Georgia Peach Jam with Dried Currants

With summer coming to an end, it's the last week of Georgia peaches. Here's a simple recipe with a twist for making peach jam. We recommend applying a dollop (or two) of jam atop homemade buttermilk biscuits, mixing in fruit salads, or adding to your iced tea as a sweetener.

Ingredients

• 4 pounds Peaches
• 3 cups Sugar
• 2 Tbl Lemon Juice
• Salt
• 2 each Cinnamon Sticks
• 1 cup Dried Currants

Canning Preparations

1. Wash jars and bands in hot, soapy water. Rinse
2. Place jars inside a canner filled with water, bring to boil.
3. Boil jars for 15 minutes to sterilize.
4. Place lids and bands in warm water, do not boil. Leave until ready to use.

Instructions

1. Rinse the peaches under cool running water.
2. Place whole fresh peaches in a pot of boiling water for 2 minutes. I scored peaches and roasted at 400F  for 6 to 8 minutes until skins are able to be peeled off. Allow to cool at room temperature.
3. Remove and place in a sink with cold ice water.
4. Peel peaches, remove the pit, slice in half, then into quarters.
5. Slice each quarter into 2 or 3 chunks.
6. Place cut peaches in bowl and toss with lemon juice.
7. Place in food processor and pulse into small bits but do not liquefy.
8. Place a saucepan on stove, set to medium heat.
9. Add water, then sugar and stir until sugar is dissolved.
10. Add peach pulp and continue to stir until it thickens.
11. Add Cinnamon Stick
12. As it thickens, stir frequently to prevent sticking and burning.
13. Fold in dried currants once the jam is to the consistency you desire.
14. When done, ladle into hot jars, leaving 1/4 inch headspace.
15. Remove air bubbles, wipe rim, add lid and band. Finger tighten.
16. Process 10 minutes in a boiling water canner or according to the time for your altitude.
17. Remove from canner, and place on folded towel for 24 hours in a draft free location.
18. May be stored in a dark cool place for a year or longer.

Enjoy!

Roasted Chicken Penne with Peaches, Bacon + Pecans

INGREDIENTS

• 1 Roasted Chicken
• 6 oz Applewood Smoked Bacon (lardons)
• 1 cup Pecans Toasted
• 3 Fresh Peaches (diced)
• 1 Sweet Onions (julienned)
• 5 Cloves of Garlic (sliced)
• ½ Bunch Basil (torn)
• ¼ Cup Parsley (fine chopped)
• 2 Handfuls Spinach
• 2 oz Sherry Vinegar
• 1 cup Chicken Stock (Homemade)
• Parmesan (Shaved)
• EVOO
• 1 Box Penne Pasta

INSTRUCTIONS

1. Pre-cook penne pasta use the cooking direction marked on packaging. Cool and reserve for later use.
2. Roast off whole chicken (breast) that is still on the bone- this will add more flavor to your dish. After roasting, removing the breast meat from the bone. Use the bones to make stock. If in a pinch use a whole roasted chicken from the market or Pine Street Market smoked chicken.
3. Toss 1 cup of Pecans with 1 Tbl  of grapeseed oil. Slow roast pecans in the oven at 225 F for 12 to 15 minutes.  Roasting tree nuts at lower oven temp will provide a great tasting full flavor nut.
4. Heat up a large skillet over medium heat. Add bacon lardons and render until lightly brown but not crispy. Drain off bacon grease and add sliced sweet onions and garlic. Cook until translucent and tender. Add peaches and deglaze with sherry vinegar.
5. Add chicken stock and penne and heat pasta throughout.  Add spinach, herbs and season with salt and pepper.
6. Plate or place in dish. Garnish with toasted pecans and shaved parmesan. Serve immediately.

SOURCED FROM

• Pearson Farms Peaches, Pecans
• Pine Street Market Applewood Smoked Bacon
• Your Dekalb Farmers Market Parmesan, EVOO, Sherry Vinegar: Ybarro Old Vintage Wine Vinegar, Chicken, Basil, Spinach, Parsley, Sweet Onions, Penne Pasta

Braves Big Night Out: Chimichurri Marinated Flat Iron Steak

Recently I had the pleasure of giving a cooking demonstration for The Braves Big Night Out while the Angels were in town. I was charged to come up with a dish that was influenced by our out-of-town opponents.  Inspired by the Southern California cuisine, I choose to prepare something fresh and satisfying while paying homage to Central American.  The final dish was a Chimichurri Marinated Flat Iron Steak with Lime Salted Fingerlings, garnished with a Pico de Gallo Shrimp Ceviche.

Since we are in the grilling season I wanted to provide a simple recipe to highlight the Flat Iron marinade and Chimichurri part of the dish I shared with my guests.

Chimichurri Marinated Flat Iron Steak

MARINATE INGREDIENTS

• ½ Bunch Cilantro
• 4 Cloves Garlic Crushed
• 1 Tbl Coriander
• 1 Tbl Black Peppercorns
• 2 tsp Chili Flake
• 2 tsp Whole Cumin
• 2 oz Sherry Vinegar
• 3 oz Grapeseed Oil  or Oil blend

CHIMICHURRI INGREDIENTS

•  2 Bunches Cilantro
• 4 Tbl Fresh Garlic
• 1 ea Shallot (Fine Dice)
• 2 Tbl Red Pepper (Fine Dice)
• 2 ea Limes Juiced
• 1 oz Red Wine VInegar
• ½ Tbl Red Chili Flakes
• Salt + Pepper

STEAK

• 6 ea Flat Iron Steaks

INSTRUCTIONS

1. Gather and measure out all ingredients (except cilantro) and place in medium-sized pan.
2. Heat over medium heat until mixture starts to sizzle (about 4 to 5 minutes).  This is to get depth in flavor for the marinade and enhance the spices and aromatics.
3. Set aside and allow to mixture to cool to room temperature.  Once cool, pour into freezer bag and add steaks and cilantro to bags and marinate overnight or up to 4 hours before you prepare steaks.
4. Chop up and stir together all ingredients for Chimichurri. Chill in fridge up to 3 hours before serving.
5. Flat Iron Steaks are a great cut, and full of flavor. I recommend grilling 3-5 minutes on each side or until mid-rare. You can also oven or pan roast.  The meat should be sliced thinly against the grain.
6. Place sliced meat on platter. Drizzle Chimichurri on over the steak and season with coarse sea salt. Serve immediately.

Happy grilling folks!

How to Pan Roast Almond Panko Fish

This technique is a light and refreshing alternative to breaded fish. It can be used year-round and paired with endless sides for a perfect seasonal meal. Shown above, is a citrus arugula salad with roasted vegetables (recipe coming soon) .

INGREDIENTS

• 3 oz Grapeseed Oil
• 1 cup Raw Sliced Almonds
• 2 Tbsp Parsley, chopped
• 1 cup Panko Crumbs
• 1 tsp salt
• 2 Tbl Dijon
• 2 Tbl Honey
• Chilled water
• 1 oz Whole Butter
• 8 -12 oz Wild Caught Cod Filet

INSTRUCTIONS

Preheat oven to 225 F. Bake almonds in an oven safe pan for 10-12 minutes or until golden brown. Move them around occasionally to keep from burning. Set aside and let cool.

Mix 1 oz. oil, salt, panko and toasted almonds on flat plate. I used a small sheet tray. Hand-crush  almonds into panko crumbs.

Take two small bowls. In one bowl put the mustard and honey and in the second bowl pour cold water.

Dip a brush into the chilled water and then dip into honey mustard mixture and lightly brush cod with thinned-out honey mustard.

After fish has been thinly coated place in panko-almond mixture to cover flesh side.

Preheat oven to 405 F. Heat an oven safe large pan on med-high heat. Add 2 oz oil.

Heat oil and butter until butter is foaming.

Then lower to medium heat and add fish filet flesh side down. Cook for about a minute until golden brown.

Flip filet and place pan in the oven for 8-9 minutes.

Enjoy!

Photo Credit: Paige Jones Photography 

How to Cut an Orange

Cutting oranges may be a more basic task in the kitchen, but here is a behind the scenes look.

1. First, cut the ends off to create a stable base

2. Cut the skin from the oranges sides

 3. Cut the oranges into crosswise slices, about 1/4" slices

Photo Credit: Paige Jones Photography

How to Cut Cauliflower

Did you know? It is best to wash cauliflower after cutting it.

1. First cut off the lower stem without cutting any of the white head.

2. Cut the head of cauliflower in half and then into quarters through the core. 

3. Using the tip of your knife, separate the individual florets from a head of cauliflower by cutting them away from the core. 

4. Cut down to size as needed for your recipe.

Photo Credit: Paige Jones Photography // Sources: 1, 2, 3