Prepare grill for two zone cooking (direct/indirect) at 350°-450°.
If desired add some hard woods chunks or chips to coals/hot side. I used apple wood chunks. Cherry or pecan would also work great.
When grill is up to temp, place wings on indirect heat side. Cook until 165+ internal temp, 30-40 mins.
Switch wings to direct heat side, cook for 4-6 mins until skin is crispy.
Watch closely while cooking over direct heat, wings can char easily! Move wings to the indirect zone when they are done to keep warm.
When all wings are done, remove from grill. Serve with celery, carrots, blue cheese dressing, and/or ranch (perhaps with some Amazing Herbes mixed in and enjoy!
Roasted Sweet Potatoes with Black Bean, Corn & Avocado Salad with Lime Vinaigrette
*Add Decadence, serve with Avocado Lime Aioli, and Spicy Salsa
These Herb encrusted Baked Sweet Potatoes served warm but stuffed with a cool Black Bean Salad are the bomb! (ESP for Meatless Monday). You get the Ying and Yang from a hot/cold food served together…as well as the perfect vehicle for
Make Ahead
Add Taco Meat for Thursdays!
Go Pesco with Shrimp on Friday!
Drive in the direction you want…
The natural sweetness of well baked sweet potatoes and the slight spicy bite of the bean salad is perfect. To up your “A” game make the Avocado/Lime Aioli and kick in the spicy cheese sticks and/or Salsa!
Enjoy!
SERVES: 4 LEVEL: Presto-easy!
FIRST: ROASTED HERBED SWEET POTATOES
INGREDIENTS: 4 Medium Sweet Potatoes Olive for rubbing Amazing Herbes to coat Salt & Pepper Preheat Oven at 425 degrees Wash and dry sweets. Cut light center in top of each, rub potatoes with olive oil. Roll or sprinkle with AMZ Herbes, salt n pepper. Bake 45 minutes until very soft, crunchy outsides. Set Aside.
SECOND: BLACK BEAN, CORN AND AVOCADO SALAD
INGREDIENTS: 1 15 oz can Black Beans, rinsed and drained 2 ears of fresh corn, kernels cut off or one can of corn drained 1 small red pepper finely diced 1 small red onion finely diced 2 Tbsp Amazing Rub (here is where you get brown sugar/spices) 1 tsp (or more) of Blazing Belle (this controls heat, a great blend of peppers incl. cayenne) 4 Tbsp. Olive Oil 1 lime, fully zested and juiced ½ c fresh cilantro or parsley chopped (whichever you prefer) 1 avocado medium chopped (reserve ¼ for Aioli) Combine all ingredients (Avocado goes in right before serving) in bowl, mix well. Cover and chill from an hour to overnight. Before serving salad, add the Avocado and check seasonings.
When Sweet Potatoes are fully cooked, complete the seam slice down the middle (but not through) and separate and squeeze a little to fluff inner potato. Stuff with the Chilled black bean salad.
Serve with Aioli, Salsa (if desired) and maybe some fine spiced cheese!
This dish is also great stuffed first with taco meat, spicy shrimp or any of your favorites!
*Avocado Lime Aioli 1 C mayo ¼ chopped avocado 1 Tbsp Lime Juice with zest chopped parsley (or cilantro) finely minced garlic 2 cloves(optional) salt/pepper to taste. That’s it!
Okay friends, like the name of this pie, it’s a mouthful! It’s basically baking a fresh peach pie, and then building a pecan pie, spike with a little delicious buttered bourbon right on top! Yes, it does mix up a little, and there is a little “work” involved, but it is worth every step. Close your eyes, imagine fresh bursting but delicate peaches, and a gooey pecan spike topping. Well, here it is! Recipe is for 2 full pies because if you are going to go thru all steps, why not share one with family or friends…or my favorite trick, pop one in the freezer for that stunning dessert, without any of the stress! I hope you enjoy this as much as I do! Enjoy!
SERVES: 2 Pies/ Serves 16 LEVEL: Intermediate-You got this, But a little time involved
INGREDIENTS 2 Pie Crust bottoms, rolled a little extra for size (KB’s recipe or purchase rolls outs)
Peach Pie Start 12 Peaches, peel, remove pits and slice ½ Lemon Juiced 3 TBSP Corn Starch ½ C Sugar 1 tsp Pummull Spice (KB’s unique Cinnamon Blend)
Pecan Bourbon Finish 6 eggs, lightly beaten 2 C. Brown sugar, lightly packed 2 C. Light colored Corn Syrup 1 Cup salted butter melted 4 Tbsp Bourbon ½ tsp Salt 2 C. Roasted Whole Pecans with Sea Salt (or add your own sea salt finish)
DIRECTIONS
Preheat oven to 375 degrees (we love convections)
Line deep pie plates or cheesecake pans with waxed paper, sprayed with oil.
Roll out standard pie crust bottoms, but a little larger than for a normal pie.
In a bowl mix peaches, lemon juice, corn starch, sugar and Pummull Spice. Pour the peach mixture into crust lined pans, immediately create a foil collar for both pies and affix.
This is a long bake time to get both peach/pecan set so we need to protect the crust from burning.
Bake the peach mixture pies, for 25 minutes. Remove from oven and allow to cool completely around one hour.
Now for the Pecan Mixture… In a bowl mix eggs, brown sugar, corn syrup, butter, bourbon, vanilla extract and salt. Take the Roasted Pecan and place in a circular pattern on top of the baked peaches in the cooled starter pies. When complete, gently add the egg/sugar batter and pour over the set peaches/pecans. Reaffix the foil collar and back into a hot 375 degree oven for approx 55 minutes. The pies will be jiggly when removed from oven but will set up beautifully as they cool. For very best slicing a full day setting is good, or after cooled refrigerate. There is always a debate to refrigerate pecan pies or not, my call is refrigerate. Slicing is so much better this way, and today it is so easy to warm a pie if that is what you desire.
This pie is a lot, a lot of heavenly deliciousness. Enjoy and hey, if you’ve made the 2 pies, what a gift to share!
Sweet ‘n Tart Baked Peaches with Cream Cheese Centers
Okay Peach Lovers, how about we mix things up here a little! These Baked Peaches are prepared using a lemon marinade which cuts the sweetness of the peaches and leaves a perfect marriage between fruit and cheese centers, here, the goat cheese tartness really coming into play.
These simple peaches taste sophisticated, reminding me of a cheese and fruit plate at the end of a French Meal…In fact, read on and you will see that we have chilled some of these same peaches, sliced thin and included in our dessert and wine cheese plates (who knew?)
The BAKED PEACHES plated as the dessert course on their own are best served warm, include a scoop of real vanilla bean ice cream and you’ve got the perfect Ying of sweetness to the Yang of tartness with the warm cheese filled peaches.
It’s a summers keeper – but this baked peach version will be prepared all year long to compliment the best cheese plates! Enjoy!
SERVES: 3 as Dessert or 6 Servings in Cheese Plates LEVEL: Intermediate-you got this!
INGREDIENTS 3 Firm but ripe peaches/ halved, stones removed, peeled ½ Lemon Juiced 1 egg 2 Tbsp Cream Cheese 2 Tbsp Goat Cheese ½ tsp Pummull Spice 2 Tbsp Maple Syrup
To Garnish: Best Olive Oil Balsamic Vinegar Reduction (your favorite) Salt n Pepper to taste *Optional Aioli of Mayo ¼ cup/1 tsp Maple Syrup/1/4 tsp Pummull Spice (Cinn)
DIRECTIONS Prepare peaches as above and use a small scoop to enlarge the center bowls of peaches. Coat all peaches in a bowl with the lemon juice. In a small bowl combine cream cheese, goat cheese, egg, Pummull Seasoning, 1 Tbsp Maple Syrup. Beat with a whisk until completely smooth and incorporated.
Place Peach halves in a parchment lined baking dish, fill centers of peaches with cheese mixture and finish with the additional maple syrup drizzled over the top. If desired sprinkle with additional Pummull Spice.
Bake in a 350 degree oven for 45-50 minutes until just golden. Let set to warm for Dessert Service.
Serve 2 Halves with scoop of ice cream or chill halves to use in cheese plates. ENJOY!
*GARNISH with additional maple syrup on serving as dessert if you would like a little extra sweetness!
This Bursting Peach Starter is the perfect beginning to a grilling, wine drinking, deck evening!
A Ripe Peach is halved, stuffed with the combination of Brie and Goat Cheese, wrapped in Prosciutto, scantly brushed with oil and dusted with the Amazing Rub. A quick grill starts with the peach back, a few minutes to soften and sweeten, before being carefully slipped to crisp the savory ham and melt the cheese…and Viola! Fabulous served on a bed of baby Argula, Basil if available and lightly dressed with Olive Oil and a Balsamic Reduction drizzle. Salt and Pepper to taste! For over the top decadence, I like to make a quick Aioli of Mayo, a bit of Maple Syrup and a good shake of Pummull Spice. Is it just too much, well maybe…but no one is walking away from this dish without one spectacular memory! ENJOY!
SERVES: 2 LEVEL: Presto-simple!
INGREDIENTS 1 Ripe Peach (halved, pit remove, keep skin on) 2 rounds Goat Cheese 2 Pieces of Brie (rind removed) 2-4 Pieces of Prosciutto (enough to wrap 2 peach halves) 2 Tbsps Light Oil 2 Tbsps of The Amazing Rub 2 large handfuls of Baby Arugula Fresh Basil leaves if available
To Garnish: Best Olive Oil Balsamic Vinegar Reduction (your favorite) Salt n Pepper to taste *Optional Aioli of Mayo ¼ cup/1 tsp Maple Syrup/1/4 tsp Pummull Spice (Cinn)
DIRECTIONS Half a just ripe peach, remove stone. Keep on peel, stuff center with equal size pieces of Brie and Goat Cheese. Wrap each round with Prosciutto and secure for grilling with toothpicks. Lightly oil peaches both sides and sprinkle generously with Amazing Rub (this will give complex flavor and a wonderful carmelization of stuffed peaches). Prepare a grill, inside or out, or broiling in oven will work as well!
Start with the back sides of peaches, 2-3 minutes, gently flip, Prosciutto side up – grill until deep golden and cheeses melting.
Serve on bed or Arugula, add fresh basil leaves. Place peach in center of greens, REMOVE toothpicks, drizzle with Olive Oil, Balsamic reduction….salt pepper if desired. ENJOY!
Okay it is HOT OUTSIDE, but so cool to enjoy a dish of Homemade Ice Cream! Here we took the current garden’s bounty of fresh Strawberries and added a big handful of runaway mint! The combination is so subtle yet complex. So in a nod to my best trick of kicking up our strawberries this recipe calls for a fine chop on the strawberries, adding a handful of fresh mint leaves, ½ C of the called for sugar and then dressing this combo with 1 or 2 Tbsp. Of Champagne Vinegar. Mull just these ingredients together and set aside for 1 – 3 hours. This produces a natural brightening of the strawberries (no red food color here!) as well as a slight taste of the cool mint! Now imagine, we use strawberries here…but this exact formula/recipe and techniques serves our summer fruits of Blueberries, Blackberries and Peaches….don’t even get me started! I am suggesting that you use an ice cream machine, but this could also be done with a square loaf pan in the freezer.
SERVES: 8 LEVEL: Moderate – you got this!
INGREDIENTS 2 C whole milk 2 C heavy cream 1 C white sugar 1 tsp vanilla extract 1 tsp mint extract (optional) 2 C fresh strawberries, finely chopped 1 handful fresh mint leaves 1 Tbsp Champagne vinegar (or white balsamic)
DIRECTIONS FIRST; In a medium bowl place finely diced fresh strawberries, 1 (to 2) Tbsp of Champagne vinegar, ½ C of white sugar and a handful of fresh mint leaves. Combine these ingredients and mull the mint leaves to release more of there flavor. Set aside for 1 hour minimum or overnight in cooler.
NEXT: In a large bowl, combine milk, cream, remaining ½ c sugar, vanilla, mint extract, strawberries mixture BUT remove the mulled mint leaves.
ICE CREAM MAKER: Now the creamy mixture is ready for your ice cream maker, (according to the manufacturers directions) but generally this machine mix takes approximately 25-30 minutes to produce a soft frozen custard like texture. This is where you remove from machine churn bowl and pack into a bowl or plastic container. I really like to pack in 1 pint containers with a nice lid! If having company and plan to use at once – a great big freezer safe bowl is great, just make sure to cover it!
Summer, Nature, Cool Mint…I don’t know if it gets better!
