I am thankful that at 2:30 am I finally have some me time away from the bustles of the everyday rat race! Thank you everyone who supported my son while I was away. You really made an 8 yr. old feel "Big Time". I will be giving him future opportunities to broaden his skills as "Son of A Blogger". In fact he has already been given his next assignment. Now...On with the show!
Every once in awhile I create a meal that on paper looks good but in application falls short. Tonight was one such moment.
While doing research for an upcoming publication on skewers I discovered a new foodie shoppe - Olio Olive Oils and Balsamics www.oliooliveoil.com . Like a kid in a candy store I was excited at the many selections of oils and vinegars staring back at me from around the room. My excitement heightened when I found out that I could "try before I buy," although I wouldn't recommend sampling more than two or three per shopping trip. Settling on a Modena 25 Star White Balsamic and a bottle of Sonoma Smoked Olive Oil, I headed for home thinking of ways to use my new pantry entries. Here is what I had planned: Caprese Skewers, Smoked Pork Tenderloin, Baked Beans and Grilled Peaches w/ Gorgonzola and Bacon. The answers are: Yes, Yes and Sometimes. Yes we cook every night, Yes my kids eat what is made and Sometimes they don't like it. BUT, they try it. It's the RULE!
Assembling the Caprese skewers was the easy part. Keeping my three year old daughter from the tomatoes, one of her favorite foods, was a bit more challenging. Since I would be grilling dinner on the deck, redirecting her energies to the sandbox proved a winning strategy. Meanwhile inside the baby was stirring and mommy was on a very important conference call in her office. So, back inside I go. It seems that "blogger boy" had decided to shirk his duties of watching his younger brother and went to the basement for a little wii action. Needless to say, the multi-tasking was not working out so well! The results?
My wife in a humorously sacrcastic manner summed up her dining experience this way. "The pork was a bit dry. The beans were too spicy and the peaches were the best part of dinner but just a tad heavy in Gorgonzola. This was not one of your best dishes tonight. And, for these reasons you have been Chopped!
Savoring the best of the worst, I am sharing with you my recipe for the Grilled Peaches with Gorgonzola and Bacon. Try it and let me know your results. I'd love to hear from you!
4 Fresh peaches - halved
6 oz. package Boar's Head Gorgonzola crumbles
4 Slices bacon
1 bottle of Sonoma Smoked Olive Oil www.thesmokedolive.com
Preheat grill to 300 degrees. Place bacon on top rack away from direct flame and slowly grill. Once bacon is done, wrap in foil and place into oven to remain warm. Next, place halved peaches pit side down onto grill above direct flame and cook until caramelized and soft but not falling apart. Flip over and add Gorgonzola. Finely chop bacon and top peaches. Allow a few minutes for Gorgonzola and bacon to blend. Drizzle Sonoma smoked olive oil over peaches and serve warm.