Prosciutto wrapped grilled peaches.

YukonRon

Went to the local farmers market yesterday and picked up some summer treats. I love heirloom tomatoes, and they are in by the thousands around here, grabbed some of the seasons last peaches and had a lucky find of bourbon barrel smoking wood chunks. I was pretty pleased with my purchases. These Bourbon Barrel Chunks are the real deal, not that Jack Daniels Bull Shtuff. Each piece is fist size.The aroma evolving from these chunks, was spectacular. 

I decided to roast a tenderloin with them, only using two chunks, which turned out to be about right on the money for last night’s cook. The meal last night consisted of the tenderloin, with an evoo base prior to adding the rub I typically use for beef, a power salad, Mac and cheese (because we can) the prosciutto wrapped, cream and blue cheese stuffed peaches wit a warm smoked honey and sriracha drizzle.
So super easy to do, and off the freaking charts delicious. We served both a White Pinot Noir, and followed with a Pinot Noir Rosé. Afterwards, we served up My Beautiful Wife’s Key Lime Pie.

We had some friends over, and the evening was spectacular. It is just hard to beat great friends, a great meal, and outstanding wine. 

Sorry for the poor photography, but given the events of the evening, I felt kind of lucky to be able to capture any images at all. Last pic is about midway through the meal of a very messy eater, me.

The bread was fresh baked black pepper, and pink Himalayan salt drizzled with olive oil and crusted with Parmigiana, Asiago and Romano.

Thank you for looking hope the rest of your day is outstanding.

johnmitchell

Great post. Fantastic Ron

JohnInCarolina

lkapigian

JohnInCarolina said:

This^^^

bubbajack

Just beautiful!

YukonRon

JohnInCarolina said:

Thank you for the kind words.

YukonRon

johnmitchell said:

Great post. Fantastic Ron

Thank you John, hope all is well. 

YukonRon

lkapigian said:

JohnInCarolina said:

This^^^

Thank you for the kind words.

YukonRon

Hoping all is well, thank you for the kind words.

TrippleRipple

Outstanding! That is BEAUTIFUL!! Nice!!

What is your favorite heirloom tomato? Mine is the Cherokee Purple, then the Suduth strain of the Brandywine.

DonWW

Super cook.  Impressed.

YukonRon

TrippleRipple said:

Outstanding! That is BEAUTIFUL!! Nice!!

What is your favorite heirloom tomato? Mine is the Cherokee Purple, then the Suduth strain of @TrippleRipple     These represent a selection of my favorites. Apologies for not knowing the names. The purple ones are my fave, I have had about 4 of them so far. I buy these every Saturday, out of them by Monday, the latest Tuesday. 

Thank you for the kind words. Hope all is well.

YukonRon

DonWW said:

Super cook.  Impressed.

Thank you for the kind words. The hot smoked honey with sriracha is worth working with to make it a very nice addition to most cooks.

Hope your weekend was great.

ChrisgrillsSTLMO

Greetings-

Amazing looking cook! Would you be willing to share the grilled peaches recipe/procedure - I would like to try that this weekend. Thanks so much!

Cheers,

caliking

I had to close my eyes for a minute, to process, and work my way through what the peaches must have tasted like. 

Now, I wish had some. They sound fabulous.

YukonRon

ChrisgrillsSTLMO said:

Greetings-

Amazing looking cook! Would you be willing to share the grilled peaches recipe/procedure - I would like to try that this weekend. Thanks so much!

Cheers,

@ChrisgrillsSTLMO

It was a series of “Well, um, let’s try this?” kind of cook. The first thing was putting a enameled, grilled safe cup about a third full of honey, place it on the grill while the thin blue smoke the bourbon chunks were offering to the cook. Stir frequently, or as often as you might think about it, when it thins down, add sriracha to taste, it will not take much.

Half and pit the peaches. Sit aside, get a small bowl, get some soft bleu cheese and mix 1:1 with cream cheese. Stir until homogenized. Use a large serving spoon, and fill the voids left by the pits, mounding it slightly. Get your prosciutto and wrap 1 or 2 slices and hold in place with tooth picks. On the grill, stir the honey again, and place the peaches, flat side down for three minutes, and turn every 3 minutes until the prosciutto is stiffening and getting darker to a more mahogany color. Pull, set on a plate, and with a table spoon or two, drizzle the honey sriracha. 

Edit: peach selection is important, large semi soft peaches were used, I do not believe extra ripe peaches would have turned out as well.

Hope it turns out. PM me if you need some help.

YukonRon

caliking said:

I had to close my eyes for a minute, to process, and work my way through what the peaches must have tasted like. 

Now, I wish had some. They sound fabulous.

Thank you for the kind words. I am hoping to shore up the recipe going forward, but these were surprisingly good.

Hope all is well with the Royal Family.

The Cen-Tex Smoker

Sweet jebus. You guys have been busy in my absence lol. 

Ron- we moved/are moving to Fredericksburg. Hooe to see you back down here one day. We will hVe a nice olace for you guys to stay if you make it back down. 

YukonRon

The Cen-Tex Smoker said:

Sweet jebus. You guys have been busy in my absence lol. 

Ron- we moved/are moving to Fredericksburg. Hooe to see you back down here one day. We will hVe a nice olace for you guys to stay if you make it back down. 

Hey thank you for the stopping in. Hope all is well. Been away for a while myself, and trying to get back into the swing of things.

Great news on Fredericksburg, very cool vibe going on there in the Hill Country. We have been a bit busy traveling to find a place to live as well, heading out to Wyoming next.

Thank you for the most generous offer, and we may take you up on that the next time we head your way. Knowing you as I do, I am confident your new place will be awesome. We are  very happy for you and your family, I know you will be too once settled.

GrateEggspectations

Looks great, Ron. 

Just one question - what is “a power salad?”

YukonRon

Hammered a cream cheese, heirloom tomato on a Dali Llama bagel “one with everything” with my coffee this morning. Did not suck. At all.

bluebird66

Nice job!

YukonRon

bluebird66 said:

Nice job!

Thank you for the kind words.

YukonRon

GrateEggspectations said:

Looks great, Ron. 

Just one question - what is “a power salad?”

@GrateEggspectations

 Kale with chick peas, sweet potato, avocado, red onion, almonds, dried cranberries, Tahini, lemon juice and kosher salt.

Thank you for the kind words.

Stormbringer

ChrisgrillsSTLMO

YukonRon said:

ChrisgrillsSTLMO said:

Greetings-

Amazing looking cook! Would you be willing to share the grilled peaches recipe/procedure - I would like to try that this weekend. Thanks so much!

Cheers,

@ChrisgrillsSTLMO

It was a series of “Well, um, let’s try this?” kind of cook. The first thing was putting a enameled, grilled safe cup about a third full of honey, place it on the grill while the thin blue smoke the bourbon chunks were offering to the cook. Stir frequently, or as often as you might think about it, when it thins down, add sriracha to taste, it will not take much.

Half and pit the peaches. Sit aside, get a small bowl, get some soft bleu cheese and mix 1:1 with cream cheese. Stir until homogenized. Use a large serving spoon, and fill the voids left by the pits, mounding it slightly. Get your prosciutto and wrap 1 or 2 slices and hold in place with tooth picks. On the grill, stir the honey again, and place the peaches, flat side down for three minutes, and turn every 3 minutes until the prosciutto is stiffening and getting darker to a more mahogany color. Pull, set on a plate, and with a table spoon or two, drizzle the honey sriracha. 

Edit: peach selection is important, large semi soft peaches were used, I do not believe extra ripe peaches would have turned out as well.

Hope it turns out. PM me if you need some help.

Thank you, on the list for this weekend! 

Cheers,

YukonRon

ChrisgrillsSTLMO said:

YukonRon said:

ChrisgrillsSTLMO said:

Greetings-

Amazing looking cook! Would you be willing to share the grilled peaches recipe/procedure - I would like to try that this weekend. Thanks so much!

Cheers,

@ChrisgrillsSTLMO

It was a series of “Well, um, let’s try this?” kind of cook. The first thing was putting a enameled, grilled safe cup about a third full of honey, place it on the grill while the thin blue smoke the bourbon chunks were offering to the cook. Stir frequently, or as often as you might think about it, when it thins down, add sriracha to taste, it will not take much.

Half and pit the peaches. Sit aside, get a small bowl, get some soft bleu cheese and mix 1:1 with cream cheese. Stir until homogenized. Use a large serving spoon, and fill the voids left by the pits, mounding it slightly. Get your prosciutto and wrap 1 or 2 slices and hold in place with tooth picks. On the grill, stir the honey again, and place the peaches, flat side down for three minutes, and turn every 3 minutes until the prosciutto is stiffening and getting darker to a more mahogany color. Pull, set on a plate, and with a table spoon or two, drizzle the honey sriracha. 

Edit: peach selection is important, large semi soft peaches were used, I do not believe extra ripe peaches would have turned out as well.

Hope it turns out. PM me if you need some help.

Thank you, on the list for this weekend! 

Cheers,

You are most welcome, good luck. Need help? let me know.

ChrisgrillsSTLMO

So, big tip of the cap to @YukonRon for the recipe, these were incredibly good! The semi ripe part was key, they kept their shape and didn’t get too soft/mushy. Marinated the shrimp in some of the honey, garlic, pepper flakes, and lemon juice. Definitely a keeper.



Stay safe & have a good week!

Cheers,

YukonRon

So glad you enjoyed them. Pass it on brother.