Monday, December 30, 2013

Rack of Pork with Pear Apple Compote

Great Home Cookin'Recipes
December 28

Rack of Pork with Pear Apple Compote
Dec 28, 2013 by jbcoobtg
Ingredients

Brine:
1 cup kosher salt
1/2 cup honey
1 cup water
10 juniper berries
2 (6-inch) sprigs rosemary
10 peppercorns
1 bay leaf
2 cloves garlic, smashed
1 (2-pound) rack of pork (pork loin roast with 4 rib bones), frenched (ribs scraped clean of meat and fat), skin-on and scored in a 1-inch diamond pattern
Oil, for pan

Compote:
1 shallot, chopped
1 Granny Smith apple, peeled and diced
1 Bosc pear, peeled and diced
1/2 cup dried cranberries
1/2 cup orange juice
1/2 cup apple cider
1 tablespoon brown sugar
1 tablespoon Dijon mustard
2 teaspoons chopped fresh rosemary leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch cayenne pepper, about 1/8 teaspoon

Directions

In a small saucepan over high heat, dissolve the salt and honey in a cup of water. Remove the pan from the heat, and add the juniper, rosemary, peppercorns, bay leaf, and garlic. Let steep until the water cools to room temperature, about 20 minutes. Add the brine mixture to a large container with a lid, and add enough very cold water until you have a gallon. Submerge the pork in the brine and cover a lid. Let marinate, overnight, in the refrigerator.

Preheat the oven to 350 degrees F.

Remove the pork from the marinade, rinse and pat dry, Add a coating of olive oil to an oven-safe pan. Sear the pork until all of the sides are a deep golden brown. Transfer the pan to the oven and roast the pork until an instant-read thermometer inserted in the middle, reaches 150 degrees F, about 20 minutes a pound. Remove to cutting board, tent with foil and let rest for at least 15 minutes.

While the meat is resting, prepare the compote.

Pear Apple Compote:
Drain all but 2 tablespoons of fat from the roasting pan. Put the fat in a medium pan and add the shallots. Saute the shallots over medium heat for 5 minutes. Add all of the remaining ingredients, bring to boil. Reduce the heat to medium and cook the mixture until soft and thickened, about 5 to 8 minutes.

Transfer the compote to a serving bowl. Carve the pork into individual chops and serve with compote.
Photo: Rack of Pork with Pear Apple Compote Dec 28, 2013 by jbcoobtg Ingredients Brine: 1 cup kosher salt 1/2 cup honey 1 cup water 10 juniper berries 2 (6-inch) sprigs rosemary 10 peppercorns 1 bay leaf 2 cloves garlic, smashed 1 (2-pound) rack of pork (pork loin roast with 4 rib bones), frenched (ribs scraped clean of meat and fat), skin-on and scored in a 1-inch diamond pattern Oil, for pan Compote: 1 shallot, chopped 1 Granny Smith apple, peeled and diced 1 Bosc pear, peeled and diced 1/2 cup dried cranberries 1/2 cup orange juice 1/2 cup apple cider 1 tablespoon brown sugar 1 tablespoon Dijon mustard 2 teaspoons chopped fresh rosemary leaves 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper Pinch cayenne pepper, about 1/8 teaspoon Directions In a small saucepan over high heat, dissolve the salt and honey in a cup of water. Remove the pan from the heat, and add the juniper, rosemary, peppercorns, bay leaf, and garlic. Let steep until the water cools to room temperature, about 20 minutes. Add the brine mixture to a large container with a lid, and add enough very cold water until you have a gallon. Submerge the pork in the brine and cover a lid. Let marinate, overnight, in the refrigerator. Preheat the oven to 350 degrees F. Remove the pork from the marinade, rinse and pat dry, Add a coating of olive oil to an oven-safe pan. Sear the pork until all of the sides are a deep golden brown. Transfer the pan to the oven and roast the pork until an instant-read thermometer inserted in the middle, reaches 150 degrees F, about 20 minutes a pound. Remove to cutting board, tent with foil and let rest for at least 15 minutes. While the meat is resting, prepare the compote. Pear Apple Compote: Drain all but 2 tablespoons of fat from the roasting pan. Put the fat in a medium pan and add the shallots. Saute the shallots over medium heat for 5 minutes. Add all of the remaining ingredients, bring to boil. Reduce the heat to medium and cook the mixture until soft and thickened, about 5 to 8 minutes. Transfer the compote to a serving bowl. Carve the pork into individual chops and serve with compote.

Posted by at No comments:

Oven Barbecue Ribs

Great Home Cookin'Recipes
December 28

Oven Barbecue Ribs
Dec 28, 2013 by jbcoobtg
Ingredients:

Servings: 6

4 lbs pork ribs
3/4 cup light brown sugar
1 teaspoon hickory smoke salt
1 tablespoon paprika
1 tablespoon garlic powder
1/2 teaspoon ground red pepper (optional)
2 cups of your favorite barbecue sauce (mine is Sweet Baby Ray)

Directions:

Preheat oven to 300 degrees f.
Peel off tough membrane that covers the bony side of the ribs.
Mix together the sugar and spices to make the rub.
Apply rub to ribs on all sides.
Lay ribs on two layers of foil, shiny side out and meaty side down.
Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.
Place on baking sheet and bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone.
Remove from oven.
Heat broiler.
Cut ribs into serving sized portions of 2 or 3 ribs.
Arrange on broiler pan, bony side up.
Brush on sauce.
Broil for 1 or 2 minutes until sauce is cooked on and bubbly.
Turn ribs over.
Repeat on other side.
Photo: Oven Barbecue Ribs Dec 28, 2013 by jbcoobtg Ingredients: Servings: 6 4 lbs pork ribs 3/4 cup light brown sugar 1 teaspoon hickory smoke salt 1 tablespoon paprika 1 tablespoon garlic powder 1/2 teaspoon ground red pepper (optional) 2 cups of your favorite barbecue sauce (mine is Sweet Baby Ray) Directions: Preheat oven to 300 degrees f. Peel off tough membrane that covers the bony side of the ribs. Mix together the sugar and spices to make the rub. Apply rub to ribs on all sides. Lay ribs on two layers of foil, shiny side out and meaty side down. Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal. Place on baking sheet and bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone. Remove from oven. Heat broiler. Cut ribs into serving sized portions of 2 or 3 ribs. Arrange on broiler pan, bony side up. Brush on sauce. Broil for 1 or 2 minutes until sauce is cooked on and bubbly. Turn ribs over. Repeat on other side.

Posted by at No comments:

Roasted Sausages, Peppers, and Onions and Cheesy Bread with Black Pepper

Great Home Cookin'Recipes
December 26

Roasted Sausages, Peppers, and Onions and Cheesy Bread with Black Pepper
Dec 26, 2013 by jbcoobtg
Ingredients

2 1/2 pounds thin Italian sausage (the kind sold in swirl shapes, each swirl will weigh 1 1/4-pounds or so) hot and sweet varieties
Extra-virgin olive oil, for liberal drizzling plus 3 tablespoons, 3 turns of the pan
4 cloves garlic, 3 thinly sliced, 1 cracked from skin
1 red bell pepper, seeded and sliced 1/2-inch thick
1 green bell pepper, seeded and cut into 1/2-inch slices
1 large onion, 1/2-inch slices
1/4 cup tomato sauce, thinned out with water
Salt and pepper
1 loaf crusty semolina bread, split
1/2 cup grated Parmigiano-Reggiano
Coarse black pepper
2 tablespoons chopped flat-leaf parsley, a rounded palm full

Directions

Preheat oven to 425 degrees F.

Place sausage rings on a baking sheet and liberally drizzle extra-virgin olive oil down over them. Place in hot oven and roast until casings are crisp and juices run clear, somewhere between 15 and 20 minutes. Remove from oven to rest sausages; switch on broiler.

While sausages roast, heat a skillet over medium heat with 3 tablespoons extra-virgin olive oil and sliced garlic. Simmer garlic in extra-virgin olive oil 2 to 3 minutes then add peppers and onions. Turn the heat up a notch, and cook until the vegetables are tender but the peppers still hold strong color, 5 to 6 minutes. Add thinned tomato sauce, salt, and pepper and reduce. Turn heat back to low and hold the veggies until the sausage comes out of the oven, a couple of minutes.

Toast the split bread, remove from oven, rub with cracked garlic, liberally drizzle with extra-virgin olive oil, and cover with cheese and lots of black pepper. Return to the broiler to brown cheese, 1 minute. Scatter parsley over the bread.

Cut bread into chunks and pile with peppers and onions then sausages. The bread will soak in the juices as you work through the sausage, peppers and onions.

Photo: Roasted Sausages, Peppers, and Onions and Cheesy Bread with Black Pepper Dec 26, 2013 by jbcoobtg Ingredients 2 1/2 pounds thin Italian sausage (the kind sold in swirl shapes, each swirl will weigh 1 1/4-pounds or so) hot and sweet varieties Extra-virgin olive oil, for liberal drizzling plus 3 tablespoons, 3 turns of the pan 4 cloves garlic, 3 thinly sliced, 1 cracked from skin 1 red bell pepper, seeded and sliced 1/2-inch thick 1 green bell pepper, seeded and cut into 1/2-inch slices 1 large onion, 1/2-inch slices 1/4 cup tomato sauce, thinned out with water Salt and pepper 1 loaf crusty semolina bread, split 1/2 cup grated Parmigiano-Reggiano Coarse black pepper 2 tablespoons chopped flat-leaf parsley, a rounded palm full Directions Preheat oven to 425 degrees F. Place sausage rings on a baking sheet and liberally drizzle extra-virgin olive oil down over them. Place in hot oven and roast until casings are crisp and juices run clear, somewhere between 15 and 20 minutes. Remove from oven to rest sausages; switch on broiler. While sausages roast, heat a skillet over medium heat with 3 tablespoons extra-virgin olive oil and sliced garlic. Simmer garlic in extra-virgin olive oil 2 to 3 minutes then add peppers and onions. Turn the heat up a notch, and cook until the vegetables are tender but the peppers still hold strong color, 5 to 6 minutes. Add thinned tomato sauce, salt, and pepper and reduce. Turn heat back to low and hold the veggies until the sausage comes out of the oven, a couple of minutes. Toast the split bread, remove from oven, rub with cracked garlic, liberally drizzle with extra-virgin olive oil, and cover with cheese and lots of black pepper. Return to the broiler to brown cheese, 1 minute. Scatter parsley over the bread. Cut bread into chunks and pile with peppers and onions then sausages. The bread will soak in the juices as you work through the sausage, peppers and onions.
Posted by at No comments:

Roast Pork Loin with Apples

Great Home Cookin'Recipes
December 26

Roast Pork Loin with Apples
Dec 26, 2013 by jbcoobtg

 Ingredients

 2 tablespoons corn oil
1 (2-pound) boneless center cut pork loin, trimmed and tied
Kosher salt and freshly ground black pepper
1 medium onion, thickly sliced
2 carrots, thickly sliced
2 stalks celery, thickly, sliced
3 cloves garlic, smashed
4 sprigs fresh thyme
4 sprigs fresh rosemary
4 tablespoons cold unsalted butter
2 apples, such as Cortland or Rome peeled, cored and cut into 8 slices
2 tablespoons apple cider vinegar
1 cup apple cider
2 tablespoons whole grain mustard

Directions

Preheat the oven to 400 degrees F.

In a large ovenproof skillet heat the vegetable oil over high heat. Season the pork loin all over generously with salt and pepper. Sear the meat until golden brown on all sides, about 2 to 3 minutes per side. Transfer the meat to a plate and set it aside.

Add the onion, carrot, celery, garlic, herb sprigs, and 2 tablespoons of the butter to the skillet. Stir until the vegetables are browned, about 8 minutes. Stir in the sliced apples, then push the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juices on the plate. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers 140 to 150 degrees F, about 30 to 35 minutes. (See Cook's Note.)

Transfer the pork a cutting board and cover it loosely with foil while you make the sauce. Arrange the apples and vegetables on a serving platter and set aside. Remove and discard the herb sprigs. Return the skillet to a high heat and add the vinegar scraping the bottom with a wooden spoon to loosen up any browned bits. Reduce by half then add the cider and reduce by about half again. Pull the skillet from the heat and whisk in the mustard, and the remaining 2 tablespoons of cold butter. Adjust the seasoning with salt and pepper, to taste.

Remove the strings from the roast and slice into 1/2-inch thick pieces and arrange over the apple mixture. Drizzle some sauce over meat and serve the rest on the side.

Cook's Note: Pork cooked this way will be slightly pink. If desired, cook the pork to 160 degrees F, but be aware that this lean cut will not be as moist at the higher temperature.
Photo: Roast Pork Loin with Apples Dec 26, 2013 by jbcoobtg Ingredients 2 tablespoons corn oil 1 (2-pound) boneless center cut pork loin, trimmed and tied Kosher salt and freshly ground black pepper 1 medium onion, thickly sliced 2 carrots, thickly sliced 2 stalks celery, thickly, sliced 3 cloves garlic, smashed 4 sprigs fresh thyme 4 sprigs fresh rosemary 4 tablespoons cold unsalted butter 2 apples, such as Cortland or Rome peeled, cored and cut into 8 slices 2 tablespoons apple cider vinegar 1 cup apple cider 2 tablespoons whole grain mustard Directions Preheat the oven to 400 degrees F. In a large ovenproof skillet heat the vegetable oil over high heat. Season the pork loin all over generously with salt and pepper. Sear the meat until golden brown on all sides, about 2 to 3 minutes per side. Transfer the meat to a plate and set it aside. Add the onion, carrot, celery, garlic, herb sprigs, and 2 tablespoons of the butter to the skillet. Stir until the vegetables are browned, about 8 minutes. Stir in the sliced apples, then push the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juices on the plate. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers 140 to 150 degrees F, about 30 to 35 minutes. (See Cook's Note.) Transfer the pork a cutting board and cover it loosely with foil while you make the sauce. Arrange the apples and vegetables on a serving platter and set aside. Remove and discard the herb sprigs. Return the skillet to a high heat and add the vinegar scraping the bottom with a wooden spoon to loosen up any browned bits. Reduce by half then add the cider and reduce by about half again. Pull the skillet from the heat and whisk in the mustard, and the remaining 2 tablespoons of cold butter. Adjust the seasoning with salt and pepper, to taste. Remove the strings from the roast and slice into 1/2-inch thick pieces and arrange over the apple mixture. Drizzle some sauce over meat and serve the rest on the side. Cook's Note: Pork cooked this way will be slightly pink. If desired, cook the pork to 160 degrees F, but be aware that this lean cut will not be as moist at the higher temperature.

Posted by at No comments:

Saturday, December 7, 2013

Steamed Puffy Moist Chocolate Cake

Steamed Puffy Moist Chocolate Cake
Oct 19, 2013 by jbcoobtg

Makes 1 cake
Prep Time: 15 mins
Steam Time: 45 mins


Ingredients:

6 1/2 oz Butter
7 oz Castor sugar
7 oz Full cream evaporated milk
2 Eggs, slightly beaten with fork
3 1/2 oz Plain flour / All purpose flour
1 3/4 oz Cocoa powder
1/2 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Vanilla extract / 1 tsp Vanilla essence
2 tablespoons Rum (optional)

Chocolate Fudge Topping

7 oz Condensed milk
1/2 tsp vanilla extract / 1 tsp vanilla essence
2 Tbsp corn oil
0.7 oz Cocoa powder, sieved
1 pinch of salt

Method:

Combine castor sugar, evaporated milk, vanilla extract/essence and butter in a saucepan. Stir over low heat until sugar is dissolved and butter is melted, remove from heat and keep warm.

Add beaten eggs into the slightly cold evaporated milk mixture and stir till well mix.

Sieve the flour, cocoa powder, baking powder and baking soda into a large mixing bowl, then pour the eggs mixture over the flour and stir till well mix ( cake batter should be runny)

Heat up steamer.

Lined and greased an 8 or 9 inch round baking pan.

Pour the batter into the lined pan and place the pan into the steamer and cover the top of the pan loosely with a piece of aluminum foil.

Cover the steamer and steam over medium heat for 45 mins.

Cool the cake in pan before turning out for further decoration.

To make Chocolate Fudge Topping:

Combine the sieved cocoa powder, condensed milk and oil.

Stir over low heat till thicken.

Add in salt and vanilla extract or essence.

Cool the chocolate topping a little before spreading on the cake.

Refrigerated before serving it.

Cook’s Note:

You may substitute the fudge topping with ganache, icing sugar, frosting etc.

How to steam when you don't have a steamer at home.
Any deep pan or a wok is better,they work as find as a streamer, Fill wok with 1/4 of water and let it come to boiled. Then place the pan of batter and cover the top of the pan loosely with a piece of aluminum foil into the wok or deep pan.
Photo: Steamed Puffy Moist Chocolate Cake Oct 19, 2013 by jbcoobtg Makes 1 cake Prep Time: 15 mins Steam Time: 45 mins Ingredients: 6 1/2 oz Butter 7 oz Castor sugar 7 oz Full cream evaporated milk 2 Eggs, slightly beaten with fork 3 1/2 oz Plain flour / All purpose flour 1 3/4 oz Cocoa powder 1/2 tsp Baking powder 1/2 tsp Baking soda 1/2 tsp Vanilla extract / 1 tsp Vanilla essence 2 tablespoons Rum (optional) Chocolate Fudge Topping 7 oz Condensed milk 1/2 tsp vanilla extract / 1 tsp vanilla essence 2 Tbsp corn oil 0.7 oz Cocoa powder, sieved 1 pinch of salt Method: Combine castor sugar, evaporated milk, vanilla extract/essence and butter in a saucepan. Stir over low heat until sugar is dissolved and butter is melted, remove from heat and keep warm. Add beaten eggs into the slightly cold evaporated milk mixture and stir till well mix. Sieve the flour, cocoa powder, baking powder and baking soda into a large mixing bowl, then pour the eggs mixture over the flour and stir till well mix ( cake batter should be runny) Heat up steamer. Lined and greased an 8 or 9 inch round baking pan. Pour the batter into the lined pan and place the pan into the steamer and cover the top of the pan loosely with a piece of aluminum foil. Cover the steamer and steam over medium heat for 45 mins. Cool the cake in pan before turning out for further decoration. To make Chocolate Fudge Topping: Combine the sieved cocoa powder, condensed milk and oil. Stir over low heat till thicken. Add in salt and vanilla extract or essence. Cool the chocolate topping a little before spreading on the cake. Refrigerated before serving it. Cook’s Note: You may substitute the fudge topping with ganache, icing sugar, frosting etc. How to steam when you don't have a steamer at home. Any deep pan or a wok is better,they work as find as a streamer, Fill wok with 1/4 of water and let it come to boiled. Then place the pan of batter and cover the top of the pan loosely with a piece of aluminum foil into the wok or deep pan.
312
Posted by at No comments:

Malaysian Chicken Wings


  1. Malaysian Chicken Wings
    Oct 19, 2013 by jbcoobtg

     Make 12-14 Chicken Wings
    Prep Time: 20 minutes
    Cook Time: 20-28 minutes

    Ingredients:

    3 pounds whole chicken wings (12-14)

    The Marinade:

    1/2 cup (125ml) coconut milk
    2 stalks fresh lemongrass, white part only, coarsely chopped
    2 cloves garlic, coarsely chopped
    2 scallions, white part only, coarsely chopped
    2 Thai chilies with seeds, coarsely chopped
    1/4 cup cilantro, coarsely chopped
    1 tablespoon minced ginger
    1 tablespoon fresh lime juice
    3 tablespoons fish sauce
    1 tablespoon sugar

    12-14 long bamboo skewers, soaked in water for at least 30 minutes
    Oiled paper towel or cloth
    1/2 cup Thai sweet chili sauce (Mae Ploy)
    Banana leaf (optional)
    2 scallions, green part only, thinly sliced for garnishing

    Method:

    Use paper towels to pat the chicken wings dry. Transfer the chicken wings into a 1-gallon storage/freezer bag.

    In a blender or food processor, puree the Marinade until smooth.

    Pour the Marinade over the chicken wings in the storage bag. Close the bag tightly and coat the chicken wings evenly with the marinade. Chill for at least 2-4 hours or overnight.

    Remove any excess marinade on the chicken wings. Thread each chicken wing on a bamboo skewer, from the drumette to the wingtip to stretch out the wing.

    Prepare the gas/charcoal grill for grilling. Wipe the grate with an oiled paper towel or cloth.

    Grill the chicken wings with skin side down until golden brown, about 8-12 minutes, depending on the heat. Turn over and grill the other side, another 8-12 minutes or until desired tenderness.

    Brush both sides of the chicken wings with the Thai sweet chili sauce and grill until the glaze sizzles, 1-2 minutes each side. Transfer the chicken wings to a plate lined with banana leaf, garnish with scallion greens, and serve.

    Cook’s Note:

    You can also use an instant-read thermometer to check the chicken wing. Insert it into the thickest part of the wing and if it reads 165°F, it should be cooked.

    Photo: Malaysian Chicken Wings Oct 19, 2013 by jbcoobtg Make 12-14 Chicken Wings Prep Time: 20 minutes Cook Time: 20-28 minutes Ingredients: 3 pounds whole chicken wings (12-14) The Marinade: 1/2 cup (125ml) coconut milk 2 stalks fresh lemongrass, white part only, coarsely chopped 2 cloves garlic, coarsely chopped 2 scallions, white part only, coarsely chopped 2 Thai chilies with seeds, coarsely chopped 1/4 cup cilantro, coarsely chopped 1 tablespoon minced ginger 1 tablespoon fresh lime juice 3 tablespoons fish sauce 1 tablespoon sugar 12-14 long bamboo skewers, soaked in water for at least 30 minutes Oiled paper towel or cloth 1/2 cup Thai sweet chili sauce (Mae Ploy) Banana leaf (optional) 2 scallions, green part only, thinly sliced for garnishing Method: Use paper towels to pat the chicken wings dry. Transfer the chicken wings into a 1-gallon storage/freezer bag. In a blender or food processor, puree the Marinade until smooth. Pour the Marinade over the chicken wings in the storage bag. Close the bag tightly and coat the chicken wings evenly with the marinade. Chill for at least 2-4 hours or overnight. Remove any excess marinade on the chicken wings. Thread each chicken wing on a bamboo skewer, from the drumette to the wingtip to stretch out the wing. Prepare the gas/charcoal grill for grilling. Wipe the grate with an oiled paper towel or cloth. Grill the chicken wings with skin side down until golden brown, about 8-12 minutes, depending on the heat. Turn over and grill the other side, another 8-12 minutes or until desired tenderness. Brush both sides of the chicken wings with the Thai sweet chili sauce and grill until the glaze sizzles, 1-2 minutes each side. Transfer the chicken wings to a plate lined with banana leaf, garnish with scallion greens, and serve. Cook’s Note: You can also use an instant-read thermometer to check the chicken wing. Insert it into the thickest part of the wing and if it reads 165°F, it should be cooked.
    12
Posted by at No comments:
Grilled Peaches with Pecans & Icecream
Dec 2, 2013 by jbcoobtg

After lots of heavy food during Thanksgiving, Time off for something light. Grilled Peaches......


Ingredients

Fresh Peaches, Halved And Pitted
Maple Syrup, For Brushing
Butter (for Grilling)
Pecans, Chopped

Preparation Instructions

Brush the peach halves with maple syrup. Smear butter on a grill or grill pan over low heat. Place the peaches cut side down onto the grill/grill pan and cook them low and slow for a few minutes, rotating them 90 degrees halfway through. Monitor the cooking temp and keep it low enough that the maple syrup doesn't burn.

Remove the peaches when they're slightly soft but not mushy and have great grill marks. Brush a little extra maple syrup over the tops.

Serve them:

Over ice cream: Scoop ice cream into a bowl, then cut peach halves in half. Press the slices into the ice cream, sprinkle pecans all over the top, and drizzle on extra maple syrup.
Photo: Grilled Peaches with Pecans & Icecream Dec 2, 2013 by jbcoobtg After lots of heavy food during Thanksgiving, Time off for something light. Grilled Peaches...... Ingredients Fresh Peaches, Halved And Pitted Maple Syrup, For Brushing Butter (for Grilling) Pecans, Chopped Preparation Instructions Brush the peach halves with maple syrup. Smear butter on a grill or grill pan over low heat. Place the peaches cut side down onto the grill/grill pan and cook them low and slow for a few minutes, rotating them 90 degrees halfway through. Monitor the cooking temp and keep it low enough that the maple syrup doesn't burn. Remove the peaches when they're slightly soft but not mushy and have great grill marks. Brush a little extra maple syrup over the tops. Serve them: Over ice cream: Scoop ice cream into a bowl, then cut peach halves in half. Press the slices into the ice cream, sprinkle pecans all over the top, and drizzle on extra maple syrup.
Posted by at No comments:
Subscribe to: Posts (Atom)