lellen, Tue, September 23rd, 2008
So I had this idea.
Maybe it is a common practice - but I took out a platter and poured in a pool of extra virgin olive oil and seasoned with chopped fresh basil, sea salt and cracked pepper. Then, I cut the tommys in half and rolled them in the oil.
Next, I tonged the toms onto a very hot grill - alongside some swordfish steaks I was grilling (marinated in rice wine vinegar and mustard).
I went back into the house to grab the imported grated Romano cheese, and also grabbed some honey and a ripe peach, which I cut in half.
Back on the front porch with the grill, I threw some cheese into the oil. Then placed the peach on the grill and drizzled it with honey; flipped and repeated the drizzle.
I kept turning the tomatoes and peach - to cook evenly. When the tomatoes were done, I took off the grill and tossed in the seasoned basil oil. They looked like hell, but tasted like heaven.
The peach was served on top of the swordfish. Dinner also included butter and sugar corn and crunchy wheat rolls that were crisped up on the grill.
It was quick, easy and satisfying on many levels.
Editor’s note: Also fresh peaches and tomatoes make a great combination in a salad dressed simply with fresh basil, chopped parsley, sea salt, cracked pepper, the olive oil and vinegar of your choice. I know Leahy’s Food Blog sounds about as appetizing as dipping twinkies (lard-filled sponge cake) into chili during a heat wave – but try it, you might like it.
