Summeripe Peach Jerk Sausage

Summeripe Peach Jerk Sausage
Serves 16
This sweet & spicy sausage brings an island flavor to your table! Whether you're an experienced sausage maker or have never done it before, this simple recipe calls for just a few ingredients, but will leaving a lasting memory with it's distinct flavor. Give it a shot, step up your grilling game and don't be a jerk!
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Prep Time
30 min
Cook Time
25 min
Total Time
1 hr
Prep Time
30 min
Cook Time
25 min
Total Time
1 hr
267 calories
2 g
108 g
14 g
30 g
5 g
149 g
567 g
2 g
0 g
8 g
Nutrition Facts
Serving Size
149g
Servings
16
Amount Per Serving
Calories 267
Calories from Fat 129
% Daily Value *
Total Fat 14g
22%
Saturated Fat 5g
24%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 108mg
36%
Sodium 567mg
24%
Total Carbohydrates 2g
1%
Dietary Fiber 0g
1%
Sugars 2g
Protein 30g
Vitamin A
2%
Vitamin C
3%
Calcium
1%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 pounds Pork Shoulder cubed
  2. 2 medium sized Summeripe Peaches
  3. 1 tablespoon Salt
  4. 5 tablespoons Caribbean Jerk Seasoning
  5. 10-12 feet of hog casing
  6. 1 cup water
Instructions
  1. Thoroughly rinse hog casing in water to remove salt. Make sure to run water though the casing and let it soak, this will make sliding the casing onto the stuffer nozzle easier. Set aside.
  2. Remove skin from Summeripe Peach and finely dice or use a food processor.
  3. Grind cubed pork shoulder using a medium holed grind plate.
  4. Combine the ground pork, peach, salt, Caribbean Jerk seasoning and water. You can combine by hand or use a mixer with a paddle attachment for about 1 minute then refrigerate. Don’t overwork or the fat will begin to break down but the meat should be a little tacky and want to stick to itself.
  5. At this point I like to cook a small patty to test seasoning and see if anything needs to be added.
  6. Slide hog casing onto the stuffer nozzle.
  7. Push the ground meat until it reaches the tip of the nozzle then tie off the casing. This helps reduce the amount of air bubbles.
  8. Continue pushing through the meat keeping a thumb and forefinger lightly on the casing to control the plumpness of the sausage. Do not overfill or the casing will break when you twist into links.
  9. Twist sausage into 5-6 inch links.
Notes
  1. Cook pork thoroughly, to 180 degrees F. Alternatively, cook low and slow in smoker for best results.
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calories
267
fat
14g
protein
30g
carbs
2g
more
Mountain View Fruit Sales http://mountainviewfruit.com/

Summeripe Grilled Plumcot Pizza

Summeripe Grilled Plumcot Pizza
Serves 10
Our Summeripe Grilled Plum Pizza is quick, easy, and savory way to enjoy delicious Summeripe plums or pluots!
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
252 calories
4 g
14 g
24 g
5 g
5 g
60 g
239 g
2 g
0 g
18 g
Nutrition Facts
Serving Size
60g
Servings
10
Amount Per Serving
Calories 252
Calories from Fat 216
% Daily Value *
Total Fat 24g
38%
Saturated Fat 5g
26%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 16g
Cholesterol 14mg
5%
Sodium 239mg
10%
Total Carbohydrates 4g
1%
Dietary Fiber 1g
2%
Sugars 2g
Protein 5g
Vitamin A
3%
Vitamin C
3%
Calcium
10%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 Summeripe Plumcots or Plums, pitted & cut into thin wedges. May add or substitute with nectarines and/or peaches.
  2. 1 thin pizza crust or flatbread
  3. 3-4 tablespoons Pesto Sauce (we love to use kale based pesto sauce but traditional pesto is great as well)
  4. 1 small yellow onion, sliced into thin rings
  5. 1/2 cup sun-dried tomatoes in extra virgin olive oil, diced
  6. 1 1/2 ounces prosciutto, cut or torn into 1 inch pieces
  7. 2-3 ounces of fresh mozzarella cheese, cut into thin pieces
  8. 2 ounces parmigiano-reggiano cheese, grated
  9. 3 tablespoons olive oil
Instructions
  1. Preheat grill to medium high heat.
  2. Heat 2 tablespoons of the olive oil in a cast iron skillet on the gas grill or stove top, sauté the onions until brown and caramelized. Remove skillet from the heat and toss the diced sun-dried tomatoes into skillet and toss with the onions. Set aside.
  3. Spread 1 tablespoon of olive oil on the pizza crust. Place directly onto the hot grill until lightly brown and warm on both sides of pizza crust, a couple of minutes.
  4. Remove pizza crust to a work surface and spread pesto sauce on one side of the crust. Top mozzarella cheese, sautéed onion and sun-dried tomato mixture, prosciutto, parmigiano-reggiano cheese and plumcot wedges evenly onto the crust.
  5. Place pizza crust back onto hot grill until warm and cheese is melted, 5-10 minutes. Let cool. Slice, serve, & enjoy!
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calories
252
fat
24g
protein
5g
carbs
4g
more
Mountain View Fruit Sales http://mountainviewfruit.com/
Summeripe Nectarine and Ahi Tuna Poke
Serves 6
Crisp, Light, Healthy, and Delicious.... Our Summeripe Nectarine and Ahi Tuna Poke is an amazing recipe combining flavorful Summeripe Yellow Nectarines and Ahi Tuna
Print
Prep Time
35 min
Total Time
35 min
Prep Time
35 min
Total Time
35 min
344 calories
19 g
53 g
14 g
38 g
2 g
383 g
164 g
8 g
0 g
11 g
Nutrition Facts
Serving Size
383g
Servings
6
Amount Per Serving
Calories 344
Calories from Fat 116
% Daily Value *
Total Fat 14g
21%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Cholesterol 53mg
18%
Sodium 164mg
7%
Total Carbohydrates 19g
6%
Dietary Fiber 8g
33%
Sugars 8g
Protein 38g
Vitamin A
62%
Vitamin C
35%
Calcium
13%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
Summeripe Nectarine and Ahi Tuna Mixture
  1. 3 Summeripe Yellow Nectarines (or peaches), cubed and pitted
  2. 1.5 pounds fresh Ahi tuna, cubed
  3. 2 avocados, diced
  4. 4 green onions, thinly sliced
  5. 1 handful fresh cilantro, chopped
  6. 1 tablespoon black sesame seeds
  7. Coarse salt to taste
Marinade for Summeripe Nectarines & Ahi Tuna
  1. 4-5 tablespoons seasoned rice vinegar
  2. 3 tablespoons fresh lime juice
  3. 2 tablespoons toasted sesame seed oil
  4. 2 teaspoons grated fresh ginger (or minced ginger)
  5. 2 teaspoons lime zest
  6. 1 Serrano chili pepper, minced
  7. 1 teaspoon prepared wasabi paste
  8. Coarse salt to taste
Salad Greens
  1. 4 cups salad greens, mix of arugula and spring greens
  2. 2 tablespoons seasoned rice vinegar
  3. 1 tablespoons toasted sesame seed oil
  4. Coarse salt to taste
Directions
  1. To prepare the marinade, combine lime juice, rice vinegar, ginger, lime zest, Serrano chili pepper and salt into a medium bowl, stir together. Whisk in toasted sesame seed oil and salt. Cube Ahi tuna, add to marinade, stir gently. Set aside.
  2. In a large bowl, combine Summeripe nectarines, green onions, cilantro, and mix together. Add diced avocados, tuna, and the tuna dressing and stir to mix.
  3. For salad dressing, whisk together 2 tablespoons seasoned rice vinegar and sesame seed oil in a small bowl.
  4. Place salad greens into a large bowl and drizzle vinegar and oil mixture onto salad greens, toss to coat.
  5. Assemble salad by dividing salad greens onto 6 plates and top with nectarine and ahi tuna. Sprinkle black sesame seeds and season with coarse salt to taste.
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calories
344
fat
14g
protein
38g
carbs
19g
more
Mountain View Fruit Sales http://mountainviewfruit.com/
Summeripe Nectarine Relish for Grilled Burgers
Serves 4
BBQ season is upon us! Use our Summeripe Nectarine Relish for a tangy & sweet topping for grilled hamburgers at your next backyard BBQ!
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Total Time
15 min
Total Time
15 min
224 calories
15 g
6 g
18 g
2 g
3 g
195 g
448 g
9 g
0 g
15 g
Nutrition Facts
Serving Size
195g
Servings
4
Amount Per Serving
Calories 224
Calories from Fat 159
% Daily Value *
Total Fat 18g
28%
Saturated Fat 3g
13%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 8g
Cholesterol 6mg
2%
Sodium 448mg
19%
Total Carbohydrates 15g
5%
Dietary Fiber 3g
12%
Sugars 9g
Protein 2g
Vitamin A
6%
Vitamin C
15%
Calcium
4%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 Summeripe Nectarines, diced
  2. 2 medium yellow onions, sliced crosswise 1/2 inch thick
  3. 1 medium dill pickle, diced
  4. 1/4 cup apple cider vinegar
  5. 1/4 cup Dijon mustard, may substitute classic yellow mustard
  6. 1/4 cup mayonnaise
  7. 1 Serrano chili pepper, minced
  8. 2 tablespoon olive oil
  9. Salt and pepper to taste
Instructions
  1. Light a grill to moderate high heat.
  2. Brush the onions with olive oil and season with salt and pepper. Grill over moderate high heat, turning once, until lightly charred and softened, about 5 minutes.
  3. Transfer to a work surface and let cool, then cut into 1/2 inch pieces.
  4. Combine all ingredients into a medium size bowl and mix until all ingredients are evenly coated. Season with salt and pepper to taste.
  5. Top a grilled burger with the Summeripe Nectarine Relish and enjoy!
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calories
224
fat
18g
protein
2g
carbs
15g
more
Mountain View Fruit Sales http://mountainviewfruit.com/

Summeripe Plum Relish

Summeripe Plum Relish
Serves 4
Make your hot dogs "Summeripe Style" with our delicious Plum Relish! This versatile relish is so much more gourmet then the neon green, hot dog stand version. Grilled onions, Summeripe plums, and dill pickles create a tangy yet sweet summer time topping that is the perfect on grilled hot dogs
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Total Time
15 min
Total Time
15 min
44 calories
10 g
0 g
0 g
1 g
0 g
121 g
185 g
6 g
0 g
0 g
Nutrition Facts
Serving Size
121g
Servings
4
Amount Per Serving
Calories 44
Calories from Fat 2
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 185mg
8%
Total Carbohydrates 10g
3%
Dietary Fiber 2g
7%
Sugars 6g
Protein 1g
Vitamin A
3%
Vitamin C
13%
Calcium
3%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 Summeripe Plums, diced (may substitute plumcots)
  2. 2 red onions, sliced crosswise 1/2 inch thick
  3. 1 medium dill pickle, diced
  4. 1/4 cup sherry vinegar or apple cider vinegar
  5. 1 Serrano chili pepper, minced (optional)
  6. Season with salt and pepper to taste
Instructions
  1. Brush the onions with olive oil and season with salt and pepper.
  2. Grill over moderate high heat, turning once, until lightly charred and softened, about 5 minutes.
  3. Transfer to a work surface, let cool, and dice the grilled onions
  4. Combine all ingredients into a medium size bowl and toss. Season with salt and pepper to taste. Spoon Plum Relish over grilled hot dogs and enjoy!
Notes
  1. The Summeripe Plum Relish is great with Dijon or Yellow Mustard!
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calories
44
fat
0g
protein
1g
carbs
10g
more
Mountain View Fruit Sales http://mountainviewfruit.com/
Summeripe Plum Slaw & Grilled Turkey Burgers
Serves 4
Make one or both variations of the Summeripe Plum Slaw to serve on top of turkey burgers for your next backyard BBQ or family dinner. Nothing taste more like summer time than burgers & delicious Summeripe Plums!
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Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
758 calories
42 g
183 g
43 g
52 g
9 g
554 g
794 g
13 g
0 g
29 g
Nutrition Facts
Serving Size
554g
Servings
4
Amount Per Serving
Calories 758
Calories from Fat 387
% Daily Value *
Total Fat 43g
67%
Saturated Fat 9g
47%
Trans Fat 0g
Polyunsaturated Fat 13g
Monounsaturated Fat 16g
Cholesterol 183mg
61%
Sodium 794mg
33%
Total Carbohydrates 42g
14%
Dietary Fiber 7g
27%
Sugars 13g
Protein 52g
Vitamin A
25%
Vitamin C
112%
Calcium
26%
Iron
38%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
Two variations of the Summeripe Plum Slaw
Summeripe Plum Slaw with Mustard Dressing
  1. 2 Summeripe Plums, diced
  2. 2 cups cabbage, chopped
  3. 1/2 cup cucumber, diced
  4. 3 green onions, thinly sliced
  5. 2 radishes, diced
  6. 1 to 2 Serrano chili pepper, minced
  7. 1/3 cup Dijon mustard
  8. 3 Tablespoon mayonnaise
  9. 2 Tablespoon apple cider vinegar
  10. Salt and pepper to taste
Summeripe Plum Vinaigrette Slaw
  1. 2 Summeripe Plums, diced
  2. 2 cups cabbage, chopped
  3. 3 green onions, thinly sliced
  4. 2 radishes, diced
  5. 1/2 cucumber, diced
  6. 1/2 cup rice vinegar
  7. 1/2 fresh lemon, juiced
  8. Zest of 1/2 lemon
  9. Salt
For the Grilled Turkey Burgers
  1. 1.5 pounds ground turkey, 90% lean range (small percentage of fat will keep the burger moist & flavorful after grilling)
  2. 4 buns
  3. 4 green onions, sliced thinly
  4. 1-2 serrano chili pepper, minced (optional)
  5. 1 cup purple cabbage, finely chopped
  6. 1-2 tablespoons of olive oil or canola oil
  7. Kosher salt and fresh cracked pepper
Directions
For the Summeripe Plum Slaw with Mustard Dressing
  1. Combine dry ingredients (Summeripe Plums, cabbage, cucumber, green onions, radishes, & optional Serrano chili peppers) into a medium sized bowl
  2. In a smaller bowl whisk together Dijon mustard, mayonnaise, apple cider vinegar, salt and pepper
  3. Combine the mustard mixture and dry ingredients together and stir until dry ingredients are evenly coated
For the Summeripe Plum Vinaigrette Slaw
  1. Combine dry ingredients (Summeripe Plums, cabbage, cucumber, green onions, & radishes into a medium sized bowl
  2. In a smaller bowl whisk together rice vinegar, lemon juice, lemon zest, and salt
  3. Combine the vinaigrette and dry ingredients together and stir until dry ingredients are evenly coated
For the Grilled Turkey Burgers
  1. In a large bowl combine the turkey meat, green onions, serrano chili peppers and cabbage.
  2. Work ingredients together with your hands or a spoon.
  3. Form 4 patties, brush both sides with olive oil and season with salt and cracked pepper to taste.
  4. Cook for 4-5 minutes each side on medium-high heat to lightly char the outside and cook the inside through without drying the meat out.
  5. Set the buns on the grill for 30 seconds or until lightly charred.
  6. Top the burger with the Summeripe plum slaw of your choice or cut the bun and burger in halve and try both plum slaws!! We also like to serve the Summeripe Plum Slaw as a delicious side salad.
Notes
  1. Any variety of Summeripe Plum or Plumcots will be great in either one of the slaws. We used Black Splendor plums in our photographs. For you Plum & Plumcots aficionados... Use Flavorelle Plumcots for an amazing citrus inspired flavor & aroma.
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calories
758
fat
43g
protein
52g
carbs
42g
more
Mountain View Fruit Sales http://mountainviewfruit.com/

Summeripe Plum-Herb Compote

Summeripe Plum-Herb Compote
Serves 8
Summeripe Plums and fragrant herbs blend together brilliantly to create this delicious & versatile compote to serve with grilled pork, chicken, or alongside the Angel Red Pomegranate-Glazed Lamb Chops. A combination of Summeripe plums and Summeripe plumcots can be used to add a unique and delicious twist to this delightful stone fruit inspired recipe.
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
53 calories
13 g
0 g
0 g
1 g
0 g
103 g
68 g
10 g
0 g
0 g
Nutrition Facts
Serving Size
103g
Servings
8
Amount Per Serving
Calories 53
Calories from Fat 2
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 68mg
3%
Total Carbohydrates 13g
4%
Dietary Fiber 1g
5%
Sugars 10g
Protein 1g
Vitamin A
9%
Vitamin C
15%
Calcium
2%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 - 2 pounds Summeripe plums (4 to 5 plums) chopped. May use a combination of Summeripe plums and Summeripe Plumcots
  2. 1/2 cup water
  3. 1/4 cup sherry cooking wine
  4. 2 tablespoons sugar
  5. 1 large garlic clove, pressed or minced
  6. 1 teaspoon dried savory
  7. 3/4 teaspoon coriander
  8. 1/2 teaspoon ground ancho chili powder
  9. 1/4 teaspoon ground fenugreek
  10. 1/4 cup packed cilantro, finely chopped
  11. 2 scallions, thinly sliced
  12. 2 tablespoons finely chopped flat leaf parsley
  13. Pinch of cinnamon
  14. Kosher salt and freshly ground pepper
Instructions
  1. In a medium saucepan, combine the plums with water and cooking sherry. Bring to boil. Simmer over moderate heat, stirring often, until the plums are falling apart, about 20 minutes.
  2. Add the sugar and garlic and cook, stirring, until the sugar is dissolved, about 2 minutes. Remove compote from the heat and let cool.
  3. Meanwhile, in a small skillet, combine the savory, coriander, anchor chili powder, ground fenugreek and cinnamon. Toast the spices over moderate heat, shaking the pan, until fragrant, about 1 minute.
  4. Stir the spices into the compote and season with salt and pepper. Scrape the compote into a bowl and fold in the cilantro, scallions and parsley.
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calories
53
fat
0g
protein
1g
carbs
13g
more
Mountain View Fruit Sales http://mountainviewfruit.com/

Summeripe Grilled Chicken

Summeripe Grilled Chicken
Serves 8
A savory yet sweet Summeripe Peach paste is used to make the perfect accent to juicy grilled chicken breasts or chicken skewers. Fire up the grill and try this tasty recipe!
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Prep Time
4 hr 30 min
Cook Time
15 min
Total Time
4 hr 45 min
Prep Time
4 hr 30 min
Cook Time
15 min
Total Time
4 hr 45 min
280 calories
8 g
126 g
6 g
46 g
2 g
215 g
412 g
4 g
0 g
3 g
Nutrition Facts
Serving Size
215g
Servings
8
Amount Per Serving
Calories 280
Calories from Fat 55
% Daily Value *
Total Fat 6g
9%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 126mg
42%
Sodium 412mg
17%
Total Carbohydrates 8g
3%
Dietary Fiber 2g
6%
Sugars 4g
Protein 46g
Vitamin A
9%
Vitamin C
14%
Calcium
6%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
Chicken
  1. 4 chicken breast, boneless, skinless
  2. Slice breast into thin halves, creating 8 thin breast halves
  3. *For chicken skewers, cut chicken breast into even 1/2 inch strips
Summeripe Peach Paste
  1. 4 green onions cut into two inch pieces
  2. 1 jalapeño pepper, coarsely chopped
  3. 5 garlic cloves
  4. 2 tablespoons or about two inches of fresh ginger, coarsely chopped
  5. One handful of fresh cilantro leaves
  6. 2 tablespoons blue agave syrup or honey
  7. 4 tablespoons fresh lime juice
  8. 1 tablespoon amchoor powder (option to substitute with allspice)
  9. 1 teaspoon fresh thyme, leaves only
  10. 1 teaspoon salt
  11. 1 teaspoon fresh ground black pepper
  12. 2 Summeripe peaches, peeled, pitted and quartered
Directions
For the Summeripe Peach Paste
  1. Put the first eleven ingredients into a food processor
  2. Process until finely chopped scraping ingredients from the side of the processor if needed
  3. Add Summeripe Peaches and process until the Summeripe Peaches are the size of small peas
For the Chicken
  1. Place chicken into a large storage bag and add 3/4 of the Summeripe Peach Paste. Reserve the remaining paste for basting
  2. Marinate the chicken in the Summeripe Peach Paste for 4 to 8 hours
  3. Preheat grill to medium-high
  4. Grill the chicken until meat is firm with good grill marks, 3-6 minutes per side, depending on the thickness of the chicken breast
  5. *If making skewers, thread the chicken strips onto the skewers, loosely for even cooking
  6. Baste the remaining paste onto the chicken breasts the last 1-2 minutes of cooking
Notes
  1. Great Tip: Add thinly sliced Grilled Summeripe Chicken and sliced Summeripe Peaches to make any salad into a healthy & protein packed summer time meal.
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calories
280
fat
6g
protein
46g
carbs
8g
more
Mountain View Fruit Sales http://mountainviewfruit.com/
Grilled Steaks with Summeripe Nectarine Chimichurri
Serves 8
Grilled Steaks with Summeripe Nectarine Chimichurri is a delicious and fruity take on the classic Argentinian sauce.The beauty of the Summeripe Nectarine Chimichurri is that it’s great with just about any cut of beef. It’s simple, yet incredibly flavorful and really nutritious! Perfect for any summer supper!
Print
Prep Time
45 min
Cook Time
15 min
Total Time
1 hr
Prep Time
45 min
Cook Time
15 min
Total Time
1 hr
70 calories
6 g
0 g
5 g
1 g
1 g
61 g
26 g
3 g
0 g
5 g
Nutrition Facts
Serving Size
61g
Servings
8
Amount Per Serving
Calories 70
Calories from Fat 47
% Daily Value *
Total Fat 5g
8%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 0mg
0%
Sodium 26mg
1%
Total Carbohydrates 6g
2%
Dietary Fiber 1g
5%
Sugars 3g
Protein 1g
Vitamin A
13%
Vitamin C
16%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Nectarine Chimichurri
  1. 2 Summeripe Nectarines, finely diced & pitted
  2. 3 garlic cloves, quartered
  3. 1 serrano chili pepper, quartered
  4. 1/2 cup packed flat leaf parsley
  5. 1/2 cup packed cilantro
  6. 2 tablespoons sun dried julienne cut tomatoes
  7. 1-2 radishes, quartered
  8. 3 tablespoons sherry vinegar (or red wine vinegar)
  9. 3 scallions, white & light green parts, finely chopped
  10. 3 tablespoons extra virgin olive oil
  11. Red chili pepper flakes to taste
  12. Freshly ground black pepper to taste
  13. Kosher salt to taste
For the Steaks
  1. 4 beef steaks, cut of your choice
  2. McCormick Montreal Steak for seasoning
Directions
For the Nectarine Chimichurri
  1. In a food processor, pulse garlic, serrano chili pepper, parsley, cilantro, sun dried tomatoes, radish and sherry vinegar until finely chopped, being careful not to create a paste.
  2. Place ingredients into medium size bowl.
  3. Add the chopped scallions, red chili pepper flakes, salt, black pepper and olive oil to the mixture and stir.
  4. Gently add diced nectarines and stir just until mixed.
For the Steaks
  1. Let steaks sit at room temperature for 30 minutes.
  2. Prepare a hot fire in your grill or preheat grill to 500 degrees.
  3. Using tongs, place steaks onto the hot grill.
  4. Sear the steaks on one side for about 3 minutes, then turn, sear the other side and allow to cook to the preferred taste.
  5. Serve the Summeripe nectarine chimichurri over or alongside grilled steaks.
Notes
  1. Dont let a drop of the Summeripe Nectarine Chimichurri sauce go to waste! Use the sauce on grilled chicken or fish.
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calories
70
fat
5g
protein
1g
carbs
6g
more
Mountain View Fruit Sales http://mountainviewfruit.com/
Spicy Summeripe Nectarine - Tequila Glaze
Serves 8
This Spicy Summeripe Nectarine-Tequila glaze with a kick of spicy Serrano chili peppers is perfect for grilled chicken breasts, chicken skewers, & shrimp!
Print
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
113 calories
14 g
8 g
3 g
1 g
2 g
131 g
3 g
9 g
0 g
1 g
Nutrition Facts
Serving Size
131g
Servings
8
Amount Per Serving
Calories 113
Calories from Fat 28
% Daily Value *
Total Fat 3g
5%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 8mg
3%
Sodium 3mg
0%
Total Carbohydrates 14g
5%
Dietary Fiber 3g
14%
Sugars 9g
Protein 1g
Vitamin A
8%
Vitamin C
29%
Calcium
6%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 Summeripe Nectarines, skinned, coarsely chopped and pitted
  2. 2 tablespoons butter
  3. 1 tablespoon lime zest
  4. 1 tablespoon lemon zest
  5. 4 Serrano chili peppers, 3 thinly sliced, 1 minced
  6. 1/2 cup tequila
  7. 1/4 cup agave nectar or 1/2 cup honey
  8. 2 tablespoons chopped cilantro
  9. Juice of 1 lemon
  10. Juice of 1 lime
  11. 1 lime cut into wedges
Instructions
  1. Melt butter in a large sauce pan.
  2. Add nectarines, lime zest, lemon zest, lemon juice, lime juice and 3 thinly sliced Serrano chilies. Sauté about 10 minutes or until soft.
  3. Mix in tequila and agave nectar.
  4. Simmer glaze mixture uncovered for about 15 minutes.
  5. Puree mixture in a blender.
  6. Pour nectarine puree into a medium size bowl.
  7. Stir in cilantro and remaining minced Serrano chili pepper into the nectarine puree mixture.
  8. Refrigerate in a covered container.
Notes
  1. Serving Suggestion: Brush the Spicy Summeripe Nectarine-Tequila Glaze onto grilled chicken and/or shrimp during the last 2-3 minutes of cooking. Serve with lime wedges, grilled nectarines, and fresh cilantro.
beta
calories
113
fat
3g
protein
1g
carbs
14g
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Mountain View Fruit Sales http://mountainviewfruit.com/