It’s Peach Pie Night at the Clower House. Be Here At 8!!

Peaches at Farmers Market

This pic is from my farmers market where I picked up a big bushel of peaches that have been perfume in my kitchen for 2 days now. So it’s totally time to get into the kitchen and whip out this pie.

It’s dirt simple to do, and I’m going to write down what my mom had passed on to me from her mom, although the original source of this recipe trails off into the oral cooking traditions of an unwritten past.

What you’ll notice about this recipe is that it’s very unrecipeey. I’m not giving exact amounts, and you’ll just have to BE with that because that’s how I make it. Give it a shot and measure the success by the amount of audible groaning that happens afterwards!!



You’ll Need:

Pie Crust for the bottom and top of a deep dish pie plate.

How many peaches?

  • Two double-handfuls of sliced peaches (comes to about 5-ish cups). You want the peaches to form a dome over the top rim of the baking dish because they’ll cook down during baking.


How to flavor the peaches?

  • Before you put them into the pie, mix in a gracious pinch of cinnamon. That’s what I was told anyway, but I later adulterated this by adding in some nutmeg as well. Try it both ways and see which you like better.
  • Now, as with any sauce or salad dressing you need two things: oil and acid. In the case of this peach pie, that combination includes butter and lemon juice. Mix into the peaches the juice of ½ lemon (comes to about 1 tablespoon, but a bit more won’t hurt) with a good solid pat of butter (around 2 tablespoons) and sprinkle in about a quarter cup of flour to bind it all together. A little bit of sugar, like around 1/2 cup, as well. 
  • Lastly, if you have some pecans or walnuts, crumble these up and sprinkle them in. There’s no “right” amount, so mix it around and use your judgement.


Now What?

  • Set the bottom pie crust into the dish, pour on the peaches, lick your fingers, run your hand into the bowl to make sure you got all the peaches out, lick your fingers again.
  • If you have guests over, wash and dry your hands and act like you’re all sterile all the time. Otherwise, place the top crust on top of the peach mesa and pinch the top and bottom halves together.
  • Put into the oven that’s preheated at 425 until the crust is golden, the smell is ethereal, and you just can’t stand it anymore.


Pizza on the Grill


Turn your grill into a pizza oven! 

You’ll Need
  • 1 package active dry yeast
  • 1 cup warm water
  • ½ teaspoon sugar
  • 1 1/2 teaspoons salt
  • 1 Tablespoon olive oil (and extra to grease bowl)
  • 3 1/3 cup all-purpose flour
  • In a large bowl, dissolve the yeast in warm water and mix in the sugar.
  • Let sit until it becomes frothy.
  • Next, mix in the salt, olive oil and flour and mix well until the dough is in the form of a ball and the dough is not sticking to the sides of the bowl.
  • Turn the dough out onto a lightly floured surface and kneed the dough until smooth.
  • Place the dough in a bowl that has been greased with olive oil and cover the bowl with a damp cloth.
  • Set aside and let rise until doubled-approximately 1 hour.
  • Punch down the dough and kneed for approximately 5 to 7 minutes and let rise again until doubled.
  • Next, heat the grill up to high heat.
  • Get the dough out again.
  • Punch it down and divide the dough in half and form ½ inch thick rectangular size shapes.
  • Brush the grill with olive oil place one of the dough shapes on the grill.
  • The dough will tend to puff up.
  • Carefully watch for the bottom crust to become lightly browned and turn the dough over.
  • Add toppings however you would like but be careful not to top it too much as you do not want the pizza to become too heavy.
  • Close the lid and cook for a few minutes checking to see when cheese is melted.
This recipe is one that you will get your own feel for. The first couple of times check the dough frequently to make sure that you do not burn it and over time you will come up with the length of time that works for you, toppings that work for you and so on.

Grilled Eggplant with Feta Cheese

It’s grilling season! This year try throwing more veggies on the grill. This recipe is quite delicious and works as a starter or a side dish.

You’ll Need

  • 3 tablespoon extra virgin oil
  • 1 tablespoon fresh oregano leaves, chopped
  • 2 medium eggplants
  • ½ teaspoon salt and a couple of extra pinches
  • ¼ teaspoon freshly ground pepper
  • ¼ cup crumbled feta cheese
  • 1 medium tomato, diced


  • Cut eggplant lengthwise and sprinkle each half with a ¼ teaspoon salt.
  • Next, cut into ½ inch thick slices.
  • In a bowl, combine 2 tablespoons olive oil, feta cheese, tomatoes, oregano and rest of salt.
  • Brush eggplant with olive oil and add pepper.
  • Place the eggplant on a hot grill, cover and let cook for 5 minutes before turning over.
  • Cook for another 3 to 4 minutes or until tender and/or browned.
  • Transfer eggplant to a platter and cover with feta cheese mixture.

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Show Notes: Beer Butt Chicken

On every one of my radio programs, at the end of the show, I talk about “Health In The Hearth” and the importance of making real food, real simply, right at home. 


Check out the preparation for this popular chicken preparation, know affectionately (or not) as “Beer Butt Chicken”. 

Truly this is so incredibly simple to do — you take your bird out of the plastic, remove any innards bag, wash it off, then you’re ready to go. 

Open a beer, poke it up the SOUTH end of a NORTH bound chicken, and then set your grill to 350. I rubbed olive oil over my bird to crisp-up the skin as well. 

The only real trick to this is that, if you’re using a bottled beer with a tapered, long-neck style, drinking end (in other words, NOT a can) it will drift up through the chicken’s neck. 

So, as you see in this 2nd picture, you have to get some twine, or string or a hefty rubber band or something and truss-up the lower legs so it will hold around the bottle. 

When I put this on my grill (my grill has three burners), I put it in the center, with the side burners on high. That way, the bottle was not directly over the flame. I was concerned that the glass would burst at some point. If you have a can, that wouldn’t be a problem. 

Set your bird up on the beer, close the lid, and leave it alone for a good 2 hours. It is amazing; tender; moist; and it doesn’t even taste like cooked beer!!

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101 Fast Recipes for Grilling

Let the Flames Begin!!

Mark Bittman is awesome. This article from the NYTimes today carries 101 of his quick recipes for Grilling.

I have Mr. Bittman’s “How To Cook Everything” cookbook. I find the recipes easy, sane (with no whacko ingredients that you buy and use for that one specific recipe), and tasty too — bonus!!
If you’re not a griller, now is a good time to start. It’s beautiful outside, it’s easy to do, and now you have some easy recipes to flirt with!!
If you are a griller, like me, there are so many variations and new ideas in here for you to try. Bon Appetit!!

Marinated Chicken – in 15 minutes!

Submitted by Jesse from Westinghouse. Thank you, Jesse!

You’ll Need:

  • 1/4 cup Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons Worcestershire sauce
  • 1/2 teaspoon dried tarragon
  • 1/4 teaspoon pepper
  • 4 boneless, skinless chicken breast halves.


Combine the first 5 ingredients;

Spread on both sides of the chicken.

Place chicken on a plate.

Marinate at room temperature for 10 – 15 minutes or for several hours in the refrigerator.

Grill uncovered, over medium coals, turning once, for 10 -15 minutes or until juices run clear.


Grilled Balsamic Pork Chops


You’ll Need
· 8 boneless pork chops, about ¾-inch thick
· 12 oz (1 ½ cups) balsamic vinaigrette dressing

Preparing the pork
Place chops in large, resealable bag.
Pour vinaigrette dressing over.
Seal bag and refrigerate for 2 to 24 hours.

Cooking the pork
Prepare medium-hot grill.
Remove chops from marinade and pat dry.
Discard remaining marinade.
Grill chops directly over heat for about 8 to 10 minutes, turning once.

Serve desired number of chops for dinner.
Wrap and refrigerate remaining chops for up to three days.