Grilled Peach And Pork Crisp Recipes

Steps:

• Preheat a grill to high. Pat the pork dry and season with salt and pepper. Lightly oil the grill, then grill the pork, turning, until marked, about 10 minutes.
• Meanwhile, combine the peaches, wine, brown sugar, and 1/2 cup water in a saucepan. Remove strips of zest from the lemon with a vegetable peeler and add to the pan; squeeze in the lemon juice. Cover and cook over medium-high heat until the peaches are just tender, 5 to 7 minutes. Transfer to a bowl with a slotted spoon.
• Add the mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper to the juices in the pan. Transfer 1/3 cup of the liquid to a small bowl and stir in the chopped rosemary; brush onto the pork and continue grilling until a thermometer inserted into the thickest part registers 145 degrees F, 10 to 15 more minutes. Transfer to a cutting board.
• Meanwhile, simmer the remaining liquid in the saucepan until syrupy, about 3 minutes. Remove from the heat and season with salt. Return the peaches to the pan along with the rosemary sprigs. Slice the pork and serve with the peaches.
• Per serving: Calories 376; Fat 8 g (Saturated 3 g); Cholesterol 147 mg; Sodium 181 mg; Carbohydrate 26 g; Fiber 1 g; Protein 49 g

Steps:

• Build a multi-level fire in the grill: Leave 1/4 of the bottom free of coals, bank the coals in the remaining 3/4 of the grill so that they are 3 times as high on 1 side as on the other. When the coals are all ignited and the temperature has lowered to medium (hold hand about 5-inches above grill grid, over the area where coals are deepest, for 4 to 5 seconds), the grill is ready to cook.
• Make spice rub: Combine the ingredients for the spice rub in a small bowl and mix well. Rub the pork chops generously on both sides with the mixture and set aside while making the sauce.
• Make the sauce: In a large skillet over medium-high heat, heat the oil until hot, but not smoking. Add the onions and cook, stirring occasionally, until golden brown, about 11 to 13 minutes. Add the peaches, ginger, and tomatoes and cook, stirring frequently for 2 minutes. Stir in the vinegar, orange juice, sugar, allspice, and salt and pepper, to taste. Bring the mixture to a boil, then reduce the heat and simmer until the mixture is reduced by about 1/2 and thickened slightly, about 20 minutes. Taste and adjust for the seasoning, then transfer the sauce to a blender or food processor and puree until smooth (be careful with hot liquids). Reserve 1/4 cup sauce for basting the chops, then pour the remaining sauce into a small serving bowl.
• Put the chops on the grill over the coals and cook, turning once, until desired doneness; 8 to 10 minutes per side for medium. During the last 30 seconds of cooking on each side, baste the chops generously with the sauce. Check for doneness.
• Serve the chops hot with extra barbecue sauce on the side.
• Cook's note: The spice rub and barbecue sauce contains sugar, which might burn while cooking on the grill. If the chops start to burn on the outside, move them to cooler part of the grill and cover with a metal pie pan or disposable foil to finish cooking.

Steps:

• Trim excess fat from pork chops. Pat dry and season both sides with salt. Set aside.
• Mix red pepper flakes, garlic powder, onion powder, paprika, ½ tsp. cumin seeds, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl to combine. Heat honey in a small saucepan over medium just until warm. Remove pan from heat and stir in spice mixture. Set spiced honey aside.
• Toss peaches, red onion, jalapeño, lime juice, cilantro, remaining ½ tsp. cumin seeds, and remaining 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a medium bowl to combine. Chill peach pico de gallo until ready to serve.
• Prepare a grill for 2-zone heat (for a charcoal grill, bank two thirds of coals on one side of grill and scatter remaining coals on other side; for a gas grill, set one burner to high heat and remaining burners to medium-low); oil grate. Grill reserved chops on hotter side of grill, moving to cooler side as needed to control flare-ups, until lightly charred on both sides, about 3 minutes per side. Move pork chops to cooler side of grill, cover, and grill, turning often and basting with reserved spiced honey, until an instant-read thermometer inserted into the thickest part of pork chops registers 145°, about 5 minutes longer. Transfer pork chops to a platter and let rest 10 minutes.
• Spoon peach pico de gallo over pork chops just before serving.

Steps:

• Light a fire in a fire pit with a grill, or in a charcoal grill, or set a gas grill to high. If you have a very strong vent in your kitchen, you may use your stove with a burner set to high. Place a large cast-iron pan or two-burner griddle over the heat and allow it to get hot. At this point you can let the fire die slightly with no ill effect. If using a gas grill or stove, turn heat to medium.
• Meanwhile, put the pork on a work surface and, using a meat mallet, pound to an even thickness of approximately 3/4 of an inch.
• Combine the garlic, rosemary and 6 tablespoons olive oil in a small bowl, mixing to make a rough paste. Season the pork aggressively on both sides with salt and pepper, then spread half the garlic mixture over one side and half on the other side.
• Brush the pan or griddle with the remaining olive oil, allow it to heat until it shimmers and is almost smoking, then place meat on the hot surface and cook, without touching, until it forms a good crust, approximately 10 minutes.
• While the meat cooks, surround it with the peaches, cut side down, and dot the fruit with the butter. (If you're using two cast-iron skillets, place the peaches in their own oiled pan.) Let them cook for approximately 5 minutes, or until they are soft and slightly charred. Transfer to a platter and tent with foil to keep warm.
• When the meat is well browned on the first side, use tongs to turn it over, and cook in the remaining butter for another 5 to 7 minutes. Remove the meat to a carving board and allow it to rest below a tent of foil for approximately 5 minutes. Slice the meat and serve with the peaches.

Steps:

• For sauce:
• Sauté chopped bacon and chile de àrbol in heavy large saucepan over medium heat until bacon is crisp. Add chopped onion and garlic cloves; sauté until onion is translucent, about 5 minutes. Add Worcestershire sauce and crushed peppercorns; stir 1 minute. Add peaches and sauté until translucent, about 5 minutes. Add orange juice, ketchup, 1 1/2 tablespoons lemon juice, and hot pepper sauce. Simmer until sauce thickens enough to coat spoon thickly, stirring sauce often, about 30 minutes.
• Strain sauce into medium bowl, pressing enough liquid and solids through strainer to yield 2 cups sauce; discard solids in strainer. Season sauce to taste with salt and more lemon juice, if desired. (Can be made 1 week ahead. Cover and refrigerate.)
• For pork:
• Brush pork tenderloins with olive oil to coat. Arrange pork on rimmed baking sheet. Mix coarsely ground black pepper, kosher salt, and garlic powder in small bowl to blend. Sprinkle seasoning mixture all over pork. (Tenderloins can be prepared 1 day ahead. Cover and refrigerate.)
• Prepare barbecue (medium-high heat). Transfer 1/2 cup sauce to small bowl to use for basting. Pour remaining sauce into small saucepan. Grill pork tenderloins until brown and meat thermometer inserted into center registers 140°F, turning occasionally with tongs, about 18 minutes. Brush pork all over with some of basting sauce. Grill pork until glazed, turning and brushing with more basting sauce, about 3 minutes longer. Transfer pork to work surface; let rest 10 minutes.
• Rewarm sauce in pan. Cut pork crosswise on slight diagonal into 1/2-inch-thick slices. Arrange pork slices on platter. Drizzle pork with some warm peach barbecue sauce. Serve, passing remaining sauce separately.
• *A long, thin red chile available at Latin American markets, some specialty foods stores, and some supermarkets.

Steps:

• Combine olive oil, balsamic vinegar, Dijon mustard, minced ginger, minced garlic, cayenne, 1/4 teaspoon salt, and white pepper in a pint-sized jar with a lid. Place the lid on the jar and shake the ingredients until well blended. Taste and adjust seasoning, if desired. Place container in the refrigerator until ready to use.
• Clean grates of an outdoor grill and preheat to medium-high, about 10 minutes, or as the manufacturer recommends.
• When grill is ready, grease grates using tongs to hold a paper towel saturated with vegetable oil.
• While the grill is heating, combine smoked paprika, granulated garlic, 1/4 teaspoon salt, and black pepper in a small bowl.
• Sprinkle both sides of pork slices with dry spice mixture and allow to stand at room temperature until the grill is ready.
• Place seasoned pork slices on the grill and do not touch for about 2 minutes. Using tongs, flip the slices and continue to grill until grill marks form and the pork reaches an internal temperature of 145 degrees F (62 degrees C), an additional 2 to 3 minutes. Remove from the grill and set aside.
• Place peach slices across the grate and grill until grill marks form, 2 to 3 minutes per side. Add to the reserved grilled pork slices.
• Make a bundle of kale leaves and slice across into 1/8-inch slices. Place sliced kale and carrots in a large mixing bowl. Add grilled pork slices and grilled peaches, and toss with desired amount of dressing (see note).
• Arrange salad on plates, and sprinkle 1/4 cup blueberries on each plate.