Good For More Than Just Teaming Up With Cream
by Casey Pukl
Let’s just address the obvious for a moment. You cannot possibly read this article without this song…
Now that that’s settled, today we’re talking about peaches! These velvety little gems of sweetness are technically related to almonds, and are considered a stone fruit along with cherries and plums. To get the most bang for your nutritional buck, be sure to wash the peach and eat it with the skin on it— that’s where you’ll find the majority of your beneficial fiber, vitamins, and nutrients. Whether they’re raw, broiled, grilled, covered in cream, or in a pie, these golden fleshy fruits are a hit. This week, Executive Sous Chef Kristen Burman and manager Marc Canzoneri have come up with two fabulous recipes using this fabulous fruit!
Grilled Pork Porterhouse
Grilled Peaches, Bourbon BBQ Sauce, French Green Beans, Creamy Polenta
I have to say that when we picked peaches as the feature this week, the first thing I thought of was exactly what Kristen had in mind. The combination of peaches and pork is even more incredible than peaches and cream— let’s try and get peaches and pork to catch on, shall we?
When I asked Kristen about this dish and how it came together, her response was, “I heart peaches and pork.” To make it for yourself, she recommends starting with the peaches. Cut around the pit of the peach, taking off as big of pieces as possible so they won’t slip through the grill grates. Marinate the peaches for an hour or so with a light coating of olive oil and fresh torn herbs (thyme and basil are two of Burman’s favorites). When you’re ready to grill the peaches, after your pork chop has been removed from the grill and is resting, toss the peaches with salt and pepper and put them on the grill.
Burman’s pro-tip for this dish: ”It’s important to choose peaches for this that are ripe but not over-ripe, as they might break down and stick to the grill. They need a minute or so to develop a sear on the grill which caramelizes the natural sugars and keeps them from sticking.”
Serve with a creamy polenta and some lightly sauteed green beans, and you’ve got yourself a new spring favorite!
1.5oz Buffalo Trace Bourbon
.50oz Brown Sugar Simple Syrup
.50oz Peach Puree
.25oz Fresh Lemon Juice
Instructions: Pour all ingredients into a shaker, add ice, shake, and pour into rocks glass. Spank the mint, and garnish with mint and a lemon peel.
This cocktail is a great pairing for the pork entree. Having the bourbon present in both the BBQ sauce and the drink ties the pairing together. The fresh peach puree is also a great complement to the slightly caramelized grilled peaches, and the mint in the drink is a great finish.
Be sure to come down this week and try these two culinary creations. We’ve got Joan Osborne tonight at 7:30, The Sierra Leone Refugee All-Stars at 9:30, blues maven Marcia Ball graces the stage tomorrow night, and local love Michael Tiernan tears it up at Late Night Live!