Prince Michel

Peach Salsa

Ingredients

20 tomatoes, chopped
6 onions, chopped
5 fresh peaches, peeled, pitted, and chopped
5 pears, peeled, cored, and chopped
1 yellow bell pepper, finely chopped
1 red bell pepper, finely chopped
4 cups white sugar
1 cup distilled white vinegar
2 teaspoons salt
4 Tablespoons pickling spice, wrapped in a cheesecloth

Directions 

In a large saucepan, bring to a boil the tomatoes, onions, peaches, pears, yellow and red bell peppers, sugar, vinegar, and salt.  Reduce heat.  Place the pickling spice into the mixture.  Stirring frequently, simmer 1 ½ hours until volume is reduced by half.  

Discard spice bag.  Refrigerate in closed containers until ready to serve.

Ginger Peachy Salad Dressing with Vegetarian Spring Roll

 Ginger Peachy Salad Dressing 

1 cup peaches, peeled, sliced
1 ounce ginger, peeled and chopped
2 cloves garlic
1 red chili, chopped (optional)
1 lemon, juiced
2 cups Peach Wine
2 cups peanut oil

In a blender, combine peaches, ginger, chili, lemon juice and wine. Blend while slowly drizzling in olive oil. Season with salt and pepper.

Vegetarian Spring Roll 

Rice paper
Cellophane noodles
Mint Leaves
Basil leaves
Cilantro leaves
Flat leaf parsley
Cucumber, peeled, seeded, julienned
Celery, julienned
Carrot, peeled, julienned
Scallion, green part, long bias cut
Radish, julienned

Soak, cook and rinse the noodles.

Soak rice paper wrapper in warm water until pliable.

Place mint, basil, cilantro and parsley on upper half of wrapper.  Add pieces of julienned vegetables on top of herbs.  Place small portion of noodles on top of vegetables. 

Fold lower half of wrapper up onto vegetables.  Fold right side of wrapper onto center and slowly begin to roll closed.  The roll should be firm but not tight.  Too much pressure will split the wrapper.  

Serve the rolls on a leaf of Bok Choy or shredded cabbage with ginger peachy dressing as a dipping sauce. 

Grilled Salmon with Curried Peach Sauce

Ingredients

2 fresh peaches, peeled and diced
¼ cup honey
1 teaspoon curry powder
Salt and pepper to tast
2 salmon steaks

Directions

Preheat an outdoor grill to medium-high heat and lightly oil grate

Stir together the peaches, honey and curry powder in a small saucepan over medium heat.  Bring to a simmer and cook until the peaches break down and the sauce thickens, about 10 minutes.  Season to taste with salt and pepper.

Season the salmon steaks with salt and pepper and cool on the preheated grill until fish flakes easily with a fork, 5-10 minutes per side depending on the thickness of the steaks.  Pour the peach sauce over the salmon to serve.