About this time of year I begin the mourning process. When I see the first yellow leaves on trees, I know I am doomed. Another winter is on the way! Having grown up in Tucson, where 70 degrees is considered cold, I hate winter.
So, Labor Day weekend for me is my one last Hurrah! before the chill begins and I celebrate by grilling. And eating as many peaches in as many forms as possible. Where I live the peaches are amazing. I love to pick my own as an end of summer ritual. They are so flavorful, I box them up and send them to friends and relatives in non-peach friendly venues.
Thighs are my favorite part of the chicken – moist and flavorful. And they are so frugal – about 50 cents per thigh when you can find them on sale.
This year I have discovered another way to add peachy flavor to food: slather a peach glaze on your grilled meats! I pureed a couple of large ripe peaches and whisked the puree into my favorite soy maple glaze and a sticky, sweet miracle happened: Peach Maple and Soy flavors are a match made in Rocky Mountain heaven!
Brush this magical concoction on just about any grilling meat (I am partial to chicken thighs) – and you will be licking your fingers – and maybe even the platter!
Happy End of Summer, Everyone!