a tantalizing appetizer featuring fresh shishito peppers quickly seared to develop a smoky char and served with a sprinkle of sea salt and a squeeze of lemon, creating a simple yet flavorful dish that showcases the peppers’ mild heat and bright, vegetal flavor.
Make the Recipe for Seasons 52 Blistered Shishito Peppers at home and this hot appetizer will taste just like Seasons 52.
Photo by wEnDy
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Seasons 52
Seasons 52 is an American fresh grill and wine bar developed in 2003. As of 2016, there are 42 Seasons 52 locations in the United States.
The brand concept is to deliver a casually sophisticated seasonal menu. True to the name, the restaurant’s core menu changes four times a year with each season. The menu is printed weekly and includes limited time seasonal features “What’s Good Now”.
Seasons 52 Blistered Shishito Peppers
Seasons 52 Blistered Shishito Peppers Recipe
Lemon aioli and crumbled cheese top these baked shishito peppers.
Ingredients
- 3 cups whole Shishito Peppers washed and allowed to dry
- 1/2 Ear-Roasted Corn Kernels (Recipe Below)
- 2 ounces crumbled Feta Cheese
- 2 ounces crumbled Goat Cheese
- 2 pinches Sumac (see Note Below)
- 1 tablespoon extra-virgin olive oil
- Seasons 52 Lemon Aioli (Recipe Below)
Instructions
- Preheat oven to 350°F.
- Place the shishito peppers in baking pan. Lightly coat peppers with oil.
- Sprinkle with roasted corn kernals and two pinches sumac.
- Place in oven and bake 10 minutes.
- Transfer ingredients to bowl.
- While still hot, sprinkle with cheeses and drizzle with aioli.
- Serve warm.
NSumac is a spice made from dried berries and has a pleasantly fruity and astringent taste. It is sold in Middle Eastern stores and gourmet spice shops.
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Ear-Roasted Corn Recipe
Ingredients
- 1 fresh Ear Corn unshucked.
Instructions
- Place corn, still in husks, directly on the oven rack. Roast for 30 minutes, or until corn is soft. (Corn also can be roasted on a grill.)
- Peel husks. Cut kernels off 1/2 ear to use as directed. Use remaining kernels in other dishes.
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Seasons 52 Lemon Aioli Recipe
Ingredients
- 3 cloves Garlic peeled and minced
- 1/2 cup Mayonnaise
- 1 teaspoon finely grated Lemon Zest
- 1 to 2 tablespoons freshly squeezed Lemon Juice
- 1 teaspoon Dijon Mustard
- Coarse salt and freshly ground Black Pepper to taste
Instructions
- In a medium bowl, mix garlic, mayonnaise, zest and mustard.
- Taste. Add lemon juice, to taste.
- Taste. Add salt and pepper, to taste.
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Photo of Pimientos de Padrón is by wEnDy and is used by permission under the Creative Commons Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) License. Thank you, Wendy. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe courtesy of Season 52 and adapted from the You Asked For It column in the Orlando Sentinal 2015. Additional Information Courtesy of Wikipedia and is used by permission.
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