So, it’s almost September 1st in New England and guys are kicking their senior year girlfriend to the curb before they move onto college but girls aren’t the only ones getting traded in this time of year: Coolatas, Frappuccino and grills are being put aside for pumpkin lattes, hot apple cider and slow cookers. Not a bad trade but it’s too early. Let’s all just calm down here. Every status update in the next week will read: “First day of fall!!” “Pumpkin lattes.To.The.Face. BRO!!” Istagram will be filled with pics of leaves painted in the froth on top of warm drinks with a lot of filter to make it more autumny. That’s all great, but slow down there doggie, September 1st isn’t the first day of fall! Not everyone knows this. Ya it may be the unofficial start but there’s still 3 weeks left of the summer. I get it, September is the best so we all want it to come right now. Cool weather, apple picking, beef stew, hayrides and baseball playoffs are amazing but we still got a couple more weeks until that officially starts. So put those syrupy pumpkin lattes down, get them out of my Facebook-face and let’s finish this summer right. I’m not a teacher so I still got 20 days of summer left! ABC family should do the 20 days of summer every September and just play great summer movies to keep the season alive a couple more weeks. I’m going to write them a letter but before that, let’s enjoy some pickled peach and Brie quesadillas, shall we!?! (That is non-rhetorical.)
After eating these, all I want to do is stuff peach and brie in everything, especially my mouth. This combo is up there with some of the greats: cinnamon-sugar, kiwi-strawberry, salt-caramel, Ren-Stimpy. I’m gonna make: Tarts, phylo wraps and grilled cheese with this dynamic duo. Peach pie with Brie ice cream. Peach ice cream with a Brie swirl. Stop it!! Peach and Brie pie, all day. That’s what’s going to be hot. I’m not even gonna Google any of these concoctions, I think I invented, because they’re probably all over the internet and I’m the last one as usual. That’s all right. It’s like NBC’s summer sitcom campaign in the late 90′s: “It’s new to you (Me).” After eating this, I might try a slice of apple pie with melted cheese on top. I just might. First time I heard of that, I laughed, but now I totally get it. My father used to meticulously eat cheese with grapes and apple slices like that dude at a party that would take a swig from a bottle of rum and take a sip from a bottle of coke. One piece of cheese, one piece of fruit, chew. It totally grossed me out at the time but now I finally see what he was doing. Makes me think I should have listened to him more. He used to talk about this thing called “college” or something; that I should go there and what not. Maybe I’ll Google it and see what he was talking about. But for now; I’m gonna buy some stinky cheese and sweet fruit.
Last time I made these dilla’s; I added honey, cilantro and apricot. That was crazy. Too crazy. Good, but these were much better with the pickled peaches, onions and tomato. That’s it. I always have to remind myself, “Keep it simple, stupid.” Although, I wouldn’t mind some kind of nut in there also. I think that would be great. I think. I would definitely put nuts in my peach ice cream with Brie swirl. No brainer. If you do use the tomato just use the rind of the tomato. There’s plenty of liquid in the peaches. You don’t need any extra in there to water-log the tortillas. Then you won’t get a great crunch when you bite into them. Melty Brie is really fantastic. It’s got a different fruity flavor than other cheeses and the “skin” on the cheese is perfectly normal and edible. So I’ve been told but it looks like clay. If you put a shoe in between tortillas and cooked it on a griddle, I’d probably write something good about it. So good. Quesadillas are probably in the top 5 of my favorite foods. I used to make a tuna melt sandwich in quesadilla form. Yum! This week was the beginning of my “Summer ain’t over so put down the damn pumpkin latte and turn your grill back on” campaign and I think it’s going pretty well. I’ve only received one hate filled email but that was from a teacher that reminded me (I’m paraphrasing here) “summer is dead and you will be as well if you keep saying there’s 21 days left of summer.” That’s cool; I don’t think Garnet is violent enough to actually kill me, but I totally understood her email. All right well great talk again. I hope you enjoy this as much as Garnet and I. This recipe is a Meat & Paprika exclusive (You can tell which one our recipes are because I’m terrible at writing a recipe and probably miss stuff in the ingredient list. Boo.) so let us know how you liked it. Or not. You’re not, so it’s OK. Maybe I can finally get out of the shadow of Dean Spelling. I’ve given up trying to compete with Ryan Gosling though. Can’t win that one. In our house there’s Ryan and then me. I’m the other white meat.
Meat & Paprika
- 1 Recipe for Pickled Peaches.
- 1 package of tortillas
- ½ red onion (diced fine)
- ½ tomato
- Brie cheese
- Butter/veg oil for skillet
- (get your dipping sauce out of my face. You don’t need anything)
- Dice up peaches (about 6), onion and tomato (rind) mix in a bowl. Let sit for 15 minutes and drain the liquid.
- Put slices of Brie on bottom half of Tortilla and top with mix.
- Add more cheese on top of the peach/onion mix.
- Fold tortilla over to close and butter each side.
- Butter the griddle and turn both burners on medium high. Wait until hot and cook the quesadillas.
- Cook until a nice brown color and tortilla is crisp, flip and do the same on the other side.
- Slice into triangles and serve hot or room temperature.