Greetings & Salutations to all our friends & family & fans!
We are embarking on our first crowd funding campaign to create the Third Season of Dish It Out!! Your support for the past two seasons has nurtured our incredible cooking series that’s –
“….one part talk, two parts cooking, three parts garlic.”
please share wide & far! No amounts too small, unless it’s garlic and every bit helps, unless it’s cayenne.
(click image to go see our Indiegogo )
Our Go-To-Grill-Ghuru is finally forty! And that’s our gift to him. Hee Hee.
Our gift to you is his episode, “All Up In Jeff Parker’s Grill” where we learn the intricacies of cooking over fire. It’s our first on location shoot and the first appearance of DISH DUDES!!! #MustSeePC.
Click photo for video…
Part Deux, how do you do? Welcome back to the ramblings of the self-proclaimed “Brutal Gourmet”, Tony Spatafora. Our little show, Dish It Out! (DIO!) is sponsored in part by Melissa’s Produce!!! DIO! is in it’s second season and bringing comedy into the kitchen by the bushel. Our latest episode is here for your joy. Today we speak of jamming aunts. That’s not a band from Boston, it’s about inspiration in the family. Speaking of inspiration, bliss and harmony- stone fruit season continues! We have a great recipe to maximize your bounty that is perfect for summer eating, Grilled Peach Relish!!!
Growing up my aunts were a wonderful influence on me. There were a bunch of them, in different shapes and sizes. Aunts full of life & color and every last one of them an amazing cook. Focus on my Aunt Eva.
Aunt Eva was a dietitian turned home economics instructor. She raised her family to understand that food was never thrown away. You always have ingredients in the fridge for stuffed mushrooms. She frequented rummage sales, traveled the world and made the finest PICKLES. I actually inherited The Pickle Recipe from Aunt Eva and was sworn to never ever ever give it out. Her personality was so formidable in this world, I am not going to risk her ire from the next world. I have shared another pickle recipe that she gave me. It’s been remarked how Aunt Eva fancied bright lipstick. Pink. Bright pink. Her purse heavy from little sample lipsticks she would collect in her travels. And that lipstick was going to be a brand if you will, of the love she felt for you. A bright pink neon on your cheek. In the instances when Aunt Eva hadn’t seen you in a while, you just knew there was going to be a lot of love coming your way in a big pink smear. I digress.
Aunt Eva was an amazing cook, gardener and fisherman. Our visits were at a little house on the Cape that allowed her all three sports. The pickles chilled in the fridge, right near a box of bait. Her lobster pots were checked daily. The garden was always heavy with tomatoes, peppers, beans, squash, cucumbers and herbs. She grew rhubarb and made a beautiful strawberry rhubarb jelly so awesome in color and taste. Look at Aunt Eva, orchestrating farm to table mentality for the kids to learn from. There was plenty right around you to eat and create from. With a lot of effort and love, you could make plenty grow. Eva grew up with a large brood on a farm in Millis, MA. These ideals were instilled early. Thanks for sharing Aunt Eva!
I think of Aunt Eva whenever I pickle or make jam. I love pulling our her old recipe cards with the crazy side notes she’d leave. She would really jam on this recipe (you knew there’d be a pun soon) for it’s southwestern flavors. It’s from another aunt of mine, Martha Stewart. Though we are not blood related, or even properly introduced at this moment, Auntie Marty (she lets me call her this) has a simple, tasty seasonal relish recipe that’s super easy. From her Everyday Food magazine:
Grilled Peach Relish
4 peaches, quartered and pitted
1/2 medium white onion, halved
1 tablespoon vegetable oil
1 tablespoon chopped canned chipotle chiles in adobo (seeds removed for less heat if desired)
1/2 teaspoon white vinegar
1 teaspoon fresh lime juice (our addition)
1 teaspoon sugar
Coarse salt and ground pepper
Drizzle peaches and onion with oil and rub to coat. Fire up grill or a grill pan over high heat
Oil grates of grill with paper towel and tongs.
Grill peaches and onion until peaches get a light char and skins begin to loosen, about 10 minutes, rotating occasionally. Let cool.
Remove and discard peach skins.
Chop peaches into medium chunks and onion into smaller chunks. Combine in a bowl with remaining ingredients and season with salt and pepper.
Auntie Marty recommends this relish with grilled chicken, pork or duck. We broke it in on a lamb burger and licked the dish.
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.
“Bacon’s bacon.” – “Desire Under The Elms”, Eugene O’Neill
It’s a nice way to end the summer; BBQ and Bacon and Back to School. (All of my parenting friends agree, with the last part especially). Add some Bubbles and you’ve got yourself a holiday. America’s pride and joy will always be their bacon. It’s celebrated in cupcakes, cocktails, Colorado. There’s a propensity of alliteration today, bear with me. It is definitely what vegetarians miss most and what Lady Gaga has yet to wear. Bacon, bacon, bacon!
This recipe is from a friend of DIO! and an upcoming guest, Jeff Parker. His food blog Jeff Parker Cooks is a great follow for food enthusiasts and gourmet amis alike. Enjoy Jeff’s Bumped Up Bacon Wrapped Sweet & Spicy Peppers. Click photo for recipe
Happy National Bacon Day!
Hot enough for you?
If that ain’t the strangest thing to say I don’t what is. Oh right, jicama is pretty strange to say. Jicama, sounds like it should be a Club Med destination resort. Jicama, God Bless you the people at the store will say to you. Jicama, Jicama, Jicama goes the magic incantation. Jicama, you so crazy, I think I want to have you for lunch.
And we did! Everyone knows what jicama looks like right? It’s that disgruntled looking root thingy found near the potatoes and onion and not far from the melons. Jicama is from semi tropical to tropical climates. It’s skin is like a thin bark texture, and it’s bark is worse than it’s bite. (I went there). The health values of jicama are wonderful, it being high in vitamin content, antioxidants and low-calorie. It’s also known as Mexican Water Chestnut and Yam Bean. But, I think Jicama is more fun to say. Jicama. Jicama.
Ter House Slaw #5
1 cup grated carrots
1 cup grated purple cabbage
1 cup grated jicama
1 cup grated white cabbage
1 small sweet onion, quartered
2 cloves garlic, smashed
1/2 cup low-fat mayonnaise or vegannaise
1/3 cup apple cider vinegar
1/3 cup olive oil
2 T sweet Thai chili sauce
2 T celery seed
1 T Karma Tequila Agave nectar (or whatever sugar sub you have handy
1 T fresh lemon juice
1/2 t salt
1/4 teaspoon black pepper
1/4 teaspoon white pepper
Add first four ingredients into blender and blend. Stream in olive oil to thicken. Add remaining ingredients and continue to blend until desired texture. Check seasonings.
Toss shredded slaw with dressing and refrigerate for an hour. Re-toss Ter House Slaw #5 and serve to welcome guests.