Posts Tagged With: Jack Daniels

Jack Daniel’s Peach Cobbler, its a winner!

IMG_1794This is a very easy recipe and it is excellent. I have entered it in three cook-offs and it has won all three. Two times I have cooked in a dutch oven and once in my oven in the BBQ trailer. I am going to give instructions for the oven. I  know you dutch oven enthusiast will know how to adjust. A simple pie crust is easy enough to make or you can use premade crust from your local grocer. I encourage you to give it a try you will love it.

Ingredients:

1. 2 1/2 lbs     frozen peaches (I buy 5lb bags that I get at our local HEB) so I use 1/2 bag

2. 2 cups        sugar

3. 1/4 cup      flour

4. 1/3 cup      cinnamon with sugar

5. 1/4             juice of a lemon

5. 3                premade pie crust or two large homemade crust

6. 1/4 cup    butter

7. 1/4 cup     Jack Daniel’s

Directions:

1. In a bowl add thawed peaches, sugar and flour(mix the sugar and flour before adding to the peaches) and Jack Daniel’s allow time for the peaches to render their juices, stir occasionally.

2. Grease a baking dish with shortening,  9X13 sheet pan or a half hotel pan.

3. Line the pan with crust.

4. Add lemon juice and about half of the cinnamon mixture and stir into the peaches.

5. Fill the crust with the peach mixture.

6. Cover the fruit with the remaining crust.

7 With a sharp knife slice the top of the crust to release steam.

8. Sprinkle cinnamon over the top of the crust and place butter pats on top of the crust.

9. Place the cobbler into a preheated 350 degree oven and bake for 45 minutes. The crust should be golden brown and the juices should be bubbling thru the crust.

Categories: Dessert, Texas Style Cuisine, Uncategorized | Tags: , , , , , | Leave a comment

Fun, Food and Fund Raising

Steven Raichlen and I at the Showcase Dinner.

Steven Raichlen and I at the Showcase Dinner.

The SARA, San Antonio Restaurant Association, Showcase Dinner was a huge success once again this year. This years guest chef was Steven Raichlen and he helped to make the evening at the historic Pearl Stables just north of the down town, fantastic. The evening started with drinks and hors d’oeuvre that were prepared by Chef Johnny Hernandez and True Flavors Catering. Chef Hernandez and his people did an excellent job preparing the foods that Mr. Raichlen had chosen for the evening. Upon arriving I met my friend Ruben Sepulveda and his lovely wife Cheryl, who had graciously invited my wife and I to be their guest. My first tasting was Steve’s Buffla-Q Shrimp, I could have just continued with them and been so happy. Next I tried some Finger Burner Lamb Chops and then some Bacon-Grilled Dates, along with some Gentleman Jack to wash them down.

 The meal started with a Grilled Caesar Salad, and we were able to enjoy it while Steven was on stage showing us how to make the shrimp hors d’oeuvres and each of the other courses as we enjoyed them. The main course was a grilled New York Strip with Jack Daniels/Dr. Pepper BBQ Sauce and Hell Fire Peppers, it was served with  a Smoked Stuffed Potato, Pimenton Grilled Asparagus and a Oaxacan Grilled Corn Flan. The dessert was an excellent Grilled Pound Cake with Fresh Berry Salsa and Tequila Whipped Cream.

 I had a chance to meet Mr. Raichlen during the meal and again the next day at the CIA. It was a true pleasure, he was a very nice man and was sincerely seeing that you enjoyed your evening and his meal. I was able to pick up an autographed copy of his new book BBQ Planet to go along with his other books that are in my library of cookbooks.

Thanks Mr. Raichlen for a wonderful evening and to SARA for the hard work they put into this scholarship fund-raising event for the culinary students of San Antonio.

Categories: Appetizers, BBQ, Dessert, Entrees, Grilling, Hors d'Oeuvres, Side Dishes, Texas Style Cuisine | Tags: , , , , , , , , , , , , , , , , , , , | Leave a comment

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