Bob Sattelmeyer’s Grilled Peach/Chipotle Salsa with Grilled Pork Tenderloin
6-8 peaches, ripe but still firm
1-2 Tbsp. olive oil
2-3 chipotle peppers (canned in adobo sauce), seeded and diced
1/2 medium Vidalia onion, chopped
1 clove garlic, chopped
1/4 c. chopped cilantro
2-3 Tbsp sherry vinegar or lime juice
1 Tbsp. honey (optional)
Salt and pepper to taste.
Slice peaches about 3/8″ thick, toss in olive oil to coat, and grill lightly on both sides until you have nice char marks but the peaches are still firm. Dice peaches, and combine in a large bowl with other ingredients. The key to this dish is a balance of sweetness, acidity, and heat, so these proportions are for starters. Add some honey if you need more sweetness, adjust the vinegar or lime juice for the acidity and the peppers if you like more or less heat.
For the pork tenderloin: Coat whole pork tenderloin(s) with you favorite dry rub (a mixture of salt, pepper, brown sugar, paprika, chili powder, and cumin works well), and grill over a hot fire until they have an internal temperature of about 145 degrees. Wrap in aluminum foil and let rest 5-10 minutes, and then slice crossways into medallions about 1/2″ thick. Serve with salsa.
Judi Horen’s Peach/Strawberry Pie
6 large ripe peaches
One 2-pint container of strawberries
Peel/pit/& slice peaches, and slice strawberries (both about ¼ inch width)
Sprinkle fruit liberally with turbinado sugar, stir and let sit while you make the dough.
1 cup unbleached pastry flour
½ cup whole wheat flour
½ cup cold butter
Preheat oven to 350. Sprinkle the flour with a bit of salt. Cut the butter into small chunks, then blend it into the flour with your fingers until you have a very crumbly consistency. Add several tablespoons of cold water in at a time, mix it in and knead it until you have a dough ball that just barely sticks together. Sprinkle some flour on a sheet of wax paper, place your dough ball there and roll it out with a rolling pin into a thin crust for a 9-inch pie pan.
Taste the fruit mixture and add more sugar if necessary… to your taste. Spoon the mixture into your pie crust and add a few small chunks of butter. Roll out the extra dough scraps into a thin crust, then slice in ½” strips to make the woven crust top. Use a fork to press the woven crust top into the bottom crust, and press the fork all around the dough on the pie pan edge. Melt a bit of butter and paint it onto the woven crust top. Sprinkle with some turbinado sugar. Bake at 350 for 45 minutes.
3rd Place-Steve Goldberg’s Buttermilk Peach Pudding
(From Southern Living)
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
3 1/2 peaches, peeled and coarsely chopped (about 1 1/2 lb.)
1 cup buttermilk
1/2 cup butter, softened
1 1/2 cups sugar
3 large eggs
2 ripe peaches, peeled and sliced (about 1 lb.)
Vanilla ice cream
1. Preheat oven to 350º. Sift together first 7 ingredients; sift again.
2. Process chopped peaches in a food processor or blender until
smooth. (Yield should be 2 cups puree.) Stir in buttermilk.
3. Beat butter and sugar at high speed with a heavy-duty electric
stand mixer until fluffy. Add eggs, 1 at a time, beating until blended
after each addition. Add peach mixture, and beat until well blended.
4. Layer sliced peaches in a greased 13- x 9-inch pan.
5. Fold flour mixture into butter mixture. Pour batter over sliced
peaches in pan. Place pan in a large roasting pan, and add boiling
water to roasting pan to a depth of 1 inch.
6. Bake at 350º for 50 minutes or until set. (Pudding will still be
moist.) Serve warm or cold with ice cream.