Text 778, 86 rader
Skriven 2010-08-30 07:20:00 av Dave Drum (44534.cooking)
    Kommentar till text 741 av hap newsom (1:124/311)
Ärende: Peaches
===============
-=> hap newsom wrote to Jim Weller <=-

 -> Tis the season. They have a short life and don't travel well so it's
 -> good to be close to the source. In Canada, 80% of our own peaches
 -> come from Ontario (which is further away from the NWT than
 -> California), mostly the Niagara region and 20% from B.C. The
 -> early ones are imported from California or even further away. The
 -> imported ones are universally picked too green and never ripen
 -> properly. But in August I can briefly get B.C. ones that are pretty
 -> good. But they still don't compare to either yours or the ones I had
 -> as a kid.

 hn> These peaches harkened back to those I
 hn> had as a kid in the deep south...I've never
 hn> gotten a good (adequate but not "GREAT")
 hn> peach north of Tennessee. We have peaches
 hn> here in eastern Washington and they are "ok"
 hn> but not the succulent, sweet, flavorful things
 hn> I remembered as a child. If you've ever had
 hn> a fresh Georgia, or South Carolina, or Tennessee
 hn> peach fresh off the tree, fully ripe and at it's
 hn> peak...you have tasted heaven! *Unless
 hn> you don't care for peaches in the first place!

Illinois has "Calhoun County, IL which is nearly world famous for its peaches."
They are nearing the end of their season - but, I am still seeing roadside
stands with huge "FRESH CALHOUN PEACHES" signs. These folks are also selling
Beardstown watermelons, vine-ripe tomatoes and other locally grown produce.

MMMMM----- Recipe via Meal-Master (tm) v8.06
  
      Title: Pecan-Coated Roast Pork Loin w/Baked Peaches
 Categories: Pork, Fruits, Nuts
      Yield: 6 servings
  
      4 lb Boneless loin of pork
    1/4 c  Olive oil
      2 ts Powered sage
      1 ts Garlic; minced
           Salt and pepper
      3 tb Dark brown sugar; packed
    1/4 lb Pecan halves; finely chop
      8    Canned, peach halves
           Fresh ground nutmeg
  
  Rub the pork throughly with olive oil. Combine the sage,
  thyme, garlic, salt, pepper and 1 tablespoon of the brown
  sugar in a food processor or blender and pulse until you
  have a thick paste. (You may have to add a drizzle of olive
  oil to get it started). Slather the paste over the pork
  loin, cover with plastic wrap and refrigerate it overnight. 

  Preheat oven to 400øF. 

  Roll the pork loin in the chopped pecans and place it in a
  roasting pan. Make a tent of aluminum foil and arrange it
  over the pork loin, covering the nuts completely so that
  they won't char. 

  Roast for 30 minutes; then lower the heat to 350øF. After 30
  more minutes, place the peach halves around it in the bottom
  of the roasting pan. Sprinkle with remaining brown sugar and
  a grinding of nutmeg. After 20 more minutes, remove foil and
  continue to roast until the pork is done, about 20 minutes
  more.
   
  Source: A Kwanzaa Keepsake Miami Herald 12/21/95
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

 
ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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