Grilled Peach Shortcake

Fredericksburg, Texas is know for its amazing peaches.    Here in Austin, there are peach stands on almost every corner and they are so delicious.After grabbing a bagful, I made this summer dessert that we can't get enough of!

Grilled Peach Shortcake

Shortcake Ingredients:

• 2 C flour
• 1/2 C sugar
• 1 T baking powder
• 1 t sea salt
• 1/3 C butter, chilled and cubed
• 1/2 C milk
• 1 vanilla bean

Preheat your oven to 400 degrees and line a baking sheet with parchment or silpat.   In a food processor, combine the dry ingredients.   Add the cold butter and blend until the mixture resembles corn meal.   Add the milk and the seeds from 1/2 of the vanilla bean.   Drop by rounded scoop onto silpat and bake for about 15 minutes.   As an option, you can brush the tops with a bit of cream for a glossy affect.

Peach Ingredients:

• 8-10 peaches
• baking spray
• heavy whipping cream
• 1/4 C confectioners sugar
• vanilla bean

Preheat your grill to medium and make sure the grates are really clean and free of the previously grilled food.   Cut the peaches in half and remove the pit.   Spray the cut side with a light coating of baking spray and transfer onto the grill for about 5 minutes.   In the mean time, whip the heavy cream with the confectioners sugar and remaining vanilla bean seeds, until stiff peaks are formed.

Remove the peaches from the grill.   The skins may fall or sluff off easily, then cut into slices and put into a large bowl.   You can add a bit of sugar to the sliced peaches to bring out the juices if you want.   To assemble, cut a shortcake open, add your grilled peach slices and juice, top with the whipped cream and up the top of the shortcake on.   Makes about 10 - 12 shortcakes!

Sipping the Summertime Cocktail

Summertime in the evenings... watching the sunset, feeling the breeze, enjoying the end of the day.   Put this in your hand and your enjoyment level will increase!   It's light, refreshing and really flavorful!

Watermelon Lime Cocktail

Ingredients:

• 1 C seedless watermelon, cubed
• 1 t sugar
• 2 oz Vodka {I love Tito's}
• juice of 1 lime
• splash of beer
• lime and watermelon wedge as garnish

Directions:   In a tall shaker muddle the watermelon and sugar together until well mixed and very juicy.   Fill a glass with crushed ice then drain the watermelon liquid into the glass {it should fill it 2/3 full}.   Add 2 oz vodka, lime juice and splash of beer.   Mix and sip... delicious!

Grilled Redfish on the half shell

Trey and I managed to sneak away for a couple of days to Aransas Pass with some friends. We rented a lovely home in Bahia Bay and in talking with some friends, discovered the most awesome Guide! He picked us up at our rent home in his boat and off we went on a full day of fishing.   Caught 17 Trout and 5 Redfish.  I brought in the biggest Red of the day at 27 5/8 inches long and weighing in at 8.25 lbs.   Took me 25 minutes to bring her into the boat.

So my task today was to cook some of the Redfish for dinner... Oh. My. Gawsh!   It was delicious!!!

Try this recipe on whatever fish you have because it compliments the meat of the fish so well.   And as you can see, there was nothing left {nothing}!

Grilled Redfish on the half shell

Ingredients:

• 1/2 C Worcestershire Sauce
• 1/3 C Olive Oil
• 1 T Cajun Seasoning
• 1 t paprika
• sea salt and fresh cracked pepper
• 1 sweet onion, sliced thinly into rings
• 3 cloves garlic, sliced thinly 
• juice of 1 lime

Directions:   Preheat your grill to medium.   Rinse and pat dry your Redfish fillets on the half shell.  Our great Guide, Scott McCune, actually did the filleting for us {thanks Buddy}.   In a shallow pan, place the Redfish and pour over the Worcestershire Sauce and Olive Oil.   Top with the Cajun Seasoning, paprika, salt and pepper, onion, garlic and juice of 1 lime.   Let stand and marinate for about 20 minutes.

Remove the onions and garlic and lay the Redfish meat side down on the grill to mark for about 3 minutes.   Then flip over so the skin is grill side down.   Return the onions and garlic to the top of the Redfish and pour half the marinade over the fish.   Close the lid and grill for about 15 minutes on medium low heat.   After 15 minutes, pour the remaining marinade over the fish and finish grilling for an additional 10 minutes.

While the fish is finishing on the grill, make the Butter Cilantro Sauce {recipe below}

Butter Cilantro Sauce

Ingredients:

• 1 stick butter, melted
• juice of 1 lime
• 1 bunch fresh cilantro, minced
• sea salt and pepper

Directions:   Melt the butter and remove from heat.  Add the juice of 1 lime and the cilantro, stirring well.

To assemble:   Remove fish from grill and plate, keeping the onions and garlic on the fish.   Generously add Butter Cilantro Sauce and serve with fresh lime.   Amazing!   Make more than you actually need as it'll be gone!

Completely devoured!