Sweet & Spicy Fried Peach Pies

I made these with my Dad in the summer, and they were a smash hit! They are definitely best on the day you make them, so it is best made for a dinner party or summer gathering. That being said, if there are leftovers they are still pretty tasty! Enjoy!

Sweet & Spicy Fried Peach Pies
Prep & Cook time: 2 hrs 45 minutes
Yields: 12

Dough:
2 1/2 cups all-purpose flour
2 1/2 tsp white sugar
3/4 tsp salt
1/2 cup unsalted butter, chilled
1/4 cup milk, plus 3 tbsp
1 tsp lemon juice

Filling:
2 large peaches, pitted, peeled, and cut into 1/2-inch cubes (about 2 1/2 cups)
1/3 cups white sugar
2 tsp lemon juice
1/8 tsp salt
1/2 tbsp corn starch (mix with 1 tbsp cold water to make slurry prior to adding)
1 1/2 tbsp spicy pepper jelly
1/8 tsp cinnamon

Peanut or canola oil for frying

1 cup white sugar
1 tsp cinnamon

Make the dough.

Sift together flour, sugar, and salt. Add butter, and mix in with pastry cutter or hands until dough is crumbly. Add milk and lemon juice, and mix thoroughly. Do not over mix.

Turn dough onto clean work surface, shape into rectangle, and flatten slightly. Wrap in plastic and refrigerate for minimum 2 hours, maximum 3 days.

Line a rimmed baking sheet with parchment paper.

On a lightly floured surface with a lightly floured rolling pin, roll out the dough until it is 1/8 inch thick. Cut the dough with 4-inch round cookie cutter into 12 circles. Lay the dough on the prepared baking sheet (shingle it if necessary), and put back in fridge.

 

Meanwhile, make the filling.

Prepare an ice bath with cold water and ice in a large bowl. Place a slightly smaller bowl in the water (floating).

In a heavy duty saucepan, combine the peaches, sugar, lemon juice, and salt. Cook over medium-low heat until peaches have softened and released some of their juices, about 5 minutes.

Add cornstarch slurry to peach mixture, and cook until thickened, about 1-2 minutes. Add the hot pepper jelly and cinnamon. Remove from heat and stir to blend. Transfer the mixture into the smaller mixing bowl in your ice bath. Allow filling to cool.

 

Remove your dough from the fridge, and lay circles spaced out on a work space. Brush the perimeter of each circle with water. Put a heaping tbsp of filling in the center of each round. Fold the dough in half to form a half-moon shape, and pinch the edges together to seal. Refrigerate, covered, for at least 15 minutes (maximum 24 hrs) before frying.

Combine 1 cup sugar and 1 tsp cinnamon in a shallow bowl and set aside. Have ready cooling racks with paper towel underneath to catch drips.

Heat 1/2 inch of oil in a large skillet (preferably cast-iron) over medium heat to 365F. Fry the pies in batches, approx. 1 to 1 1/2 minutes per side until golden brown. Using a slotted spoon, remove pies from oil, drain on paper-towel-lined cooling rack, and dredge in cinnamon-sugar mixture. Serve warm.

Sweet & Spicy Fried Peach Pies, the inside view

Sweet & Spicy Fried Peach Pies, the inside view

 

Original found here.

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Blackened Chicken with Creole Butter

This is my concoction based on a fabulous dinner I had at a local restaurant, The Cactus Club (a place I highly recommend). I put this together based on a few different recipes, added in some mashed potatoes with garlic and chives, and called it one of the best dinners I have ever made. Enjoy!

Blackened Chicken

Prep time: 30-40 minutes
Cook time: 20-30 minutes
Serves 2

2 boneless, skinless chicken breasts (thighs would also be great)

Marinade
1 tablespoons lemon juice
1 tablespoons of light soy sauce
1/2 tablespoon lime juice
1/2 tablespoon of Worchester sauce

Blackening Seasoning
1/4 tablespoon salt
1 teaspoons paprika
1 teaspoons onion powder
1 teaspoons brown sugar
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon ground oregano

Prep chicken. Place in ziplock, and pound to 1/2-3/4 inch thickness. (I didn’t do this but it makes cooking the chicken evenly much easier.)

Combine marinade ingredients in large ziplock. Marinate chicken for minimum 30 minutes.

Meanwhile combine blackening seasoning ingredients, with mortar and pestle if you have one.

Remove chicken from marinade and discard. Rub blackening seasoning into chicken, coat well and thickly (you will use all of the seasoning you prepped). Heat butter or oil in a good non-stick or cast iron pan over medium-high heat. When butter/oil is hot, add chicken. Flip every once in a while to ensure even cooking and blackening. The spice rub will blacken and burn, this is supposed to happen to a certain extent. Cook time approx. 15-20 minutes. Serve over mashed potatoes (I add fresh garlic, fresh chives, and butter to mine) and with creole butter (below). A side of asaparagus adds a nice touch as well, or other steamed vegetables.

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Creole butter
Prep time 1 hour (30 minutes if using margarine)
Yields 1/2 cup ; serves 2 generously

1/2 cup butter or margarine
1 tsp chili powder
1 tsp brown sugar
1/2 tsp cayenne pepper
1/4 tsp dried thyme leaves
1/4 tsp garlic powder
1/4 tsp black pepper

Allow butter to sit on counter at room temperature for approx. 45-60 minutes until soft. (Margarine only needs to sit out for about 20 minutes.)

Combine spices in mortar and pestle, and stir into butter/margarine. Put into freezer to harden while chicken cooks. Add 1-2 dollops to hot chicken immediately before serving. (Also great on the potatoes.)

 

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Original sources:
Blackened Chicken Breasts
Creole Butter