Pork Chops with Bourbon-Peach Sauce

Yes, it's me again - the peach pusher! It's not quite like the post Thanksgiving turkey soup, turkey enchiladas, turkey tamales...YET. Here is another Pamelita specialty. The smell, the flavor, the LOVE of sweet, salty and tangy - aww, I think I just fell in love.
From my table to yours...

Pork Chops with Bourbon-Peach Sauce
Ingredients:

• 4 - 4 ounce boneless center-cut loin chops (about 1/4 inch thick) - of course if you are one of these leave the bone-in for more flavor kind of a person - go for it!
• Salt to taste
• Cooking spray (or olive oil)
• 1/4 t black pepper
• 1/4 t ground red pepper
• 1T minced shallots
• 2 garlic cloves, pealed and minced
• 1 1/2 C peaches, peeled and sliced
• 1/2 C chicken broth (homemade or store bought - make sure it's low sodium)
• 2 t brown sugar
• 2 thyme sprigs
• 2T bourbon
• 2 t butter

Directions:

• Sprinkle pork with salt and peppers.
• Heat a large skillet over medium/high heat, coat with cooking spray (yes, you can use EVO too)
• Add pork to pan - cook 2 1/2 min/side or until browned. Remove pork from pan and keep warm.
• Add shallots and garlic to pan - saute 30 seconds.
• Add peaches and broth - saute 2 minutes.
• Add sugar and thyme - cook another minute.
• Add bourbon and butter - cook 4 1/2 minutes or until butter melts and sauce is slightly thickened.
• Discard thyme sprigs.
• Plate the pork and top with sauce - mmmm, party in your mouth. If you go with the low-cal options, only 8 grams of fat.

Wickett's Black Bean Salsa

Earlier this month, I was lucky enough to attend a ridiculously fun, blast from the past birthday party at Emerald Bay for Mr. Rob Pettis. There were many great side dishes, but Mr. Wickett's was the biggest hit. He generously offered to let me share it on The Vaccaro Family Table. So from his table to yours...Enjoy!

Wickett's Black Bean Salsa
Ingredients:

• 2 medium Roma tomatoes
• 1/2 red onion
• 3 scallions
• 1 15-1/2 ounce can black beans, drained
• 1 T taco seasoning
• 2 T sour cream
• 1 bunch cilantro
• Crumbled feta (add as much as you like)
• 1 avocado

Directions:

• Halve each tomato, then half the halves.
• Over a small bowl, squeeze the tomatoes as you would a sponge to force out the seeds and water.
• Chop the tomatoes.
• Dice the red onion and add to tomatoes.
• Finely chop the cilantro and scallions - add to bowl.
• Add drained black beans.
• Sprinkle taco seasoning.
• Lightly mix in chopped avocado and crumbled feta.
• Spoon in sour cream and toss until fully coated.
• Serve with tortilla chips...mmmm

Peach Smashes

Yes, peaches are fruitful in the Vaccaro yard this August. In fact, so fruitful that people are starting to hide from me when they see me coming. Hostess gift - peaches, Teachers lounge - peaches, Office Kitchen - Peaches, Kids lunches - Peaches ...You get the point. Well here's a new recipe I may be sharing at my next happy hour or brunch - Peach Smashes. Thanks to Ms . Pamelita Groat.
Enjoy

Peach Smash
Ingredients

• 1 - 6 0z frozen orange juice
• 1/2 to 3/4 Cup (depending on your crew) rum, gin or vodka
• 1 large fresh peach, peeled and pitted
• 1 T orange liqueur
• 4 Ice Cubes
• Mint sprigs

Directions:

• Blend all ingredients...except mint sprigs. Serve directly after blending and decorate with mint!

Sun-dried Tomato and Goat Cheese Skewers

I have been on a bit of a 'help me expand my appetizer repertoire' kick. I seem to always go back to my old standbys - so much so that it feels like groundhogs day at every happy hour. My favorite appetizers are those that taste great (duh), use ingredients I typically have on hand, fairly quick preparation, look amazing on the plate and don't require a fork or plate to eat. Being able to 'pick' while holding your wine glass is critical in my book. If I use that criteria, I have found my new addition!

Colorful, quick and tasty - guaranteed crowd-pleaser.

Enjoy!

Sun-dried Tomato and Goat Cheese Skewers
Ingredients:

• 1 8 ounce log fresh goat cheese, chilled
• 1 C pistachio nuts, finely chopped
• 20 sun-dried tomatoes packed in oil
• 1/2 bunch fresh basil leaves
• 20 toothpicks or small skewers

Directions:

• Fill pitcher with hot water. Dip a knife into the hot water and slice the goat cheese log in half (lengthwise)
• Slice each half into 10 pieces (make sure you dip the knife into the hot water in-between slicing to ensure a clean cut.
• Roll each piece of goat cheese into balls (about 1/2-inch in diameter) and place on a cookie sheet lined with waxed paper.
• Add the chopped pistachio nuts to a shallow bowl. Roll a goat cheese ball into the pistachio nuts and coat 1/2 of the ball. Return to the sheet pan and repeat with the remaining goat cheese balls.
• Drain the oil from the tomatoes and put onto a plate lined with a paper towel.
• Skewer a goat cheese ball onto the skewer. Lay a basil leaf on top a sun-dried tomato.
• Fold the tomato in half around the basil leaf and add to the skewer with the goat cheese. Repeat with remianing skewers.
• Arrange on a platter, cover and keep chilled until you're ready to serve.

Pizza Pretzels

I have a love hate thing with Rachel Ray, but despite her sometimes overly perky persona, the girl has some great ideas. On one of my very high-profile evenings spent clicking and flipping, I caught an old episode of RR. I thought the pizza pretzel was pretty damn ingenious. You can make it as gourmet or basic as you like. But it's handheld, homemade and scrumptious. Great addition to your next cocktail party or serve with a side salad for the main event.
Enjoy!

Ingredients:

• 1 ball pizza dough (make yourself or go to your fav pizza joint and buy the dough)
• 1 1/2 C shredded mozzarella cheese
• 1/4 C basil leaves, torn
• 1 C pepperoni, chopped
• 1 egg, lightly beaten
• Coarse salt as needed
• 1 C of your favorite tomato sauce

Directions:

• Preheat oven to 400 degrees
• Cut pizza dough into 4 equal pieces and roll each into a rectangle
• Scatter the cheese, torn basil and pepperoni over the dough.
• Brush one of the long sides with a little egg wash
• Starting with the opposite side, roll the dough up into a log, enclosing the toppings inside
• Shape the log into a pretzel and transfer to a baking sheet
• Brush the top of the pizza pretzel with remaining egg wash and sprinkle with coarse salt
• Bake until golden brown - about 25 min.
• While the pizza pretzel is baking, place a medium pot over medium-high heat to heat up tomato sauce, until hot.
• Serve the pizza pretzel with the tomato sauce dipper alongside.

Banana-Chocolate Chip Cake

Ever go to the store and load up on more produce than you know what to do with? Of course the intent is to mark the start of your picture perfect health...however at the end of the week you are left with a ton of overly ripe fruit and vegetables? Yeah, I know, never happened to me either! Well as they say, when life gives you lemons, make lemonade. Or in this case, when your good intentions turn into overripe bananas, make banana-chocolate chip cake.

This cake is great served with almost anything. It's not too sweet, with just enough salt. Great after spicy food or even a light fish dish. Although, it doesn't have to be just for dinner. When you are looking for that sweet treat to accompany your steaming cup of coffee, go for it, I mean...it is from that huge produce shop you did!
From my table to yours...

Banana-Chocolate Chip Cake
Ingredients:

• 2 C sugar
• 1 C butter, room temp
• 4 large eggs
• 2 C mashed bananas (well-ripened of course)
• 2 1/1 C self-rising flour
• 2 C (12 ounces) semisweet chocolate chips

Directions:

• Preheat oven to 350 degrees
• Butter and flour bundt pan (tap out excess flour)
• Beat the sugar and butter together in a large bowl until well mixed.
• Beat in the eggs, one at a time, beating well after each addition.
• Reduce speed to low and beat in the bananas.
• Gradually add and beat the dry ingredients, until just blended.
• Mix in the chocolate chips.
• Spread evenly in pan
• Bake about an hour - until brown and starts to pull away from the edges of the pan.
• Place on wire rack for 10-15 min
• Flip onto the rack and cool completely

The aroma coming from your house will make every neighbor wish they were your guest!

Pure Pesto

Something about the smell of basil makes me smile. A simple leaf, with a heavenly aroma, just sparks the creative juices. I can quickly imagine all the dishes that could be created. Mmmmm, basil.

The most basic recipe, that really highlights the essence of this fantastic herb, is pesto. It's simple, pure and perfect. Of course if the olive oil is a diet deal breaker, feel free to cut it to half, add vegetable stock and lemon juice. Little zestier, but still fab.

From my table to yours, happy blending!

Pesto
Ingredients:

• 2 C fresh basil leaves, packed
• 1/2 C freshly grated Parmesan-Reggiano or Romano cheese
• 1/2 C extra virgin olive oil
• 1/3 C pine nuts
• 3 medium sized garlic gloves, minced
• salt and freshly ground black pepper

Directions:

• Combine the basil and pine nuts in your food processor, pulse a few times
• Add garlic, pulse a few times more
• Slowly add the olive oil in a constant stream while the food processor is on.
• Add grated cheese, pulse.
• Add a pinch of salt and pepper

Makes 1 cup. Pesto does freeze well, but freeze without adding the cheese.

Your Pesto is ready for consumption. Toss with fresh pasta or spread over toasted baguette slices. Pour a nice glass of Italian table wine and let the senses go wild. So few ingredients, but what a perfect blend.