Truth. Don’t let the smooth taste fool you, I am a peach. People generally use this expression as a term of endearment, “Isn’t Jenny a peach? Look how she helps her Mom shingle the new barn”. It can also be a a sly dig in some circles, “Howard’s a real peach, finishing all of Auntie Lucy’s cobbler before she had any”. In my case it is more of a Dish! I am a peach. I am fuzzy with a stone pit in my core.
I will explain.
It took all of my twenties and most of my thirties to cultivate my beard (bane to my family). I endured relentless comments on the sprouting ‘peach fuzz’. Comparisons were made to dirty lollipop sticks, over-used QTips, sparse golf courses and broken Chia-pets. To wear my ginger whiskers in my forties, I glow. I am a peach, I sweeten with age. I am a peach, but not with a heart of stone. More of a head of it. More on that? Moron that.
I can be pretty obstinate, hard-headed if you will, in the kitchen. I hardly measure ingredients, will leave every cabinet open, cover every surface and risk bodily harm in pursuit of a perfect
taste. I fly by taste, sight and smell in addition to the seat of my pants. Sometimes the recipe will fly, sometimes not. Casualties are inevitable,
“….you can’t make an omelet without breaking any eggs. Any cook will tell you this.” – Clue, The Movie – Col. Mustard AKA Martin Mull.
I am a peach, if you work around the dense center the fruit is delicious. Sort of speak.
So I bore you with all of that to tell you about some recent quality time in the DIO! FoodLab, peachy-keen if you will. Our wonderful sponsor Melissa’s Produce sent us some gorgeous stone
fruit this season. We got to play with delicious white peaches, apricots, plums, plucots and stunning avocados. Yes, Virginia, avocados are fruit. We sautéed, pureed, basted, broiled and blackened.
We blended, froze, reduced and grilled. There was much merriment involving Melissa’s tasty treats and at least one botched juggling show. But I digress.
The fruits of our labors (you know that pun was coming) were tremendous. Condiments, side dishes, desserts, drinks and snacks smacked the lips of happy hungry DIO! staff. The team’s favorite recipes will follow for all to enjoy. Please let us know your success with the recipes and remember any pix of your efforts will be rewarded. We swag and shout out with the best of them. The first recipe was delicious…….
Grilled White Peaches, a side dish.
Pairing these lovelies with an Herbs de Provence rubbed pork chops was phenomenal. The grill char on the sweet flesh of the peaches was incredible side by side with the savory of the pork’s seasonings.
4 washed, dried peaches. Halved, stones removed.
1 T white granulated sugar, brown sugar is nice too.
1 t cinnamon (DIO! Season 2 Spices W/ Benefits)
1/4 t clove.
2 T canola oil.
4-5 T chopped fresh rosemary.
1. Pre-heat clean grill or grill pan.
2. Mix clove, cinnamon, sugar and oil.
3. Brush peach halves liberally with sugar mix.
4. Sprinkle dressed peach halves with rosemary. Let flavors mingle for several minutes.
5. Dress grill grates with canola oil, or spray.
6. Reapply sweet make-up to peaches.
7. Grill peaches, skin side up, 3-5 minutes. Don’t let them go soft on you.
8. Serve up immediately.
You will absolutely love this elixir that Celebrity Chef-Healthy Lifestyle Specialist (say that 3X’s fast) JESSE BRUNE has turned millions on to.
Fountain of Youth Blue-Pom Smoothie
1 cup blueberries
1 cup pomegranate juice
1/2 cup ripe avocado
1 tbsp raw honey (we use Karma’s Agave, you should too)
1 cup vanilla coconut milk
1 teaspoon cinnamon (our addition)
Blend all ingredients until a nice, smooth consistency is achieved. Serve chilled.
I shared this recipe on Marie Osmond’s show “Marie”. Did you know that blueberries + pomegranate are really great for maintaining your skin’s youthful appearance? No jokin’ – check out this SUPER SIMPLE recipe and give it a try. You can make it in seconds and your skin will thank you for years to come!
– Jesse Brune, jessebrune.com
How exciting to be celebrating our first National Tequila Day with our very good friends at KARMA Tequila!!! We are extremely lucky to have such nice people in creative places. Sponsorship by Kotex while lovely would not be as fun in the Swag Department, you know what we’re saying here?
And it’s equally as wonderful to announce our FIRST EPISODE FROM SEASON 2 is finished and will air this week. Walk the dog, cop a squat, pour the Karma and good things will follow. The very cool, very fun JESSE BRUNE came by to share some sweets and deets. Jesse is a life transformation mastermind; skilled chef, personal trainer and life coach. Jesse is the real deal and more on him soon, we’re sweet on him. Stay tuned and come hungry.
Oh, and just a quick note here. Today also happens to be our dear Marie Pettit’s birthday!! We know, so much Joy in one post today. Wildly exciting!! Marie is our AD, PA, Muse and Production Manager for DIO! She is the fiber in our reader’s digestion, the cream in our coffee. Plus she has the director Chris Gregson’s ear. She got the rest too, by marrying the man. We have a marvelous team and choose to celebrate every step of the way. Much JOY and love to Marie!
And Karma believes in us. Welcome, our first official sponsor Karma Tequila
For years the Portuguese Fishing community lived in peace
with the throngs (you read that right) of LGBT community that flocked to Provincetown MA. PTown, as it’s called, is the furthest point on Cape Cod. It was a haven for those wanting a peaceful life. Gays, artists and fishermen made PTown their year round home despite the cold wintry blows. It’s surrounded by water on three sides, a serene shore community fragrances with pine and jasmine. In the summer tourists cue up to take in the tonic that the beach brings.
Before tourism the Cape’s number one commerce for many years was fishing. Swordfish, lobster, bluefish and cod were in abundance. With gays, artists and fishermen is residence the food consumed in PTown has long
been incredible. Do you think any of them would eat anything but?? Portuguese cuisine is a rustic flavor trip with notes of cinnamon, spice, pepper and sweet. The families of the fishermen made great use of wonderful fresh fish and shellfish. Clam boils, roasted fish and amazing soups had wonderful earthy notes that tucked the appetite away, wrapped in a soulful way. Portuguese seafood chowder can be found on almost every menu in restaurants that line Route 6 all the way to the heart of PTown. Important elements of the soup were fresh shellfish and or fish, delicious broth flavored with saffron garlic and herbs, kale, potatoes, and spicy chorizo sausage. It was a great opportunity to clean out the fridge of leftover veggies. The magical broth and seafood bounty were a great welcome to the table.
Recently DIO! Producer Michael Vinton (Michael’s Funny Or Die Rihanna Parody here)
had a birthday that gathered his nears and dears. Family flew in to Los Angeles and guests were invited to #ComeHungry as you can imagine. A great New England Shore Dinner was planned to feed the thirty coming to celebrate the arrival of Michael’s next decade. His Mom and I rocked CostCo for the bounty needed. It being Easter Weekend, you can imagine the crowds. A late-hour snafu was discovered as the 32 gallon fryer/steamer was not going to participate in the ‘great New England Shore Dinner’. Normally the machine performs admirably, but it seems to be holding onto a grudge since Thanksgiving. With guests two hours away, a mad dash was made to assemble dinner IN BATCHES in three stock pots, keeping the catch warm in cater trays in the stove. Of course this led to some shellfish overcooking (Thanks Eric, we heard you) and a thirty minute delay for serving but all in all dinner was amazing for all to pick at.
So, why are we telling you this? Well there were bound to be leftovers. There is seldom an event that the food was plentiful and delicious. Plentiful leftovers and what was to make of our catch???? Of course the natural thing to be done was Portuguese Seafood Chowder (PSFC) A fair amount of the Shore Dinner Broth was reserved. Extra Manila clams were steamed in sautéed leeks, celery and bay leaf with the magic broth. Then came the separating the clam from their shells. EVERYONE INTO THE POOL!!!! Leftover potatoes, corn, artichokes, asparagus hopped in. Next came sausage, andouille in this case. My inner Cajun falls out on occasion, deal with it. In went fresh kale to keep it from going to mush. Finally cracked lobster claws and knuckles and shrimpies. The end result was epic, and had to be mobilized to good homes.
This PSFC may be an episode one day on the show,
but for now we hope this post inspires your love for seafood, kale, purple potatoes and Portuguese food. It’s a recipe of inclusiveness, everyone’s welcome in the bowl.
Much like PTown at the end of Cape Cod.
You heard me.
It’s March 16th and you better be loving all things green. Like artichoke hearts. Maybe they’re yellowish beige, for our content here today they’re pale green, from a green plant. For those who are green. We heart these hearts.
We first met a 1000 years ago in Yankee Key West (The CT Shoreline). We both had more hair then, me in a bi-level with a rat’s tail, Arty with a fibrous leafy covering. The chef at LL Chapman’s (more on LL another time) took three little hearts and put them in an oval ramekin. Splashed with white wine they then got a scoop of creamy italian dressing, creamy bleu cheese dressing and two pieces of swiss cheese on top. In that little Love Boat went to the oven. Ten minutes later you had Artichoke Hearts Roman (chef name) my favorite appetizer of the Summer of 1987. I couldn’t believe how easy they were to assemble, how easily they went down. Tasty tasty. The melted cheese on the side of the dish was crusty and delicious. The entire ramekin was sponge cleaned with loaves of hot Italian bread. This was of course back when carbs were something completely different. It was there we first met, in 1987. There went my heart.
Subsequently we’ve dallied together in saute with chicken, we’ve fried in a tasty breading. Arty Choke and I maintain our mutual admiration society to this day. Arty’s and mine latest spin is a great Gluten Free hors d’ oveur. In lieu of a cracker a halved artichoke heart makes a great base for tapenade or hummus or even a grilled shrimp.
Sometimes when I eat one of these little yummies I hear Celine Dion in the background crooning “……my heart will go on, and on……” and I smile about my rat’s tail.
Food For Thought:
“Almost every artichoke produced in the United States comes from California. Did you know that the town of Castroville, California crowned its first “Artichoke Queen” in 1947? The winner was a young actress named Norma Jean Mortenson who later changed her name to Marilyn Monroe!” National Artichoke Heart Day, punchbowl.com