Start your grill and go inside and make this:
Grilled Peach Old Fashioned
2 ripe yellow peaches
2 tablespoons sugar
6 sprigs thyme, plus more for garnish
4 dashes of bitters
2 tablespoons fresh lime juice
6 ounces bourbon
Quarter peaches and grill until charred. Muddle sugar, thyme, bitters, and lime juice in a cocktail shaker. Add bourbon, and divide among 4 ice-filled glasses. Garnish with peach section and thyme sprigs....drink up!
Then make this BBQ Sauce for your chicken:
1 pound peaches, pitted and diced
1 cup water, plus more if needed
2/3 cup bourbon
3 cups of your favorite housemade BBQ sauce
Bring peaches and 1/2 cup water to a simmer in a medium saucepan over medium heat. Reduce heat to medium-low, and cook until peaches are breaking down, 15 to 20 minutes. (If peaches get too dry, add more water, 2 tablespoons at a time, to prevent peaches from sticking and burning.)
Remove from heat, and add bourbon. Return to medium heat, and simmer for 5 minutes. Add barbecue sauce, and simmer for 5 more minutes.
Puree mixture in a blender. With blender running, slowly add remaining 1/2 cup water. Blend until mixture is smooth.
Grill chicken to appropriate doneness, basting generously with the bourbon peach BBQ sauce when the chicken is just about done (you don’t want to burn the sugars down too much and get all crusty and black)
Leave the grill going, because you’re ending with these bad boys:
Tell me this is amazing...I want to try this but won't waste good peaches on bad boozePeach Moonshine
- 1 750-ml bottle vodka
- 2 15-ounce cans peaches in heavy syrup
- 1 cup dried peaches, cut into 1/2-inch pieces
12 servings, 1 serving contains:
- Calories (kcal) 240
- Fat (g) 0
- Saturated Fat (g) 0
- Cholesterol (mg) 0
- Carbohydrates (g) 5
- Dietary Fiber (g) 1
- Total Sugars (g) 17
- Protein (g) 1
- Sodium (mg) 20
- Combine vodka, canned peaches with their syrup, and dried peaches in a 2-qt. jar (save vodka bottle to store finished product, if desired). Cover and let stand at room temperature at least 1 day and up to 1 week. Strain through a fine-mesh sieve into reserved bottle or a jar; discard solids.
- DO AHEAD: Moonshine can be made 1 month ahead. Cover and chill.
Do you even momofuku bro?You should make this because it's complicated and that would mean that you're as good as you claim to be
White Peach Sorbet with Graham Puree & Milk Crumbs
1 recipe Graham Ganache
1 recipe White Peach Sorbet
1/2 recipe Milk Crumb
makes ~1/3 cup
1/2 recipe Graham Crust
2g kosher salt
Graham Crust190g graham cracker crumbs
20g milk powder
3g kosher salt
55g butter, melted
55g heavy cream
1. Toss the graham crumbs, milk powder, sugar, and salt with your hands in a medium bowl to evenly distribute your dry ingredients.
2. Whisk the butter and heavy cream together. Add to the dry ingredients and toss again to evenly distribute. The butter will act as a glue, adhering to the dry ingredients and turning the mixture into a bunch of small clusters. The mixture should hold its shape if squeezed tightly in the palm of your hand. If it is not moist enough to do so, melt an additional 14-25g butter and mix in.
Store in airtight container. Will keep 1 week at room temp or 1 month in fridge/freezer.
Combine the (1/2 batch) graham crust, milk and salt in blender and puree on medium speed until smooth and homogeneous - it will take 1-3 minutes (depending on the awesomeness of your blender). If the mixture does not catch on your blender blade, turn it off, take a small teaspoon, and scrape down the sides of the canister, remember to scrape under the blade, then try again. Use the ganache right away, or store in an airtight container in the fridge for up to 5 days.
White Peach Sorbet
400g ripe white peaches (about 5)
1 gelatin sheet
2g kosher salt
.5g citric acid
1. Cut the peaches in half and pit them. Plop them into a blender and puree until smooth and homogenous, 1 to 3 minutes. Pass the puree through a fine-mesh sieve into a medium bowl. Use a ladle or spoon to press on the dregs of the puree to extract as much juice as possible; you should only be discarding a few spoonfuls worth of solids.
2. Bloom the gelatin.
3. Warm a little bit of the peach puree and whisk in the gelatin to dissolve. Whisk in the remaining peach puree, the glucose, salt, and citric acid until everything is fully dissolved and incorporated.
4. Pour the mixture into your ice cream machine and freeze according to manufacturer's instructions. The sorbet is best spun just before serving or using, but it will keep in an airtight container in the freezer for up to 2 weeks.
40g milk powder
2g kosher salt
55g butter, melted
20g milk powder
90g white chocolate, melted
1. Heat the oven to 250*F
2. Combine the 40g milk powder, the flour, cornstarch, sugar and salt in a medium bowl. Toss with your hands to mix. Add the melted butter and toss, using a spatula, until the mixture starts to come together and form small clusters.
3. Spread the clusters on a parchment lined sheet pan and bake for 20 minutes. The crumbs should be sandy at that point, and your kitchen should smell like buttery heaven. Cool the crumbs completely.
4. Crumble any milk crumb clusters that are larger than 1/2 inch in diameter and put the crumbs in a medium bowl. Add the 20g milk powder and toss together until it is evenly distributed throughout the mixture.
5. Pour the white chocolate over the crumbs and toss until your clusters and enrobed. Then continue tossing them every 5 minutes until the white chocolate hardens and the clusters are no longer sticky. The crumbs will keep in an airtight container in the fridge or freezer for up to 1 month.
Use the back of a spoon to schmear a quarter of the graham ganache each of the 4 bowls. Make quenelles or scoops of sorbet and set 1 in the center of each schmeared bowl. Sprinkle the milk crumbs over and around the sorbet. Serve at once.
muslim?note: i've even done these as kabobs before. and even switched out the pork for swordfish, if you're a terrible horrible jew who doesn't eat pork. (seriously, there is no other excuse to not eat pork)
For really real, dem buns are the best. I discovered that a "quick rub" of salt, sugar and some togarashi for an hour or two on the pork belly is even better than the overnight cure Chang does. High heat for an hour, basting every 15 min, then low heat for an hour, basting again, results in the best pork belly evar. Oh and Hawaiian sweet rolls in place of buns are an amazing substitute.Do you even momofuku bro?
But seriously, one of the best recipes I have ever made is a super simple pork belly bun recipe from David Chang:
I actually did the pork belly sous-vide, 36 hours at 155F Kenji Alt Style http://www.seriouseats.com/2011/12/...ed-sous-vide-36-hour-all-belly-porchetta.html instead of the overnight cure.For really real, dem buns are the best. I discovered that a "quick rub" of salt, sugar and some togarashi for an hour or two on the pork belly is even better than the overnight cure Chang does. High heat for an hour, basting every 15 min, then low heat for an hour, basting again, results in the best pork belly evar. Oh and Hawaiian sweet rolls in place of buns are an amazing substitute.