Ribeye Steaks & Peaches
1 tablespoon paprika
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons lemon pepper
1 teaspoon crushed red pepper
4 (1 ¼-pound) ribeye steaks
½ cup Old Fashioned Peach Preserves
2 tablespoon snipped fresh thyme
1 tablespoon melted butter
12 small ripe peaches, peeled, pitted and halved
Fresh thyme sprigs
Combine the dry seasonings and use to coat the steaks. Grill directly over coals or a gas grill 10-13 minutes, until desired degree of doneness.
In a bowl, combine the preserves with thyme and melted butter.
Toss the peaches in this, then grill about 5 minutes.
Serve with steaks, garnishing with thyme sprigs.
Peach Jam Fast Cobbler
1 pound of fresh peaches sliced
1-10oz jar Fredericksburg Peach Jam
2 cups of water
2 frozen Pillsbury Pie Crust
1/2 cup granulated sugar
2 tbsp cinnamon
4 tbsp butter
1 egg (egg wash)
Directions
Preheat oven to 375.
Add your 2 cups of water to a medium size pot, then pour in peaches, Fredericksburg Peach Jam and 3 tbsp of butter.
Heat on mid to high heat until peaches soften up and the liquid thickens.
While peaches are cooking, coat an 8 or 10-square cake pan with 1 tbsp of butter.
Cut one sheet of pie crust to fit the bottom of the pan.
Once the peach filling is ready to use, pour into the cake pan and cover it with another sheet of pie crust.
Egg wash lightly the top of the crust and dust with some sugar and cinnamon mixture.
Place in oven for 40 min or until it is golden brown.
Remove from oven and let cool for about 10 min to allow peaches and sauce to thicken before cutting into cobbler.
Pineapple Mango Salsa
2 cups pineapples, diced
1 whole mango, diced
1⁄2 red onion
3 cloves garlic, minced
1⁄2 cup Jalapeño Pepper Jelly
2 tbsp olive oil
7 sprigs parsley, chopped
1 tsp dried cilantro
zest from 1/2 a lemon
1 tbsp lemon juice
1 tsp ancho chili powder
1 tbsp balsamic vinegar
1 tbsp water
Directions
Combine the pineapple, mango, red onion, garlic, tomato, parsley, cilantro and lemon zest in a large bowl and toss together.
Add lemon juice and combine well.
In a food processor combine olive oil, balsamic vinegar, ancho chili powder and Texas Heat Pepper Jelly. Blend until ingredients are emulsified. (If the mixture is thick add the water until it is pourable.)
Add half the mixture to the bowl of salsa.
Toss so that it coats all of the other ingredients.
Cover and chill for at least an hour. Can be left overnight.
Serve with chips or as an addition to any meal.
Optional: Increase onion, garlic and ancho chili powder to increase spice. Chop or grate extra jalapeno for added heat.
