If its August. If it’s Colorado. I’m eating peaches. Any day. Every day. For at least two weeks. By themselves. On Greek Yogurt with Colorado honey and slivered toasted almonds. Or granola. On top of vanilla frozen yogurt. In a salsa on pork chops. Etcetera.
Here are a few of the yummy things I’ve done. Of course the best? Above.
Preheat clean grill to medium-high heat. Cut peaches in half and remove pits. Brush each half with a little bit of canola oil and place cut-side down on grill. Let cook about 3 or 4 minutes and turn over when grill marks are well-established, but not blackened. Cook another 2 or 3 minutes until tops of cut-side are somewhat visibly drying. Remove and cool briefly. Enjoy as is or try another good idea…
Grilled Peaches with Goat’s Cheese, Honey and Thyme
God had to have been in on this creation. Of course. Here’s how:
Grill peaches as above. Top each with 1-2 T plain goat’s cheese (softened a bit). Drizzle with your favorite honey and sprinkle with a few leaves of fresh thyme. (recipe copyright Alyce Morgan, 2010)
Grilled Peach Salsa
Lovely on BBQ Pork Chops (Really),
Tortilla Chips? Of course. Here’s how:
2-6 t very finely minced jalapeno (to your taste–start with 2t and more if you’d like)
1/3 c finely minced onion
2 large peaches (Colorado preferred), cut in half and grilled*, peeled after grilling, and chopped into 1/2″ pieces
1 ripe avocado, peeled and diced
1/2 ea medium red sweet pepper and green sweet pepper, diced
1/2 c chopped fresh cilantro
Juice of 1/2 a lime
Dash of kosher salt and a couple of grates of fresh ground pepper
In a medium bowl, mix all ingredients gently but thoroughly. Taste and correct seasoning if necessary. (Add more jalapeno, etc) Serve on with grilled pork chops, shrimp or salmon or on seafood or fish tacos. (recipe copyright Alyce Morgan 2010)
Wine? If you make the bbq pork chops or salmon, try a little inexpensive Beaujolais. Other reds or bigger wines, will overwhelm this meal. It’s summer and something lighter and refreshing will turn on these peaches. If you make the shrimp or fish tacos, a cold Spanish Albarino (lovely white) or even an Oregon Pinot Gris could do the trick.
(If you’d like to make the green bean salad, here’s the blogpost for it, though I dressed it differently here. Rather than a mustard vinaigrette, I mixed a bit of top-quality light Ranch with some roasted salsa for a dressing.)
Lovely frozen yogurt from David Levovitz’ book THE PERFECT SCOOP. (Click for the recipe.) Of course, we then had it like this:
Vanilla Yogurt with Sliced Colorado Peaches
Two-Dog Kitchen and Around the ‘Hood
Our tomatoes are ripe. Salads are every day now.
Skippy Jon Jones and Tucker saying, “Hi!”
Emily’s home for a week or so. Here she helps beat melted chocolate, a little cream, and sugar for a frozen chocolate yogurt testing that looked like this when done:
I’m still working on this…want to try it with toasted almonds, etc. I’ll admit it was tres tres tres like it was… made with Valhrona Chocolate. Definitely. Oh my. Ask for it if you’re coming to dinner.
Speaking of coming to dinner: I have one space left in Cooking with Music for September 18 at 12:30. It’s an Italian class with pizza appetizer, two main-course soups, and an apple crostada (free form apple pie) for $50. Includes dinner (you also get to invite a friend) and wine. Email me if you’re interested.
Right now, the sun is shining so brightly. But on the windows I hear the tip, tap, tip of rain. Opening the shades (closed to keep the sunroom cooler), I see it’s definitely raining. Sun, Rain=Rainbow! I’ll be watching out east for it.
It’s time for a little music, a candle or two, cell phones on off, and watches stored. Friday. A bit of dinner together. Breathing how blessed I feel to have almost my whole family in my house.