We may not be able to help give you a long weekend, but we can help when it comes to cooking over an open flame. If you're tired of conventional, familiar Fourth of July fare, (pasta salads, chicken, pasta salads with chicken), here are five new dishes you never thought would work well with smoke. This Independence Day, go rogue: grill what no one else is grilling.
4 ripe peaches, preferably loose stone
1/2 cup canola oil
1/2 cup Kentucky Bourbon
2 cups dark brown sugar
4 sprigs mint, leaves plucked off 2 cups premium vanilla bean ice cream
1. Preheat grill to high.
2. Make the glaze- combine bourbon, brown sugar, & mint stems in a small saucepot over medium heat. Allow sauce to reduce 5 min, remove stems.
3. Half peaches & remove stone, brush with canola oil.
4. Grill peaches, flesh side down and covered, for 2 minutes. Rotate 180 degrees and grill, covered, about 2 more minutes- depending on how ripe the peaches are.
5. Plate peaches, flesh side up, and drizzle with glaze. Top with ice cream and garnish with mint leaves. less