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TOP CHEF Round 4

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bayoutider

Administrator Emeritus & Chef-in-Chief
Oct 13, 1999
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Tidefans.com
All of you have till Wednesday, May 6, 10 PM to submit your entry. Hopefully this will give everyone time to come up with something special.

We like a satisfying lunch in the summer and here it's always summer. Help out with some variety and plan a lunch menu for two.
 
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I hear McDonald's has a GREAT lunch deal...and you get to play in the ball pen :D haha

J/k........I think for a nice summer lunch for 2, we will get you started with a nice Mobile, AL tradition (West Indies Salad), follow it up with a Fried Green Tomato BLT, and for something light and sweet, a very simple dip that accompanies any fresh fruit very well....hereeeeeeeeee we go:

West Indies Salad

I have been fortunate enough to meet the man responsible for the creation of this dish...he also claims to be the first person responsible for eating fried crab claws. Bless him...

1 # of Lump Crab Meat
1/2# Jumbo Lump Crab Meat
1 large yellow onion, diced
1 cup Apple Cider Vinegar
1 cup Canola Oil
pinch salt
pinch sugar
pinch White Pepper
Saltine Crackers

It is very important to assemble this dish correctly:

In a shallow pan (preferably a large pyrex dish), layer the crab meat on the bottom. Place diced onions on top of crab and spread evenly over top. In a bowl, mix together spices and oils, a small amount at a time to prevent clumping. Pour mixture over crab and onions and cover with saran wrap. You have to put the saran wrap actually down on the layers instead of just over the top of the dish. Allow this to sit in refrigerator for 24 hours. This allows the crab and onion to "cook" in the oil. Serve with fresh lemon and saltine crackers, or on a bed of fresh greens.

Fried Green BLT

4 slices Texas Toast
8 slices Bacon
One medium green tomato
Flour
Egg wash (Buttermilk preferably)
Romaine Crown

This sandwich is very simple to arrange. First, slice the green tomato (i like thinner slices, but each person likes it their own way). Dust in Flour, dip in Eggwash, and place back in flour. Fry at 350 degrees until golden brown. Cook bacon as directed. Toast bread on griddle. Assemble bread, leaf of lettuce, green tomato, bacon, bread. I love a remoulade sauce on this, or simply a little mayo mixed with some Old Bay.

Finally, a quick dip to finish the meal

Fruit Dip

Find whatever fresh fruit you like. I usually do this dip with canteloupe and strawberries.

Simply mix one quart jar of marshmallow cream with one 8 oz package of cream cheese. Blend until smooth. Cut fruit in bite size pieces and serve on the side. Your guest will love it, guaranteed!!

Once again, I go with simplicity but tons of flavor. Hope its creative enough....hmm, i'm hungry, now what did i do with that sandwich???
 
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I love summer. Foods should be light and easy. Along with the drinks. If I am not off shore, then I am dreaming of it.
Mojito:
Ingredients:
Fresh Mint. This is the base for the Mojito. Get lots of mint. Traditonaly spearmint is used.
Limes, at least one for each drink.
Clear rum, a top shelf such asBacardi Superior Light, or Capt. Morgan Silver.
Club Soda
Sugar Cane.
Sugar For Simple Syrup 9 recipe for simple syrup below).
You will also need a muddler, a sturdy glass, and a shaking tin.

Instructions:

Start by making your simple syrup. This is done by putting equal parts of sugar and water in a small sauce pan and cooking on high, stirring the whole time. DO NOT BOIL!!! I like using simple syrup in my Mojito instead of sugar, there is no chance of undissolved sugar in your drink. Mojitos should not be crunchy!!!
Cut limes into quarters and pick the fresh mint leaves off of the stems.
Muddle a generous pinch of the mint leaves, and about three lime wedges in the bottom of a tall (mojito) glass. When everything is well muddled (or or pulverized) and ice cubes to fill the glass. (Do not dare use crushed ice, as it will water down the true taste of the Mojito.)
Add one once ( 'bout 2 Tablespoons of the simple syrup).
Add 2 ounces ( or so ;) ) of light rum. The glass should be about 3/4 full.
Shake until very well blended.
Fill the remainder with Soda water.
Cut off a section of the sugarcaneYou can also garnish with a lime wedge and / or a mint sprig.
Enjoy.

SALAD:
What:
Light and easy, as a summer salad should be.
1/4 cup lemon juice.
2 tablespoons of sugar
2 table spoons extra virgin olive oil
Salt and freshly ground black pepper to taste
2 cups mixed salad greens
1/2 cup fresh mint leaves finely chopped
1/2 cucumber sliced.
How:

In a medium salad bowl, stir together lemon juice, sugar and olive oil. add salad greens, mint and cucumber. Salt and pepper, Toss to coat well.

SANDWICH:

Cuban Sandwich:
Everyone seems to belive you need a "special cuban sandwich press" to make a cuban sandwich. Simply not troo.
What you will need is:
One loaf of Cuban, Italian, French or other "crusty" white bread.
'Bout a pound of pork loin or shoulder.
Good seasoning for the outside of the pork, (I like Everglades,)
1/2 pound of a whitecheese, so as Swiss, American...
Sliced Dill Pickes
Mix of 1/2 Mayo , and 1/2 Mustard.
And do this:
Preheat frying pan over medium heat.
Slice pork into thin slices
Slice loaves in half.
Spred the Mayo / Mustard onto bread
Place pork onto (one side of) bread
Close up sandwiches and grill in slightly buttered or oiled pan. Use a weight
( such as a iron skillet slightly smaller than the pan your cooking the
sandwich in) to help crisp the sandwich.

( Now go mix another Mojito...take the rest of the day off, and crawl into the hammock, dream of days out on the gulf stream... Big Marlin and Island women ...you deserve it.:PDT_mat:)
marlin_baitball.gif
 
This week I've got one of the best ISLAND lunches planned. It's light yet very satisfying and it just goes with beautiful weather. I hope you enjoy it too!

1st Course...The Salad

SUNSHINE SALADCENTER]
1 20oz Can Pineapple tidbits
1 Pkg instant lemon pudding
3 Sliced Bananas
1 11oz can mandarin oranges
1 Cup quartered strawberries

Drain pineapple and mandarin oranges into a cup. Use that juice instead of milk to make pudding. Combine all except bananas and fold into prepared pudding. Chill; add bananas just before serving to prevent browning ~ ENJOY!

2nd Course - Fantastic Light Island Lunch!

COCONUT GRILLED SHRIMP & SWEET SALSA (FOR 2)​

Grilled Shrimp
1/2 Cup Coconut Milk
2 Tbsp. Fresh Lime Juice (1 Lime normally)
1 Tbsp. Soy Sauce
1 Tbsp. Freshly grated Ginger (1 finger should be plenty)
1 Tbsp. Brown Sugar (Light or Dark, whatever you have is fine)
20 Medium or Large (depending upon appetite) Shrimp Peeled and De-veined
Fresh Ground Pepper to Taste
2 Cups Cooked White Rice
1/4 Cup Cilantro Sprigs
4 Metal or bamboo (soaked in water) skewers

Salsa
1 1/2 Cups canned/fresh crushed pineapple (drained if using canned)
1 Jalapeño pepper seeded and finely chopped
1 Red bell pepper, seeded and diced
2 Tbsp. Fresh Lime Juice (1 or 2 limes max)
Salt to taste

Grilling Shrimp
Combine the coconut milk, lime juice, soy sauce, ginger and brown sugar in a shallow bowl. Add the shrimp, toss and coat evenly and refrigerate for at least an hour (overnight is preferable). Preheat grill to medium. Remove the shrimp from the coconut mixture. Season lightly with salt and pepper and add to skewers, leave some room between each shrimp to ensure all are cooked. Cook until shrimp are just done (do not overcook), about 2 minutes per side (3 min each max).

Salsa
Place pineapple, jalapeño, red pepper and lime juice in a bowl and toss to combine. Taste and add salt as needed. Refrigerate until ready to serve.

To Serve
Spoon rice on each plate, remove shrimp from skewers and add on top of rice; add some salsa to each shrimp and add more salsa around plate for color and taste. Garnish with cilantro serve.

NOTE: Some people prefer rice to have a sauce on it rather than dry; if you find that you prefer your rice served with something rather than dry you can keep the pineapple juice (if using canned) and heat slightly and add on top of rice prior to plating shrimp. If using fresh, just blend some pineapple finely and heat and serve as above.

3rd Course...DESSERT
LEMON BARS

Crust:
1 Cup butter
2 Cups Flour
1/2 Cup powdered sugar

Filling:
4 Eggs, beaten
1/4 Cup lemon juice (2 to 3 lemons)
2 Cups sugar
1/4 Cup flour
1 Tsp baking powder
1/4 Tsp Salt

For crust, blend ingredients together. Spread in 9X13 in baking pan. Bake at 350 for 20 minutes.

For filling: (after baking crust), mix all ingredients and pour over crust and bake for 25 minutes longer.

Cool and frost with the following frosting:
1 1/2 Cups powdered sugar
2 Tbsp soft butter
1 Tsp lemon juice

Beat above together with spatula until smooth and spread on bars. Serve immediately or set aside and serve later.

DRINK:
Waikiki Champagne Punch
1.5 Oz. Fresh Pineapple Juice
2 750 ML bottles of semi-dry Champagne (your choice)
3 Cups pineapple chunks
1 Lemon sliced
3 Oranges sliced
2 Cups strawberries
Ice as needed

Combine all ingredients in punch bowl, let stand for an hour or so and serve over ice. This is a refreshing drink that most ladies will love and is light enough to go very well with the lunch I've planned.

bon appetit!​
 
Simple lunch when more important things might matter.

BELT

Ingredients:

8 slices of bacon
Sugar
Fresh Basil
½ cup balsamic vinegar
¼ cup extra virgin olive oil
Ripe tomato
Kosher Salt
Pepper
1/4 cup Blue Cheese
1/2 cup Mayonnaise
4 slices sour dough bread
butter
2 eggs
4 romaine leaves

Directions

Lay the bacon out on a baking pan flat. Sprinkle about a Tbsp of sugar out evenly over the bacon, top side should be coated.

Cook in a pre heated 350 degree oven for about 9 minutes turn the broiler option on at this point and cook for about 2 to 3 minutes (do not let sugar burn). Take out and let cool

Chop Basil and add to mixing bowl (1 Tbsp chopped), add vinegar and oil and mix well.
Slice tomato about ½ inch thick (4) and add slices to mixture, let sit for about 10 to 15 minutes.
Drain excess dressing and salt and pepper to taste

Make a spread by mixing Blue Cheese and Mayo together until well blended

Butter 1 side of sourdough bread slices and place in 350 degree oven until toasted around 6 to 7 minutes
Take out and let cool for about two minutes

As bread is cooling, fry two eggs, over-medium

Assembly

Spread the mayonnaise mixture on all bread slices.
Build a sandwiche with the lettuce on the bottom, 2 slices of marinated tomatoes, over-medium egg and 4 pieces of sugared bacon, top and serve.
 
Light and refreshing


Strawberry Sweet Tea

2 pints fresh strawberries, stemmed
1 gallon water
1 cup sugar
1 1/2 ounces loose tea (your favorite brand)
handful of fresh mint
Zest of 1 lemon
1 by 3 inch piece of fresh ginger, peeled and chopped

Preheat oven to 350. Put the strawberries in a roasting pan and roast for 12 minutes, until very dark red-almost brown-and very soft. Boil the water in a large pot and stir in sugar to dissolve. Combine the strawberries, tea, mint, lemon zest and ginger in a large glass pitcher, add the sugared water, and let steep. Remove the tea when the desired strength is achieved , but the fruit can be left in as long as you like, the flavor only improves and does not become bitter. Pour through a fine-meshed sieve, and serve immediately over ice or refrigerate.


Tomato Sandwiches

2 ripe, good in season tomatoes
20 slices of white bread
1/4 to 1/2 cup mayonnaise
1/4 tablespoon Lawry's Seasoned Salt

Peel the tomatoes and slice each into 5 slices. Put them on a tray between paper towels and refrigerate overnight to drain.

Cut the bread into rounds with a 3 inch biscuit cutter. Mix together the mayonnaise and Seasoned salt in a small bowl.Spread 2 breads rounds with the mayo mixture, place a tomato on 1 piece of bread and top with the other.Repeat until all bread rounds and tomato slices are gone.


Chicken Pasta

1 cup uncooked spiral pasta
1/2 cup cubed cooked chicken breast
1 small tomato, seeded and chopped
2 tablespoons sliced ripe olives
1/4 cup prepared balsamic vinaigrette
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper

Cook pasta according to package directions, drain.

In a serving bowl, combine chicken, tomato, olives and pasta. In a small bowl, whisk the vinaigrette, oil, salt and pepper. Drizzle over salad, toss to coat.
 
I've been nearly too busy to focus . Hope this is enough to advance - fingers crossed :)

Grilled Tilapia - taking a very simple route .

2 tilapia fillets . About 7 oz's each makes for good servings .
1 lemon (save 2 center slices)
1/2 tspn Italian seasoning
1/3 tspn salt
Coarse black pepper to taste
4 tblspn cooking oil
Fresh parsley to chop

Mix in a bowl the oil , juice of the lemon and the seasonings .
Marinate fish for no more than 1 hour as the citrus will begin to cook the meat .
Grill 2.5 to 4 minutes per side .
Garnish each with a pinch or two of chopped parsley and slice of lemon .

Serve with ....
3 red potatoes cut into quarters .
Boil , quickly drain , add 2 fat tblspns of salted butter & 1 fat tblspn chopped parsley .
Cover for 5 minutes , shake and serve .

.... and mixed fruit .
Semi-tart pairs well with the fish . 1/2" cubed Pineapple and watermelon , blueberries and 1/2" spears of green apple .
 
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[FONT=&quot]Lunch for Two[/FONT]​
[FONT=&quot]For a summer lunch, I like something that will fill me up but not weigh me down for the rest of the day; I want to be able to enjoy the good weather.[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Grilled Corn Salad with Balsamic-Lime Vinaigrette [/FONT]
[FONT=&quot]This salad has a very nice flavor, and you will get both the sweetness of the dressing as well as the saltiness from the corn. The onions give it a little bite. This dressing is very good on other salads or could be used as a marinade.[/FONT]
[FONT=&quot]Salad:[/FONT]
[FONT=&quot]2 Ears of fresh corn-silks and husks removed[/FONT]
[FONT=&quot]1 carton of cherry tomatoes cut into fourths[/FONT]
[FONT=&quot]¼ of a red onion sliced thin and then chop those slices into quarters giving you like one inch thin onion strings[/FONT]
[FONT=&quot]½ a peach medium diced[/FONT]
[FONT=&quot]1/8 cup of shredded basil[/FONT]
[FONT=&quot]¼ cup of crumbled feta cheese[/FONT]
[FONT=&quot]Dressing:[/FONT]
[FONT=&quot]¼ cup of good olive oil[/FONT]
[FONT=&quot]1/8 cup of balsamic vinegar[/FONT]
[FONT=&quot]The juice and zest of 2 limes[/FONT]
[FONT=&quot]1/8 cup of honey[/FONT]
[FONT=&quot]2 tbs sugar[/FONT]
[FONT=&quot]2tbs cracked white pepper[/FONT]
[FONT=&quot]1 shallot super finely minced[/FONT]
[FONT=&quot]1 tbs of finely shredded mint[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Olive oil [/FONT]
[FONT=&quot]Salt and Pepper[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]1.[FONT=&quot] [/FONT][/FONT][FONT=&quot]Cover the corn with olive oil and salt and pepper[/FONT]
[FONT=&quot]2.[FONT=&quot] [/FONT][/FONT][FONT=&quot]Grill until all side begin to char, remove and allow to cool[/FONT]
[FONT=&quot]3.[FONT=&quot] [/FONT][/FONT][FONT=&quot]Once cooled remove the kernels with a knife into a serving bowl[/FONT]
[FONT=&quot]4.[FONT=&quot] [/FONT][/FONT][FONT=&quot]Add the tomatoes, onion, peach, basil, and feta cheese and mix until all are evenly spread[/FONT]
[FONT=&quot]5.[FONT=&quot] [/FONT][/FONT][FONT=&quot]Combine all the dressing ingredients and whisk until homogenous[/FONT]
[FONT=&quot]6.[FONT=&quot] [/FONT][/FONT][FONT=&quot]Coat the salad with the dressing, but do not over “dress” keep the remaining dressing in the refrigerator for future use[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]P.B.T.[/FONT]
[FONT=&quot]This is a different take on a BLT. This one is directly influenced by a classic caprese salad. This pressed sandwich epitomizes what a nice summer lunch should be for me, so I hope it does the same for you. This recipe is for 2 sandwiches so adjust accordingly if making more or less. You can make the aioli, buy some, or just use regular mayonnaise.[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Sandwiches:[/FONT]
[FONT=&quot]2 six inch sections of ciabatta sliced in half[/FONT]
[FONT=&quot]6 slices of prosciutto[/FONT]
[FONT=&quot]6 medium thin slices of fresh mozzarella (deli style mozzarella will work but I prefer this way)[/FONT]
[FONT=&quot]6 medium thin slices of tomato[/FONT]
[FONT=&quot]8 basil leaves[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Aioli:[/FONT]
[FONT=&quot]½ cup of mayonnaise[/FONT]
[FONT=&quot]¼ cup of sun-dried tomatoes[/FONT]
[FONT=&quot]2 shallots minced[/FONT]
[FONT=&quot]1 tbs of shredded basil[/FONT]
[FONT=&quot]½ tsp of cayenne pepper[/FONT]
[FONT=&quot]1 tbs of shredded dill[/FONT]
[FONT=&quot]Juice of ½ a lemon[/FONT]
[FONT=&quot]Salt and pepper[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]1.[FONT=&quot] [/FONT][/FONT][FONT=&quot]Make the aioli by combining all of the ingredients in a blender or food processor[/FONT]
[FONT=&quot]2.[FONT=&quot] [/FONT][/FONT][FONT=&quot]Spread the aioli across all four halves of the bread[/FONT]
[FONT=&quot]3.[FONT=&quot] [/FONT][/FONT][FONT=&quot]On the bottom half of the bread place in order: the mozzarella (3 slices across each bottom), the tomato (three slices across each), the basil (4 leaves across each), the prosciutto (lay each long piece on top of each other, they should stretch along the other ingredients)[/FONT]
[FONT=&quot]4.[FONT=&quot] [/FONT][/FONT][FONT=&quot]Salt and pepper the top half of the bread and then place it on top of the bottom half and the other ingredients.[/FONT]
[FONT=&quot]5.[FONT=&quot] [/FONT][/FONT][FONT=&quot]Cook on a Panini press or in a skillet with another skillet on top to press down on the sandwiches. You should only cook until the bread begins to get crunchy (4-5 minutes)[/FONT]
[FONT=&quot][/FONT]
 
I am doing an outdoor lunch for two. Light, healthy, and flavorful is what I'm going for in this lunch menu.

To Start Off:
I love salads with fruit and my favorites always have a twist. I came up with a watermelon salad a few years ago that I have done many variations on. One of those is with feta.

Greek Watermelon Salad

Ingredients
14 oz watermelon flesh
2 nectarines or peaches
6 oz mixed salad leaves, including rocket and frisée
7 oz feta cheese
2 tbsp extra virgin olive oil
juice of ½ fresh lemon
a pinch of pepper
2 tbsp toasted pumpkin or sunflower seeds

1. Cut the watermelon into bite-sized chunks, removing all the seeds as you come across them. Halve the nectarines or peaches and remove the stone, then slice the flesh. Tear the salad leaves into bite-sized pieces, if necessary. Combine the fruit and leaves in a large salad bowl.
2. Crumble the feta cheese over the salad. Add the oil and lemon juice and toss gently until well mixed. Season with plenty of black pepper, but add salt cautiously as the cheese can be very salty. Sprinkle over the seeds and serve.

Serves 4

For the entree:
Another direction I like to take with any food is spicy. I have changed this recipe up several times with several different kinds of peppers, but have settled on either jalapenos or habaneros, while some like the extreme of Scotch-bonnets.

Derek's Spicy Chicken Skewers

Ingredients
4 cloves fresh garlic
1 onion, cut into 6 wedges
3 habanero or jalapeno chillies, seeded
1 bunch spring onions, chopped into 1 inch pieces
1 tablespoon dried thyme
1 1/2 teaspoons ground allspice
salt and freshly ground black pepper to taste
5 tablespoons maple syrup
6 fl oz rum
4 limes, zested and juiced
4 skinless, boneless chicken breast fillets, cut into 2-3 inch pieces

1. Place garlic, onion, chillies, spring onions, thyme, and allspice into the bowl of a food processor; blend until smooth. Season to taste with salt and pepper. Transfer mixture to a large, non metallic bowl, and stir in rum, syrup, and lime zest and juice. Place chicken in bowl, and turn to coat. Cover, and marinate for 24 hours.
2. Preheat grill for high heat.
3. Remove meat from marinade, and thread onto skewers. Boil marinade in a small saucepan for at least 3 minutes.
4. Brush cooking grate with oil, and arrange skewers on hot grate. Slowly cook the chicken until slightly charred and cooked through, brushing with the marinade every time you turn the meat.

Serves 4

Before and after - Drinks:
I love martinis and will try just about any kind. Notice, I said "just about." One that I tried that I conitue to like is the Pomegranate Martini. I like Pom juice and I like vodka, so why not? It makes a great summer time drink and is great for pre or post luch drink.

Pomegranate Martini

Ingredients
3 oz. Grey Goose Le Citron vodka (or 3 oz. citrus vodka of your choosing)
3 oz. Pom brand pomegranate juice
lemon rind (to garnish)
ice

1. Place 2 martini glasses in the freezer for about 5 minutes.
2. You may also fill the glass with ice and a little water for fast chilling.
3. Meanwhile, put some ice in a cocktail shaker and add the liquor and juice.
4. Shake thoroughly and pour into chilled martini glasses, leaving the ice in the shaker.
5. Garnish with a corkscrew of lemon rind
 
Welcome to the Doctor's Cafe. I hope you enjoy your lunch. We have a fantastic table for you next to the big Magnolia tree. Its the one with the plain white table cloth. Help yourself to the pitcher of sweet tea on the table and enjoy the breeze while I assemble your salad and pick the peaches for your chops.

Melissa's Red Onion and Pear Salad

NOTE: recipe makes 4 servings, so will need to be halved for two

Ingredients

2 Tablespoons Orange Juice
1 teaspoon Lemon Juice
1 teaspoon Dijon mustard
1 teaspoon honey
1/4 teaspoon chopped fresh thyme
6 Tablespoons olive oil
Kosher Salt and fresh cracked black pepper to taste
1 red onion, cut in 1 inch wedges with root end intact
1 head Bibb lettuce, leaves separated
1 bag baby spinich (about 8 cups)
1 ripe pear, cut into bite size peices
1/2 cup crumbled goat cheese
1/3 cup smoked almonds, rough chopped
1/4 cup dried cranberries

Preparation

1. Adjust oven rack to middle position and preheat oven to 400 degrees
2. Whisk orange juice, lemon juice, mustard, honey, and thyme together in medium bowl. Slowly whisk in 4 tablespoons of oiive oil. Season to taste with salt and pepper.
3. Toss onion wedges with remaining 2 tablespoons oil, 1/4 tsp salt and 1/4 tsp pepper. Transfer to baking sheet and roast until brown and soft (about 25 minutes), turning halfway through. Cool 15 minutes.
4. Divide Bibb lettuce leaves among salad plates, Toss spinach with 1/4 cup dressing in large bowl. Divide spinich among plates. Arrange roasted onion, pear, goat cheese, almonds and cranberries on top. Drizzle with remaining dressing and serve.

Peachy Grilled Pork Chops

Ingredients

1 cup peach preserves
1/4 cup red wine vinegar
1/2 teaspoon minced thyme
1/8 teaspoon cayenne pepper
3 medium sized ripe peaches, peeled pitted and sliced
1 teaspoon dijon mustard
4 bone in center cut pork chops (I like them about 1 inch thick)
Kosher salt and fresh cracked black pepper to taste

Preparation

Simmer preserves, vinegar, thyme and cayenne in saucepan over medium heat until reduced to 1 cup (about 3 minutes). Reserve 1/4 cup glaze. Add fresh peaches to saucepan with remaining glaze and simmer until peaches are soft and glaze is slightly thickened (about 10 minutes). Off heat, stir in dijon mustard. Cover and keep warm.

Season pork with salt and pepper and grill over hot fire until well browned (about 6 minutes per side). Brush with reserved glaze and cook for one minute longer. Transfer to platter and let rest 5 minutes. Pour sliced peach mixture over chops and serve.

Feel free to stay at the cafe as long as you like. If you stay long enough, we might whip up some supper. :)
 
bayoutider said:
All of you have till Wednesday, May 6, 10 PM to submit your entry. Hopefully this will give everyone time to come up with something special.

We like a satisfying lunch in the summer and here it's always summer. Help out with some variety and plan a lunch menu for two.
Click to expand...

Good luck everyone, sorry I didn't put a recipe in this week. I have checked the site a couple of times while on vacation and I always procrastinated, I wouldn't have won anyways. :) I look forward to making some of the terrific recipes that have been posted.

Take care and good luck to the winner...

P.S. I am a winner, I am the first in my family to graduate college. :biggrin: I am a recent grad of Faulkner University.
 
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