In the summer heat it seems as if everything should slow down. We should be able to take a breath and relax. But instead it feels like it’s been a busier summer than usual. We’ve had lots of BBQs with friends, a few beach days, went camping for a night and went on a long hike through Sam’s Point Preserve where we saw the Ice Caves. Last weekend we had a yard sale with a lemonade stand followed by a lobster boil. All this and it’s not even August!
With this heat wave, I have no desire to be in the kitchen, so it’s been grilling most nights for us, which doesn’t usually mean new recipes. But it’s always a good time to pull out the favorites – beer can chicken, sausage & peppers, watermelon, mint & feta, grilled kale caesar, and this fun dish with local peaches, sweet onions, crisp bacon and cheese, which I’ve updated for your TBT!
3 slices of bacon
3-4 ripe peaches
1/4 tbsp of honey
2-3 red or green peppers, seeded (optional)
1/2 a large Vidalia or other sweet onion
1 tbsp of olive oil
Kosher salt and pepper to taste
A few sprigs of fresh oregano or thyme
1/4 tsp of red pepper
1/4 cup of crumbled blue or feta cheese
A few sprigs of fresh parsley, sage or other herbs, for garnish
With kitchen shears, snip the bacon into little pieces. In a cast iron pan (which you can do on the grill) or a microwave, partially cook the bacon. It should still be slightly fatty and not quite crisp enough to crumble. The point is to render out a little of the fat. Let drain and set aside.
Pre-heat grill to medium high. Slice peaches in half and remove the pits. Leave skin on. Then slice into sections, drizzle with honey and set aside. Slice or julienne the peppers, if using, and onions. In a separate bowl, toss the peppers and onions with oil, salt, pepper, fresh herbs and red pepper. (Note: I tried this recipe with tangerine, roasted garlic and jalapeno oil. All were delicious.) Place the veggies and bacon in a grill pan.
Grill over medium heat for 7 minutes, tossing frequently so that the veggies char and bacon crisps more. Add peaches and cook for another 3 minutes, continuing to toss. (If peaches are harder, add them earlier.) When all ingredients are nicely charred and not burnt, remove from the grill. Then toss in the cheese. Top with some fresh herbs.
Serve preferably with a pork dish (ribs, tenderloin or chops) and a glass of rose.