Last week while The Hubs and I were in Pullman we stopped at a fruit stands on the way home. Where I picked up some Honey Crisp Apples for CHEAP, Walla Walla Sweet Onions, and some peaches. I know kind of an odd combo. With just two of us and me scared to can, I can't get too much or I'll just be thrown it out.
The Honey Crisp we will eat, the onion we will use, and the peaches.........well I just bought 4 of them because I had a plan and as you know peaches go bad quick.
Last month The Hubs and I went to Anthony's Home Port one night for dinner. If your ever in the Pacific Northwest it's a must stop. Skip Ivar's and go to Anthony's for seafood. Looking for Clam Chowder? Duke's has the best chowder in town. Just my opinion. ......Anyway back to my story.........At Anthony's they always have a local fresh favorite and the night we were there it was Peach night. I had grilled halibut with fresh peach salsa. It was sooooooooooo freakin good!
I tried to recreate it and did a pretty darn good job. Yes, I am breaking my arm trying to pat myself on the back.
I used my Black Bean Mango Salsa Recipe that I got out of Sunset Magazine years ago. I changed it up a bit to make it work, and use what I had. So your getting two recipes out of one. Got to love those kind of recipes!
In red on the sides is what I did to make peach salsa for my halibut.
1 can black beans, rinsed and drained Left out
1 cup diced firm-ripe mango Peaches
1 Roma tomato (about 1/4 lb), rinsed, cored and coarsely chopped Left out but might have wanted to put in.
1/2 cup EACH diced orange and yellow bell peppers I used green and red peppers and a whole small pepper
1/4 cup finely diced onion I used Walla Walla Sweet and a few green onions
1 Tbsp minced fresh jalapeno chili
1 Tbsp chopped fresh cilantro
1 clove garlic, peeled and minced 1 tea. or less of chopped right out of the jar
2 Tbsp lime juice
1 Tbsp red wine vinegar
salt and pepper
For the halibut I sprinkled it lightly on both sides with Paula Deens Seasoned Salt, Lawry's Seasoning Salt would work just as well. Paula Deens has more chili powder in it. Then I did it on my Fancy George Foreman Grill that I never use. I didn't put the lid down. I just grilled it on one side with a little pat of butter, then flipped it. It was PERFECT!
I also made a quick and easy Risotto (that probably isn't real risotto) that I got the recipe from years ago out of Cooking Light. I looked all over for the original recipe (so it would be more specific and technical) because it was a good basic. I have used this recipe over and over again with different flavors. Prawns, roasted peppers, chicken, lemon, feta cheese, sun dried tomatoes, asparagus, and..........whatever you can dream up.
Here's how I do it;
Saute some sweet onion and garlic in a little butter until tender (this is how I usually start everything)
1 can chicken stock (2 cups liquid)
1 cup Arborio Rice
Cook until rice is done
Add some Asiago cheese
salt and pepper to taste.
Mix it all up until creamy and serve.
This was really good! I highly recommend it.
*****UPDATE****** For those of you who read this post earlier this morning................Sorry, I forgot the pictures and I really wasn't done. I forgot that's what I was doing and didn't finish it. This hormonal forgetting shit is bullshit! I spent 20 minutes looking for butter one day that I had taken out of the freezer and couldn't remember what I did with it! I finally found it in the bathroom.