MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Pork & Peaches
 Categories: Pork, Fruits
      Yield: 4 servings
 
      2 lb Boneless pork butt;
           - butterflied, trimmed
     10 cl Garlic; peeled, minced
      2 tb Minced fresh rosemary
           - needles
      8 tb Extra virgin olive oil
           Salt & fresh ground pepper
      6    Fresh peaches; skin on,
           - halved, pitted
      4 tb Unsalted butter; diced
 
  Light a fire in a fire pit with a grill, or in a
  charcoal grill, or set a gas grill to high. If you have
  a very strong vent in your kitchen, you may use your
  stove with a burner set to high. Place a large cast-iron
  pan or two-burner griddle over the heat and allow it to
  get hot. At this point you can let the fire die slightly
  with no ill effect. If using a gas grill or stove, turn
  heat to medium.
  
  Meanwhile, put the pork on a work surface and, using a
  meat mallet, pound to an even thickness of approximately
  3/4 of an inch.
  
  Combine the garlic, rosemary and 6 tablespoons olive oil
  in a small bowl, mixing to make a rough paste. Season
  the pork aggressively on both sides with salt and
  pepper, then spread half the garlic mixture over one
  side and half on the other side.
  
  Brush the pan or griddle with the remaining olive oil,
  allow it to heat until it shimmers and is almost
  smoking, then place meat on the hot surface and cook,
  without touching, until it forms a good crust,
  approximately 10 minutes.
  
  While the meat cooks, surround it with the peaches, cut
  side down, and dot the fruit with the butter. (If youΓÇÖre
  using two cast-iron skillets, place the peaches in their
  own oiled pan.) Let them cook for approximately 5
  minutes, or until they are soft and slightly charred.
  Transfer to a platter and tent with foil to keep warm.
  
  When the meat is well browned on the first side, use
  tongs to turn it over, and cook in the remaining butter
  for another 5 to 7 minutes. Remove the meat to a carving
  board and allow it to rest below a tent of foil for
  approximately 5 minutes. Slice the meat and serve with
  the peaches.
  
  By: Sam Sifton
  
  Yield: 4 servings
  
  RECIPE FROM: 
https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM
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