In the Kitchen with Brian and Lisa: Peaches and Peppers

By on July 28, 2016

JulyWRAL reporter Brian Shrader and our own Lisa Prince feature seasonal recipes in their weekly Local Dish Cooking segment. This month Brian and Lisa featured recipes that feature delicious North Carolina peaches and peppers.

Fire up the grill. The first recipe is for a grilled peach sundae. Brian said the flavors for this recipe come together perfectly. You may need to serve with a knife to help cut the peaches. Lisa suggests trying the recipe with a variety of fruits, including pineapples, mangoes, apples or apricots.

Grilled White Peach Sundae

  • 4 fresh peaches, a little firm
  • 6 tablespoons butter (plus ½ cup butter)
  • 2 tablespoons sugar
  • 1⁄8 teaspoon nutmeg
  • 1⁄4 teaspoon cinnamon
  • 1 cup brown sugar
  • 1⁄2 cup heavy whipping cream
  • 1⁄2 teaspoon vanilla extract
  • Pinch of salt
  • 3 cups vanilla ice cream

Cut peaches into 4 wedges, removing the pit. In a small saucepan or the microwave, melt 6 tablespoons butter. Add sugar, nutmeg and cinnamon. Brush over the peaches. Grill, covered, over medium heat until lightly browned, turning occasionally.

Sauce recipe: In a small saucepan, melt ½ cup butter. Stir in brown sugar and cream. Bring to a boil, stirring constantly. Remove from heat; stir in vanilla and salt. Serve sauce with ice cream and grilled peaches.

Parfaits are great and this one is delicious.  Lisa suggests after layering the pudding, wafers and peaches, top with whipped cream, a peach slice and a whole mini vanilla wafer.

Peach Parfaits

  • 4 peaches, peeled and diced
  • 1 tablespoon lemon juice
  • 40 mini vanilla wafers, coarsely crushed
  • 8 ounces cream cheese
  • 1 1⁄4 cups cold milk
  • 1 pack (3.4 ounce) instant vanilla pudding
  • 8 ounces whipped topping

Place diced peaches in a bowl of cold water with lemon juice. Be sure they are covered and let sit for 10 minutes. Then drain and pat dry. Beat cream cheese in a large bowl until creamy. Gradually beat in ¼ cup milk. Add remaining milk and pudding mix; beat 2 minutes more. Fold in whipped topping.

In 4 individual serving glasses place a layer of the pudding mixture; sprinkle lightly with wafers, then add a layer of peaches. Repeat layers one more time, ending with pudding. Refrigerate, covered, for about 30 minutes.

This easy-to-make salsa recipe is courtesy of Bailey Farms in Oxford, and they credit chefsavvy.com. Fresh and local tomatoes, peaches, peppers and basil should be readily available at the local farmers market.

Cherry Tomato Peach Salsa

  • 1 cup cherry tomatoes, halved
  • 1 cup peaches, medium diced
  • 1⁄2 tablespoon basil, chopped
  • 1⁄2 teaspoon Serrano pepper, finely diced
  • 2 teaspoons fresh lime juice
  • Pinch salt
  • 1⁄8 teaspoon pepper

Combine all of the ingredients together in a large bowl. Toss to combine. Adjust the heat to your liking.
Serve immediately or let sit for a couple of hours to let flavors develop.

This is another recipe from Bailey Farms giving credit to chiceats.com. Brian and Lisa modified the recipe slightly using Serrano and jalapeno peppers. The jalapeno is a medium hot pepper and again you can always use a different pepper if you want this dish hotter or milder. If you’re sensitive to heat, Lisa recommends removing the seeds and ribs.

As a side salad, this recipe is best eaten the same day. Leftovers can be refrigerated overnight in an airtight container. The butter will solidify so the corn will need to be gently reheated.

Corn Salad with Chili Butter, Peppers and Feta

  • 3 ears of corn, kernels removed (yields about 2 cups corn)
  • 3 tablespoons salted butter
  • 1⁄2 teaspoon chili powder (to taste)
  • 1⁄8 teaspoon cayenne
  • Flake-style salt (to taste)
  • 1⁄4 teaspoon lime juice (to taste)
  • 3 peppers, thinly sliced (Original recipe: 1 jalapeno, 1 red shishito, and 1 spicy orange Hungarian )
  • Feta

In a cast-iron or heavy bottom pan, melt the butter over medium-high until foaming. Add corn in an even layer, spices, and a pinch of flake-style salt, then cook for 3 minutes undisturbed until starting to char. Note: Turn the pan rather than stirring the corn if the food isn’t cooking evenly.

Add the peppers, stir, leaving undisturbed for 2 more minutes, stir, then cook for another minute or so. Remove from the heat, stir in the lime juice, then transfer to a dish to cool.

Serve warm or just above room temperature with feta. Note: The butter will solidify when cooled for an extended period of time or refrigerated. Gently reheat in a pan or, if rushed, in the microwave.

Next is a Bailey Farms original recipe that Lisa has made many times. This appetizer is perfect for a party or if you are having friends over. This sweet pepper has a great mild flavor. Check to see if your farmers market has a farmer selling locally-raised pork. That way you can combine even more flavors of North Carolina!

Deliciously Stuffed Sweet Mini-Peppers

  • 15 Baileys Sweet Mini-Peppers, halved
  • 8 ounces cream cheese, softened
  • 1⁄2 cup shredded sharp cheddar
  • 1⁄2 cup shredded Monterey jack cheese
  • 6 ounces hot pork sausage, browned and crumbled
  • 1⁄4 teaspoon salt
  • 1⁄4 teaspoon chili powder
  • 1⁄4 teaspoon chili powder
  • 1⁄2 cup dry bread crumbs, we used Parmesan bread crumbs

In mixing bowl, combine cheeses, sausage, seasonings and breadcrumbs. Mix well. With spoon or by hand, fill each pepper half. Place in a greased 15x10x1 inch pan. Bake uncovered at 350 degrees for 20 minutes.

For a lower calorie version, use low fat cheese and sausage. For a spicy stuffing, add 1 minced jalapeno or habanero pepper to mix.

 

 

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