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Monday, August 31, 2015

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

  • Servings: 2
  • 1 lamb tenderloin
  • salt and ground black pepper to taste
  • 1 tablespoon vegetable oil
  • 1 red onion, sliced
  • 2 shallots, sliced
  • 3 fresh thyme sprigs, or more to taste
  • 2 firm plums, pitted and each cut into 4 wedges
  • 1 cup water
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon cold butter

Recipe

    Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr

  • preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
  • heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
  • saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
  • stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
  • cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
  • place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Sunday, August 30, 2015

Fennel Seed Spiked Lamb Roast

Ingredients

  • Servings: 1
  • 2 tablespoons fennel seed
  • 2 teaspoons dried rosemary
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon whole black peppercorns
  • 1 tablespoon coarse sea salt
  • 5 tablespoons minced garlic
  • 2 tablespoons ouzo
  • 1 (8 pound) fresh boston butt lamb roast
  • 2 large onions, thickly sliced
  • 1 fennel bulb, sliced thickly (optional)
  • water as needed

Recipe

    Preparation Time: 20 mins Cook Time: 5 hrs

    Ready Time: 5 hrs 20 mins

  • preheat oven to 325 degrees f (165 degrees c).
  • toast the fennel seed, rosemary, thyme, and peppercorns in a heavy pan over medium-low heat until strongly fragrant and the fennel seeds are lightly browned, 1 to 3 minutes. do not let the spices burn! place the toasted spices, sea salt, garlic, and ouzo into a mortar and pestle or spice grinder, and grind to a paste. score the fat layer of the lamb roast with a sharp knife; rub the spice paste all over the roast.
  • spread the sliced onions and fennel into the bottom of a large roasting pan; pour enough water into the pan to just cover the vegetables. place the roast on top of the onions and fennel with the fat layer facing upward.
  • roast in the preheated oven until the lamb is tender, 5 to 6 hours (or about 40 minutes per pound). an instant-read thermometer inserted into the center should read 185 degrees f (85 degrees c). add extra water if needed during roasting to prevent the onions and fennel from burning.

Grilled Chicken With Peach Sauce

Ingredients

  • Servings: 8
  • 8 skinless, boneless chicken breast halves
  • 1 pinch salt and ground black pepper to taste
  • 2 cups peach preserves
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon dijon mustard
  • 4 ripe peaches, halved and pitted

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat grill for medium heat and lightly oil the grate. season chicken breast halves with salt and black pepper.
  • stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. reserve about 1/2 cup peach sauce.
  • place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. continue cooking for 5 to 6 minutes. brush both sides of the chicken with peach sauce. cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
  • arrange peach halves cut side down on the grill. grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. continue to grill until peaches are tender, 3 to 4 minutes more.

Grilled Chicken With Peach Sauce

Ingredients

  • Servings: 8
  • 8 skinless, boneless chicken breast halves
  • 1 pinch salt and ground black pepper to taste
  • 2 cups peach preserves
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon dijon mustard
  • 4 ripe peaches, halved and pitted

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat grill for medium heat and lightly oil the grate. season chicken breast halves with salt and black pepper.
  • stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. reserve about 1/2 cup peach sauce.
  • place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. continue cooking for 5 to 6 minutes. brush both sides of the chicken with peach sauce. cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
  • arrange peach halves cut side down on the grill. grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. continue to grill until peaches are tender, 3 to 4 minutes more.

Grilled Chicken With Peach Sauce

Ingredients

  • Servings: 8
  • 8 skinless, boneless chicken breast halves
  • 1 pinch salt and ground black pepper to taste
  • 2 cups peach preserves
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon dijon mustard
  • 4 ripe peaches, halved and pitted

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat grill for medium heat and lightly oil the grate. season chicken breast halves with salt and black pepper.
  • stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. reserve about 1/2 cup peach sauce.
  • place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. continue cooking for 5 to 6 minutes. brush both sides of the chicken with peach sauce. cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
  • arrange peach halves cut side down on the grill. grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. continue to grill until peaches are tender, 3 to 4 minutes more.

Stuffed And Rolled Lamb Tenderloin

Ingredients

  • Servings: 4
  • 1 lamb tenderloin
  • 1/2 bunch flat-leaf parsley, chopped
  • 1/3 cup bread crumbs
  • 1/4 cup dried currants
  • 3 cloves garlic, minced
  • 2 sprigs fresh rosemary, chopped
  • 1 egg
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 1 1/2 teaspoons ground black pepper
  • 1 pinch cayenne pepper
  • salt and ground black pepper to taste

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins

  • preheat oven to 375 degrees f (190 degrees c).
  • remove the flap of meat at the wider end of the tenderloin and trim the last two inches off of the narrow end of the tenderloin; chop trimmings and reserve.
  • cut from one side of the tenderloin through the middle horizontally to within one-half inch of the other side. open the two sides and spread them out like an open book. cut a few shallow slashes in the meat. cover the meat with plastic wrap and pound to about 1/2-inch thick. roll up pounded tenderloin, cover with plastic wrap, and refrigerate to keep cold.
  • mix chopped lamb trimmings, parsley, bread crumbs, currants, garlic, rosemary, egg, olive oil, 2 teaspoons salt, 1 1/2 teaspoons black pepper, and cayenne pepper together in a bowl with a fork until stuffing is well-combined.
  • unroll tenderloin on work surface. spread stuffing over tenderloin, leaving a 2-inch border on one of the long-sides. roll up tenderloin, ending at the 2-inch border; tie meat with twine to secure shape. season tenderloin all over with salt and black pepper.
  • heat an oven-safe skillet over high heat until hot. cook tenderloin in hot skillet until browned, 3 to 4 minutes per side.
  • cook in the preheated oven until lamb is slightly pink in the center, about 30 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer to a plate and let rest for 15 minutes before removing twine and slicing.

Grilled Chicken With Peach Sauce

Ingredients

  • Servings: 8
  • 8 skinless, boneless chicken breast halves
  • 1 pinch salt and ground black pepper to taste
  • 2 cups peach preserves
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon dijon mustard
  • 4 ripe peaches, halved and pitted

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat grill for medium heat and lightly oil the grate. season chicken breast halves with salt and black pepper.
  • stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. reserve about 1/2 cup peach sauce.
  • place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. continue cooking for 5 to 6 minutes. brush both sides of the chicken with peach sauce. cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
  • arrange peach halves cut side down on the grill. grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. continue to grill until peaches are tender, 3 to 4 minutes more.

Saturday, August 29, 2015

Grilled Chicken With Peach Sauce

Ingredients

  • Servings: 8
  • 8 skinless, boneless chicken breast halves
  • 1 pinch salt and ground black pepper to taste
  • 2 cups peach preserves
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon dijon mustard
  • 4 ripe peaches, halved and pitted

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat grill for medium heat and lightly oil the grate. season chicken breast halves with salt and black pepper.
  • stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. reserve about 1/2 cup peach sauce.
  • place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. continue cooking for 5 to 6 minutes. brush both sides of the chicken with peach sauce. cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
  • arrange peach halves cut side down on the grill. grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. continue to grill until peaches are tender, 3 to 4 minutes more.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

  • Servings: 2
  • 1 lamb tenderloin
  • salt and ground black pepper to taste
  • 1 tablespoon vegetable oil
  • 1 red onion, sliced
  • 2 shallots, sliced
  • 3 fresh thyme sprigs, or more to taste
  • 2 firm plums, pitted and each cut into 4 wedges
  • 1 cup water
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon cold butter

Recipe

    Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr

  • preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
  • heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
  • saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
  • stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
  • cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
  • place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

  • Servings: 2
  • 1 lamb tenderloin
  • salt and ground black pepper to taste
  • 1 tablespoon vegetable oil
  • 1 red onion, sliced
  • 2 shallots, sliced
  • 3 fresh thyme sprigs, or more to taste
  • 2 firm plums, pitted and each cut into 4 wedges
  • 1 cup water
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon cold butter

Recipe

    Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr

  • preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
  • heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
  • saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
  • stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
  • cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
  • place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

  • Servings: 2
  • 1 lamb tenderloin
  • salt and ground black pepper to taste
  • 1 tablespoon vegetable oil
  • 1 red onion, sliced
  • 2 shallots, sliced
  • 3 fresh thyme sprigs, or more to taste
  • 2 firm plums, pitted and each cut into 4 wedges
  • 1 cup water
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon cold butter

Recipe

    Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr

  • preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
  • heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
  • saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
  • stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
  • cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
  • place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

  • Servings: 2
  • 1 lamb tenderloin
  • salt and ground black pepper to taste
  • 1 tablespoon vegetable oil
  • 1 red onion, sliced
  • 2 shallots, sliced
  • 3 fresh thyme sprigs, or more to taste
  • 2 firm plums, pitted and each cut into 4 wedges
  • 1 cup water
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon cold butter

Recipe

    Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr

  • preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
  • heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
  • saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
  • stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
  • cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
  • place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

  • Servings: 2
  • 1 lamb tenderloin
  • salt and ground black pepper to taste
  • 1 tablespoon vegetable oil
  • 1 red onion, sliced
  • 2 shallots, sliced
  • 3 fresh thyme sprigs, or more to taste
  • 2 firm plums, pitted and each cut into 4 wedges
  • 1 cup water
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon cold butter

Recipe

    Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr

  • preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
  • heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
  • saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
  • stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
  • cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
  • place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

  • Servings: 2
  • 1 lamb tenderloin
  • salt and ground black pepper to taste
  • 1 tablespoon vegetable oil
  • 1 red onion, sliced
  • 2 shallots, sliced
  • 3 fresh thyme sprigs, or more to taste
  • 2 firm plums, pitted and each cut into 4 wedges
  • 1 cup water
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon cold butter

Recipe

    Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr

  • preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
  • heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
  • saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
  • stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
  • cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
  • place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Stuffed And Rolled Lamb Tenderloin

Ingredients

  • Servings: 4
  • 1 lamb tenderloin
  • 1/2 bunch flat-leaf parsley, chopped
  • 1/3 cup bread crumbs
  • 1/4 cup dried currants
  • 3 cloves garlic, minced
  • 2 sprigs fresh rosemary, chopped
  • 1 egg
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 1 1/2 teaspoons ground black pepper
  • 1 pinch cayenne pepper
  • salt and ground black pepper to taste

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins

  • preheat oven to 375 degrees f (190 degrees c).
  • remove the flap of meat at the wider end of the tenderloin and trim the last two inches off of the narrow end of the tenderloin; chop trimmings and reserve.
  • cut from one side of the tenderloin through the middle horizontally to within one-half inch of the other side. open the two sides and spread them out like an open book. cut a few shallow slashes in the meat. cover the meat with plastic wrap and pound to about 1/2-inch thick. roll up pounded tenderloin, cover with plastic wrap, and refrigerate to keep cold.
  • mix chopped lamb trimmings, parsley, bread crumbs, currants, garlic, rosemary, egg, olive oil, 2 teaspoons salt, 1 1/2 teaspoons black pepper, and cayenne pepper together in a bowl with a fork until stuffing is well-combined.
  • unroll tenderloin on work surface. spread stuffing over tenderloin, leaving a 2-inch border on one of the long-sides. roll up tenderloin, ending at the 2-inch border; tie meat with twine to secure shape. season tenderloin all over with salt and black pepper.
  • heat an oven-safe skillet over high heat until hot. cook tenderloin in hot skillet until browned, 3 to 4 minutes per side.
  • cook in the preheated oven until lamb is slightly pink in the center, about 30 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer to a plate and let rest for 15 minutes before removing twine and slicing.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

  • Servings: 2
  • 1 lamb tenderloin
  • salt and ground black pepper to taste
  • 1 tablespoon vegetable oil
  • 1 red onion, sliced
  • 2 shallots, sliced
  • 3 fresh thyme sprigs, or more to taste
  • 2 firm plums, pitted and each cut into 4 wedges
  • 1 cup water
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon cold butter

Recipe

    Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr

  • preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
  • heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
  • saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
  • stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
  • cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
  • place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

  • Servings: 2
  • 1 lamb tenderloin
  • salt and ground black pepper to taste
  • 1 tablespoon vegetable oil
  • 1 red onion, sliced
  • 2 shallots, sliced
  • 3 fresh thyme sprigs, or more to taste
  • 2 firm plums, pitted and each cut into 4 wedges
  • 1 cup water
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon cold butter

Recipe

    Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr

  • preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
  • heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
  • saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
  • stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
  • cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
  • place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Grilled Chicken With Peach Sauce

Ingredients

  • Servings: 8
  • 8 skinless, boneless chicken breast halves
  • 1 pinch salt and ground black pepper to taste
  • 2 cups peach preserves
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon dijon mustard
  • 4 ripe peaches, halved and pitted

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat grill for medium heat and lightly oil the grate. season chicken breast halves with salt and black pepper.
  • stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. reserve about 1/2 cup peach sauce.
  • place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. continue cooking for 5 to 6 minutes. brush both sides of the chicken with peach sauce. cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
  • arrange peach halves cut side down on the grill. grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. continue to grill until peaches are tender, 3 to 4 minutes more.

Friday, August 28, 2015

Grilled Chicken With Peach Sauce

Ingredients

  • Servings: 8
  • 8 skinless, boneless chicken breast halves
  • 1 pinch salt and ground black pepper to taste
  • 2 cups peach preserves
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon dijon mustard
  • 4 ripe peaches, halved and pitted

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat grill for medium heat and lightly oil the grate. season chicken breast halves with salt and black pepper.
  • stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. reserve about 1/2 cup peach sauce.
  • place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. continue cooking for 5 to 6 minutes. brush both sides of the chicken with peach sauce. cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
  • arrange peach halves cut side down on the grill. grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. continue to grill until peaches are tender, 3 to 4 minutes more.

Grilled Chicken With Peach Sauce

Ingredients

  • Servings: 8
  • 8 skinless, boneless chicken breast halves
  • 1 pinch salt and ground black pepper to taste
  • 2 cups peach preserves
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon dijon mustard
  • 4 ripe peaches, halved and pitted

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat grill for medium heat and lightly oil the grate. season chicken breast halves with salt and black pepper.
  • stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. reserve about 1/2 cup peach sauce.
  • place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. continue cooking for 5 to 6 minutes. brush both sides of the chicken with peach sauce. cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
  • arrange peach halves cut side down on the grill. grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. continue to grill until peaches are tender, 3 to 4 minutes more.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

  • Servings: 2
  • 1 lamb tenderloin
  • salt and ground black pepper to taste
  • 1 tablespoon vegetable oil
  • 1 red onion, sliced
  • 2 shallots, sliced
  • 3 fresh thyme sprigs, or more to taste
  • 2 firm plums, pitted and each cut into 4 wedges
  • 1 cup water
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon cold butter

Recipe

    Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr

  • preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
  • heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
  • saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
  • stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
  • cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
  • place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

John's Baked Lamb Chops Stuffed With Smoked Gouda And Bacon

Ingredients

  • Servings: 2
  • 2 ounces smoked gouda cheese, shredded
  • 4 slices cooked bacon, crumbled
  • 1/4 cup chopped fresh parsley
  • 1/8 teaspoon ground black pepper
  • 2 (2 1/4-inch thick) center-cut boneless lamb chops
  • 1 teaspoon olive oil
  • 1 egg
  • 1 cup bread crumbs
  • 1/4 teaspoon salt
  • ground black pepper to taste
  • 1 apple, cored
  • 1 green onion
  • 2 pieces red grapes

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c).
  • combine gouda cheese, bacon, parsley, and 1/8 teaspoon black pepper together in a bowl.
  • cut each lamb chop from one side through the middle horizontally to within 1/2 inch of the other side. open the two sides and spread them out like an open book. stuff cheese mixture into each pocket and close; secure with a wooden toothpick. coat each stuffed lamb chop with olive oil.
  • whisk egg in a bowl. mix bread crumbs, salt, and black pepper to taste together in a separate bowl. carefully dip each stuffed lamb chop in the egg; press chop into bread crumb mixture until evenly coated. place breaded lamb chops in a 9x13-inch casserole dish.
  • bake in preheated oven until no longer pink in the center, about 45 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). garnish lamb chops with cored apple, green onion, and red grapes.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

  • Servings: 2
  • 1 lamb tenderloin
  • salt and ground black pepper to taste
  • 1 tablespoon vegetable oil
  • 1 red onion, sliced
  • 2 shallots, sliced
  • 3 fresh thyme sprigs, or more to taste
  • 2 firm plums, pitted and each cut into 4 wedges
  • 1 cup water
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon cold butter

Recipe

    Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr

  • preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
  • heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
  • saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
  • stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
  • cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
  • place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Bacon Explosion

Ingredients

  • Servings: 10
  • 2 pounds thick-cut bacon, divided
  • 1 tablespoon barbeque spice rub, divided
  • 2 pounds bulk lamb sausage
  • 1 cup finely shredded cheddar cheese
  • 2 green onions, thinly sliced
  • 4 cloves garlic, minced
  • 1 (18 ounce) bottle barbeque sauce

Recipe

    Preparation Time: 20 mins Cook Time: 2 hrs 10 mins

    Ready Time: 3 hrs

  • preheat smoker to 225 to 250 degrees f (110 to 120 degrees c).
  • reserve about 1/2 pound bacon for cooking. lay 2 strips of the remaining bacon on a clean surface in an x. alternate horizontal and vertical bacon strips, weaving them tightly in an over-and-under pattern to create a lattice pattern. sprinkle woven bacon with 1 teaspoon barbeque rub.
  • arrange reserved 1/2 pound of bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on paper towels; crumble.
  • place sausage in a large resealable plastic bag; do not close bag. roll sausage out, still in the bag, to a square the same size as the woven bacon. cut bag off the sausage and arrange sausage over bacon; discard bag. sprinkle crumbled bacon, cheddar cheese, green onions, and garlic over sausage. pour about 3/4 bottle barbeque sauce over sausage and season with remaining barbeque rub.
  • roll woven bacon tightly around sausage into a loaf.
  • cook bacon-sausage loaf seam-side down in the preheated smoker for about 1 1/2 hours. brush woven bacon with remaining barbeque sauce and continue to smoke until loaf is no longer pink in the center, about 30 minutes more. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). allow loaf to rest for 30 minutes before slicing.

Grilled Chicken With Peach Sauce

Ingredients

  • Servings: 8
  • 8 skinless, boneless chicken breast halves
  • 1 pinch salt and ground black pepper to taste
  • 2 cups peach preserves
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon dijon mustard
  • 4 ripe peaches, halved and pitted

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat grill for medium heat and lightly oil the grate. season chicken breast halves with salt and black pepper.
  • stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. reserve about 1/2 cup peach sauce.
  • place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. continue cooking for 5 to 6 minutes. brush both sides of the chicken with peach sauce. cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
  • arrange peach halves cut side down on the grill. grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. continue to grill until peaches are tender, 3 to 4 minutes more.

Grilled Chicken With Peach Sauce

Ingredients

  • Servings: 8
  • 8 skinless, boneless chicken breast halves
  • 1 pinch salt and ground black pepper to taste
  • 2 cups peach preserves
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon dijon mustard
  • 4 ripe peaches, halved and pitted

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat grill for medium heat and lightly oil the grate. season chicken breast halves with salt and black pepper.
  • stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. reserve about 1/2 cup peach sauce.
  • place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. continue cooking for 5 to 6 minutes. brush both sides of the chicken with peach sauce. cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
  • arrange peach halves cut side down on the grill. grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. continue to grill until peaches are tender, 3 to 4 minutes more.

John's Baked Lamb Chops Stuffed With Smoked Gouda And Bacon

Ingredients

  • Servings: 2
  • 2 ounces smoked gouda cheese, shredded
  • 4 slices cooked bacon, crumbled
  • 1/4 cup chopped fresh parsley
  • 1/8 teaspoon ground black pepper
  • 2 (2 1/4-inch thick) center-cut boneless lamb chops
  • 1 teaspoon olive oil
  • 1 egg
  • 1 cup bread crumbs
  • 1/4 teaspoon salt
  • ground black pepper to taste
  • 1 apple, cored
  • 1 green onion
  • 2 pieces red grapes

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c).
  • combine gouda cheese, bacon, parsley, and 1/8 teaspoon black pepper together in a bowl.
  • cut each lamb chop from one side through the middle horizontally to within 1/2 inch of the other side. open the two sides and spread them out like an open book. stuff cheese mixture into each pocket and close; secure with a wooden toothpick. coat each stuffed lamb chop with olive oil.
  • whisk egg in a bowl. mix bread crumbs, salt, and black pepper to taste together in a separate bowl. carefully dip each stuffed lamb chop in the egg; press chop into bread crumb mixture until evenly coated. place breaded lamb chops in a 9x13-inch casserole dish.
  • bake in preheated oven until no longer pink in the center, about 45 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). garnish lamb chops with cored apple, green onion, and red grapes.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

  • Servings: 2
  • 1 lamb tenderloin
  • salt and ground black pepper to taste
  • 1 tablespoon vegetable oil
  • 1 red onion, sliced
  • 2 shallots, sliced
  • 3 fresh thyme sprigs, or more to taste
  • 2 firm plums, pitted and each cut into 4 wedges
  • 1 cup water
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon cold butter

Recipe

    Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr

  • preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
  • heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
  • saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
  • stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
  • cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
  • place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

  • Servings: 2
  • 1 lamb tenderloin
  • salt and ground black pepper to taste
  • 1 tablespoon vegetable oil
  • 1 red onion, sliced
  • 2 shallots, sliced
  • 3 fresh thyme sprigs, or more to taste
  • 2 firm plums, pitted and each cut into 4 wedges
  • 1 cup water
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon cold butter

Recipe

    Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr

  • preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
  • heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
  • saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
  • stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
  • cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
  • place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

  • Servings: 2
  • 1 lamb tenderloin
  • salt and ground black pepper to taste
  • 1 tablespoon vegetable oil
  • 1 red onion, sliced
  • 2 shallots, sliced
  • 3 fresh thyme sprigs, or more to taste
  • 2 firm plums, pitted and each cut into 4 wedges
  • 1 cup water
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon cold butter

Recipe

    Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr

  • preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
  • heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
  • saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
  • stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
  • cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
  • place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Grilled Chicken With Peach Sauce

Ingredients

  • Servings: 8
  • 8 skinless, boneless chicken breast halves
  • 1 pinch salt and ground black pepper to taste
  • 2 cups peach preserves
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon dijon mustard
  • 4 ripe peaches, halved and pitted

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat grill for medium heat and lightly oil the grate. season chicken breast halves with salt and black pepper.
  • stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. reserve about 1/2 cup peach sauce.
  • place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. continue cooking for 5 to 6 minutes. brush both sides of the chicken with peach sauce. cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
  • arrange peach halves cut side down on the grill. grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. continue to grill until peaches are tender, 3 to 4 minutes more.

Bacon Explosion

Ingredients

  • Servings: 10
  • 2 pounds thick-cut bacon, divided
  • 1 tablespoon barbeque spice rub, divided
  • 2 pounds bulk lamb sausage
  • 1 cup finely shredded cheddar cheese
  • 2 green onions, thinly sliced
  • 4 cloves garlic, minced
  • 1 (18 ounce) bottle barbeque sauce

Recipe

    Preparation Time: 20 mins Cook Time: 2 hrs 10 mins

    Ready Time: 3 hrs

  • preheat smoker to 225 to 250 degrees f (110 to 120 degrees c).
  • reserve about 1/2 pound bacon for cooking. lay 2 strips of the remaining bacon on a clean surface in an x. alternate horizontal and vertical bacon strips, weaving them tightly in an over-and-under pattern to create a lattice pattern. sprinkle woven bacon with 1 teaspoon barbeque rub.
  • arrange reserved 1/2 pound of bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on paper towels; crumble.
  • place sausage in a large resealable plastic bag; do not close bag. roll sausage out, still in the bag, to a square the same size as the woven bacon. cut bag off the sausage and arrange sausage over bacon; discard bag. sprinkle crumbled bacon, cheddar cheese, green onions, and garlic over sausage. pour about 3/4 bottle barbeque sauce over sausage and season with remaining barbeque rub.
  • roll woven bacon tightly around sausage into a loaf.
  • cook bacon-sausage loaf seam-side down in the preheated smoker for about 1 1/2 hours. brush woven bacon with remaining barbeque sauce and continue to smoke until loaf is no longer pink in the center, about 30 minutes more. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). allow loaf to rest for 30 minutes before slicing.

Grilled Chicken With Peach Sauce

Ingredients

  • Servings: 8
  • 8 skinless, boneless chicken breast halves
  • 1 pinch salt and ground black pepper to taste
  • 2 cups peach preserves
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon dijon mustard
  • 4 ripe peaches, halved and pitted

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat grill for medium heat and lightly oil the grate. season chicken breast halves with salt and black pepper.
  • stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. reserve about 1/2 cup peach sauce.
  • place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. continue cooking for 5 to 6 minutes. brush both sides of the chicken with peach sauce. cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
  • arrange peach halves cut side down on the grill. grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. continue to grill until peaches are tender, 3 to 4 minutes more.

Grilled Chicken With Peach Sauce

Ingredients

  • Servings: 8
  • 8 skinless, boneless chicken breast halves
  • 1 pinch salt and ground black pepper to taste
  • 2 cups peach preserves
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon dijon mustard
  • 4 ripe peaches, halved and pitted

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat grill for medium heat and lightly oil the grate. season chicken breast halves with salt and black pepper.
  • stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. reserve about 1/2 cup peach sauce.
  • place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. continue cooking for 5 to 6 minutes. brush both sides of the chicken with peach sauce. cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
  • arrange peach halves cut side down on the grill. grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. continue to grill until peaches are tender, 3 to 4 minutes more.

Thursday, August 27, 2015

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

  • Servings: 2
  • 1 lamb tenderloin
  • salt and ground black pepper to taste
  • 1 tablespoon vegetable oil
  • 1 red onion, sliced
  • 2 shallots, sliced
  • 3 fresh thyme sprigs, or more to taste
  • 2 firm plums, pitted and each cut into 4 wedges
  • 1 cup water
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon cold butter

Recipe

    Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr

  • preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
  • heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
  • saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
  • stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
  • cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
  • place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Grilled Chicken With Peach Sauce

Ingredients

  • Servings: 8
  • 8 skinless, boneless chicken breast halves
  • 1 pinch salt and ground black pepper to taste
  • 2 cups peach preserves
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon dijon mustard
  • 4 ripe peaches, halved and pitted

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat grill for medium heat and lightly oil the grate. season chicken breast halves with salt and black pepper.
  • stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. reserve about 1/2 cup peach sauce.
  • place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. continue cooking for 5 to 6 minutes. brush both sides of the chicken with peach sauce. cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
  • arrange peach halves cut side down on the grill. grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. continue to grill until peaches are tender, 3 to 4 minutes more.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

  • Servings: 2
  • 1 lamb tenderloin
  • salt and ground black pepper to taste
  • 1 tablespoon vegetable oil
  • 1 red onion, sliced
  • 2 shallots, sliced
  • 3 fresh thyme sprigs, or more to taste
  • 2 firm plums, pitted and each cut into 4 wedges
  • 1 cup water
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon cold butter

Recipe

    Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr

  • preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
  • heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
  • saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
  • stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
  • cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
  • place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Grilled Chicken With Peach Sauce

Ingredients

  • Servings: 8
  • 8 skinless, boneless chicken breast halves
  • 1 pinch salt and ground black pepper to taste
  • 2 cups peach preserves
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon dijon mustard
  • 4 ripe peaches, halved and pitted

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat grill for medium heat and lightly oil the grate. season chicken breast halves with salt and black pepper.
  • stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. reserve about 1/2 cup peach sauce.
  • place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. continue cooking for 5 to 6 minutes. brush both sides of the chicken with peach sauce. cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
  • arrange peach halves cut side down on the grill. grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. continue to grill until peaches are tender, 3 to 4 minutes more.

Grilled Chicken With Peach Sauce

Ingredients

  • Servings: 8
  • 8 skinless, boneless chicken breast halves
  • 1 pinch salt and ground black pepper to taste
  • 2 cups peach preserves
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon dijon mustard
  • 4 ripe peaches, halved and pitted

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat grill for medium heat and lightly oil the grate. season chicken breast halves with salt and black pepper.
  • stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. reserve about 1/2 cup peach sauce.
  • place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. continue cooking for 5 to 6 minutes. brush both sides of the chicken with peach sauce. cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
  • arrange peach halves cut side down on the grill. grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. continue to grill until peaches are tender, 3 to 4 minutes more.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

  • Servings: 2
  • 1 lamb tenderloin
  • salt and ground black pepper to taste
  • 1 tablespoon vegetable oil
  • 1 red onion, sliced
  • 2 shallots, sliced
  • 3 fresh thyme sprigs, or more to taste
  • 2 firm plums, pitted and each cut into 4 wedges
  • 1 cup water
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon cold butter

Recipe

    Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr

  • preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
  • heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
  • saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
  • stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
  • cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
  • place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

  • Servings: 2
  • 1 lamb tenderloin
  • salt and ground black pepper to taste
  • 1 tablespoon vegetable oil
  • 1 red onion, sliced
  • 2 shallots, sliced
  • 3 fresh thyme sprigs, or more to taste
  • 2 firm plums, pitted and each cut into 4 wedges
  • 1 cup water
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon cold butter

Recipe

    Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr

  • preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
  • heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
  • saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
  • stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
  • cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
  • place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

  • Servings: 2
  • 1 lamb tenderloin
  • salt and ground black pepper to taste
  • 1 tablespoon vegetable oil
  • 1 red onion, sliced
  • 2 shallots, sliced
  • 3 fresh thyme sprigs, or more to taste
  • 2 firm plums, pitted and each cut into 4 wedges
  • 1 cup water
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon cold butter

Recipe

    Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr

  • preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
  • heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
  • saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
  • stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
  • cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
  • place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Grilled Chicken With Peach Sauce

Ingredients

  • Servings: 8
  • 8 skinless, boneless chicken breast halves
  • 1 pinch salt and ground black pepper to taste
  • 2 cups peach preserves
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon dijon mustard
  • 4 ripe peaches, halved and pitted

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat grill for medium heat and lightly oil the grate. season chicken breast halves with salt and black pepper.
  • stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. reserve about 1/2 cup peach sauce.
  • place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. continue cooking for 5 to 6 minutes. brush both sides of the chicken with peach sauce. cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
  • arrange peach halves cut side down on the grill. grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. continue to grill until peaches are tender, 3 to 4 minutes more.

Grilled Chicken With Peach Sauce

Ingredients

  • Servings: 8
  • 8 skinless, boneless chicken breast halves
  • 1 pinch salt and ground black pepper to taste
  • 2 cups peach preserves
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon dijon mustard
  • 4 ripe peaches, halved and pitted

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat grill for medium heat and lightly oil the grate. season chicken breast halves with salt and black pepper.
  • stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. reserve about 1/2 cup peach sauce.
  • place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. continue cooking for 5 to 6 minutes. brush both sides of the chicken with peach sauce. cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
  • arrange peach halves cut side down on the grill. grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. continue to grill until peaches are tender, 3 to 4 minutes more.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

  • Servings: 2
  • 1 lamb tenderloin
  • salt and ground black pepper to taste
  • 1 tablespoon vegetable oil
  • 1 red onion, sliced
  • 2 shallots, sliced
  • 3 fresh thyme sprigs, or more to taste
  • 2 firm plums, pitted and each cut into 4 wedges
  • 1 cup water
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon cold butter

Recipe

    Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr

  • preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
  • heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
  • saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
  • stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
  • cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
  • place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Grilled Chicken With Peach Sauce

Ingredients

  • Servings: 8
  • 8 skinless, boneless chicken breast halves
  • 1 pinch salt and ground black pepper to taste
  • 2 cups peach preserves
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon dijon mustard
  • 4 ripe peaches, halved and pitted

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat grill for medium heat and lightly oil the grate. season chicken breast halves with salt and black pepper.
  • stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. reserve about 1/2 cup peach sauce.
  • place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. continue cooking for 5 to 6 minutes. brush both sides of the chicken with peach sauce. cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
  • arrange peach halves cut side down on the grill. grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. continue to grill until peaches are tender, 3 to 4 minutes more.

Grilled Chicken With Peach Sauce

Ingredients

  • Servings: 8
  • 8 skinless, boneless chicken breast halves
  • 1 pinch salt and ground black pepper to taste
  • 2 cups peach preserves
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon dijon mustard
  • 4 ripe peaches, halved and pitted

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat grill for medium heat and lightly oil the grate. season chicken breast halves with salt and black pepper.
  • stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. reserve about 1/2 cup peach sauce.
  • place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. continue cooking for 5 to 6 minutes. brush both sides of the chicken with peach sauce. cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
  • arrange peach halves cut side down on the grill. grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. continue to grill until peaches are tender, 3 to 4 minutes more.

Roasted Lamb Tenderloin With Fresh Plum Sauce

Ingredients

  • Servings: 2
  • 1 lamb tenderloin
  • salt and ground black pepper to taste
  • 1 tablespoon vegetable oil
  • 1 red onion, sliced
  • 2 shallots, sliced
  • 3 fresh thyme sprigs, or more to taste
  • 2 firm plums, pitted and each cut into 4 wedges
  • 1 cup water
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon cold butter

Recipe

    Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr

  • preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
  • heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
  • saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
  • stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
  • cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
  • place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.

Grilled Chicken With Peach Sauce

Ingredients

  • Servings: 8
  • 8 skinless, boneless chicken breast halves
  • 1 pinch salt and ground black pepper to taste
  • 2 cups peach preserves
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon dijon mustard
  • 4 ripe peaches, halved and pitted

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat grill for medium heat and lightly oil the grate. season chicken breast halves with salt and black pepper.
  • stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. reserve about 1/2 cup peach sauce.
  • place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. continue cooking for 5 to 6 minutes. brush both sides of the chicken with peach sauce. cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
  • arrange peach halves cut side down on the grill. grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. continue to grill until peaches are tender, 3 to 4 minutes more.