(upbeat music)
- Mmm!
Hey, it's your girl Meiko.
I'm a food blogger over at "Meiko and the Dish."
You can find me on Instagram @meikoandthedish.
Today I'm going to be showing you
the three ultimate peach recipes for the summer.
The first is a grilled peach panini,
the second is a sweet and spicy peach sticky wing,
and the third is a classic peach cobbler.
All right, so let's talk a little bit about peaches.
Peaches are best during the summer,
between the time of May and September.
To pick the perfect peach, I like to do the press test.
I'll go ahead and press my thumb into the peach,
and if it gives a little bit,
then I know it's the perfect peach.
If it gives too much or if it doesn't give it all,
then those aren't the good ones.
So the first dish we're going to make today
is a grilled peach panini.
First things first,
I'm going to show you how to take the pit
from the middle of our peach.
What I like to do is stick my knife into the peach
until I feel the pit in the middle,
and then I use that as a guide
to go around the entire peach.
Normally, if you have a pretty ripe peach,
you can break the two apart,
and you'll have one side that is free of a pit,
and one side that actually had the pit in.
So this is where you're gonna need to do the work.
What I like to do from there is take my knife,
sink it into the surface of the peach,
going around the pit, and voila!
You have a pit-free peach.
Now all we have to do slice the peach.
I'll just start guiding my knife,
thinly slicing all the way through,
making sure to cuff my fingers,
so that I'm not cutting off my nails.
And these are perfect slices for our panini,
nice and thin, but still juicy and full of flavor.
All right, let's start making our panini.
I'm starting off with some sourdough,
and I normally will use either a homemade pesto
or a storebought pesto.
Storebought pesto is totally fine for this.
I like a nice, juicy sandwich,
so I'm gonna be pretty generous with my pesto.
The key to layering your panini
is making sure you stack appropriately.
So what I'll do is I'll get some brie cheese,
and I like to add it,
making sure that everything is kind of centered.
You don't want anything leaning too far to one side,
because then as you press down, it'll move, it'll shift,
and so you want to make sure that that doesn't happen.
That looks good to me.
I'm gonna add some thinly sliced peaches.
I'm gonna add a little bit of balsamic vinegar.
That's gonna give me that extra acid,
that punch of flavor.
It looks amazing.
So I am using room-temperature butter.
I am going to be very generous there.
And then we're going to get our panini press ready.
It's about medium, medium-high.
I'm going to do a little backup with some cooking spray,
just to make sure... woo!
To make sure that there's no extra sticking going on.
And then I'm gonna take my bread,
and I'm gonna flip it onto the panini press
and carefully set that down.
Ooh, I can hear the sizzle!
While it's in the panini press,
spread the remaining tablespoon of butter on the top.
(funky music)
Ooh, all right.
It looks like our panini is ready.
Oh my goodness. You can see the cheese oozing out.
Everything's looking good,
but I'm gonna set this aside,
and I'm gonna work on a little side salad
to go with our peach panini.
So what I like to do, as a quick tip,
is I like to grill my peaches on the panini press,
so they get some of those really cute grill marks.
Ooh, look at these!
The grill marks are amazing.
I am so excited.
I'm going to dress my arugala
with a little bit of olive oil,
with a little bit of balsamic vinegar.
Do a little toss, toss, toss.
And then I'm going to add in my beautiful peaches.
And there you have it,
the perfect grilled peach panini with an arugala
and grilled peach salad.
Oh my goodness. This is so amazing.
I absolutely love it.
It is the perfect summer lunch.
But if you're looking for something
with a little bit more heat,
you should try the sweet and spicy peach sticky wings.
These sticky wings are perfect
for a good game night, dinner.
You really can do it for almost anything,
But first things first, we need to start with the dry rub.
We have a chipotle powder, smoked paprika, baking powder,
onion powder, garlic powder, kosher salt, cayenne pepper,
Italian seasoning, cumin powder, and black pepper.
So once you get them all into the bowl,
make sure that they're all evenly distributed.
So I have a bowl of chicken wings.
The actual flats had been separated from the drums.
I'll put oil onto the actual wings,
and this is gonna give it a nice coating
so that the dry rub sticks to it really nicely,
and then I'm going to add in my dry rub.
And I normally like to do it in little portions
just to make sure that the dry rub gets across all of...
(buzzer blares) Uh-oh!
I said I like to do it in portions, but it all went in.
And that's okay because I'll use my hands
in order to evenly incorporate it
across all of the different wings.
And some of them will get to the bottom,
so I'll just use that to make sure
it gets over all of the wing, the body of the entire wing.
All right, everything looks pretty well-incorporated.
I'm going to add my wings onto the cookie sheet.
I spaced them out
so that the air can circulate around the wing
and so that they crisp up really nicely.
(upbeat music)
While my wings are baking,
I'm gonna get started on my glaze.
I'm starting off actually with a little secret,
canned peaches.
And I love canned peaches
because you can use them year round
so you can enjoy this dish
no matter what time of the year it is.
So I'm going to add my canned peaches into my skillet.
Then I'm going to add some brown sugar,
apple cider vinegar, soy sauce.
I'm adding some sriracha for a little bit of spice
'cause I love spice on my wings.
We've got some cinnamon.
That's gonna bring up that warmness in the dish.
Some black pepper and salt.
Our final ingredients are a dried bay leaf and some water.
All right, so now I'm gonna stir this all up.
Once it reaches a boil, then I'll turn down the temperature
and let it reduce down for another 15 minutes.
The first thing I'm gonna do to complete the glaze
is I'm gonna remove that bay leaf,
and I'm gonna carefully add my peaches to my blender.
(blender whirring)
We need to put it through a fine mesh strainer,
so we have a really beautiful and smooth glaze.
What we want to do is we want to turn the heat back up.
We want to bring our glaze to a boil
so that it thickens for about five minutes.
We're gonna add some chilled butter to it.
You just want to make sure that the butter
fully incorporates into the entire glaze.
I'm gonna take about a third of the glaze
and just brush the entire surface of each of the wings.
You really want to make sure
that you get the entire wing on this round.
So you want to turn them over.
Get both sides fully glazed.
Now it's time to put it back in the oven for five minutes.
I'm going to add some glaze on the outside
of each of the wings.
And we're adding the glaze in layers,
so once you take a bite out of that wing,
you are hit in the face with all this summer peachiness.
It's gonna be absolutely delicious.
We're gonna flip and get the other side.
You want to make sure that these wings
are fully, fully glazed.
Ooh, this looks amazing!
So I'm adding the wings to a bowl,
and then top them with our glaze for a final toss.
So these are gonna be super triple,
layered, glossy, yummy wings.
I'm gonna add these to our plate.
And then you should have a little residual glaze
that you can just kind of pour over the top
and let it run down the rest of the chicken.
These wings look amazing already,
but I'm gonna go up another notch
and top with a little bit of cilantro,
just to add a little bit of color.
My goodness. These look incredible.
Look at these wings.
They look juicy, smothered,
extra peachy with all that peach glaze.
Mmm.
Mmm!
The peach flavor and the crunch just comes right through.
It's absolutely incredible.
This is an amazing sticky wing.
So I've already shown you two amazing peach recipes,
but let me tell you, this last one is a classic,
a good old peach cobbler.
It is the quintessential Southern summer dessert.
So to get started, we have to first peel a peach.
What I like to do just take a little paring knife here
and I'll guide the knife along the outer skin of the peach,
making sure not to dig into the skin too much,
and we're pretty good to go.
And then we're gonna go ahead and remove the pit.
As you can see, it's a little bit stickier.
It's not giving up that pit.
So I like to try to see if I can get a twist on it,
and it's not giving in.
So what I'll do in this case
is I'll basically quarter it while it's on the pit.
We've got a slice.
So this should help us get closer to the pit
and allow us to start taking off more slices.
It held onto the very end.
It's time to make our filling.
I'm starting with some brown sugar,
a little cinnamon, nutmeg.
Those are going to add some really nice warm spices to it.
Vanilla, 'cause there's really no desserts without vanilla.
I like to add a little citrus note,
so I'll add some lemon juice.
Salt, which helps bring out some of that sweetness.
And pepper.
That's my secret ingredient. Shh.
And I'm gonna add my peach slices,
give it a little gentle stir
so that the heat evenly distributes
around all of the ingredients.
This looks absolutely delicious.
It's a little bit loose for me.
I like a thicker peach filling.
So what I like to do is take a little bit of cornstarch
and add a little bit of the syrup to make a slurry,
and that will thicken up the peach filling.
Now I'll just pour this and around.
And we're gonna bring this to a boil,
and it should thicken up in just a few minutes.
You can tell when the peach filling is ready
because it's gotten a little thicker,
there's a lot more body to the juice,
and it's no longer translucent.
It's actually opaque now.
Now you can totally start off with a homemade pie crust...
I love homemade... but today,
I'm actually gonna use a storebought pie crust
'cause it makes it go by so much quicker.
What I start off with is a little bit of flour,
and I'll flour my surface.
So I've got my first pie crust rolled out.
I'm actually going to add a second pie crust
to this bottom layer,
because I like my pie crust to be just a little bit thicker.
If you find, like I just did,
that your dough starts to break apart, it's quite all right.
Don't fear.
We'll just use our rolling pin in order to combine them
and bring them all back together into shape.
Once I'm ready to get to transferring my pie crust,
what I'll do is I'll add a little bit of flour for transport
and I'll just roll my crust onto the rolling pin.
So now I'll just take my pie crust
and roll it out right along the edges of the pan.
So I'm going to lift these sides up,
just so it makes sure
that we can fold these a little bit later.
And now our pie crust is ready for our filling.
What I like to use is a slotted spoon.
That way, it drains off any excess juices,
and I can control the amount of juices
that are actually going into my pie crust.
There goes my last scoop of peaches.
I'm gonna make sure that my peaches are spread out evenly
across the crust.
So I like to keep my syrup.
Don't dispose.
And you can add this onto the ice cream at the very end.
Next step is I'll dot butter across like so.
This is a Southern dish.
You can't get away with not using butter here, so.
Now I'm going to add my last pie crust topping.
Now, I'm no crimping pie crust expert,
but what I will do is I'll fold my pie crust all around
to make sure that the top and bottom crusts are sealed.
What I do next is I'll take some egg yolk
and I'll do a wash along the pie dough,
and that's gonna create a beautiful golden-brown crust.
I'll create a quick cinnamon sugar, stir those two together,
and sprinkle that liberally across the top.
I'll cut three large slots into the top of the crust.
Now my cobbler is ready to bake.
It looks incredible.
I cannot wait to dig in.
Oh my goodness. Look at that.
Oh, you can see that flaky crust and those juicy peaches.
That is exactly what I am looking for.
And no peach cobbler is ever complete
without a heavy scoop of vanilla ice cream.
So remember that syrup that I mentioned earlier?
We're going to add that right over the top.
Ooh, I can't get my spoon fast enough.
Whoa. That is incredible.
The crust is flaky and buttery.
The peaches are velvety and smooth and sweet.
They've got that warm flavor from cinnamon and nutmeg.
And that cold ice cream against the warm filling is perfect.
Peach cobbler is my favorite dessert of all time.
I love peach cobbler.
You absolutely have to try this.
And those are my three ultimate peach recipes
for the summer.
I enjoy each and every one, and I hope you did too.
We have the grilled peach panini,
we have our sweet and spicy sticky wings, and finally,
we closed things out with my favorite, peach cobbler.
Which one was your favorite?
Let me know in the comments below,
or let me know what your favorite peach recipe is.
You can find me on Instagram @meikoandthedish.
Until next time, peace.
- [Man] Oh, yes!
(upbeat music)