Peach and Jalapeño Grilled Steak

While I’m not a fan of the heat of summer I do love the flavours of summer.  The shops are starting to have peaches and other stone fruits which means light delicious meals and desserts.

It’s been a busy week but I wanted to make a nice meal for my husband and myself last night.  Peaches sparked an idea and jalapeño is one of my husband’s favourite hot peppers.  A match is made!

Peach steak 1 2018

I prepped the corn by soaking the ears before grilling and dusted the steak with chili powder and cumin.

Peach steak 2 2018

Slice up a quarter red onion.  Begin to sweat them in a hot skillet with olive oil.  Slice the jalapeño.  I removed the seeds because sometimes the pepper can be very hot and I didn’t want to overwhelm the peach.  I also started with half a pepper.

Peach steak 3 2018

Sauté the pepper and onion for a few minutes.  I sliced up three small peaches.  You can tell it’s the beginning of the season as the peaches were quite small.  Add the peaches.  Cook for a few minutes.  Fire up the grill to start grilling the corn.  I grill the corn, unshucked, 5 minutes a side.  Season the peach with chili pepper and cumin.  Add a splash of lime juice.  After tasting I added the rest of the pepper as there wasn’t much heat.

Peach steak 4 2018

Grill the steak to the desired doneness.  We like ours on the rare side.  Once cooked, rest the steak for a few minutes then slice.  Shuck the corn.  Place the steak on salad greens and spoon the peach over the steak.

Peach steak 5 2018

Bring on summer flavours, just not the heat.  Unless it’s in the food.  🙂

 

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Peach Bourbon Grilled Pork

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.

Peach bourbon pork 2 2016

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.

Peach bourbon pork 1 2016

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.

Peach bourbon pork 3 2016

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.

Peach bourbon pork 4 2016

Continue to simmer until the peaches soften and the sauce reduces a bit.  Grill the pork and a peach cut in half.

Peach bourbon pork 5 2016

I could do without the stifling heat of summer but boy do I love the flavours.

Fire Roasted Salsa

As I was up to my elbows in food prep yesterday I got a little notice from WordPress saying Happy Anniversary!  A whole year has passed in a blink.  A year ago I took a deep breath, threw caution to the wind, and became an official blogger. I had no idea what to expect but I remember doing my first post and then wondering if anyone would read it.  To my surprise I quickly got a comment, and then another, and I got to discover some amazing bloggers out there and find out what a wonderful community it is.  So a big thank you to all who take the time out of your busy schedule to read and comment on my posts.  It means a lot.  🙂

We had another round of harvesting a ton of tomatoes so it was the salsa’s turn to be made.  We first made my husband’s salsa which is a raw salsa and great for a quick dish before heading to a party.  To make his we processed tomatoes, sweet peppers, hot peppers, onion and peaches.  It is seasoned with salt, pepper, lime juice, and cilantro.  For his we used the grinder on the Kitchen Aid then we drained the salsa a bit to thicken it.  It is always a hit whenever we bring it to BBQs.  Something about fresh out of the garden veg to make this so tasty.

That only took a portion of the harvested tomatoes so I wanted to try a new salsa with similiar veg but a different technique.  Richard from REMCooks posted this salsa and I thought I would take his technique and apply it to the ingredients I wanted to use.  It is not a hard salsa to make but given the volume of veg I had it took me all afternoon as I had to stage various ingredients and process them in stages but I got there in the end!

I started with the tomatoes first and instead of roasting them on the grill I had to do it in the oven as the cookie sheet was much bigger than my grill pan and even then I had to do two batches.  I heated the oven to 350F/ 177C.  On the large cookie sheet I did one layer of tomatoes and drizzled them with a bit of olive oil, salt, and pepper.

Fire roasted salsa 1 2013

I roasted the tomatoes until they looked like this:

Fire roasted salsa 3 2013

I like Richard’s tip about roasting the garlic in the skins on the grill so I gave that a shot.  Per his advice I started those first then about halfway through I added the onion.  For this I used one very large red onion.

Fire roasted salsa 4 2013 Fire roasted salsa 5 2013

Remove and set aside.  While the onions and garlic were cooking I gathered the peppers from the garden and the peaches from the co-op.  Found some nice white peaches.  The peppers I used were cayenne from the co-op and hot wax, jalapeno, poblano, and sweet peppers from the garden.  I sliced the hot peppers lengthwise and cleaned them to prep them for the grill.

Fire roasted salsa 2 2013 Fire roasted salsa 6 2013

While I was roasting them on the grill I got out a large bowl and chopped the onion and put that in the bowl.  I also chopped up the sweet peppers and put them in the bowl.  I left them uncooked for a bit of texture.  I then put together the food processor and put in the first batch of tomatoes, half the garlic (skins removed), a handful of cilantro and set aside for the peaches and hot peppers.

Fire roasted salsa 8 2013

When I went out to check on the peppers I discovered I ran out of gas.  My first thought this was now going to be a two day process but my daughter reminded me the cast iron griddle has a grill side to it.  Thank goodness!  I got that heated up and brought the peppers in to finish.

Fire roasted salsa 7 2013

Once they were done I took the smaller hot peppers and added them to the food processor and then chopped the rest of the larger hot peppers and added those to the bowl.  The trick is to have a bit of heat but make it so most people can eat it.  I wanted the hotter peppers to be evenly distributed through the salsa.

Fire roasted salsa 10 2013

The last ingredient to grill was the peach.  I love grilled peaches and will have to make some as a dessert as my daughter requested some soon.  They impart a lovely flavour.

Fire roasted salsa 9 2013

Add half to the to the food processor and process until it’s a bit chunky.  Repeat with the second half of the ingredients and add all to the bowl.  Then add lime juice to taste.  If it needs a bit more salt add that as well and then stir it all together.

Fire roasted salsa 11 2013

We like to have our salsa with lime flavoured tortilla chips.  We also had some last night with tacos.  It was pretty yummy!

Fire roasted salsa 12 2013

My 9 year old son’s take on this was that there was a punch of heat but it didn’t take away from all the flavours.  🙂

Peach Popovers

I was in the mood to bake but I didn’t have a lot of time so I needed a quick recipe.  I had some homemade peach jam to use so all I had to do was make some pastry.  I used the pastry from this quiche recipe.

Preheat the oven to 350 F.  Roll out the pastry so it is less than 1/8″ thick.

 

Ahem, yes there is a shortage of cookie cutters in our house!  But the glass works.  Take the round bit of pastry then roll it out further so it is elongated.

Place a dollop of the jam of your choice on one end and fold over.  Pinch the edges closed then do a couple of quick slices on the top for vents.

Bake for 30-40 minutes until the pastry is done.  Serve and enjoy!