We haven’t had a new grilled dessert for awhile on The Weekend Grillers. Here is an interesting one I adapted from a recipe in the New York Times.
a BIG Thank you to The Food Gawker and eat make read blog for the photos.
Photos Courtesy of eat make read blog » Peaches Roasted With Brown Sugar and BasilRecipe: Peaches Roasted With Brown Sugar and Basil
3 tablespoons unsalted butter, softened
3 tablespoons dark brown sugar
2 teaspoons chopped fresh basil
Pinch ground cinnamon
Pinch salt
4 ripe peaches, halved and pittedWhipped crème fraîche or sour cream, for serving (optional).
1. Preheat grill to medium high heat – about 375 degrees.
2. In a small bowl mash together butter, sugar, basil, cinnamon and salt.
3. Spoon mixture into cavities of peach halves, and arrange peaches stuffed side up on the grate using a drip pan — or better yet just place them in a pan on top of the grate.
4. Grill covered until peaches are softened and butter is bubbling, about 10 to 20 minutes.
Serve hot, warm or at room temperature, with crème fraîche or sour cream.
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Tags: grilleddessert, peaches, the weekend grillers, new york times, basil, dessert, cinnamon
Filed under Recipe, Source by on Mar 20th, 2010. Comment. 
The barbecue is a national icon on the Australian landscape but the humble barbecue has a long history in Australia. Not only will you find a barbecue in most homes but also in wide range of locations around the country. Governments and businesses owners understand peoples love for a barbecue and have accommodated for this throughout our communities. You can find a barbecue at a:
- Caravan park
- Camping site
- National park
- Local park
- Business sites
- Beach
Traditional Aboriginal cooking always involved the use of a traditional barbecue – outdoor cooking over a fire or hot coals. They would also use the earth to create earth ovens. The first fleet brought with them traditional English style ovens but it could be assumed that the extreme heat of the Australian landscape enticed them to search for alternative cooking methods outside. That combined with lessons from the local Aboriginals would have led to the humble barbecue being born.
Australian’s have always been aware of the strong cultural reference the BBQ has, but the world was introduced to this through an advertising campaign featuring Paul Hogan. The 1986 advertisement sees Hogan enticing visitors to Australia with a traditional Australian barbecue and the now famous catch phrase “I’ll put a shrimp on the barbie”.
Today Australia’s bbq culture is changing again. Australian’s are become more educated on cuisine and cooking and their palates are much more sophisticated. Burnt sausages and chops are now being replaced with gourmet sausages, marinated steaks and fresh seafood which are all cooked to perfection and served with complimenting gourmet salads and wines.
But even though tastes are changing Australian’s are still keen on maintaining a connection with their country and their history. This trend has filtrated into our restaurants and cafes as “bush tucker”flavours are making more appearances on menus. Some of these include:
- Wattle Seeds
- Karrajong Flowers
- Lilly Pilly Berries
- Quandon (wild peach)
- Lemon Myrtle
- Pepper Leaf
- Kakadu Plum
Next time you’re planning the menu for your traditional Australian barbecue why not add some traditional flavours and ingredients.
If you’re after a traditional Australian BBQ then you need to call Lifestyle BBQ’s who have been manufacturing quality Australian made barbecues since 1976. Call them today on Ph: 02 9773 6245 to discuss your BBQs and Outdoor kitchen requirements. Alternatively you can visit them at 113a Fairford Road, Padstow, NSW or go to their website.
Article Source:http://www.articlesbase.com/food-and-beverage-articles/the-history-of-the-aussie-icon-the-barbecue-1576986.html
Filed under Grills and Smokers, Source by on Dec 14th, 2009. Comment.
Although many people are ready to join the huge amount of online meat buyers to purchase their USDA Prime steaks or dry aged steak, there are still questions as to what grade of beef they are actually getting. Are they really getting the best grade that they are paying for? Is it worth buying a large amount of dry aged steak or sirloin in hopes of getting a better price? Of course as with any purchase, you have to know what you are getting and what the best price is. There has to be an understanding of exactly what USDA Prime steaks are, what they taste like and what constitutes that grade.
There are grades of beef on the market today including USDA Prime steaks. Along with dry aged steak, whether a sirloin cut or not, USDA Prime steaks are quickly becoming the beef of choice as more and more shoppers decide that online purchasing of their meat is the best way to ensure quality and the best price.
The top three beef grades for steaks and other beef are: USDA Prime steaks, USDA Choice and USDA Select. Incredibly, only 2% of all of the beef graded in the United States ranks in this small percentage which is USDA Prime steaks. This is because there has to be a specific amount of fat marbling and tenderness in order to be classified as that grade. You can only acquire this grade of steak through online suppliers and at high end steakhouses.
Right below USDA Prime steaks is USDA Choice which accounts for nearly 55% of beef that is marketed in the United States. This is ranked second to USDA Prime steaks and unfortunately, there is a variety of marbling and tenderness percentages that are part of this grade of beef. Within this grade there are three levels. Everything else that has any marbling or tenderness at all is USDA Select.
This is just not the case with USDA Prime steaks. They have to adhere to strict guidelines in order to become part of that very elite 2% of beef that are part of this category. Knowing this, you can understand how important it is to know your grades of beef. So when you decide it’s time for you to join the millions of online steak buyers, you must look for the words, USDA Prime, Choice or Select.
For more resources regarding Buy Steak Online or even about Whole Filet Mignon and especially about Buy New York Strip Steak please review these pages.
Article Source:http://www.articlesbase.com/food-and-beverage-articles/how-is-beef-graded-usda-prime-steaks-and-why-1588476.html
Filed under Source by on Dec 8th, 2009. Comment.
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