Daily Archives: August 16, 2010

Sorry, Not a Peach in Sight

Do have a little orange chicken that looks nice, and some dried tomatoes, and a sammich.  Oh, and a kitteh.

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Grilled Pork Chops w/Peach Chutney

To get Peach week off to a rousing start, here is a repeat of the very first recipe I posted for Thursday Night Menus over a year ago.  This was my first time making a peach chutney and we threw it on pork because that is what we were cooking that night.

Grilled Pork Chops w/Peach Chutney

  • 4 pork chops, medium thickness
  • ½ tsp crushed garlic
  • salt & pepper to taste
  • 2 tsp olive oil
  • ½ cup Peach Chutney

Mix together garlic, salt, pepper and oil and brush over both sides of chops.  Grill over medium-high coals for 5 to 7 minutes on one side, turn and top with ¼ of chutney on each chop.  Grill additional 5 to 7 minutes, until cooked to desired doneness.  Serve immediately, with additional chutney if desired.

Peach Chutney

  • 2 large peaches, peeled, pitted and chopped
  • 4 green onions, chopped
  • ½ cup golden raisins
  • ¼ cup brown sugar
  • ¼ cup apple cider vinegar
  • ¼ tsp ground ginger or 1 tbsp minced fresh
  • ¼ tsp chili powder
  • salt to taste

small sauce pan

Add all ingredients to sauce pan, heat to boiling – stirring constantly, reduce heat and simmer for 30 minutes, uncovered, until slightly thickened.

Pickled Vidalia Onions

Something else that is seasonal, aside from the local fruits and produce, are Vidalia onions.  They don’t keep well so you have to use em up pretty quick.  They make killer onion rings, are great sliced on burgers, and caramelized, on about anything.  I bought a bag yesterday and was wondering what to do with it. Last time I bought a quantity I made some French onion soup that was just great. Sweet?  You betcha!

I Googled around a bit and came up with a recipe for pickled onions that looked easy enough.  Recipe called for 3 cups of white vinegar, 1/2 cup of sugar, a tablespoon of salt, and some pickling spices.  And some onions, natch.

I scrounged up all the white vinegar in the house, found 4 cups, so I used all of it, boosted the quantities of the sugar and salt to match, and made up a spice bag from some cheesecloth filled with a commercial pickling spice mix.

I had visions of thick sliced of pickled onion on sammiches so at first I just sliced the onions into discs but right away I realized that the real world was going to squash that dream.  I ended up with my trusty dough scraping/cutting tool trying to keep my fingers from getting scalded in the hot vinegar as I chopped the onions up some.

Anyway, the process is simple enough, bring the vinegar with the spice bag to a boil, stir in the sugar and salt, then the onions, simmer them for a little while, 2-3 minutes maybe.  Dump the onions into clean jars and ladle the vinegar to cover.  They’ll keep in the fridge for a long time just like that.  I kept one jar out to put in the fridge, and pressure canned two more quarts.  Those two are cooling down in the canner as I type this.


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