Peach-Glazed Barbecue

Pork Chops and Peaches

 

Ingredients:

Serves 6

  • 3 cups chopped peeled peaches (about 1 1/2 lbs)
  • 1 cup dry white wine
  • 1/4 cup sugar
  • 1 tsp salt , divided
  • 1/4 tsp black pepper, divided
  • 2 Tab white wine vinegar
  • 2 Tab molasses
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1/4 tsp ground red pepper
  • 6 (6oz) bone in center cut pork chops
  • 6 peaches, halved and pitted
  • cooking spray

Directions

  1. Combine first 3 ingredients in a small saucepan; bring to a boil.  Cover, reduce heat, and simmer 25 minutes.  Uncover 5 minutes.  Place peach mixture in a food processor; process until smooth.  Add 3/4 teaspoon salt, 1/8 teaspoon pepper, vinegar, and next 4 ingredients (vinegar through red pepper); pulse to combine.  Let stand 5 minutes.Place half of peach mixture in a large heavy-duty zip top plastic bag; reserve other half for basting.  Add chops to bag; seal bag and refrigerate 30 minutes to 4 hours.
  2. Preheat grill. Remove pork from bag; discard marinade.  Sprinkle pork with 1/4 teaspoon salt and 1/8 teaspoon black pepper.  Place pork and peach halves on grill rack coated with cooking spray, and grill 10 minutes or until the pork is done and the peaches are tender, turning once.  Baste pork and peach halves with the reserved peach mixture every 2 minutes during the first 6 minutes of cooking. Serve immediately.

 

Asparagus and Butterhead

Lettuce Salad

Ingredients:

Serves 4

  • 1 bunch asparagus (about 1 lb)
  • 2 heads butterhead lettuce such as Boston or Bibb
  • 3 Tab extra virgin olive oil
  • 5 tsp fresh lemon juice
  • 1/2 tsp honey
  • 1/2 tsp salt
  • 1/4 tsp freshly shredded lemon zest
  • 1/4 tsp freshly ground black pepper
  • 1/8 tsp dry mustard
  • 4 ozs perlini mozzarella (tiny balls)
  • 2 Tab pine nuts

Directions:

  1. Hold the end of an asparagus stalk and bend until it snaps off.  Repeat with remaining stalks and discard woody ends.  Slice trimmed spears on the diagonal into 1/8 in lengths, leaving tips about 1 in long.
  2. Remove and discard outer leaves of lettuce heads.  Tear remaining leaves into bite-size pieces. Rince and dry.  Set aside.
  3. In a small bowl or measuring cup, whisk together olive oil, lemon juice, honey, salt, lemon zest, pepper, and dry mustard until creamy-looking.
  4. In a large bowl, toss lettuce with 3 tbsp. dressing.  Divide lettuce among 4 salad plates. Toss asparagus pieces With remaining dressing and spoon over lettuces, dividing evenly.  Sprinkle salads with perlini and pine nuts.  Serve immediately.

 

 

Recipe Archive

 

 

 

 

 
 
 

 

Luke's Tailgate Tips

"I would suggest pairing Bob's 47 from the Boulevard Brewing Company with these wonderful brats at your next tailgate.  Bob's is Boulevard's Oktoberfest and its dark amber color, malty flavor go well with bratwurst."

Bob's Grilled Brats

Serves 10

Ingredients:

  • 1/4 cup butter
  • 2 med onions sliced thin
  • 3 cloves chopped garlic
  • 4 12 oz bottles Bob's 47
  • 2 lbs fresh bratwurst
  • 10 hot buns

Preheat an outdoor grill for high heat and lightly oil grate.

Melt butter in a large skillet over medium heat, cook and stir the sliced onions for 5 to 10 minutes , or until tender.  Add the chopped garlic and cook, stirring, for an additional 2 minutes.  Add the beer and let simmer while the bratwurts are cooking on the grill.

Grill the brats 30 minutes, turning often.  Be careful not to poke holes in the casing.  Remove the brats and simmer in the beer sauce for an additional 15 minutes.  Serve with hot onions on the rolls.

Luke's Grilling Tip:

While grilling the brats, keep a spray bottle of water handy to mist the brats frequently while cooking.  This will help keep the casing from splitting open.  If you pre-boil your brats before you grill, try boiling them in Bob's 47.

 

 

 

 

 

 

 

 

 

 

 

Treat yourself to "Confections by Jon" every Friday evening through Saturday at the Rimann Liquors in Lenexa.  Jon Payne, a member of the Lenexa team, offers a delicacy each week he has created incorporating your favorite spirits and liqueurs.  Hurry in before they're gone!