Before he transitioned from cooking show expert to restaurateur (I'm hoping to get to Wayfare Tavern sometime soon), Tyler Florence was one of our favorite Food Network chefs, and recently I was compelled to pull out one his cookbooks and revisit some of the recipes I bookmarked.
I still had a few peaches leftover from the peach and basil crumble, so peach barbecue sauce was a useful way to finish off the week of peaches.
I also made fried carrots. They're small, sweet, salty, and addicting. I'm surprised I managed to get their picture before finishing the plate.
GRILLED CHICKEN PEACH BARBECUE SAUCE
Recipe adapted from Tyler Florence, Tyler's Ultimate: Brilliant Simple Food to Make Any Time
Ingredients
Brine
4 cups water
1 tablespoons kosher salt
2 tablespoons cup brown sugar
2 garlic cloves, smashed
2 fresh thyme sprigs
1 tablespoon whole peppercorns
4 chicken breasts
Barbecue Sauce
Extra-virgin olive oil
1 bunch fresh thyme sprigs
1/2 onion, chopped
2 garlic cloves, chopped
2 cups ketchup
2 large peaches, peeled and roughly chopped
1/4 cup brown sugar
1/4 cup molasses
2 tablespoons white vinegar
1 tablespoon dry mustard
1 teaspoon ground cumin
1 teaspoon paprika
Freshly ground black pepper
Salt
Preparation
For the brine, combine the first six ingredients in a gallon-size plastic bag. Add the chicken and seal. Refrigerate for up to two hours.
To make the sauce, heat two rounds of olive oil in a medium saucepan over medium heat. Add the thyme (secured with twine), garlic, and onion. Sauté until fragrant and the onion becomes translucent. Add the remaining ingredients and stir to combine. Cook slowly for about twenty minutes.
Puree the sauce in a blender, then return to the pot.
Cook chicken on a well-oiled indoor or outdoor grill (your preference). When you flip the chicken, brush it with some of barbecue sauce. Serve cooked chicken with extra sauce.
FRIED CARROT CHIPS
Ingredients
4 large carrots, thinly sliced with a mandolin
Canola oil, for frying
Salt and cayenne pepper, for dusting
Preparation
In a large cast iron pan, heat 2 inches of canola oil to 325 degrees. Fry the carrots in batches, about 3 to 4 minutes total, or until beginning to turn golden brown. Remove carrots and place them onto paper towels. The carrots will continue to crisp as they cool. Immediately sprinkle with salt and cayenne pepper (if using). Serve hot.
