The link to our campaign
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 )
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.
A little something on the side can make your day. Munch munch.
Come hungry, here’s Colleen Foy and Tony Spatafora doing lunch!
In honor of WVD we proudly remind you to “Press your tofu” and share some joy, with Foy.
“Consider the eggplant, shiny purple, tight skin. Like something Prince would wear.”
Aaaah, it seems like yesterday we uttered those words. They ring with the poignancy of Edison’s “Mr. Watson, come here. I want you.” It may just as well as been yesterday as it was three years, and four kitchens ago that we shot our first episode of DIO! Where does the thyme go, I tell you. It goes in the pantry, you know that.
Sista Sal and I lived together in a tiny little cottage on the sleepy CT Shoreline. Yes, Yankee Key West as I liked to call it. And I maintained the outdoors for she and I. We had hanging baskets, decorative barrels, pots, cans and window sills. There was a festive Perennial Love Garden chock filled with hasta, Allium and black-eyed susan’s. I grew giant-sized sunflowers that stopped traffic. There was bamboo. Side note, the bamboo grows spreads like, well you know, it spreads crazy like. It spread under the neighbors fence who thought he might harvest it. He was sure it was asparagus. Oh, Yankee Key West. My point was around here and I know it will resurface. Like bamboo.
The size of our vegetable garden grew each year. It was lined with brick (we’re Italian) and subject to many trips by Ma (The Tomato Thief). Eventually a fence was put around it to prevent rabbits, deer and
yes, Ma. Every fall I buried fish breakdowns in the native american traditions to fertilize the soil. Our bounty was always amazing. The tomatillo plants and the eggplant plants were the most amazing. Their leaves and branches had a jaunty raconteur nature to them. These plants were the “Zoot Suit Riot” of my 90’s garden life. Take a moment and smell the Seattle Coffee. Such a fun time.
Sista Sal asked recently if there was a great recipe for her bounty of eggplant and if it could be kid friendly. Sista Sal speaks, Li’l Bro listens.
- 2 medium eggplants, peeled and cubed
- 1 cup shredded Italian cheese blend (I like Tillamook)
- 1 cup Italian seasoned bread crumbs
- 2 eggs, beaten
- 2 tablespoons dried parsley
- 2 tablespoons chopped onion
- 3 clove garlic, minced
- 1 cup oil for frying
- Salt and Pepper to taste.
- Place eggplant in a microwave safe bowl and microwave on medium-high 3 minutes. Turn eggplant over and microwave another 2 minutes. Eggplant should be tender, cook another 2 minutes if the eggplants are not tender. Drain any liquid from the eggplants and mash.
- Combine cheese, bread crumbs, eggs, parsley, onion, garlic and salt with the mashed eggplant. Mix well.
- Shape the eggplant mixture into Patties. Heat oil in a large skillet. Drop eggplant Patties one at a time into skillet. Fry each side of the Patties until golden brown, approximately 5 minutes on each side. Freezing Patties for half hour prior to frying help with keeping their shape.