Kevin's Watch

The Caer has a new grill for Father's Day and we have been inflicted with a fury to grill ever since. Mostly chicken and steaks but I have been wanting to try more exotic things. Just found this recipe in an Organic Style mag and I haven't tried it yet but I soon will.

Grilled Peaches with Honey and Fresh Cheese
*if you don't have a grill, broil peaches cut side up, 4" from heat souce until slightly charred and warmed through, about four min.*

4 ripe peaches or nectarines
2 teaspoons of olive oil
1/4 cup of fresh cheese(ricotta, quark, fromage blanc, cream fraiche) or cream cheese
2 table spoons of honey

1 Preheat grill to medium heat. Cut peaches in half from top to bottom and remove pit.

2 Rub the fruits with olive oil and grill cut side down till slightly charred(4 to 6 min) turn and grill on other side till hot(4 to 7 min)

3 Place two peach halves on each plate. Spoon a dollop of cheese into center of each piece or serve on the side. Drizzle with honey and serve.

I wondering if you are referring to barbecues ....... something like this perhaps??
www.weber.com/bbq/

If thats the case, then we do HEAPS of barbecuing during the warmer months and now that we have a large patio heater, we can do it through the cooler months as well when our days are REALLY spectacular.

My favourite thing to grill is prawns and sea scallops threaded onto skewers and marinated in lime or lemon juice and olive oil with lots of garlic. Grilled banana is also yummy. I must try those peaches too Hellfire. Just have to wait a couple of months before I do.

Grilled bananna!!!!! Crazy!!!! How do you do that??

We did the peaches the other day and they were yummy with the cream cheese and everything. I wanted to put the salmon on the barbecue as well but I never did that before and I was to afraid it would fall apart on the grill(which is the same thing as a barbecue in my book ). I guess you're supposed to put it on tinfoil or something. Dunno.

Syl made some schiz-cabob(sp?) yesterday and it was great. He stuffed some pepperchinis with feta cheese and put them on the end.

Hellfire wrote:I wanted to put the salmon on the barbecue as well but I never did that before and I was to afraid it would fall apart on the grill(which is the same thing as a barbecue in my book ). I guess you're supposed to put it on tinfoil or something. Dunno.

I have learnt from experience that its best to cook ANY kind of fish in tinfoil when cooking on the grill. Helps keep the moisture in and prevent the meat from breaking up.
You got to be very careful with banana, it can get a bit soft. Its best to choose fruit that is just under-ripe and cut them in half lengthways and just chuck them on. They don't take very long to do but you've got to be very careful when flipping them over. Banana is really great when threaded onto skewers with sea scallops wrapped in thin strips of bacon and pieces of onion or shallots, brushed with a bit of olive oil and then grilled.

well i love to cook fish on the bar-B .. and definately not in foil .. fresh or fresh and marinated!!

it has never fallen apart .. i guess you would have to really overcook it for that to happen

we have bbq fish a lot .. and it is yummy! and i totally relate to your grill fervour .. cos there aint nothing better than a bbq!!

we love kebabs .. what ever meat you like .. we like chicken in kebabs .. with capsicum and onion .. or whatever is lying around ..

thanks for the great ideas you guys .. i have never ever tried bbq-ing fruit .. pumpkin .. sweet potatoe .. eggplant ... but never fruit ..

and here is a great garlic sauce to serve with any bbq-d meat whatsoever ..

3-4 cloves of fresh garlic crushed
1 whole lebanese or continental cucumber - strain the pulp from the juice
black pepper
thick europeanor greek yoghurt
a good squeeze of lemon
salt to taste
and a drizzle of olive oil .. <optional - i like it>

add cucumber juice-less pulp to a bowl and throw everything else in on top and mix ..

it is the best with bbq .. well with anything actually ..

I add a tad more garlic .. but its a matter of personal taste

Sky, I like this cause I have everything but the lemon already in my kitchen. I think I will try it on top of some hamburgers tonight or tomorrow. I am just standing here scratching my head on how to get cucumber pulp because I have no utensils that can do that yet.

We had the grilled peaches awhile back and they were sooooooo good.

How do people come up with these recipes? Just sitting around going "Hmmm... Maybe I'll grill up a nice fruit today?"

EXACTLY!!!! Wait until you have been cooking for years and years and then you will get bored enough to try anything!!!!

We had that sauce last nite and loved it!!!! It was really garlicy tho. I don't know how much yogart to use- maybe it would not have been so strong if I used more. How much do you usually use Sky?

i usually use 500mls of yoghurt to 4-6 cloves of garlic .. but i scaled it down as not as many folk like so much garlic.

i usually grate the cucumber with a grater .. and drain the juice off after ..

do you have a grater?? you know the thing you use to grate cheese??

You mean the thing you use to scalp fruit with?

Skyweir wrote:do you have a grater?? you know the thing you use to grate cheese??

We have this thing called a grater, but until this time, did not know what to do with it. Now if I could just figure out what the garlic press was for...

LOL

Thanks Sky.

always honoured to be of assistance *bows*

I'm still trying to get past the fact that you grill fruit.

LOL

actually a usual summer evening meal for us .. is bbq chicken .. served with fresh fruit and steamed rice ..

we have banana .. rock melon .. mango .. peaches are great!! .. anything in season .. its one of my fav meals!!! .. and very little work .. which always goes down a treat!!

I like to throw a few shrimp on the Barbie me self!

yum!

Now I haven't peeked around in this forum a long, long time and that's just sad!

Yerterday I bought and assembled a big old smoker / grill with a texas fire box on it and I reek of smoke right now!

I love it! Got three chickens about to be et after 5 hrs. of the ol' hickory chips goin' slow, slow. mmmmm...........