All peaches are not created equal



(Recipe from 2015 Peach Cuisine presenter
Katrina Zerbe)


1 1/2 lbs. pork tenderloin

1/4 cup Cajun spice rub

1 onion, medium dice

5 medium or 3 large peeled/diced peaches

1 cup water or beer



2 cups masa

1 1/3 cup broth or water

1 teaspoon baking powder

½ teaspoon salt

1/2 cup vegetable lard (I used vegetable shortening)

1 package corn husks



1/2 cup cooking liquid from cooked pork

1/2 teaspoon chili powder

1 peach, small diced

Place water or beer, onion, cut-up peaches and pork in Dutch oven. Rub Cajun spice on top of pork, covering the entire loin, bring to boil, reduce heat to low, simmer until pork is tender and shreds easily, about 2 hours, or use crockpot on high for 4 to 5 hours until meat is tender. Save 1 cup cooking liquid for sauce. Use gloved hands or two forks to shred pork, don’t drain the pork. Save one cup of cooking liquid for a quick sauce.

Once shredded, mix back in the rest of liquid mixture in Dutch oven or crockpot.



Soak corn husks in warm water until soft. In large bowl mix lard, broth, baking powder/salt. Whisk until combined. Slowly add masa until mixture forms a spongy dough. (If dough is too sticky, slowly add more masa.)

Spread dough over corn husks, 1/4- to 1/2-inch thickness. Place 1 1/2 tablespoons cooked pork into center. Fold sides of husks in toward the center. Place in steamer for 1 hour or until the tamale sets.



In small sauce pan heat small amount of oil. Once hot, add chili powder, toast spices, keep stirring so it does not burn. Add peach and simmer for about 5 minutes, then add reserved cooking liquid. Cook for another 5 minutes until mixture looks like a thick sauce. Note: I served extra pork mixture over prepared tamales and served with sauce. Fresh green salad completes the meal. Makes 12-15 tamales


A peach barbecue throwdown is replacing the peach recipe contest. It’s limited to four teams who will spend the day preparing their grilled or smoked peach barbecue creations right at the park. Meet, chat, pick up tips and cheer for your favorite team. Winners will be announced late Saturday afternoon, Aug. 19, at the peach cuisine tent.

A peach is a peach, right?


A true peach is a ripe, sweet, juicy, run-down-your-arms Palisade peach. That’s exactly why there’s a Palisade Peach Festival — Aug. 18 and 19 at Riverbend Park — to celebrate the peaches and those who grow them.

You’ll get to watch, learn and talk with 11 wonderful, talented local chefs presenting at the Peach Cuisine with Colorado Chefs. Our culinary artists will create peach dishes, sample them out and give you the recipe.

See Out & About Aug. 11 for a complete schedule and dishes by chefs from Palisade Pro Start, Cole Householder (MasterChef Junior Star), aspiring young chef Dane Morrison, Kristin Seltzer (Western Colorado Community College student), Michael Gonzales/Lindsey March (No Coast Sushi), Meredith Newell (Taproot Catering), Stacy Hinkle/Dave Kassera (Wine Country Inn), Palisade Café 11.0, Jake Straw (Warehouse 2566), Willy’s Wild Carvings, John Young (The Ribber) and more. I’ll be your emcee, we’ll get to know the chefs, have other peachy guests, peachy tips, peach history and more in-between presentations.

While our local chefs love to incorporate peaches in new and delicious ways, the overwhelming response to the question of their favorite recipe for a Palisade peach was to simply eat it right out of their hand. That about says it all.

Scott Leysath, known as the Sporting Chef on the Outdoor Channel, will make a special appearance at the festival. He’ll be at Spectrum’s booth from 4 to 6 p.m. Friday, Aug. 18 and from noon to 4 p.m. Saturday, Aug. 19. He will be cooking up something special to serve you. He is an expert at cooking wild game and has written several cookbooks. He will then visit us at the Peach Cuisine with Colorado Chefs at 4 p.m. Saturday.

Fred and I make this Peach Cuisine recipe for special family get-togethers.


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