Grilled peach cobbler a la mode
Yields 10 - 15
- 1-cn 16oz peaches or 4 fresh peaches, skinned, sliced
- 1- bx 18.5 oz of any butter recipe cake mix
- 2-oz sweetened condense milk
- 1-oz peach juice or simple syrup
- pinch of nutmeg
- pinch cinnamon
- 2 drops of fresh lime juice
- 1-lb butter unsalted
- 14-oz vanilla ice cream
In a 2-inch 1/2 pan, or thin roasting pan, spray with non-stick, or wipe down with whole butter. Grill peaches on both sides to create 1 mark, about 5 seconds each side. Line bottom with peaches, then cover evenly with butter cake recipe mix, then blend syrup, condense milk, lime juice, nutmeg, cinnamon, together, pour over evenly on top. Place whole unsalted butter cut paper thin, evenly to cover entire pan with mix. Place in oven at 350 for 1 hour 10 min, till top is golden brown and crisp. Let cool for 15 min, serve w vanilla ice cream. Bon Appetit Plate up, place 4oz of hot cobbler on plate, w 2oz of vanilla ice cream, and garnish with fresh berries and mint
About Exec. Chef James Aptakin
James Aptakin is executive chef at Ahi's Seafood and Chop House at the Hilton Garden Inn in Fairfield, CA and has made an appearance on the Food Network.
He won the Food Network Challenge Big Bash Caterers. The challenge: Four top chefs square off in a competition to see who has what it takes to cater a gala event for the Denver Ballet Company. He had a set time to cook a certain number of dishes and a cocktail and he walked away the winner.
Chef James loved cooking since he was 8 years old, making cookies with his mom. He was brought up in Miami cooking Asian and Cuban food, and at age 11 he would prepare full meals at his friends' houses. In 1992, he traveled the world in the Navy cooking for 6,000 people on the USS Abraham Lincoln. After the Navy, he came to California and worked at various hotel restaurants including Hyatt's, Marriott's, Wyndham Hotels and Casinos. He trained at the California Culinary Academy and the Culinary Institute of American and got his first chef position at age 25 in Los Angeles. In addition to his position at Fairfield's Hilton, he also does offsite catering for events from 10 to 1,000 people. Chef James is active in the community, volunteering at farmers markets teaching people how to cook with seasonal fruits and vegetables and also cooking at some charity events.
You can learn more about him at his MySpace page.
