Peach Week Dinner Menu: Peach Chutney on Grilled Pork

Jeffrey W Pickled Peaches

Fires and late freezes last year left us with very few peaches from the Western Slope. But this year, a bumper crop means a fresh delivery from the Palisades farms every few days. I buy a few each time,  so that I don’t have to many overripening on the counter.

This is one of my favorite peach recipes. Great on grilled pork or chicken.

On the board tonight:

  1. Grilled Pork Chops
  2. Peach Chutney
  3. Green beans in Butter
  4. Couscous

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

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Christmas Eve Recipes: Cranberry Chutney

Cranberry Chutney

Cranberry Chutney

  • 12 oz bag fresh or frozen whole cranberries
  • 3 crisp red apples, peeled, cored and sliced 1-inch thick
  • ground ginger to taste
  • 1/4 cup orange juice
  • 1 tsp orange zest
  • 1/4 cup apple cider vinegar
  • 3/4 to 1 cup granulated sugar*
  • 1 cup water

Combine ingredients in a large pot. Bring to a simmer and cook until softened, reduced and thickened, about 30 minutes. Cool fully before serving.

*I started with a full cup of sugar and it was much too sweet, so I added another 6 oz of cranberries to bring the tartness back. So I reduced the sugar in the recipe to 3/4 cup. If it’s too tart, you can always add more sugar. Because not everyone has 5 bags of frozen cranberries in their freezer to adjust with if there is too much sugar. 😉

For the entire Christmas Eve menu, click here.

festive-holiday-wreaths

Dinner Menu: Grilled Pork Chops w/Peach Chutney

 

peaches2

It has been a crazy week. First it began with my birthday plans expanding from an afternoon of fun, to several days of fun (I have awesome friends) to a call from the puppy breeder to hear more about my boy and learned that pick up date had been moved up. Am I ready? No idea. Puppy is a new concept for me. All my other Danes were rescued at 6 months or older, came fully housebroken and with few issues. But I am beyond excited…

Here is a repeat of the very first recipe I posted for Thursday Night Menus years ago.  This recipe was my first time making a chutney and we threw it on pork because that is what we were cooking that night. It was a perfect match. That started the whole peach week idea a year later when peaches were in season again.

Last year, weather and disease limited the peach crop in Colorado, so I didn’t do much peach cooking, but this year looks like a bumper crop. Once I’m done just eating them straight from the ‘peach bowl’ I’ll start cooking with them again.

On the board tonight:

  1. Grilled Pork Chops
  2. Peach Chutney
  3. Green beans in Butter
  4. Couscous

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.

Shopping list:

  • 4 boneless pork chops (medium thickness)
  • 2 large peaches
  • 4 green onions
  • 4 oz golden raisins
  • 16 oz green beans, or whatever veggie might be fresh from the garden
  • couscous (usually a 6 oz box works fine)

Also: crushed garlic, olive oil, brown sugar, apple cider vinegar, ground ginger, chili powder

Bacon Jam

Someone mentioned bacon jam.  I had to go look up some recipes.  There are plenty, some involve more effort than others, this one seemed just right.

We had an uh-oh moment this morning, the door on the big freezer stood ajar all night.  We didn’t lose any thing other than some phyllo dough and a wee bit of ice cream.  Some baggies of homemade smoked bacon a friend gave us were pretty much thawed so the bacon jam sounded like a good plan this afternoon.

We used a store brand sugar substitute in lieu of the brown sugar, and Mrs Butterworth’s lite syrup rather than the maple the recipe called for.  Mmm… maple syrup.  Sigh.  I fixed Mrs J a turkey sandwich midway through the bacon jam project and topped it with the candied bacon/onion mixture that was nearly ready for the processor.  It was good with the leftover sweet potato slices and the dab of cranberry relish.

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BBQ Sauce

We were having an interesting discussion in comments here about BBQ sauces that might work with turkey.  I remembered a sauce made by the fellow that ran a now defunct BBQ pit in my hometown.  I half remembered the recipe and tried to describe the sauce in one of my comments.  I wasn’t too far off!  Mostly..

Anyway, Mrs J mentioned just a while ago, “I have a recipe for that sauce, we got it from one of your pipefitter pals, it’s in this big folder here”.  Kerplop

Now it would have been a miracle if the thing had flopped open to just what I was looking for.  It didn’t happen that way.  But I found it!

You can probally read that, but in case you can’t:

2 c each of vinegar and water

2 c sugar  (I used Splenda this batch)

1/3 c cornstarch in water (make a slurry-use minimal water)

1 t salt

3 t pepper  (I used white pepper, and added 1 more of black pepper)

1 t red pepper (ground cayenne)

8 oz can of tomato sauce   (I didn’t have any so I used a good dollop of tomato paste and whisked it in along with a little water-May have used too much as the end product seems a tad less translucent than I remember the original sauce.)

That’s pretty much it, mix everything but the cornstarch slurry in a saucepan over medium heat, bring to a good simmer, add the slurry and whisk it as it returns to the simmer.

It’s not a bad sauce, won’t be to everyone’s liking.  I think it’s pretty good, and I don’t think I would hesitate to dredge a slice of turkey breast through it.

I used cider vinegar but I can easily imagine this made with white vinegar or red wine vinegar.

Green Tomato Relish

Really had a change in the weather today, foggy and cool.  Temp was 66 just now per the thermometer in the truck as I was coming back from the post office.  There is even a touch of smoke in the air, like someone has a fire going in their wood stove.  We have several folks around here that use wood burners for heating.  We have plenty enough wood that we could except we are way too lazy to chop and split.  Been there, done that.  Anyhow…

It seems sure that the green tomatoes hanging on in the garden aren’t going to ripen any time soon.  I’ve been looking at green tomato relishes for a few days and today seemed a good day to try one out. “Mommy’s Kitchen”–great name for a food blog!

I went out and brought in a basket full of green tomatoes, and a few green peppers.  Didn’t have any ripe bell peppers but there were several nice banana peppers that had turned a nice red.  Grabbed a couple of jalapenos, too.

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Peter Piper Picked a Peck

I’ve been playing with pickling veggies lately.  First was the daikon/radish thing for the Vietnamese sammiches. Seemed so easy that it wasn’t long before I was stuffing onions and peppers in atop those two things.  While looking at the muffaletta sammiches I ran across giardiniera-a veggie medley in a vinegar brine just like the one in the daikon-radish recipe.  I bought a jar and looked it over, seemed simple enough to do so I gave it a try.  Hasn’t been in the pickle very long but we had some tonight and I think it will be very good.  The recipe in the link above is fine but I’ve been using a bit of malt vinegar in my pickle along with the cider vinegar for a little extra flavor.  I think the big jar I have going will never be finished for the odds and ends I keep stuffing in there.

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