Radio Kitchen

The summertime avalanche of fresh food is hitting us right in the chops these days, and one of the most awaited items are at their peak.   I'm talking about fresh, sweet Maryland peaches, and any trip to the market will reveal abundance and variety.   Look for peaches with a well defined cleft, good color and aroma.

One idea of Jerry's is to cut a peach in half, de-stone it, and then wrap it in prosciutto, then grill it.   Here is a delicious breakfast recipe.

An avalanche of fresh produce is hitting us squarely these days, and shopping at the grocery store or the farmers markets is pure hedonistic pleasure.  High up on everybody's list of welcome seasonal foods is sweet corn, that delicious emblem of all that's right with summertime.  We are blessed to have an over-abundance of locally grown corn here in Maryland, and Chef JP of Cork Restaurant has proven there's more than one way to shuck an ear of Silver King.

Original Recipes by Chef Jerry Pelligrino

Corks’ Corn  Salsa

Ingredients:

Given the abundance of food that is available to us during the summer, it makes a lot of sense to see how much diversity we can work into our menus.  One item that can easily disappear from the summer table is soup.  Customarily, we have our soups piping hot, better to ward off the chill of winter.  But we can very easily put that chill into the soup and come up with recipes that refresh us during the hot months.

If you don't have your grill set up yet, you still have a few days left before you'll be facing misdemeanor charges from the Food Police.  Grilling on the 4th of July is about as American as it gets, and our very own Grill Master Jerry Pellegrino of Corks Restaurant  gives us some fantastic tips.