I found a recipe that I think is perfect for summer since it combines both grilling and peaches. My husband wasn't so sure that he liked it. But try mentioning that you will be adding peaches, pineapples or the like in the meal, and it won't really excite him. I liked it and thought it would be perfect for summer get togethers. Others, well, they may not agree.
We also tried a new wine that I picked up at Total Wine, Nobilis Vinho Verde. It's a white wine from Portugal. I liked that it was a tad sweet (but not overly so) and had a hint of carbonation to it - perfect for a 95 degree day! It was a random find but I may or may not have picked this one based on the pretty bottle. It was also less than $8!
Source: Better Homes and Gardens
2 medium peaches, coarsely chopped
1. In blender, combine the chopped peaches, lime juice, soy sauce, and Sriracha sauce. Blend until nearly smooth. Transfer to a resealable plastic bag set in a shallow dish. Smash garlic with the side of a wide knife or the bottom of a skillet. Add garlic and pork to bag; seal and turn to coat. Let stand up to 30 minutes at room temperature, or refrigerate 2 to 4 hours, turning occasionally.
2. Remove pork from marinade, reserving marinade. For a charcoal grill, grill chops on rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until chops are slightly pink in center and juices run clear (160 degrees F), turning once halfway through grilling and adding the peach halves and pepper quarters for the last 7 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place meat on grill rack over heat. Cover and grill as above.)
3. Meanwhile, pour marinade into a small saucepan. Add honey and bring to a simmer. Simmer 2 to 3 minutes, or until slightly reduced and thickened (discard garlic cloves). Remove pork, peaches, and peppers from grill and brush with reduced marinade. Chop peaches and peppers as desired for serving. Pass remaining marinade. Sprinkle with basil. Makes 4 servings.