Catching up... Those pickled asparagus were a hit. Recipe at Satan's Asparagus - Hellishly Yummy » This mornings farmers market was a joy. They had PEACHES!!! I bought a peck, the bruised, ugly ones. They taste better and cost less. First up I'm in the process of making a Green Masala Peach jam. Tomorrow I pick up the spices from my client to experiment with Pickled Peaches. Yeah, sounds odd. We'll see. Have a lot of peaches, will try a few different things. Pictures, recipes and comments will be coming. Till then, enjoy [ame="https://www.youtube.com/watch?v=wvAnQqVJ3XQ"]Peaches - The Presidents of the United States of America - YouTube[/ame]
Trying to cook for myself and use lots of the veggies I am given. This evening we have a grilled pasture raised Lamb Loin Chop, dusted with Shawarma seasoning. Served atop zucchini "noodles" dotted with yellow and red cherry tomatoes, purple basil, onion and japone chile pepper. It was good.
That looks excellent, I am thinking you missed your calling. Open your own limited seating place in the Short North.
Thanks, my pro culinary days are long over. Been there, done that, have the burn and knife cut scars.
Just pulled grilled salmon off the barbie.... Caramelized broccoli out of the oven... And a frosty cold Carlsberg beer to go with them....:beer
Awe crap, I thought this was gonna be a video about impeaching the President. Thanks for the rock'n video though, Nathan.
Pear - Gorgonzola Ravioli, grilled pork loin. Tomato, onion, banana pepper tossed with walnut garlic scape pesto.
At my last house, I had a peach tree in the yard. Those over-ripe, soft ones are really juicy, and make fantastic peach margaritas. CD
It has been mostly just ordinary stuff, lately. But, I brined a pork loin overnight, that I plan to stuff with a spinach, fresh basil and feta cheese concoction, and roast on the rotisserie over charcoal and some pecan wood this evening. My idea is to make the spinach and basil into something similar to a pesto, that I'll mix with the feta to make my stuffing. It tastes good in my head. I'll know by the end of the day whether it tastes good in my mouth. CD
When I was a kid, the neighbors had a peach tree that was just on the other side of the fence from our house. One big branch hung over on our side of the fence. That tree had the biggest sweetest peaches I have ever tasted. Every year we looked forward to about a dozen of those tasty fruit, where the rest of the tree would have maybe forty peaches. The old fart who lived next door realized that we were picking peaches off of his tree and didn't like it, even though the branch hung way over on our side of the fence. So one year, he sawed that branch off! That tree never bore fruit again. Served him right, the miserable old poop!
Every year in June, my peach tree bore a couple hundred peaches over a three week period. Seriously, I don't know how it handled the weight. I couldn't give them away fast enough. One time, some appliance repair guys were at the house, and they stood with me in my driveway eating peaches after they got done with their work. It was like they struck gold. You had to eat these things standing up, and leaning forward, or get soaked with peach juice. At the end of the season (middle of June), I had these way over-ripe peaches that you could barely touch without them falling apart. Those were the ones I used for peach margaritas. My wife and I invited all the neighbors over, and we wore the blender out. CD
Well, it worked. It tasted great. To make the stuffing, I sautéed some onions and garlic in olive oil, added some red pepper flakes, then added my spinach and basil. I dumped that in a bowl, and added my feta. That made a wet paste that I spread onto my roll cut and hammered pork loin, that I rolled up and tied. I ditched the rotisserie idea, because I was not sure the stuffed loin could hold up to that, and cooked it on the Weber kettle, indirect heat, with the charcoal and pecan wood. I took pictures, but don't want to mess with them tonight. If anyone is interested, I'll post some up in the next few days. I hope everyone eats well this Labor Day weekend. CD
Sounds great! Had Vanilla Ice Cream with fruit seed and nut clusters. After Chianti with assorted and sundry items
Shrimp marinated with an East Carolina BBQ Blend, grilled. Mix of grilled zucchini, green onion, shallot, tomatoes, lemon drop peppers and basil. Simply dressed with a peppery olive oil and a Serrano infused vinegar.
