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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Peach Week: Peach Salsa

What do you do with a counter full of peaches and jalapenos? Well, make peach salsa, of course.

Peach Salsa

  • 2 cups diced peeled peaches (2 to 3 peaches)
  • 4 thinly sliced green onions or 1/2 small onion, finely chopped
  • 1/4 cup diced red bell pepper
  • 2 tablespoons lime juice, about 1 medium lime
  • 1 to 2 teaspoons finely minced hot or mild green chile pepper, or to taste
  • 1 small jalapeño, seeded and chopped
  • 1 tablespoon chopped fresh cilantro (opt)
  • dash ginger
  • dash garlic powder
  • 1 tablespoon orange or pineapple juice
  • dash freshly ground black pepper

Mix together and let meld together for about 30 minutes or more before serving. Great on chips, on Fajitas or tacos.


 

Sticky Wings

These were a result of two recipes, Alton Brown’s Buffalo Wings for his two step cooking method, and Krista’s Honey Garlic wing recipe for the sauce.  The dumplings are from frozen and were steamed.I steamed the wings in two batches, about ten minutes each, because the basket was small.  The steamed wings were allowed to drain and cool on paper towels before baking on parchment paper at 375 until browned, about 40 minutes more.  Flip the wings over halfway through.Switching the paper for foil, the wings were dipped in the honey garlic sauce and baked until the sauce got bubbly, and then were re-dipped and baked again.  Two thumbs up!

Tidbits

20151231_152309 (1600x1060)Ginger taste tests the doggies’ chow.  Mrs J has a recipe she’s been using to add a little flavor to the regular dry fare.DSC_1916 (2)I’ve always liked this photo of a cardinal and her wingman swooping by a feeder on a bright day against a snowy background.DSC_1637 (1600x1060)Here are those pressure cooker baked beans.  I’ve added some bbq sauce and ketchup because the original beans were a tad dry.  They accompany a sammich of ham salad on dark rye.DSC_2587 (1600x1060)Here’s a whole flock of cardinals, attracted by a pile of seed on the ground.DSC_2637 (1600x1060)And several bluejays take their turn.DSC_1649 (1600x1060)A pretty good tasting chicken noodle soup I made up today to use up a few chicken thighs I did up in a confit the other day.  Mrs J tells me she likes hominy so there is some in there today.DSC_1640 (1600x1060)Here are those chicken thighs I mentioned, with yellow rice and steamed broccoli.  I have the legs quarters and breast of a medium sized turkey salted down, I’ll do a confit with them tomorrow.  All the rest of that turkey is simmering in my stockpot this afternoon.DSC_2731Moar bluejays!

Tidbits

DSC_1595 (1600x1060)I suppose I should open with the Christmas Dinner – the rib roast worked out nicely for us and I’m tickled because it was my first time doing one.  We followed, loosely, the Serious Eats recipe, including the ox tail in red wine for the jus.  I’m a little bummed, I made a nice dressing to go with this and left it, forgotten, in the basement fridge until too late.DSC_1603 (1600x1060)I went ahead today and cooked it, I’ll portion it out and freeze it, then vacuum seal it for later.  It, too, is a recipe from the Serious Eats folks.  I had even used my own patio grown sage for the seasoning:20151224_085628[1] (1600x1060)I picked a paper sack full of leaves from the container plant and let them dry atop the freezer, a nice out of the way spot that stays warm due to the heat exchange system built into the walls of the box.  The food processor made short work of them, reducing the sackful to the not-quite-powder that they label as “rubbed sage” in the retailer’s spice rack.ginger sewing help (1600x1060)Mrs J took a snap of Ginger this afternoon, and it got me to searching for the pictures we took of him and his siblings right after they had been dumped at the neighbor’s house:DSC_4288 (1600x1060)This was taken in October of 2013, they are Ginger’s litter mates but Ginger isn’t among them, we didn’t capture him until 3 or 4 days later – he had evaded the initial round-up.  Mrs J took him to our vet for an evaluation and the vet tech said he hadn’t had anything but grass and leaves to eat for a while.  DSC_1591 (1600x1060)Here’s a ham and Swiss on rye, lightly grilled.  I have a nice beef top round brining in the basement and I wanted to try a couple of rye bread recipes in the machine.  This was a light rye with caraway seeds.  Should be perfect for the corned beef-to-be.20151217_155035 (1600x1060)I mentioned in a post this spring that a neighbor bought a couple of swans they were going to raise along with the goats they’ve been keeping.  I was driving past their place when I looked out the window at the goats browsing on their pond dam and had to do a double take – those swans are nearly as big as the goats!DSC_1598 (1600x1060)Here’s a different angle on that rib platter.  Mrs J is wishing we had bought another one to put back, this one was so good.

Dinner Menu: Food for a Fall Evening

JeffW sends along some garlic bread. ETA: JeffreyW posted recipe in the comments

Tonight’s menu is pretty simple. Use the soup recipe as a starter and add whatever inspires you to supe it up (hee-hee, see what I did there?). I like the ease of frozen vegetables, but use fresh if you’re so inclined. Squash is a nice addition, put it in when you are simmering the meat, it will need the extra cooking time. Turnips, parsnips, maybe some barley. Go crazy.

On the board tonight:

  1. Beef Vegetable Soup
  2. Hearty Bread
  3. Pumpkin Apple Butter

Beef Vegetable Soup

  • 1 lb chuck or stew meat, small cubes
  • 1 tbsp olive oil
  • 1 small onion, quartered
  • 8 cups water
  • 1 tsp crushed rosemary
  • 1 tsp crushed basil
  • ½ tsp dry dill
  • ½ tsp crushed garlic
  • ½ tsp fennel seed (opt)
  • 1 bay leaf (remove before serving)
  • 2 large potatoes, cut into 8-10 pieces
  • 16 oz frozen mixed vegetables

large saucepan

Heat oil in saucepan, add onions and sauté, add beef and brown. Add water, spices and potatoes. Bring to a boil, reduce heat, cover and cook 20-25 minutes, until beef is tender. Add vegetables and simmer 10 minutes.

Pumpkin Apple Butter

  • 15 oz can pumpkin (not pumpkin pie filling)
  • 8 oz apple sauce
  • ½ cup apple cider
  • ½ cup brown sugar
  • ¼ tsp ground ginger
  • ½ tsp ground cinnamon
  • ¼ tsp ground cloves

saucepan

Add all ingredients to saucepan, bring to a boil, reduce to simmer, cover and let cook down for 1 to 1 ½ hours, stirring occasionally. Store in the refrigerator. Serve on bread.

Shopping List:

  • Hearty Bread
  • 1 lb chuck or stew meat
  • 1 small onion
  • 2 large potatoes
  • 16 oz frozen mixed vegetables
  • 15 oz can pumpkin (not pumpkin pie filling)
  • 8 oz applesauce
  • ½ cup apple cider
  • ½ cup brown sugar

Also: ground ginger, ground cinnamon, ground cloves, bay leaf, rosemary, basil, dry dill, olive oil crushed garlic, fennel seed