(A PEACH, of course)
Peaches are one of mid-summer's many delicious benefits. Here are a couple of recipes to help you enjoy them!
Recipe: Peaches Roasted With Brown Sugar and Basil (Serves 4)
3 tablespoons no trans-fat margarine
3 tablespoons dark brown sugar
2 teaspoons chopped fresh basil
Pinch ground cinnamon
4 ripe peaches, halved and pitted
Light sour cream, for serving (optional).
1. Heat toaster oven to 375 degrees on bake setting for 5 minutes. In a small bowl mash together butter, sugar, basil, cinnamon and salt.
2. Spoon mixture into cavities of peach halves, and arrange peaches stuffed side up on toaster oven's baking pan with rim. Bake until peaches are softened and butter is bubbling, about 20 minutes. Serve hot, warm or at room temperature, with crème fraîche or sour cream.
Recipe: Slow-Grilled Chicken With Chipotle-Peach Salsa
Serves 4 - 6
The secret to grilling chicken is a combination of low heat, indirect grilling (in which the food is set off from, not over, the coals), and a final blast of hot, direct heat.
Ingredients1 chicken, cut into 8 or 10 pieces
- Juice of a lemon
- Salt and pepper
- Chipotle peach salsa, (see recipe)
- 1. Start a charcoal, wood or gas fire in a grill big enough to bank coals to one side once they get hot. With a gas grill, turn heat to high on one side and leave other side off; if there are three burners, you can set the two side ones to medium or even low and cook in the middle. When grill is hot, put chicken on least hot part, skin-side up, and cover grill. Let chicken cook for about 20 minutes.
- 2. When bottom of chicken is lightly seared and meat is beginning to look cooked, turn meat over in the same part of grill. Cover again and check after about 10 minutes. When skin is lightly browned, turn again. Continue to cook in the least hot part of grill until chicken looks close to done.
- 3. At this point, you can set chicken aside for a couple of hours, if you wish. When ready to serve, move chicken to hot side of grill. With a gas grill, simply ignite the burner that is under chicken. Cook attentively, turning chicken until it is brown and crisp all over, 5 to 10 minutes. Serve hot, warm or at room temperature; just before serving, drizzle with lemon juice and sprinkle with salt and lots of pepper. Serve with the salsa.
- 1 cup peeled and chopped peaches
- 1/3 cup chopped red onion
- 2 cloves garlic, minced
- 1 1/2 teaspoons minced fresh ginger root
- 2 teaspoons minced chipotle peppers in adobo sauce
- 1/3 cup chopped fresh cilantro
- 1/2 lime, juiced
- salt and pepper to taste
Mix all ingredients together in a bowl. Cover and chill for 30 minutes to allow flavors to blend. Serve chilled or (better, I think) at room temperature.