Friday, August 10, 2018

Peach Cobbler at Its Peak!


Nothing says summer like a quick and easy peach cobbler, smack dab in the middle of Peach season.  The intoxicating aroma wafting through the air is akin to that of living beside a bakery!  With this no fuss recipe, you will have your family members thinking you baked all day!  With the help of two store bought, roll out pie crusts, and maybe a pat of flour on your cheek, no one will be the wiser!  Don't get me wrong, If time permits, a homemade crust is awesome, a flaky and warming exhibition of your dedication to a dish.
 By all means, use your valuable time measuring and chilling dough, when it can be as easy as PIE, pun definitely intended.  Either way you slice it, this recipe is  worth a try, you''ll be glad you did!


Recipe:
7 large peaches, peeled, and sliced to about 1/4 inch to 1/2 slices, about 7 cups`1
2 9 inch pie crusts
1/2 c. brown sugar or to taste, depending on sweetness of peaches
1/4 c. corn starch
1 tsp. vanilla bean paste
1 tsp. cinnamon
Fair Pinch of salt
juice of one lemon
1 egg, beaten
4 tbsp. unsalted butter
Sugar for sprinkling.
Directions:
Preheat oven to 350*F.
Spray or grease baking vessel before pressing in crust 1.
Mix all dry ingredients together and toss with peaches.
Fold in/Stir in vanilla and lemon juice.
Pour Contents into vessel and add crust 2 and dot with half of butter.
Be sure to ventilate top crust!
Brush top crust with egg wash.
Sprinkle with sugar and a dusting of cinnamon.
Dot top with remaining butter.
Bake until crust is golden and cobbler is bubbly and fragrant, about 40 minutes.
Let stand for about 10 minutes before serving.
Serves Plenty.  Great with a scoop of vanilla ice cream!







































Wednesday, August 8, 2018

Grilled Pink Shrimp w/ Fresh Peaches, Dry Vermouth and Vacation Memoirs

Shrimp is best when fresh and infused with fresh and bright flavors.  These beautiful Wild Caught Argentine Pink Shrimp are large and ready to take on the marinade and grill smoke with fantastic vigor.  The peaches were part of our take home home haul from this wonderful and well stocked farm stand in Clarksville, Va.
 We were fortunate enough to be within 1 mile of this gem, Moore's Farm Stand, I believe it was called, while staying at a nearby hotel, Hotel Magnusson on the Lake on vacation.  They had the most amazing fresh cherries, we snacked on while making the trip back home.  The Purple Cherokee tomatoes were bright and juicy, tasting of summertime ripening in every bite.   The peaches were spectacular, full of fantastic flavor and fragrance.  They even had some Mountain Butter, which I picked up a pound of to bring home as well. 
This was the second part of our rejuvenating  5 day trip that started in Scottsburg at Staunton River State Park.  The  cabins there are so cozy and peaceful.
We cooked our gooses at the facility swimming pool with family visiting from Niagara, New York for the week.
After several days, we parted ways  and continued down to Buggs Island Lake.
The James River is just beyond the trees.

Our temporary home away from home.

There's a massive pool at this park, with full concessions and shop!

Our first guest/greeter at the cabin!

Moore's Farm Stand

Hotel Magnusson on the Lake

View of Buggs Island Lake






































































Clarksville, known for being Virginia's only lake town, and is home to where the world record for the largest  blue catfish caught was documented, around 5 feet long and 148 pounds, talk about one heck of a fish fry!
These shrimp did not win any accolades to my knowledge, until this recipe that is.  I received rave reviews from my family, which means the world to me.  The kids spare me no remorse when it comes to my recipe development and execution.  I admire that.  They know I am serious about my work and demand their openness and objectivity.
My youngest daughter Bronwyn will tell me "Mom, this is good, but not your best" or "Yeah, this roast chicken looks a bit dry, but it tastes good".  Kids. They are proud of their MasterChef tryouts Mom, and are my biggest fans. My family is ever supportive in my endeavors.  They love my books and smile when they recite some parts by heart.  They know they have high school/ after school job security at my bistro/cafe, even though it doesn't exist yet!  They have Faith, as do I.

Recipe:
1-2 lb.bag pink shrimp, 16/20 count
1 fresh peach, sliced, about 1/2 c.
1/2 c. extra dry White Vermouth
1/2 c. unsweetened pineapple juice
1 tbsp. Old Bay Garlic and Herb
1 tbsp.fish sauce
1 tbsp. extra virgin olive oil
pinch of red pepper flakes
zest and juice of half fresh lemon
2 cloves garlic, pressed or finely minced
Palm full of fresh herbs, like parsley, dill and mint, rough chopped
SPST
Place all ingredients in bag except shrimp, and shake to blend.
Add shrimp and marinate 30 minutes to 4 hours.
Don't worry, these large shrimp won't turn to mush in the marinade!
When ready, drain and discard marinade.
Grill Shrimp over hot charcoal and serve as appetizers for a small gathering, beside a nice grilled steak or alongside a fresh mixed green salad with sliced peaches and almond slivers or pecans! There's no wrong way to do delish!
















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Smokinhotchef
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