On your way home from the shore, it is impossible to miss all the fresh fruit and vegetable stands lining the back roads, but what is challenging for many people is how they'll use all that great produce when they get home before it goes bad. One local chef has some unique ideas.
Executive chef of the Joseph Ambler Inn Todd Blackney says if you haven't already, it's time to put some of that fruit on the grill! With peaches, he suggests a charred peach compote: "They are going to take their nice fresh peaches, peel them, pull the pit out and then they are going to soak them in a little simple syrup. Then they are going to take those and on a nice clean grill, medium heat because you don't want all the sugar to burn right away. They are just going to slowly cook those on both sides." Once the peaches are slightly charred, chop them up add a pinch of salt and a bit of orange zest: "And that's going to be so delicious. That would go great over ice cream. That's going to go over great over a nice chicken breast." Here are the recipes: Brown Sugar Grilled Plums with Lemon Sorbet Ingredients Cooking Spray 2 tablespoons butter, melted 2 teaspoons brown sugar ¼ teaspoon ground cinnamon 4 large or 8 small halved and pitted plums 2 cups lemon sorbet Candied peanuts and fresh mint for garnish, optional Directions: Coat outdoor grill with cooking spray and preheat to medium high In a small bowl, whisk together melted butter, brown sugar and cinnamon. Brush mixture all over flesh side of plums. Grill plums, flesh side down, 5 minutes until soft. Serve plums with lemon sorbet. Garnish with candied peanuts and mint, if desired. Grilled Peach Compote Ingredients Cooking Spray 6 ripe peaches, peeled, halved and depitted 1 cup simple syrup (below) Juice and zest from one naval orange 1 pinch kosher salt Directions: Soak peach halves in simple syrup for 30 minutes Coat outdoor grill with cooking spray and preheat to medium high Grill peach half halves on both sides for 5 to 6 minutes and remove from grill Coarsely chop grilled peaches and place in small mixing bowl. Mix in orange juice, zest and salt with peaches. Simple Syrup Recipe 2 cups granulated sugar 1 cup water 2 teaspoons of fresh lemon juice Combine all ingredients in small sauce pan. Heat and simmer until ingredients are reduced by 1/3. Hold at room temperature. Serve Grill Peach Compote over ice cream, or with grill chicken or fish. by KYW's Michelle Durham For other great ideas from Chef Todd, listen to podcast at the right.
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