Peachy Keen Sandwich

Oh, summer! While I’m not a fan of the intense heat, I am a very definite fan of the sweet flavors that the heat produces. Peaches are an obvious example of the glories of hot temperatures. Tomatoes are another.

When the mercury rises, I tend to get on caprese sandwich kicks, and I’ve made quite a few already this season. To change things up a bit, I decided to grill some peaches as a substitute for tomatoes. The result was heavenly.

I have a few of notes about this sandwich. One is that I always use a griddle when preparing my bread. Creating a toasted garlic bread brings me back to nights spent at my grandma and grandpa’s house. Grandma would make me garlic bread, toasted face-down on the griddle as a just-before-bed snack. The second is that I mistakenly purchased a tarter sauce jar when I meant to pick up mayonnaise. It was quite the happy accident, as a thin smear of the sauce has brought my sandwiches to a new level of flavor. And of course, if you don’t have a griddle/grill reversible pan, griddle the bread in a regular pan, and if you have a real grill, enjoy the outdoors while cooking those peaches.

Grilled Peach, Basil, and Mozzarella Sandwich

One peach, sliced

Two sprigs lemon basil, leaves removed from stem

sandwich roll

sliced mozzarella

drizzle of fig balsamic vinegar

tarter sauce with jalapeno and horseradish

tsp butter

garlic powder, salt, and pepper to taste

Warm up grill side of grill pan on medium-high heat. Place peach slices on grill. Drizzle with vinegar and sprinkle with salt and pepper. After two minutes, turn over slices and repeat process. After two more minutes, remove from grill and set on a plate to cool.

Scrub down grill and flip to griddle side. Warm griddle on medium-low heat.

Cut roll in half. Butter each half and dust with garlic powder. Place halves butter-side-down on griddle and heat until golden. Remove from heat.

Spread sauce thinly over each slice of bread. On one half, add the basil leaves and sliced mozzarella. On the other half, add the grilled peaches. Drizzle leftover peach and vinegar liquid that has pooled on the plate over mozzarella. Fold halves together and enjoy with a sparkling moscato.


Blood Orange Curry Chicken

We have an odd combination when it comes to in-season produce right now. Blood oranges and asparagus are neck and neck in the race for most-local.

This combo was too tempting to pass up — imagine the citrus-sweet flavors with the woody green wonder that is first-of-the-season asparagus. I’m surprised I can hold myself together.

Blood Orange Curry Chicken

1 whole free-range, organic chicken

1 TB curry powder

1 tsp Redmond Season Salt

1 tsp rubbed sage

1/2 tsp cardamom

1/2 tsp nutmeg

1/4 tsp ginger

2 small blood oranges, cut in halves

olive oil

Combine curry, season salt, sage, cardamom, nutmeg, and ginger in a small bowl. Stir. Loosen the skin above the breast meat. Rub olive oil over and inside the chicken. Rub herb mixture inside the loosened skin, then rub inside cavity and over the outside of the bird. Cut oranges in half. Squeeze juice inside the loosened skin, cavity, and outside of bird then place all four halves inside cavity. Bake at 325 degrees for two and a half hours, breast down. Flip chicken for the last hour of cooking. Take chicken out of the oven and rest.

While chicken is resting, cook asparagus.

Sauteed Asparagus in Blood Orange Reduction

1 bunch fresh asparagus

1 medium blood orange, cut in half

2 TB butter

1 scallion, chopped

1/2 tsp Redmond Season Salt

Saute scallions in 1 TB butter. After one minute, add the juice of half the orange. Stir. Add the asparagus, other TB of butter, and season salt. Saute until asparagus begins to brown then add juice from other half of blood orange. Stir. As soon as the liquid reduces and asparagus begins to caramelize, remove from heat.

Serve chicken and asparagus while they’re hot. Enjoy with a Navarro Sauvignon Blanc. (Can you believe I created this recipe on the fly? Sometimes wandering around the grocery store is all one needs for dinner inspiration.)

Simple, Savory, and Sweet

Dinner tonight was such a win: Cypress Grove’s dill chevre, PsycheDillic, spread on Breadnik’s Bread of the Month, Sunshine Bread — basically a savory sweet potato bread — and topped with fresh blueberries, walnuts, and local honey. I served it with a Navarro Gewurztraminer and a green salad… amazing doesn’t even cover the awesomeness of the meal.

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