I keep seeing all these “Peace out, summer!” references everywhere and I can’t help but be a little bit jealous.
And by a little bit, I mean I’m totally drowning my sorrows in a Jealousy Sundae sprinkled with a super immature (and inappropriate) hand gesture and topped with some nondairy whipped depression.
Because it will not only feel like summer today and tomorrow, but it will still feel like summer long, long after the rest of you guys bust out the scarves, boots, and sweaters. LONG after.
I always hate Texas come September. When everyone else is talking about pumpkin and sweatshirts, I’m staring at a $300+ electric bill, cursing anything and everything.
But making a spicy chutney with peaches that are still readily available and completely awesome in September is one of those things I don’t mind. Also, wrapping up Christmas shopping in capris and flip flops and sleeping with the windows open is pretty fantastic.
So in the end, I whine about the heat just to whine. Because honestly, we know I wouldn’t trade Texas for anything. (Or, at least most things.)
Spicy Bourbon and Peach Chutney
This sweet, savory, and spicy peach chutney goes great on burgers and grilled fish.
1 lb peaches (~4)
1 tsp olive oil
1/3 cup chopped onion
1 clove garlic, minced
1-2 Tbsp brown sugar
1/2 habanero pepper, finely diced (seeds and stems removed)
1 tsp red wine vinegar
2 Tbsp bourbon (if omitting, replace with water)
2 tsp brown mustard (I use Creole mustard)
1 tsp worcestershire sauce
Peel peaches with a vegetable peeler or with this method.
Remove pits and cut the peaches into ~1/2-inch cubes.
Heat oil in a small saucepan over medium heat and cook onions until softened.
Add garlic and cook for another minute.
Add peaches, 1 Tbsp brown sugar, and remaining ingredients to the sauce pan. Cover and simmer for ~10 minutes and then cook uncovered until the liquid has reduced to a nice syrupy glaze and you can easily smash the peaches with a spoon.
Taste for sweetness and add additional brown sugar, if desired.
Let cool and store in the fridge for a week.
Serve generous scoops on burgers, grilled fish, or brie.
NOW is it warm enough to grill where you live? I have my fingers crossed for you, but surely The Endless Winter of 2012-13 has got to be over for everyone now.
Hopefully. Because celebrating National Burger Month with snow on the ground? It just ain’t right.
We love our fancy burgers around here and have a few more to add to the menu this month. First up? Sliders topped with beer-glazed caramelized onions and brie.
By definition, miniature anythings are fancy. Add brie? TOTALLY Food & Wine-worthy. But the real stars here are the caramelized onions. Right at the end of cooking, they’re simmered in beer until a nice, syrupy glaze forms. It’s not just an excuse to open a beer, but it is an excuse if you need one.
For the beer, go with an amber or brown ale. If you’re not a beer drinker, you can skip the glaze… but maybe you try it anyway!
Sliders with Beer-Glazed Caramelized Onions and Brie
Grilled beef sliders go fancy with craft brew-glazed caramelized onions, fruit preserves, and brie. (Amber or brown ale recommended.)
For the onions:
2 tsp olive oil
1 large white or yellow onion
1/2 cup beer (I used an amber ale)
For the sliders
6 slider buns
6 grilled slider patties (~2 1/2 oz precooked)
Heat olive oil in a large pan over medium-high heat.
Cut the onion pole-to-pole and then slice into 1/4-inch half-rounds.
Add all at once to the pan, reduce heat to medium, and let cook, stirring occasionally.
If the onions get too dry before completely browning, add a couple Tbsp water and reduce heat even more.
When the onions have browned to your liking, add the beer and let simmer until the beer reduces to a nice, syrupy glaze for the onions.
To build the sliders, spread preserves onto the buns and top with a burger patty, slices of brie (cut to fit the slider), and a spoon of the onions.
Hey, look. It’s another super easy way to use up leftover cranberry sauce. And it only involves a little math:
1 part barbecue sauce
1 part cranberry sauce
3. Watch your husband dip a tester sweet potato fry in it and complain about it being too cranberry-y.
4. Add another part barbecue sauce.
7. Get approval from the barbecue sauce snob in the house.
8. Spoon it over pulled pork sandwiches. Or turkey sandwiches! And use the rest as a dipper for sweet potato fries.
9. Eat too much.
10. Declare the entire house a carb-free, lean-protein-only zone ’til Christmas.
11. Forget and eat a brownie for dessert.