Come to see me at Pie Mania this Saturday, Dec. 7 at Builder's Source, 308 Menual NE, 1 to 3 PM for my free pie making demonstration. The event lasts until 5 PM and there will be 8 other chefs and benefits the Road Runner Food Bank.
Going to London? If so, put 100 Hoxton, a new Mediterranean and Middle Eastern restaurant on your "Must Do" list. For more information, check out my latest blog.
ALL CHILE PRODUCTS 25% OFF UNTIL MAY 10, 2013 ORDER NOW!
Our Gift boxes are a great present for most anyone anytime.
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The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake.Ebook $2.99.
Hot peaches right from the grill are delectable. They can be cooked ahead of time and served hot or cold or they can cook while you are eating. Just leave the grill on and if you’re using charcoal, add enough charcoal to sustain a moderate heat for 30 minutes in a small area.
Yield: 4 large servings or 8 small servings
5 large, fresh freestone peaches 1 Tablespoon honey or brown sugar ¼ cup crisp cookies, such as oatmeal, sugar or any flavor compatible with peaches, crumbled 2 Tablespoons plain or vanilla yogurt 2 teaspoons hazelnut, orange or even peach liqueur
1. Preheat grill to medium or 350F (175C) if not hot. Butter a 9 X 13-inch metal baking pan that will not get damaged on the grill or cover the bottom with foil. Peel and pit 1 peach; place in a blender or food processor. Halve remaining 4 peaches lengthwise and remove pits. Scoop out about ½ inch of flesh from each peach center and add to flesh in blender. Arrange peach halves in prepared pan. Add honey, cookies yogurt and liqueur to blender. Process until combined and spoon mixture into hollow of each peach half, mounding it up. Place pan on grill rack and cover grill. Bake until peaches are fork tender, about 15 minutes.