Kitchen Chat and more…
Kitchen Chat and more…
Preheat broiler and/or Panini Press. Arrange eggplant slices in a single layer on a foil-lined baking sheet. Brush both sides of eggplant with olive oil. Cut pepper in half lengthwise; discard seeds and insides. Arrange pepper halves, skin sides up, on baking sheet with eggplant; flatten the peppers with your hand as much as possible. Broil 4 minutes; turn eggplant over (do not turn bell pepper). Broil an additional 4 minutes; remove eggplant from pan. Broil bell pepper an additional 7 minutes or until blackened or soft. If using a sweet bell pepper, peel off blackened skin. Broil bread slices for 2 minutes or until lightly browned, turning once. Spread 1 tbsp. pesto on one side of bread. On top of the pesto layer with 2 eggplant slices, 1 onion slice, 1 pepper half, and 2 eggplant slices. Toss arugula with remaining a little olive oil and black pepper; divide arugula mixture among both sandwiches. Layer with top slice of bread. You can eat or press in Panini for additional 3 minutes and then enjoy.
Place the pork in 6-quart or larger slow cooker. Sprinkle with the salt and oregano, and toss to combine. Tuck the peach, onion, garlic, and bay leaves among the pork. Pour in the water and lime juice. Cover and cook until fork tender, about 8 hours on the LOW setting or 4 to 5 hours on the HIGH setting.
When the pork is ready, arrange a rack about 6 inches from the broiler and heat the broiler to high. Line a rimmed baking sheet with aluminum foil. Using tongs or a slotted spoon, transfer the pork to the baking sheet. (Discard the juices or strain out the solids and save for another use.) Use a fork to slightly shred the meat into an even layer.
Combine all the ingredients in a medium bowl. Taste and season with salt as needed; set aside for the flavors to meld while browning the carnitas.
Broil the carnitas until a dark golden-brown crust forms on top, 4 to 5 minutes. Flip the carnitas and broil until the second side is golden-brown, about 4 minutes more. Meanwhile, warm the tortillas one at a time over a gas burner, or stack and wrap completely in aluminum foil and warm in the oven while the carnitas is browning.
Transfer the pork to a serving bowl. Serve with the warmed tortillas, peach salsa, avocados, lime wedges, and hot sauce.
Scallops with Peach, Corn, Tomato and Parsley Salsa
Heat a charcoal or gas grill until very hot.
Rub the grill grate with a little oil and put it 3 or 4 inches from the heat.
Brush 2 ears corn, and 2 peaches (halved and pitted) with olive oil; grill until lightly browned.
Strip the corn kernels off the cobs, chop the peaches; put in a large bowl.
Brush the scallops with olive oil, sprinkle with salt and pepper, and grill until they’re brown on the bottom and release easily from the grill, 2 to 3 minutes.
Turn and brown on the other side; total cooking time should be 3 to 5 minutes; take the scallops off the grill before the interior becomes totally opaque.
Halve the scallops and add them to the bowl along with 1 cup chopped fresh tomatoes, chopped parsley, basil, or chives, olive oil, salt and pepper. Toss.