One of my FAV ways to enjoy fresh Wild Alaskan Salmon is to caramelize a bunch of sliced yellow onions in a dab of butter over a slow camp fire. Spoon in a whole jar of store-bought peach preserves and stir to melt with onions. Add a wee bit of soy sauce and red wine vinegar. Remove from heat. Baste salmon fillets with this peach bbq sauce as the fish grills- and serve the remainder in a gravy boat, alongside the salmon at the picnic-table. Yum-Yum!
I can't think of a protein that peaches don't go with in one form or another.
All sorts of seafood, as we've seen. And as an accompanyment to pork it's hard to beat.
I've made a dish for years called Persian Chicken, which is peach based. And peaches are just made to go with duck and goose.
Lots of peach-oriented beef dishes.
About the only thing I haven't had based around peaches is lamb. But I wouldn't be surprised to find many examples.
All sorts of seafood, as we've seen. And as an accompanyment to pork it's hard to beat.
I've made a dish for years called Persian Chicken, which is peach based. And peaches are just made to go with duck and goose.
Lots of peach-oriented beef dishes.
About the only thing I haven't had based around peaches is lamb. But I wouldn't be surprised to find many examples.
Ya' all just gotta go and get me all hungry for peaches now, aw shucks!!!!! I feel a real craving coming on.......................
Speaking of peaches... I even love CANNED peaches. I always have at least one of the familiar GREEN Del Monte cans in my pantry. I have literally awakened in the middle of the night having to have them.
I also save the syrup from the canned cling peaches. I've mentioned here or elsewhere that I use the reserved peach syrup in my cole slaw dressing and in barbecue sauce. I also add it to a pitcher of ice water with lemon slices- talk about refreshing!
In Alaska, especially at remote camps that there was only fly-in or boat-in access to (no roads) we paid THRU THE NOSE for freight charges for grocery delivery. It was nothing to pay $30.00 for a case of 4/1 Gal. jars of Olives and $40.00 freight for said case of olives! In most cases, the water or liquid an item was packed in, which typically is discarded in most kitchens in civilization, actually cost us more than the product itself! The key was making things as LIGHT in weight as possible. And what is about the heaviest ingredient in most foods? WATER! So- you guessed it- powdered milk, powdered cheese sauce, powdered gravy mixes, powdered everything that we could make simply by adding water (which we already had in camp) or by adding reconstituted powdered milk to! Weird, I know! But that was our reality!
Anyway- in camps to keep your budget in control you literally have to find a use for EVERYTHING you pay to have shipped to camp- NOTHING gets thrown out. We ordered everything in PLASTIC half-gallon and gallon jars, versus glass, to cut the weight and breakage, and I used dill pickle juice in salad dressings, canned fruit syrup in jello, liquids and water from other canned items in soups, etc. Paying outrageous freight charges forced me to be frugal and taught me many great things.
I also save the syrup from the canned cling peaches. I've mentioned here or elsewhere that I use the reserved peach syrup in my cole slaw dressing and in barbecue sauce. I also add it to a pitcher of ice water with lemon slices- talk about refreshing!
In Alaska, especially at remote camps that there was only fly-in or boat-in access to (no roads) we paid THRU THE NOSE for freight charges for grocery delivery. It was nothing to pay $30.00 for a case of 4/1 Gal. jars of Olives and $40.00 freight for said case of olives! In most cases, the water or liquid an item was packed in, which typically is discarded in most kitchens in civilization, actually cost us more than the product itself! The key was making things as LIGHT in weight as possible. And what is about the heaviest ingredient in most foods? WATER! So- you guessed it- powdered milk, powdered cheese sauce, powdered gravy mixes, powdered everything that we could make simply by adding water (which we already had in camp) or by adding reconstituted powdered milk to! Weird, I know! But that was our reality!
Anyway- in camps to keep your budget in control you literally have to find a use for EVERYTHING you pay to have shipped to camp- NOTHING gets thrown out. We ordered everything in PLASTIC half-gallon and gallon jars, versus glass, to cut the weight and breakage, and I used dill pickle juice in salad dressings, canned fruit syrup in jello, liquids and water from other canned items in soups, etc. Paying outrageous freight charges forced me to be frugal and taught me many great things.