GRILLED PEACHES WITH CITRUS MASCARPONE
Provided by Michael Symon : Food Network
Categories dessert
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare a grill for medium heat. If using a charcoal grill, build an even layer of hot coals on the bottom and remove the ring if it has one so the coals are exposed.
- Prepare the foil packets: Lay out a double layer of large heavy-duty aluminum foil pieces in an X formation, totaling 2 packets. Distribute the peaches, cut side down, 2 tablespoons of the honey and the butter evenly between the packets. Bring up all 4 sides of the foil, but don't seal. Grate the lemon zest evenly between each packet. Squeeze the lemon juice evenly between each packet or add 2 tablespoons of white wine to each packet. Tightly seal the foil. Place the packets directly onto the coals and cook until the peaches are tender and cooked through, 10 to 12 minutes.
- Meanwhile, vigorously whisk the mascarpone, heavy cream, remaining 2 tablespoons honey, vanilla extract, orange zest and orange juice in a large bowl until lightened and fluffy, 3 to 5 minutes.
- Remove the foil packets from the grill, carefully open and allow some steam to escape. Spoon some peaches along with some of their juices into a serving bowl. Dollop the citrus mascarpone over the top. Garnish with crushed almonds and shortbread cookies. Serve!
- (Alternatively, you can bake the foil packets in a 350 degrees F oven for 8 to 10 minutes.)
SIMPLEST GRILLED PEACHES
Grilled peaches may be summer's greatest joy. Cook them over a medium to low gas grill or a dying charcoal fire, and serve them with ice cream, whipped cream or nothing at all.
Provided by Sam Sifton
Categories barbecues, dessert
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 2
Steps:
- Heat a gas grill to medium. If you are cooking on a charcoal grill, wait until the fire has died down to medium to low heat.
- Cut the peaches along their seams, all the way around, and twist their halves off their pits. Brush the cut sides of the peaches with olive oil and grill, cut side down, until the fruit has developed grill marks and started to soften, about 4 to 5 minutes.
- Brush the tops with oil, turn over and move to the side of the grill to continue cooking over indirect heat, another 4 to 5 minutes. You can add flavor by brushing them with maple syrup and bourbon, or molasses and butter. But if they are perfect peaches, they shouldn't need anything at all.
Nutrition Facts : @context http, Calories 65, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 2 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 0 milligrams, Sugar 11 grams
EPIS-MARINATED GRILLED RED SNAPPER
This modern version of grilled snapper is jam-packed with flavor. The foundation of the dish is epis, Haiti's herb-and-seasoning blend usually made with sweet and hot peppers, onion, garlic, fresh herbs and a variety of spices and other flavorings. It's used in countless Haitian dishes, from rice and beans to soups and stews; it's also a favored marinade. This recipe makes the epis with a blender instead of mortar-and-pestle and grills the fish over charcoal or gas rather than over wood. Wrapping the fish in banana leaves before grilling seals in flavor and juices. Scotch bonnet peppers are one of the stars of this dish, adding a kick that's sure to get attention at a barbecue
Provided by Food Network Kitchen
Categories main-dish
Time 4h
Yield 4 to 6 servings
Number Of Ingredients 29
Steps:
- Combine the cider vinegar, scallion, roughly chopped onion, celery, roughly chopped green and red bell peppers, shallot, garlic and 1 Scotch bonnet pepper in a blender (see Cook's Notes). Blend on high until finely chopped, about 30 seconds. Add the cilantro, culantro and thyme and pulse until finely chopped. Add the 1/2 bunch parsley and pulse until finely chopped.
- Drizzle in the olive oil and process until smooth and bright green, about 1 minute. Set aside 1 cup of the epis and place in the refrigerator. Keep the remaining sauce for another use (refrigerate it in an airtight container for up to 5 days).
- Cut 3 to 4 diagonal slits on each side of the fish. Squeeze both the lemon halves over the fish; massage the juice into the inside and the outside of the fish as well as into the slits. Sprinkle with 2 tablespoons salt. Cover the fish with cold water in a deep baking dish or large bowl. Pour in the white vinegar and let sit for 5 minutes. Rinse and pat dry.
- Mix the 3/4 teaspoon remaining salt, the all-purpose seasoning, garlic powder, cayenne, black pepper and allspice in a small bowl. Sprinkle the mixture into the slits and inside the fish. Rub the reserved 1 cup of epis all over the fish. Refrigerate for 2 hours or overnight.
- Just before you're ready to cook, place the banana leaves on your counter until defrosted, about 20 minutes. Soak the twine in a small bowl of warm water.
- When ready to cook, prepare a grill for medium-high heat.
- Place the 2 pieces of twine perpendicular to each other, the longer piece horizontally and the shorter piece vertically. Place one large piece of banana leaf horizontally on top of the twine, making sure it's centered. Place 2 long pieces of banana leaf vertically on top of the horizontal piece.
- Layer the thinly sliced onion and thinly sliced green and red bell peppers in the center of the banana leaf and lay the fish on top. Place lemon slices in the slits of the fish and one bay leaf in each slit that is facing up. Place the remaining lemon slices in the cavity. Poke the whole cloves into the remaining Scotch bonnet and place it in the fish's head. Roll up one side of the banana leaf from left to right making sure to tuck the flap under the vegetables. Roll the second side of the banana leaf from right to left, making sure to tuck it under the fish tightly. Fold the banana leaf flap from bottom to top under the fish. Repeat folding from top to bottom. Grab the twine and tightly tie the packet lengthwise and widthwise, sealing the fish in. Brush both sides of the packet with vegetable oil.
- Place the fish on the grill and cook on both sides until the leaves are charred, 15 to 18 minutes per side. Remove it from the grill and allow to rest for 5 minutes. Transfer to a serving platter. Cut the twine and banana leaf open to release steam. Serve the fish sprinkled with the chopped parsley.
MARINATED PEACHES
Provided by Michael Symon : Food Network
Categories dessert
Time 1h10m
Yield 10 to 12 servings
Number Of Ingredients 6
Steps:
- Slice the peaches and place n a large mixing bowl. Toss the peach slices with the remaining ingredients. Let marinate for 1 hour and serve.
GRILLED PEACHES
This is a very simple, yet delicious end to a grilled meal. Peaches are grilled with a balsamic glaze, then served up with crumbled blue cheese. A sophisticated, yet extremely simple recipe. Perfect for summer entertaining!
Provided by Anonymous
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 38m
Yield 4
Number Of Ingredients 5
Steps:
- In a saucepan over medium heat, stir together the white sugar, balsamic vinegar, and pepper. Simmer until liquid has reduced by one half. It should become slightly thicker. Remove from heat, and set aside.
- Preheat grill for medium-high heat.
- Lightly oil the grill grate. Place peaches on the prepared grill, cut side down. Cook for about 5 minutes, or until the flesh is caramelized. Turn peaches over. Brush the top sides with the balsamic glaze, and cook for another 2 to 3 minutes.
- Transfer the peach halves to individual serving dishes, and drizzle with remaining glaze. Sprinkle with crumbled blue cheese.
Nutrition Facts : Calories 147.4 calories, Carbohydrate 21.4 g, Cholesterol 13.3 mg, Fat 5.2 g, Fiber 0.3 g, Protein 4.1 g, SaturatedFat 3.3 g, Sodium 261.8 mg, Sugar 20.1 g
GRILLED CHICKEN MARINADE
This yogurt marinade, ideal for grilled chicken, is infused with a mix of fresh and dried herbs, lemon zest and plenty of garlic. Apply it at least a couple of hours before cooking or up to the night before: The longer it sits, the more effective the marinade will be, tenderizing the meat and infusing it with flavor. But even a short stint will improve your result and add a perfect complement to the heat from the grill.
Provided by Melissa Clark
Categories easy
Time 10m
Yield About 1 cup
Number Of Ingredients 9
Steps:
- In a large bowl or container, stir together grated garlic cloves, lemon zest, yogurt, the fresh soft herbs, oil, dried herbs, oregano, marjoram, or thyme, salt and black pepper. (This yields about 1 cup marinade, good for about 2 pounds of chicken.) Let sit for a couple of hours and up to overnight.
Nutrition Facts : @context http, Calories 119, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 134 milligrams, Sugar 2 grams, TransFat 0 grams
GRILLED PEACHES
Choose fruit with a fragrant aroma and flesh that yields a bit when pressed gently. If a peach has cuts or tan spots, or if it's rock-hard or mushy, don't buy it. Color has more to do with variety than ripeness.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 10m
Number Of Ingredients 2
Steps:
- Heat grill to medium-low.
- Halve and pit peaches; brush both sides with butter.
- Place peaches on grill; cover grill, and cook until charred and softened, 4 to 5 minutes per side.
Nutrition Facts : Calories 92 g, Fat 6 g, Fiber 2 g, Protein 1 g
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