Pork with Peach Salsa

This recipe came from the Boulder Daily Camera recipe section. Fabulous way to use fresh peaches and jalapenos. Make extra salsa; spectacular over plain greek yogurt! Cannot go wrong with pork tenderloin; it is well worth the extra price.

Ingredients:

• 1 pound pork tenderloin
• olive oil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried cumin
• 3 ripe peaches
• 1 tablespoon fresh lime juice
• 1 1/2 tablespoons honey
• 2 tablespoons chopped fresh cilantro
• 2 small jalapenos
• salt and pepper

Directions:

Remove the silver skin from the tenderloin. Rub with olive oil. Combine oregano and cumin and rub on all sides of the pork. Cover and refrigerate 1-3 hours. Take out of refrigerater 20-30 minutes before grilling.

To make the salsa:

Wash peaches, remove the stones and cut into 1/4-inch pieces.

Mix lime juice, honey cilantro and jalapenos. 

Toss with the peaches. Salt and pepper to taste.

Grill the pork over direct medium heat (400-degrees), 10 minutes per side or until internal temperature is 145-degrees.

Gas Grill Potatoes

Does this not look tasty? Recipe credit is my friend, Cherie Fassbinder. Little did we know, we lived in the same town, LaCrosse, Wisconsin, when we were in elementary school. Our paths crossed many moons ago again in Colorado. Thank you, Cherie for this timeless recipe!
This is one of those recipes you can change up to what you are feeling that day. Yukon gold, red or just plain white baking potatoes, fresh rosemary, no rosemary, thyme, red onion, shallots, white onion, and butter, herb butter, or olive oil. You get the just...

Ingredients:

• 4 large potatoes
• 1 tablespoon butter
• 1 small onion
• fresh rosemary
• salt and pepper to taste

Directions:

Peel and slice potatoes and the onion.

Chop the rosemary.

Grease 2 large sheets of heavy duty foil.

Divide the sliced potatoes and slice onions evenly between the two pieces of foil. Sprinkle the chopped rosemary on top evenly. Salt and pepper each.

Dot with butter and fold up the foil to create a tight package by first folding over the top and then the sides of the foil.

Place on a 400-degree grill (close the grill top), for about 30 minutes, flipping every 10 minutes.

Be careful when unfolding the foil, very hot... as the steam escapes.

Creme Brulee

I have not posted much in the last couple of months; that is what a major move will do to you! Now we are all settled in the new duplex in Boulder. Love living in Boulder; so very bike friendly and independent restaurant plentiful, this girl is in her element... This dessert recipe is from the Colorado Collage, a much loved cookbook from the Denver Junior League. We have a butane torch, so the sugar caramelization is a cinch and you get to play with fire! Elegant, easy and yummy all rolled into one. Fresh sliced strawberries add the finishing touch.  Serves 6 lucky guests.

Ingredients:

• 5 large egg yolks, room temperature
• 1/2 cup plus 2 tablespoons granulated sugar
• 2 cups heavy whipping cream
• 1 tablespoon vanilla

Directions:

Preheat oven to 300-degrees. Do not use the convection setting, just plain ole' bake. 

In a medium bowl, whisk egg yolks and 1/2 cup sugar.

In a heavy saucepan, heat cream until simmering over low heat. Temper the yolk mixture by adding a little of the hot cream from the sauce pan, stirring well. About 1/4 cup.

Add the tempered yolk mixture to the hot cream, whisking constantly. Add the vanilla, whisk to blend and set off of the heat.

Ladle the cream into 3/4-cup custard dishes. Place in a 9x13-inch baking pan and add enough hot water to come halfway up the sides of the cup.

Carefully place the pan in the preheated oven and bake until the center is set, about 55 minutes. Remove from the water (I use rubber gloves) and cool completely on racks.

Cover and chill overnight. 

To serve: sprinkle 1/2 tablespoon sugar over the top of each chilled mixture. Either use a torch or place under a preheated broiler, watching carefully, until sugar melts and browns slightly.