Tag Archives: Peaches

Grilled BBQ Pork Chops with Peach Salsa

One of the most frustrating things about living in New York City is the lack of outdoor space. Sure, there’s Central Park and a variety of restaurants with back patios for outdoor seating, but what about a nice patch of grass in the backyard where I can drink my morning coffee in PJs without terrifying other park goers with my lack of makeup and bed head?

That’s right. I got nothin’.

So to make up for my nonexistent backyard and subsequent lack of a grill, The BF bought me a grill/griddle pan. It’s this magical device that sits over two burners on your stove and basically gives you a nice, grill-marked crust on various meats and veggies, while on the other side waits a griddle for pancakes. It’s a New York City home cook’s dream.

This dish was created on such a grill pan, and you’ll find the full recipe over at Spice to Meet You.

BBQ Pork Chops with Peach Salsa

Which brings me to my next point. I’m super fortunate to be guest blogging over at Spice To Meet You for the next few months. I’ll be contributing recipes and possibly video posts to the blog, and basically pushing this AWESOME service on you. I don’t hawk anything I don’t truly believe in so I’m really serious when I tell you to go take a peek at this monthly spice delivery service that also gives you access to delicious recipes that show you how to use said spices.

The monthly service starts at $6 a month (hey perfect birthday/mother’s day/father’s day gift) and the perfectly blended spices can be used on anything… anything like BBQ pork chops. Just an idea.

The site is also offering a one month free trial! So you really have nothing to lose by trying it out. Go on. Go now.

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Vegetarian Week: Peach, Tomato, and Corn Salad with Feta


Prepare yourselves: this salad is a hit. I know, you’re like, “Seriously? An exciting salad?” But in the dead of summer, when fruit is at its ripest and heat is at its hottest and your pits are at their sweatiest (no? just me?), you want something cool and refreshing even if you’re sittin’ pretty in Arctic/office air conditioning. This salad is it. When I served it to my parents my dad said, “What made you think this would all go together?” But truthfully, the geniuses over at WSJ thought this would go together. And I trust them.

On the menu:
Peach, tomato, and corn salad with feta
Serves 4
Adapted from this recipe from Wall Street Journal

3 ripe, sweet tomatoes
3 ripe (but still semi-firm) peaches
2 ears corn, shucked and boiled, kernels cut off
1/4 cup red onion, sliced thin
3/4 cup feta cheese, crumbled
3 Tbsp extra virgin olive oil

Cut tomatoes and peaches into wedges of equal size. In a large bowl, add tomatoes, peaches, corn kernels, onion, and olive oil and toss until combined and coated. Plate salad. Crumble feta over the top. Serve any remaining feta on the side.

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Baked

I had big plans to cook up a storm in my parents’ kitchen this weekend. Instead I picked on veggies and hummus and watched an obscene amount of terrible television. Trust me, it was as indulgent and glorious as it sounds.

Sunday morning I got ambitious and made a Paula-Deen inspired French toast casserole. I’ve always wondered how restaurants make perfect French toast: eggy all the way through, but never soggy. I have to believe this is the method.

On the menu:
Summer fruit French toast casserole

1 small loaf of Italian bread, cubed
6 eggs
1/2 cup milk
2 Tbsp maple syrup (REAL maple syrup! Step away from the Aunt Jemima)
1 tsp salt
1/2 cup fresh blueberries
1/2 cup ripe peach, sliced
2 Tbsp cinnamon sugar
2 Tbsp butter

Note: you can use any ripe summer fruit you have on hand, I just happened to have blueberries and peaches

Place cubed bread in a well-buttered baking dish. Whisk together eggs, milk, syrup, and salt together until well mixed. Pour egg mixture over the bread. Cover and refrigerate overnight, or for at least 6 hours.

The next morning: preheat oven to 350 degrees. Sprinkle fruit over the top of the soaked bread. Break cold butter into small pieces and add to the top of the casserole. Sprinkle cinnamon sugar on top of the fruit and butter. Bake for 40-45 minutes (until bread on top seems firm, not soggy).

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Blue Smoke

This week I participated in my second Restaurant Week venture, with a delicious pay off (every once in awhile you get a RW dud where it’s clear you’re getting the establishment’s dregs… cough SMITH & WOLLENSKY cough).

Blue Smoke East 27th St, between Park Avenue and Lexington Avenue, New York, NY. Blue Smoke specializes in barbeque, with regional specialties from across the country. In the basement of the restaurant is Jazz Standard, a renowned jazz club with live music every night of the week.

Grilled octopus over wild rice

On the menu:
Grilled octopus over wild rice with hazelnuts and cherry tomatoes
Chicken wings with blue cheese sauce
Kansas City Spareribs with coleslaw and pit beans
Peach and raspberry crisp with buttermilk ice cream
Sour cream cheesecake with blackberries and mint

Peach and raspberry crisp with buttermilk ice cream

Verdict: I should preface by telling you that I am a BBQ snob. I know… shocking. The best ribs I’ve ever had are the face-meltingly good babyback ribs at Kirsty’s Red Dog Tavern in Inlet, NY way up north in the Adirondacks, and at Black-eyed Sally’s BBQ and Blues in Hartford, CT. Everything else pales in comparison.

So while the ribs at Blue Smoke were good, it was the pit beans that became the star of the show. They had a beautiful smoky-sweet flavor and were nestled between delicately tender shreds of pulled pork. I could’ve eaten a bowl of the beans alone. The octopus was also surprisingly delicious for a BBQ joint, and proves that the kitchen is much more skilled than BBQ diners might anticipate.

Another point worth mentioning is the outstanding Blue Smoke Original Ale. Just give me a pint of Blue Smoke, a bowl of pit beans, and I’m happy.

I’m a simple girl, folks.

Sour cream cheesecake with berries and mint

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Peachy Keen

As I mentioned, I’m trying not to chunk-ify in the month of June, so here is a quick and simple and DELICIOUS dessert idea that my lovely friend Becca came up with to satisfy my crazy sweet tooth without killing my new health plan.

On the menu:
Grilled Virginia peaches with cinnamon and sugar
Serves 2

2 ripe peaches
1 Tbsp butter
2 tsp brown sugar
1 tsp cinnamon

Slice peaches in half and remove the pit. Heat up grill, or grill pan to medium/high heat. Spread butter on face of peaches and place face-side-down on the hot grill. Let grill for around 2 minutes. Remove from grill and sprinkle with brown sugar and cinnamon while still hot.

Easy as pie, right? And honestly… it IS a pie! A peach pie. Without the buttery crust and 8 pounds of sugar. You could also make this even healthier by spraying the grill with cooking spray and leaving out the butter, or by using just cinnamon instead of the brown sugar and cinnamon. Peaches have so much natural sugar that comes out even more when you heat them, that you barely even need the extra sweetness. As a man in a coffee shop once told me, “You don’t need all that sugar! You’re sweet enough already!” And so are you, dear readers. So are you.

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