BBQ CHICKEN WITH PEACH GLAZE
- 1 cup peach preserves
- 1 garlic clove, minced
- 2 tablespoons olive oil
- 1 tablespoon soy sauce, plus 1 tsp soy sauce
- 1 tablespoon dry mustard
- 1/4 teaspoon Cayenne pepper
- Freshly ground black pepper
- 4 split chicken breasts (or substitute for cooked chicken)
- 4 ripe peaches, pitted and halved
- Heat the grill to medium hot.
- In a medium mixing bowl, combine the preserves, garlic, olive oil, soy sauce, dry mustard, cayenne pepper, 1 teaspoon salt, and 1/4 teaspoon pepper and mix well to combine.
- Sprinkle the chicken breasts with additional salt and pepper, and place, skin-side down, on the grill. Cook the chicken about 10 minutes on each side before brushing the upturned side with glaze.
- Continue cooking the chicken for another 10 to 12 minutes, turning it every 3 to 5 minutes and brushing each upturned side with glaze every time, until the chicken is cooked through. Move the chicken to the oven or a cooler part of grill if it gets too dark before it is cooked through.
- Place the peach halves on the grill, cut-side down, and grill 2 minutes. Turn, and brush the tops with glaze. Grill 3 to 4 minutes more, until the peaches are soft and the cavities fill with juices.
- Transfer the cooked chicken and peaches to a serving platter.
ARUGULA AND PEACH SALAD
- 3 cups sliced ripe peaches and/or plums (4 to 5)
- 1/4 cup olive oil
- 1/4 cup white balsamic vinegar or Champagne vinegar
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon basil leaves
- 1 tablespoon sugar
- 2 teaspoons dill weed
- 6 cups baby arugula leaves
- 1/4 cup thinly sliced green onion
- 1/2 cup crumbled blue cheese
- 2 tablespoons sesame seed, toasted
- Toss peaches, oil, vinegar, cilantro, basil, sugar and dill weed in medium bowl. Let stand 15 minutes.
- Just before serving, toss arugula, peach mixture and green onion in large bowl. (Or divide among individual plates.) Sprinkle with blue cheese and sesame seed.
- To toast sesame seed: Heat small skillet on medium heat. Add sesame seed; cook and stir 2 minutes or until golden brown and fragrant. Immediately pour out of hot pan to avoid over-toasting.
- 2 cups diced peaches (about 1 1/2 pounds)
- 1 cup diced unpeeled English hothouse cucumber
- 3/4 cup diced red bell pepper
- 1/3 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 2 tablespoons apricot preserves
- 1 teaspoon chopped canned chipotle chiles
- Cut the peaches into half-inch cubes, peppers in a somewhat-smaller dice, chop cilantro and mince chipotles.
- Blend lime juice and apricot preserves.
- Stir together all ingredients.
You should let the salsa sit for at least five minutes before tasting to see if you need to adjust the seasoning, for example by adding more lime juice, cilantro or salt. You should prepare the salsa at least an hour, or as much as day or two, before serving, to allow the flavors to fully meld.