Bacon-Wrapped Peaches

This is another recipe I’d put in my “meh” folder.  They were not as savory as I was hoping for.  But, I could also chop this up to a few other issues: the peaches weren’t completely ripened, the grill flared up on the bacon quite quickly.  I think they probably deserve another chance.  From Food and Wine 2015 cookbook, these bacon-wrapped peaches went alongside the brined pork chops I made for a peaches and pig, two ways, themed dinner.  I may decide to give these another shot later this summer, once the peaches are better, but at the moment, these were not something I would quickly endorse.

Bacon-Wrapped Peaches.jpg

Bacon-Wrapped Peaches

6 scallions, white and light green parts only
Vegetable oil, for brushing
Kosher salt
4 large peaches, halved and pitted
16 thin strips of bacon (about 1/2 lb)
16 toothpicks, soaked in water for 30 minutes

Light a gas grill.  Brush the scallions with oil and season lightly with salt.  Grill them over moderate heat, turning, until softened and lightly charred, about 3 minutes total.  Let cool and cut into 3/4 inch lengths.  Leave the grill on.

Fill the peach pit cavities with the scallion pieces and season with salt.  Wrap 2 strips of bacon around each peach half and secure them with toothpicks.

Lightly brush the stuffed peaches with olive oil and grill them cut side down over moderately high heat until lightly charred, 1 to 2 minutes.  Carefully flip the peaches and grill them over moderately low heat, turning occasionally, until they just start to soften and the bacon is crisp at the edges, 7 minutes.  Transfer to a platter and serve.

Advertisements

Brussels Sprout, Bacon, and Gruyere Frittata

Sometimes, breakfast for dinner sounds delicious.  And, sometimes I want to figure out how to incorporate my favorite brussels sprouts into breakfast.  This frittata accomplishes either in a fantastic way.  It’s the right balance of all the tastes.  I really don’t have anything else to say, except this is perfection in a skillet.  Recipe is from 2015 Food and Wine Annual Cookbook.

brussels-sprouts-bacon-and-gruyere-frittata

Brussels Sprouts, Bacon, and Gruyere Frittata

1/2 pound thick-cut bacon, diced
2 shallots, halved and thinly sliced
3/4 pound brussels sprouts, halved and sliced 1/4 inch thick
Kosher salt
Freshly ground pepper
8 large eggs
2 tablespoons whole milk
1 cup shredded Gruyère cheese
1/4 cup snipped chives

Preheat the broiler and position a rack 6 inches from the heat. In a 12-inch nonstick ovenproof skillet, cook the bacon over moderately high heat, stirring occasionally, until softened, 3 to 5 minutes. Add the shallots and cook, stirring occasionally, until softened, about 3 minutes. Add the brussels sprouts, season with salt and pepper and cook, tossing occasionally, until crisp-tender and lightly browned, about 5 minutes.

 Meanwhile, in a large bowl, beat the eggs with the milk, 1 teaspoon of salt and 1/4 teaspoon of pepper. Stir in the shredded cheese and snipped chives. Pour the egg mixture into the skillet and cook over moderate heat, stirring gently, until the eggs start to set and the bottom is lightly browned, about 5 minutes. Transfer the skillet to the oven and broil the frittata for about 3 minutes, until the center is just set. Run a rubber spatula around the edge of the frittata and slide it onto a serving plate, then cut it into 6 pieces and serve.

Tomatillo Pumpkin Seed Dip

Recently, I have had a fascination with the tomatillo.  I never ate them much when I was younger, but have started to get excited about salsa verde lately.  When I wanted to celebrate the start of spring with some colleagues, it seemed like incorporating some tomatillos into the menu would be great.  So, when I was reading 2015 Food and Wine Annual Cookbook and came across this recipe, I knew I wanted to make it.  I would get to use several ingredients I rarely use and put it together with some salsa picante and have a nice snack.

Tomatillo Pumpkin Seed Dip

Pumpkin Seed and Tomatillo Dip

1 lb tomatillos — husked, rinsed, and halved
7 garlic cloves, crushed and peeled
5 Tbsp extra virgin olive oil
Kosher salt and pepper
2 dried chiles, such as New Mexico or guajillo, stemmed and cut into 1-inch pieces
1 cup salted roasted pumpkin seeds, coarsely chopped
1/8 tsp sugar

Preheat oven to 450 degrees.  On a large baking sheet, toss the tomatillos and garlic in 2 Tbsp olive oil and sprinkle with salt and pepper.  Roast for about 15 minutes, stirring once or twice, until tomatillos soften.  Add the chiles and roast 3 minutes longer, until the chiles are toasted.

Scrape the tomatillo mixture into a food processor and pulse until smooth.  Transfer the dip to a medium bowl and stir in the pumpkin seeds, sugar, and remaining 3 tablespoons of olive oil.  Season with salt and pepper.