Conversation between Matt and I, sometime last week.
Matt: If my name was Bobby Flav, and I was a professional cook, I would just go ahead and call myself Bobby Flavor.
Me: It's not Bobby Flav. It's Bobby FLAY.
Matt: No, it's Flav.
Matt: Flay? That doesn't even make sense.
Me: Speechless silence.
He may not get the name right, but he rocks at this recipe. He says he saw it on an episode of Bobby Flay's Boy Meets Grill, but I can't find it anywhere on the net. Here's what he does.
Slice up a peach and put it on hot grill, dry. (No butter or anything wet.)
In a small skillet on the grill (or on stovetop) add 1/2 stick butter, big handful of brown sugar, and a teaspoon and 1/2 or so of dark rum or Grand Marnier. (A substitute for those might be vanilla extract--another blog I saw just used a little water.) Whatever liquid you decide on, let it all simmer until sugar is dissolved. Afterwards, drizzle over the peaches and serve with a scoop of vanilla ice cream.
I ask him to do these almost every night. We have gone through a ton of peaches this summer, and this is why. They are SO good. My only suggestion is do not pour the sauce over the ice cream. It tends to freeze up quickly and get sticky. Drizzle it on the plate and over the top of the peaches for a great presentation.
As a side note, a couple of people have asked me if I plan on continuing to do our little recipes each week once school starts back. I hadn't thought about it really. If you have an opinion, let me know.
5 days ago