GRILL & CHILL COOKING CLASS

View the recipes and demonstration below

On June 27, 2022, EATYALL & Pearson Farm presented Grill & Chill - a virtual cooking class celebrating Georgia peaches and pecans with bold Latin flavors! Watch Chef Paco Garcia prepare pork carnita tacos with spicy peach salsa and Pastry Chef Diego Hernandez prepare tres leches peach cake with candied pecans.

For more than 135 years, Pearson Farm has shared their love of the land and its bounty with their customers. Today, Pearson Farm offers consumers and chefs 43 varieties of peaches, pecans and pantry goodies, such as jams and jellies through their website. Georgia peaches and pecans are not only delicious, but packed with antioxidants, minerals and vitamins. Click here to order Pearson Farm peaches and here to order Pearson Farm pecans.

Recipe by Chef Paco Garcia

INGREDIENTS

1 Lb lard
2 Lb pork butt or pork shoulder roast
3 Tbsp Kosher Salt
2 Lb of flank steak
1 Lime, cut into wedges
3 Cloves Garlic
3 Guajillo Dried Chiles*
2 Peaches, pits removed
1 Onion, chopped
3 Habaneros
4 Cups Water
Oil
Kosher salt and ground pepper
Corn or flour tortillas
Cilantro (about ¼ of a bunch)

INSTRUCTIONS

PREPARE THE PORK

Set up your cutting board and collect all of your ingredients.
Using the cutting board and knife, cut pork into 2x2 inch pieces.
Place pork pieces in baking pan, add lard and salt. Roast for 2 hours at 350F.

PREPARE THE FLANK STEAK

Make a chili oil by blending the oil, guajillo chiles, and garlic in a blender until smooth.
Place steak in a bowl and toss in chili oil. Season with Kosher salt and ground black pepper.
Cook steak until medium well in skillet on medium heat. Transfer to cutting board and cut into small cubes.

PREPARE THE PEACH SALSA

Caramelize the chopped onion with 1 tbsp oil. When onions are translucent. Add habanero peppers to taste and cooking for a minute.
Blend onion and pepper mixture with fresh peaches and tomatoes using a stick blender, or transfer to blender. Blend until texture is as desired.

ASSEMBLE THE TACOS

Lightly toast tortillas in skillet to add some color to your tortillas.
Assemble tacos with meat of your choice and peach salsa, garnishing with cilantro and onions if desired.

*Guajillo chiles are the dried form of the mirasol chile. They are one of the most popular dried chiles in Mexican cuisine. Along with ancho chiles and chiles de árbol, they form the “holy trinity” of chiles. They have reddish-brown skin, are about 4-6” long and are narrower than anchos. You may substitute similar dried chili peppers or 2 tablespoons of chili powder, chipotle powder or, for a milder result, 2-3 tablespoons of paprika.

Recipe by Diego Hernandez

INGREDIENTS

4 Large Eggs
½ Cup (100 g) Granulated Sugar
½ Cup Heavy Cream
1 1⁄4 Cups (150 g) All Purpose Flour
3 ½ tsp (15 g) Baking Powder
1 Tbsp Vanilla Extract
¾ Cup Chopped Pecans (divided)
1 Quart Vanilla Whipping Cream
Fresh Peaches, for decorating
½ Cup Condensed Milk
½ Cup Evaporated Milk
2 Cups Whole Milk

INSTRUCTIONS

PREPARE THE CAKE

Using a mixer, beat eggs and sugar – approximately 10 minutes (until mixture becomes white and foamy). Then fold in the heavy cream and vanilla extract by hand.
In a separate bowl, mix flour and baking powder together. Slowly mix dry ingredients into egg mixture with a whisk (manually).
Empty mixture into a greased or buttered 8-9” cake pan and make at 325F for 25-30 minutes, or until a knife/toothpick comes out clean. Once the cake is cooked, take out of pan and let cool – about 20 minutes.

PREPARE THE TRES LECHES MIX

While the cake is cooling, manually whisk together the condensed milk, evaporated milk, and whole milk to prepare the tres leches mixture. Make sure everything is combined smoothly.

ASSEMBLE AND DECORATE THE CAKE

After the cake is cooled completely, cut it in half horizontally with a bread knife. Place the bottom half of the cake on a cake pan. Slowly and evenly pour half of the tres leches mixture on top of the cake. Add a layer of vanilla whipped cream combined with 1/4 C chopped pecans to the bottom half of the cake, then add a layer of thinly sliced peaches.
Place the other half of the cake on top (with the inner part facing up), and pour remaining tres leches mix on top of the cake. Decorate cake with remaining peaches, whipped cream, and candied pecans.