Tag Archives: peaches

Peach Bourbon Barbecue Pan Sauce Recipe

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Ed Drombroski shares an old family recipe.

Peach-Bourbon Barbecue Pan Sauce

Makes 3 cups

3/4 cup ketchup
1/2 cup bourbon
1/3 cup dark brown sugar
1/3 cup cider vinegar
1 tablespoon butter
1/2 cup small diced sweet onion
1 teaspoon freshly minced garlic
1 1/2 cups roughly chopped peeled fresh peaches
2 tablespoons honey
2 tablespoons molasses
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1/2 teaspoon hot sauce, plus more to taste
Kosher salt, to taste
Melt butter in a medium saucepan over medium heat.
Add onion and cook until softened, about 5 minutes.
Addgarlic and cook until fragrant, about 30 seconds.
Add peaches, ketchup, bourbon, brown sugar, vinegar, honey,
molasses, mustard, Worcestershire, and hot sauce and stir to
combine.

Bring to a boil, then reduce heat to low and simmer until
peaches have softened and sauce has slightly thickened, about 15
minutes, stirring occasionally.

I like to use the finished sauce with the cut up pieces. If you want your sauce to be smooth then puree sauce in a blender and process until smooth. Season with salt and additional hot sauce to taste. Place your smoked pulled pork, chicken or beef brisket in a bowl, pour sauce on top and toss. The left over sauce can be put in a jar in your fridge for up to a month.

Red-Hog Snapper with Carolina Rice & Grilled Squash

Here’s a great recipe from Chef Nick Huckabee, Recipe-Hog Snapper w/Carolina rice and grilled squash.

Restaurant: Bliss in Murrells Inlet, SC

Website: true-bliss.com

Hog snapper with carolina plantation pecan rice pilaf grilled squash finished with a blueberry compote and grilled peaches.

The recipe consists of a 6 oz portion of hog fish,
1/2 cup of rice 1 cup of chicken stock,
1/4 cup of chopped and toasted pecans,
1 yellow crocked neck squash,
1/2 pint of blueberrries,
1 tbsp cayenne pepper,
1 tbsp of brown sugar,
1 tsp of fresh chopped basil,
1 beautiful carolina peach.

How to: To cook the rice bring the chicken stock to a rolling boil and add the rice. reduce the heat to low and cover for 20 minutes. Season with salt and pepper and let rest.

The next thing is to get begin cooking the blueberry compote.
In a small sauce pan add the blueberries, brown sugar, and cayenne pepper. Bring these ingredients to a low simmer and stir occasionally for a cooking time of about 25 minutes. Add in the fresh chopped basil and season lightly with a little salt.

For the hog fish and squash you will need a little olive oil, salt, pepper, and garlic powder. Cut the squash into rings and lightly coat them with your seasonings. The hog fish should also be lightly coated with oil and your seasonings.

Cut the peach into wedges and season very lightly with just a pinch of salt and sugar. Grill the fish, squash and peaches over medium heat for approximately 8 to 10 minutes depending on the grill.

Last you will need to add your chopped pecans to the rice. Serve the fish over the rice with the grilled squash on the side, a tsp of blueberry compote over the fish and grilled peaches for the garnish. ENJOY!

Hog Snapper with Carolina rice – Certified SC Fresh

Chef Nick Huckabee: Hog Snapper w/Carolina rice and grilled squash.

Restaurant: Bliss in Murrells Inlet, SC

Website: true-bliss.com

Hog snapper with carolina plantation pecan rice pilaf grilled squash finished with a blueberry compote and grilled peaches.

The recipe consists of a 6 oz portion of hog fish,
1/2 cup of rice 1 cup of chicken stock,
1/4 cup of chopped and toasted pecans,
1 yellow crocked neck squash,
1/2 pint of blueberrries,
1 tbsp cayenne pepper,
1 tbsp of brown sugar,
1 tsp of fresh chopped basil,
1 beautiful carolina peach.

How to: To cook the rice bring the chicken stock to a rolling boil and add the rice. reduce the heat to low and cover for 20 minutes. Season with salt and pepper and let rest.

The next thing is to get begin cooking the blueberry compote.
In a small sauce pan add the blueberries, brown sugar, and cayenne pepper. Bring these ingredients to a low simmer and stir occasionally for a cooking time of about 25 minutes. Add in the fresh chopped basil and season lightly with a little salt.

For the hog fish and squash you will need a little olive oil, salt, pepper, and garlic powder. Cut the squash into rings and lightly coat them with your seasonings. The hog fish should also be lightly coated with oil and your seasonings.

Cut the peach into wedges and season very lightly with just a pinch of salt and sugar. Grill the fish, squash and peaches over medium heat for approximately 8 to 10 minutes depending on the grill.

Last you will need to add your chopped pecans to the rice. Serve the fish over the rice with the grilled squash on the side, a tsp of blueberry compote over the fish and grilled peaches for the garnish. ENJOY!

Maple Bourbon Brown Butter Peach Pie

Maple Bourbon Brown Butter Peach Pie

Prep time
1 hour
Cook time
55 mins
Total time
1 hour 55 mins

Serves: 12
Ingredients
For the filling:

3 lbs ripe peaches (about 6 peaches)
2 tablespoons cornstarch
1 ½ tablespoons flour
½ tsp cinnamon
¼ tsp salt
Pinch of allspice
½ cup sugar
¼ cup maple syrup
3 tablespoons bourbon
1 tablespoon water
3 tablespoons butter

For the streusel:

⅓ cup pecans
½ cup (1 stick) butter
1 cup plus 2 tablespoons flour
½ cup granulated sugar
3 tablespoons dark brown sugar
¼ teaspoon salt
Pinch cinnamon

For the crust:

2½ cups flour
1 tablespoon sugar
1 teaspoon salt
1 cup (2 sticks) unsalted butter, very cold
Vanilla Bean Ice Cream, to serve

Directions

If making homemade crust (you can also use frozen or refrigerated pie crust), start with that. Pour one cup of cold water into a bowl and add in a few ice cubes. Set aside.

In a large bowl, whisk 2½ cups flour, 1 tablespoon sugar, and 1 teaspoon salt until well-combined.

Take out your butter. It needs to be very cold, so you may want to put it in the freezer for a few minutes to really get it solid. Cut the 2 sticks of butter into ½” pieces

Use a pastry blender or food processor to combine the flour mixture and butter pieces until the butter is broken up into pea-sized pieces. DO NOT OVERMIX!

Drizzle half of the ice cold water over the mixture (making sure not to accidentally pour in any ice cubes). Using a rubber spatula, mix together the dough until large lumps form. Use your hands to knead it all into one smooth ball.

Divide the dough in half, shape into disks (balls first, then flatten a bit), and wrap in plastic wrap. Let chill in the fridge for at least an hour and a half before rolling out. Stays good in fridge for one week, longer in freezer.

When your dough is ready, flour everything. Your counter, your rolling pin, the dough itself. You want a lot of flour.

Press your rolling pin down in the center of the dough disk and push outward. Roll in that direction a few times, then lift and do a quarter turn and roll that direction a few times. Continue rolling, turning the dough, and rolling again until the entire crust is rolled out into a 12″ circle. Work quickly, you don’t want the dough to warm up.

Place the pie crust in your pie pan and fold the excess,overhanging dough underneath, so the pie is now the size of the pan.

Crimp the pie crust by making a “V” or pinching shape with your thumb and forefinger on the outside of the crust. Then, using your other pointer finger, push the crust from the inside to fit in between the V-shaped fingers. Continue all around the crust.

Refrigerate for another 30 minutes.

As you wait for your crust to cool, make the filling.

Peel and slice the peaches, and then toss in a large bowl with the cornstarch, flour, cinnamon, salt, and allspice.

Preheat oven to 350 degrees F.

In a small, heavy-bottomed saucepan over medium-high heat, combine the sugar, maple syrup, bourbon, and water. Stir JUST UNTIL the sugar dissolves and then let come to a boil. Resist the urge to stir while it boils. Swirl the pan occasionally to make sure the caramel is browning evenly, but DO NOT STIR.

Once the caramel turns a deep amber brown, remove from heat and add in the butter, swirling the pan until the butter completely melts.

Pour the caramel over the peaches and mix well. Pour the peach-caramel filling into the prepared pie shell and place in the refrigerator once more.

Sprinkle the pecans on a baking sheet and toast for 5 minutes. Remove and set aside until cool enough to handle, then chop.

In the same small, heavy-bottomed saucepan you used for the caramel, melt a stick of butter over medium heat, stirring frequently. Cook until the butter turns golden-brown. Set aside.

Whisk together the 1 cup plus 2 tablespoons flour, ½ cup sugar, 3 tablespoons dark brown sugar, ¼ teaspoon salt, and pinch of cinnamon. Mix in the pecans. Drizzle over the browned butter (which now should be slightly cooled) and mix until crumbs form.

Crumble the streusel mixture on top of a rimmed baking sheet and place in the refrigerator for 15 minutes.

Preheat the oven to 425 degrees F.

Remove the filled pie pan and the streusel from the refrigerator. Sprinkle and crumble the streusel over the pie filling until the pie filling is completely covered. Cover the pie crust with foil and put in the oven for 15 minutes. Make sure to put a baking sheet or pie drip catcher underneath, as it WILL bubble over and make a mess!

Remove the foil, reduce heat to 350 degrees F, and cook for an additional 30-40 minutes. The crust should be golden brown and the caramel should bubble when the pie is ready.

Cool for at least 3 hours. DON’T EVEN THINK ABOUT SLICING THAT PIE WHEN IT COMES RIGHT OUT OF THE OVEN! It will wind up a gooey mess.

After cooling for at least 3 hours, slice and serve with vanilla bean ice cream.