The Herbalist and The Carnivore

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Apple Bourbon Peach Pie

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Juicy peaches gently coated in a sweet apple bourbon glaze and layered ever so perfectly in an all butter crust.

Let’s face it, peaches and bourbon go hand in hand. I mean who doesnt love sweet juicy peaches soaked in sugary apple bourbon? Pair that with the flaky all butter crust and you have the perfect end of summer pie.

Why All Butter?

Butter = Flaky It’s that simple. I do have a couple of tips to make your pie crust a success. Keep your butter cold. Grate it using a cheese grater. This makes less work for you when combining with the flour AND gets the job done quicker before the butter melts.

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Apple Bourbon Peach Pie

Juicy peaches gently coated in a sweet apple bourbon glaze and layered ever so perfectly in an all butter crust
Course Dessert
Cuisine Dessert
Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 1 hour
Servings 8

Ingredients

Filling

  • 7 very large peaches pitted, sliced and peeled (or not peeled either is good)
  • 1 cup sugar
  • 1 cup Jim Beam Apple Bourbon
  • 5 tbsp flour
  • 1 pinch salt
  • 2 ½ cup flour
  • 2 sticks butter, grated
  • ½ tsp salt
  • ½ tsp sugar
  • 2-4 tbsp cold water
  • Other:
  • 1 egg blended for brushing over crust

Instructions

  • Preheat oven to 450 degrees.
  • In a large bowl, combine filling ingredients and let sit while you make the crust.
  • Combine flour, salt and sugar in a large bowl.
  • Cut in butter ¼ cup at a time until mixture resembles crumbs.
  • Add cold water and form into a ball.
  • Seperate ball into two (I like to make one ball slightly bigger than the other for the bottom crust.
  • Wrap balls in saran wrap and refrigerate for about 10 minutes or so to help with rolling out.
  • Throw some flour on your board or counter and roll out dough. Place bottom piece in pie pan and mold edges.
  • Place filling in pie dish.
  • Place top crust over or make lattice, whatever makes you happy.
  • Brush with blended egg.
  • Place foil over crust edge to keep from burning, make sure to tent it and not press against the crust.
  • Bake at 450 degrees for about 45 minutes or until golden and bubbly.

More Recipes Like This:

Tacos al Pastor

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Get cantina style Tacos al Carbon with this easy recipe on the grill. Charred pieces of seasoned pork and pineapple with an array of toppings make for the perfect Cinco de Mayo party spread.


My all time favorite taco is Tacos al Carbon. Charred, crispy pieces of seasoned pork and juicy pineapple wrapped up in a soft tortilla and served with all the best toppings like crunchy radish, tangy cotija cheese and fresh cilantro.

This is the kind of taco that usually takes hours roasted over a smoky pit, then shaved off in tender slivers. A cross between Middle Eastern and South American techniques and flavors that now can be made on your grill at home with this easy kabob style method. And it’s perfect for your Cinco de Mayo party. Serve it with my super easy Salsa Verde https://theherbalistandthecarnivore.com/2019/04/25/salsa-verde/

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Tacos al Pastor

Get cantina style Tacos al Carbon with this easy recipe on the grill. Charred pieces of seasoned pork and pineapple with an array of toppings make for the perfect Cinco de Mayo party spread.
Course Main Course
Cuisine Mexican
Keyword Cinco de Mayo
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 8

Ingredients

  • 1.5 lb pork shoulder roast, thin sliced on rounds
  • 2 tbsp sazon seasoning (in Mexican foods store or see below)
  • 2 tbsp chipotle in adobo sauce (just the adobe sauce – save remaining in freezer
  • 1/2 pineapple, skin removed and cut thinly in rounds

Sazon Seasoning

  • 1 tbsp achiote
  • 1 tbsp coriander
  • 1 tbsp cumin
  • 1 tbsp garlic powder
  • 1/2 tbsp oregano
  • salt and pepper

Other

  • 12 small flour tortillas blistered on grill
  • 3-4 radish, diced for garnish
  • 1/4 cup cilantro, chopped for garnish
  • 1/4 cup cotija cheese for garnish
  • 1 lime, sliced for garnish

Instructions

  • Blend together sazon seasoning and adobo sauce.  Massage into pork rounds and refrigerate for 30 minutes.  Layer pineapple and pork slices into a tall even stack and pierce with several kabob sticks (I used 4 kabob sticks).
  • Grill on indirect heat, cooking slowly and rotating until charred and cooked through.  Remove and rough chop.  Serve with blistered tortillas and toppings.

Steak with Port Wine Sauce

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Steak with Port Wine Sauce

Class up your favorite steak with this easy Port Wine Sauce.
Course Main Course
Cuisine Beef
Keyword port wine sauce, quick demi glace, steak sauce, valentines recipes
Servings 4

Ingredients

  • 4 Tri Tip or New York steaks
  • Salt and pepper to taste
  • 1 Tbsp olive oil

Port Wine Sauce

  • ¾ cup port wine
  • ½ cup beef broth
  • 1 Tbsp cornstarch
  • 1 tsp butter
  • 2 Tbsp drippings from steak

Instructions

  • Season steaks with salt and pepper to taste, drizzle with olive oil 
  • Let rest at room temp until grill is ready
  • Grill steaks until desired doneness (I like mine medium rare 135 degrees)
  • When done, let rest under a sheet of foil
  • Collect drippings
  • Make port wine sauce

Port Wine Sauce

  • In a small sauce pan over medium heat, add port wine and drippings
  • Bring to a simmer
  • Combine beef broth and cornstarch in small dish and mix well.  Add mixture to port wine.
  • Simmer on medium high until thickened
  • Add butter and remove from heat
  • Season with salt and pepper to taste

Fourth of July BBQ

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What is the 4th of July without a great BBQ? We have gathered our best burgers to get your party started! And how about some fun hot dog toppings? Mix up some of your favorite mango salsa and top a jalapeno cheddar dog with it or try baked beans, cheddar cheese and diced red onions on a beef brat. The choices are endless! #4thofjuly #burgers

 

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Smokey Cheddar Bacon Burger

Course Main Course
Cuisine Burgers, Sandwiches, Pizza
Keyword bbq, burgers, fourth of july
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4

Ingredients

  • 1 lb ground beef sirloin
  • 4 small sesame seed buns
  • 4 slices good bacon
  • 1 small sweet onion thinly sliced
  • 1 cup microgreens
  • 6 oz. Tillamook Smoked Cheddar cheese sliced thinly
  • 1 tbsp cooking oil
  • 4 tbsp mayonnaise
  • 4 tsp ketchup

Crispy Oven Fries:

  • 4 russet potatoes cleaned and cut into squared strips that resemble hand cut french fries (not too thin, but make sure they are all relatively the same thickness)
  • S & P
  • ¼ cup olive oil

Instructions

  • Start charcoal grill
  • In a large saute pan, cook bacon over low heat until almost crispy, remove to paper towel and rest
  • In a small saute pan, add 1 tsp of bacon grease and cook onions over medium low heat until caramelized, set aside
  • Divide ground sirloin into 4 equal portions
  • Place 2 slices cheese in middle of each portion and form patties
  • Season with S & P and drizzle with some cooking oil
  • Grill burgers, when you flip them, add 4 slices cheese, cover until cooked through and cheese is melted.
  • Mix mayonnaise and ketchup together
  • Spread on each bun
  • Place burger on bottom, then bacon, then onions, then microgreens and top bun

Crispy Oven Fries:

  • Preheat oven to 400 degrees (If you have a convection oven, use that for crispy in less time)
  • Place potatoes in a medium saucepan and cover with water
  • Bring to a boil and cook about half way, until still firm
  • Remove potatoes to a paper towel and pat dry
  • In a medium bowl, toss potatoes with olive oil and a good amount of S & P
  • Place on sheet pan and bake until golden and crispy on the outside, about 30 minutes unless using convection, may be quicker.
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Grilled Portabella Burger

Looking for a vegetarian burger for your next BBQ? This grilled portabella burger is packed with so much flavor that you won;t even miss the meat.
Course Main Course
Cuisine Burgers, Sandwiches, Pizza, Vegetarian
Keyword burgers, meatless, vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 4 portabella mushrooms stems removed
  • 4 hamburger buns
  • 20 cherry tomatoes halved
  • 4 thick slices vine tomato
  • 1 cup vidalia onion diced
  • 6 tsp. olive oil
  • 8 slices provolone cheese
  • 8 tsp. balsamic glaze
  • 8 tsp basil pesto
  • 4 tsp mayonnaise
  • 1 cup herb salad mix

Instructions

  • Start your grill.
  • In a saute pan over medium heat, cook onions in 1 tsp olive oil until softened, add cherry tomatoes and cook until softened. Set aside.
  • Drizzle 1 tsp balsamic glaze inside each mushroom cap
  • Place 1 slice provolone cheese inside each mushroom cap
  • Place ¼ of tomato mixture inside each mushroom cap
  • Top filling in each mushroom cap with 1 tsp basil pesto
  • Brush all sides of each mushroom with 1 tsp olive oil
  • Grill until browned and softened, top each mushroom with 1 slice provolone and grill until melted
  • While mushrooms are grilling, make tomato topping by sauteing thick tomato slices in 1 tsp olive oil over medium heat until browned
  • Spread each bun with 1 tsp mayo and 1 tsp basil pesto (dividing amount between top/bottom bun)
  • Place portabella on bun, top with ¼ cup herb salad and 1 cooked thick tomato, drizzle with 1 tsp balsamic glaze and top with bun
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Tangled Up & Blue Burger

Course Main Course
Cuisine Burgers, Sandwiches, Pizza
Keyword burgers
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4

Ingredients

  • 4 ¼ lb beef sirloin burger patties
  • 4 small sesame seed buns
  • 1 tsp olive oil
  • S & P
  • ¼ cup mayonnaise split in four portions
  • ½ red onion thinly sliced (split in four portions)
  • 4 slices bacon cooked
  • 1 cup microgreens split in four portions
  • ¼ cup blue cheese crumbles extra to the amount in the sauce, split in four portions

Crispy fried onions:

  • 1 yellow onion thinly sliced
  • 1 cup buttermilk or milk with a dash of vinegar
  • ½ cup flour
  • ½ cup cornstarch
  • Cooking oil for frying

Blue cheese sauce:

  • ½ cup blue cheese salad dressing
  • ½ cup heavy cream
  • ¼ cup blue cheese crumbles

Instructions

  • Start grill, I prefer charcoal.

Make crispy fried onions:

  • a. Place buttermilk and sliced onions in a medium bowl to soak for about 15 minutes.
  • b. In another medium bowl, mix together flour and cornstarch.
  • c. After onions have soaked, dredge them in flour/cornstarch mixture.
  • d. In a small saute pan over medium high heat warm enough cooking oil to submerge
  • onions.
  • e. Fry onions until golden brown and crispy.
  • f. Drain on wire rack or paper towel and set aside.

Make blue cheese sauce:

  • a. Combine blue cheese dressing, heavy cream and blue cheese crumbles together and set aside.

Grill burgers to desired doneness, adding a mound of the ¼ cup blue cheese crumbles,

  • split between the four burgers.
  • Assemble burgers: Bottom bun, mayonnaise, red onion slices, burger, slice of bacon,
  • ¼ of crispy fried onions, 1 tbsp blue cheese sauce, ¼ of microgreens, top bun.
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Beecher’s White Cheddar, Mushroom, Bacon Burger with Arugula and Garlic Aioli

Local to Seattle, Beecher's white cheddar is the perfect pairing for this mushroom burger with arugula and garlic aioli.
Course Main Course
Cuisine Burgers, Sandwiches, Pizza
Keyword beecher’s cheese, burgers
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Ingredients

  • 4 small sesame seed buns
  • 4 ¼ pound sirloin beef patties S & P and drizzle olive oil
  • 4 slices bacon cooked
  • 8 slices Beecher’s Flagship cheese
  • 1 cup arugula

Mushrooms:

  • 6 oz crimini mushrooms sliced
  • 1 garlic clove diced
  • 1 small yellow onion frenched (sliced in half then slivered)
  • 1 tbsp olive oil
  • ½ tsp worcestershire sauce
  • ½ tsp balsamic vinegar
  • 1 pinch dried thyme or fresh
  • 1 tbsp butter

Garlic Aioli:

  • ½ cup mayonnaise
  • 1 clove garlic minced or pressed fine
  • ½ lemon squeezed
  • S & P cracked black pepper is best

Instructions

  • Heat grill
  • In a small saute pan over medium heat cook onion in olive oil until cooked about half way
  • Add mushrooms and garlic, saute until softened
  • Add worcestershire, balsamic and thyme, blend together
  • Add butter and toss. Move over to one side of pan, turn off heat and add arugula to empty side of pan to just barely wilt.
  • Grill burgers and add Beecher’s cheese after flipping
  • In a small bowl blend together garlic aioli ingredients and set aside
  • Assemble burgers: garlic aioli on each bun, burger,bacon, mushrooms, arugula