multitasking with your grill: grilled peaches

Saturday, June 14, 2014 |


Summer fruits. Although strawberries come in a close second, peaches have to be my favorite. Strawberries from the store can usually taste pretty good all year long, but I won't buy a peach unless it's summer. Nothing is better than biting into a whole ripe summer peach...until it starts dripping everywhere, you're running for a paper towel and you spend the next 5 minutes over the sink being a sticky mess just trying to enjoy some fruit.

Yeah, you know what I'm talking about. And if you don't, tell me all your secrets. I propose a different method. Put 'em on the grill. You're hopefully using a grill anyways and everyone loves a lighter dessert in the summer!



grilled peaches


what it is:


a sweet and easy dessert of peaches grilled up and dusted with cinnamon and sugar-a bit like peach cobbler guts without the flour! Serves 2-4


stress level:


low


what you need:


  • 4 firm-ish peaches
  • 2 tablespoons butter
  • 2 tablespoons sugar
  • 1 tablespoon cinnamon 


the how-to:


1. Wash and halve peaches, removing the pit.

2. Place peach halves skin side up on the grill for about 2-3 minutes.

3. While the peaches are grilling, place an aluminum or metal (just not glass or ceramic!) dish on the grill and melt the butter.

4. Remove from heat, place into the dish with the melted butter and sprinkle with cinnamon and sugar.

5. Cook on the grill for an additional 10 minutes or so and serve warm. (I usually put them in a bowl and cover with aluminum foil until after dinner!) 


mango basil vodka infusion & cocktail {collaboration}

Saturday, June 7, 2014 |




Prairie Organics Spirits asked me if I wanted to create an infusion, cocktail, and compete to win $500 in their infusions challenge. Umm, you don't have to ask me twice!  I decided to go with a mango and basil infusion and cocktail that was both summer-y and fruity, but yet had that "clean" taste I love in a vodka cocktail.

mango basil infusion



  • To infuse, simply remove some of the vodka from the bottle, fill with about a 1/2 cup packed basil leaves, 1 cup fresh mango chunks, and fill back with reserved vodka. Leave in a dark area for about 3-4 days and you're done! Now onto the cocktail...

mango basil cocktail


what you need:



  • 1.5 oz. infused vodka
  • 1/4 cup fresh mango
  • 1-2 basil leaves
  • .5 oz. simple syrup
  • ginger ale 



the how-to:



1. Muddle mango and 1 basil leaf together.

2. Fill cocktail shaker with vodka, muddled mango and basil, 1 cup ice and simple syrup.

3. Shake vigorously and pour into a short glass.

4. Fill rest of glass with ginger ale and garnish with remaining basil leaf.




fennel & mustard encrusted pork tenderloin

Saturday, May 31, 2014 |

Did you all have a fun Friday night? Because I made pork and could not have been more excited about it... anything that's not Administrative Law or Secured Transactions is fun for me right now. So yes, pork. With fennel. I can barely handle it.

Fennel just seems to be popping up on all kinds of restaurant menus lately. Which, I get. It's a great spice! Hence, my idea to add fennel seeds to the more common garlic and mustard encrusted pork tenderloin. The garlic roasts in the oven to take away the strong bite and the mustard loses a little of it's harshness as well, leaving a really flavorful base that keeps the pork from drying out.

Also, it didn't hurt that it was ridiculously easy! After spreading the seasonings all over, you just pop it in the oven. But never fear, when it comes out, all of the spices on top and the fact that it actually tastes amazing makes it look like you've put a ton of work into this baby. Always a plus in my book...



fennel & mustard encrusted pork tenderloin


what it is:


pork tenderloin encrusted with mustard, garlic and fennel--serves 2-4


leftover potential:


high


stress level:


low


what you need:


  • ~1.5 pound pork tenderloin (can use any size, but for cooking time purposes in this recipe this is what I used--pork is weird like that)
  • 2 tablespoons olive oil
  • 1/4 cup ground mustard
  • 3 cloves garlic, peeled and chopped
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1 tablespoon fennel seeds


the how-to:


1. Preheat the oven to 375 degrees. Remove any excess fat off your pork tenderloin.

2. Line a baking dish or cookie sheet with aluminum foil.

3. In a small bowl, whisk together olive oil, ground mustard, chopped garlic, sea salt, pepper, and fennel seeds

4. Rub all exposed sides of pork tenderloin with the mixture.

5. Place in the oven for about 1 hour, or until meat thermometer reads 160 degrees in the center.

6. Remove from oven and allow to rest for 10 minutes. Slice and serve!



 

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