Grilling

So last night, I fired up the grill -- literally. It's the old-fashioned charcoal kind. Of course, it was so hot, I probably could have thrown things on my patio and grilled them. I figured since I was going to a lot of effort, I might as well try something different.
So, I rubbed some chicken breasts with brown sugar, espresso powder and black pepper. Good start...we're covering sweet and spicy and bitter. What other taste sensations do I need? Sour! So I split some peaches and threw them on. What else? Smoky? I considered throwing the lettuce on (I've actually had grilled lettuce before...it's surprisingly good), but decided there was too much on my tiny grill as it was.
So, I chopped up the lettuce, added some sweet vidalia onions, fresh cukes out of dad's garden and topped the whole thing off with some shredded swiss cheese. Diced chicken and warmed sliced peaches completed my meal...along with some drizzled poppy seed dressing.
Wow. The peaches were warm and syrupy...but not too sweet. They were all blistered and blackened on the grilled side, and warmed all the way through. I bet grilled peaches would be good with ice cream!
The chicken had a lot of depth and flavor. The espresso powder makes SUCH a difference, and the brown sugar carmelized into a crunchy bite.
If only I had thought to toast up some nuts, it would have been a bit better. Oh well...maybe next time.

Marshmallow Mermaid Pie

Awhile ago, I told you about a movie I had seen that was called Waitress. In the movie, she makes a Marshmallow Mermaid Pie. I had to try it when I got home. Not only does it taste great, but it also has an amazing texture. I hope you get to try it out!

Ingredients:
9 graham crackers
1/3 cup sweetened flaked coconut, toasted
5 Tbsp. butter, melted
34 Large Marshmallows
1/3 cup whole milk
1 cup whipping cream
1 oz. unsweetened chocolate, grated

Preheat oven to 375F. Combine coconut and graham crackers in food processor until coarse crumbs form. Combine crumbs and butter with fork. Press to the bottom and sides of a 9-inch pie plate. Bake 10 minutes and cool on wire rack.

Heat marshmallows and milk in a large saucepan over low heat until smooth, stirring constantly. Remove saucepan from heat. Cool completely (about 30 minutes).

In a large bowl with mixer at medium speed, beat cream until stiff peaks form (I tinted my whipped cream pink!) Fold marshmallow mixture into whipped cream with grated chocolate. Spoon filling into cooled crust. Refrigerate pie at least three hours or overnight.

If you want, decorate top with mini marshmallows, maraschino cherries and or rainbow sprinkles.