I’ve been trying this week to figure out video editing and the open source software. No success yet. I’m trying not to get frustrated but it drives me batty when my love of technology runs into the wall of not knowing how to make it work for me. So it may be awhile before I get this up and running. Annoying since I have a few ideas and I can see it in my head. Just need to get it through the keyboard onto the screen.
Peaches are in season and they have been showing up at the co-op, yay! And they had pork on sale. I know, I know, meat on sale? Can’t be a good idea. Usually I would agree but I’ve had success with the sales at the co-op.
In a small bowl mix up a dry rub. I used a tablespoon of brown sugar, 1 1/2 teaspoons of cayenne pepper, 1/2 – 3/4 teaspoon of ground cumin and dried cilantro, and sea salt and pepper.
Mix well and rub on both sides of the pork. Set aside to “marinade”. For the peach bourbon sauce chop up an onion to make about 1/2 a cup and finely chop 3-4 cloves of garlic. Heat up a couple of tablespoons of olive oil in a skillet and start cooking the onion and garlic.
Peel and dice one peach. Add to the skillet. Simmer until the peach starts to soften. Add 2-3 tablespoons of bourbon. I used Gentleman Jack but use whatever one you enjoy. Then add brown sugar. I started with a tablespoon but added more as it cooked to balance it with the bourbon. I also seasoned it with a teaspoon of cayenne, sea salt, and pepper.
Continue to simmer until the peaches soften and the sauce reduces a bit. Grill the pork and a peach cut in half.
I could do without the stifling heat of summer but boy do I love the flavours.