PEACH BARBEQUE SAUCE

Peach Barbecue Sauce
Makes about 2 cups Active Time
20 minutes Total Time
1 hour

1 pound fresh peaches
3/4 cup chopped sweet onion such as Vidalia
1 1/2 tablespoons minced fresh jalapeño with seeds
1 tablespoon canola oil
1/4cup cider vinegar
1/4 cup bourbon
2 1/2 tablespoons mild honey
2 tablespoons Dijon mustard
3/4 teaspoon light brown sugar
1/4 teaspoon chili powder
1/8 teaspoon dry mustard
1/4 teaspoon kosher salt

Preparation

Cut an X in bottom of each peach, then blanch in a medium saucepan of boiling water 10 seconds. Transfer with a slotted spoon to a bowl of ice and cold water and cool. Peel peaches and coarsely chop.
Cook onion, jalapeño, and a pinch of kosher salt in oil in a heavy medium saucepan over medium heat, stirring occasionally, until softened, 8 to 10 minutesutes. Add peaches and remaining ingredients and simmer, uncovered, stirring occasionally, until peaches are very tender, about 30 minutesutes.
Purée in a blender (use caution when blending hot liquids).
Sauce can be made 3 days ahead and chilled, uncovered, until cool, then covered.

WATERMELON BARBEQUE SAUCE

Watermelon BBQ Sauce


Looking for a BBQ sauce that’s really out of the ordinary? Well, look no further. This tangy, and not overly sweet BBQ sauce can be used as a marinade for almost any type of meat. Continue



Yield: 1 quart
Course: Side Dish



Ingredients
1/2 each watermelon pureed
1/2 cup Vidalia onion minced
4 cloves garlic minced
1 cup ketchup
1/2 cup honey
1/2 cup cider vinegar
1/2 cup Midori liquor
2 tablespoons Molasses
2 tablespoons teriyaki sauce
2 tablespoons brown sugar
1/2 teaspoon ancho chili powder
1/2 teaspoon chipotle pepper
1/2 teaspoon cayenne
2 tablespoons Tabasco, chipotle flavor
1 pinch allspice ground
1 pinch clove ground
1 pinch cinnamon ground
1 pinch ginger ground
1 tablespoons liquid barbecue smoke

Directions
Puree watermelon and strain into a pot, pressing solids through sieve as much as possible.
Add minced onion and garlic, place over medium heat and bring to a simmer.
Simmer 30 minutes until it reduces to 2 cups Add remaining ingredients and return to a simmer. Simmer 20 minutes.
Cool before serving.

BALSAMIC CHICKEN SKILLET

Skillet

Yield: About 4 servings

Ingredients

• 2 Tbsp olive oil
• 1/2 medium yellow onion, sliced (about 3/4 cup)
• 4 (5 oz) boneless skinless chicken breasts or 1 1/4 lbs chicken breast tenderloins
• Salt and freshly ground black pepper
• 2 cloves garlic, minced
• 1/3 cup balsamic vinegar
• 1 Tbsp honey
• 2 cups sliced firm but ripe peaches (about 2 medium)
• 1 (14.5) oz can diced tomatoes, drained
• 1/4 cup thinly sliced basil ribbons

Directions

• Heat olive oil in a large skillet over medium-high heat. Add onion and saute 3 minutes then push far to the side. Add chicken, season with salt and pepper and cook until golden, about 2 1/2 minutes per side. Remove chicken from skillet and transfer to a plate, while leaving oil and onions in skillet (if you don't have much oil left you can add another 1/2 Tbsp). Add garlic to skillet and saute 20 seconds (you can push onions back to center if you haven't already). Add balsamic vinegar and cook and stir until reduced by half, about 1 minute. Stir in honey then add in peaches and tomatoes and toss, season lightly with salt and pepper. Return chicken to skillet, nestling between peaches and tomatoes (you can lift some of the peaches and tomatoes over the chicken to create more room), cover skillet with lid, reduce heat to medium-low and allow to simmer until chicken has cooked through (it should register 165 degrees on an instant read thermometer), about 6 - 9 minutes. Top with fresh basil and serve warm.

PORK GRILLADES AND JALAPEÑO CHEESE GRITS

Slow-Cooked Pork Grillades and Jalapeno Cheese Grits

Serves 6-8

4 pounds pork butt, sliced into 1-inch thick cutlets

2 cups flour

1 teaspoon Creole spice blend

1/4 cup rendered bacon fat (or vegetable oil)

1 large onion, small diced

1 stalk celery, small diced

1/2 bell pepper, small diced

2 cloves garlic, minced

2 cups tomatoes, diced

2 cups beef stock

1 sprig thyme, picked

1 teaspoon crushed red pepper flakes

1 bay leaf

1 tablespoon Worcestershire sauce

2 green onions, chopped

Salt, pepper, and Tabasco to taste

Jalapeno Cheese Grits (see bel

1. Season the pork cutlets with salt and black pepper and mix together the flour and Creole spice mix. Dredge the pork in the flour and place into a large pan with the rendered bacon fat on high.

2. Cook the cutlets on both sides until golden brown in batches, being careful not to overcrowd the pan. Once all of the pork has browned, add the diced onion to the pan and lower the heat to medium high. Sweat the onions until the become a deep mahogany color and add the celery, bell pepper, and garlic.

3. Continue cooking the vegetables while constantly stirring on medium heat for 5 minutes. Add a tablespoon of the leftover seasoned flour to the pan and stir so that no lumps form.

4. Add the tomatoes and beef stock while stirring, and raise heat to high until the liquid comes to a boil. Reduce the heat to a simmer and add thyme, pepper flakes, bay leaf, Worcestershire, and the pork cutlets back to the pan and continue simmering for 45 minutes or until the meat is fork tender.

5. Season the grillades to taste with salt, pepper, and Tabasco and serve over creamy jalapeño cheese grits.

Jalapeno Cheese Grits

Serves 6-8

1 cup stone ground white corn grits

1 jalapeno pepper

3 tablespoons butter

2 tablespoons mascarpone or cream cheese

1/4 cup grated edam cheese

Salt to taste

1. Preheat oven to 400 degrees.

2. In a sauce pot over high heat bring 4 cups of water to a boil while slowly whisking in the stone ground grits. Reduce the heat to medium low and place a cover over the grits to slowly cook for 20 minutes.

3. While the grits are cooking, roast the jalapeno pepper in the oven for 10 minutes so that the skin blisters and can be easily removed.

4. Cut the pepper in half lengthwise and under cold running water remove the skin and the seeds from the pepper. Place the pepper on a cutting board and mince and add it to the pot of grits.

5. Remove the grits from the flame and fold in the butter, mascarpone, and edam cheeses.

6. Season with salt to taste and serve.

FRESH PEACH POUND CAKE

Peach Pound Cake
Yield : Serves 12

Ingredients
Cake:
Unsalted Butter, At Room Temperature - 1 1/2 Cups (3 Sticks)
Sugar - 3 Cups
Large Eggs, at Room Temperature - 6
All-Purpose Flour - 3 Cups Plus Extra To Coat The Pan
Salt - 1/2 Teaspoon
Baking Soda - 1/4 Teaspoon
Sour Cream - 1 Cup
Vanilla Extract - 2 Teaspoons
Fresh Peaches, Peeled, Pitted and Diced - 2 Cups
Glaze:
Powdered Sugar, Sifted - 1 1/2 Cups
Milk or Cream - 1-3 Tablespoons
Instructions


1. Preheat oven to 325 degrees. Spray a 12 cup bundt pan with nonstick cooking spray and add a few tablespoons of all purpose flour to pan, shake it around to coat well, and remove any tap out and through away any excess.

2. In gradually the bowl of an electric stand up mixer, beat butter until it's creamy. Add sugar and beat at medium speed for 5-7 minutes, or until mixture is light and fluffy. (I beat for 7 minutes). Add eggs, one at a time, beating just until the yolk disappears and is incorporated into batter.

3. In a medium bowl, mix together flour, salt and baking soda. Add to butter mixture, alternating with sour cream, beginning and ending with the flour mixture. Beat batter on low just until blended after each addition. With the mixer on low, stir in vanilla and peaches and continue to beat for about 1 minute. Using a large rubber spatula or wooded spoon, give the batter a final stir and make sure the peaches are mixed evenly throughout the batter. Pour the batter into prepared pan, filling the pan only 3/4 full, and bake in preheated oven for 1 hour and 20 minutes to 1 hour and 40 minutes, testing until a wooden skewer or cake tester, inserted into the center of the cake just comes out clean, without any crumbs. Cool pan on a wire rack for 10-15 minutes, then invert pan onto a plate, removing cake from pan and cool completely.

4. Meanwhile, make glaze: add powdered sugar to a medium bowl. Add milk or cream to powdered sugar, 1 tablespoon at a time as needed, mixing well after each addition, until you reach desired, pourable consistency. Pour over completely cooled cake. Let cake sit for glaze to set, then serve.Print

WATERMELON PICO DE GALLO

Watermelon Mango Pico de Gallo

Prep Time 10 minutes

Total Time 10 minutes

Yield 4

4

Oh-so-refreshing watermelon pico de gallo with sweet mango chunks - so good that you’ll just want to eat it with a spoon!

Ingredients

• 2 1/2 cups diced seedless watermelon
• 1 cup diced mango
• 1 jalapeño, seeded and minced
• 1/4 cup diced red onion
• 2 tablespoons chopped fresh cilantro leaves
• 1 lime, juiced
• 1/2 teaspoon salt, or more to taste

Instructions

• In a large bowl, combine watermelon, mango, jalapeño, onion, cilantro, lime juice and salt, to taste.
• Serve immediately.

WATERMELON GAZPACHO

WATERMELON GAZPACHO

1 large watermelon, seeded and diced (I think those with seeds taste best)
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1 pint cherry tomatoes, chopped
1 English cucumber, seeded and diced
2 green onions, finely chopped (all of the white and 1 inch of the green)
1 tbs chopped cilantro
2 tsp of grated fresh ginger
½ jalapeno, seeded and finely diced
Salt and pepper to taste



INSTRUCTIONS
Puree some of the seeded diced watermelon in your blender or Vitamix to equal 6 cups.
Place in a large bowl and combine all other ingredients.
Salt and pepper to taste.
Chill for 1 hour. You can skip this if all your ingredients were good and cold.