Stir Crazy serves up some special recipes in honor of National Peanut Butter and Jelly Day that are more than the sum of their humble peanut butter and jelly parts.

On the menu: Peach-Mustard Pork Chops, Black Currant-Lacquered Duck Breast, Kale with Spicy Peanut Dressing, and Patty Gay's Tomato Jam a must on a grilled cheese sandwich.

Listen to Stir Crazy with host Patty Gay, Thursdays at noon on

Peach-Mustard Pork Chops

Adapted From Food Network Kitchens Get Grilling


4 (1 1/2-inch thick) pork chops

Safflower or corn oil, for brushing

Kosher salt

Freshly ground black pepper

Peach-Mustard BBQ Sauce, recipe follows


Prepare an outdoor grill with a high heat for both direct and indirect grilling (or bake chops in a hot oven or on the stove).

Position a drip pan under the grate on the cooler side of the grill.

Brush the pork chops on both sides with oil and season with salt and black pepper to taste. Set aside for 15 minutes.

Grill the chops over the heat until brown on both sides, about 4 minutes per side. Move them to the cool side of the grill and brush with some of the Peach-Mustard BBQ Sauce. Cook the chops, covered, turning and basting with sauce every 5 minutes, until an instant-read thermometer inserted crosswise into the chops registers 140 degrees F, about 15 minutes more. Let rest for 10 minutes.

To serve: Drizzle the chops with more sauce and serve.

Peach-Mustard BBQ Sauce

3 tablespoons unsalted butter

2 tablespoons minced onion

2 cloves garlic, minced

3 tablespoons cider vinegar

1/2 cup whole-grain mustard

1/4 cup Dijon mustard

3/4 cup peach jam or preserves

1 tablespoon bourbon

1/2 teaspoon kosher salt

Melt the butter in a saucepan over medium heat. Add the onion and garlic and cook until translucent, about 3 minutes. Add the vinegar and boil until almost completely reduced and the mixture looks like wet sand, about 4 minutes. Whisk in both mustards and the jam or preserves. Simmer, whisking, until jam melts, about 1 minute. Remove the pan from the heat and stir in the bourbon and salt. Yield: about 1 1/4 cups

Black Currant-Lacquered Duck Breast

From Michael Lomonaco

Experimental home cook Laurie Campbell says this glaze is also wonderful on roasted duck legs.


Four 6- to 8-ounce whole duck breasts, or two 1-pound magret duck breasts (from a Moulard duck)

Fine sea salt

Freshly ground black pepper

3 tablespoons chopped shallots

1 tablespoon grated ginger

2 tablespoons honey

1/2 cup black currant jam

1/4 cup cider vinegar


1. Preheat the oven to 375 degrees.

2. With the point of a knife, score the skin side of the duck breasts in a crosshatch pattern, being careful not to pierce the flesh. This helps release and render the layer of fat under the skin and makes the finished duck look stunning.

3. Heat a saute pan over medium heat for 2 minutes. Season the duck breasts with salt and pepper. Put the breasts in the pan, skin side down, and cook over medium to low heat to render the fat and brown the skin, 6 to 8 minutes. Carefully drain off and discard any accumulated fat from the pan and return the pan to the stove.

4. Carefully turn the breasts over and brown the flesh side for 3 to 4 minutes, or several more minutes for magret breasts. Remove the breasts to a plate and cover to keep warm.

5. Add the shallots to the pan and return the pan to the heat. Saute the shallots until softened but not browned, 2 minutes, then add the ginger, honey, jam, and vinegar and stir. Bring to a simmer and let simmer for 2 or 3 minutes to reduce and thicken to a lacquer-like glaze.

6. Put the breasts, skin side up, on a nonstick cookie sheet, brush some lacquer on the upward-facing side of each breast, and reheat in the oven for 3 minutes.

7. To serve, slice the breasts lengthwise or crosswise and arrange the slices of 1 breast on each of 4 plates. Quickly reheat the sauce, if necessary, and drizzle some around the duck breasts.

Kale with Spicy Peanut Dressing

From the Good Health Gourmet

The dressing is also delicious over blanched or steamed broccoli, bok choy, or snow peas, or tossed with your favorite shredded slaw mix or noodles.

For the kale:

1 large bunch kale

1 small red onion, sliced

¼ cup chopped peanuts (or toasted sesame seed)

For the dressing:

¼ cup brown rice vinegar

¼ cup tamari sauce

2 tablespoons fresh lime juice

2 tablespoons agave nectar or honey

2 teaspoons chopped ginger

1½ teaspoons sriracha

1 teaspoon kosher salt

1 teaspoon chopped garlic

½ teaspoon cayenne

6 oz hot water

1 cup creamy peanut butter

1. Blanch kale in lightly salted boiling water for 2½ minutes, drain, shock in an ice bath, and squeeze dry.

2. Add all dressing ingredients to blender and puree until smooth, adding more water by the tablespoon if too thick. Transfer to a glass jar and refrigerate.

3. To serve, put kale in a bowl, top with onion and peanuts, and drizzle with dressing.

Tomato Jam

From Patty Gay

When tomatoes are in season I make jars and jars of this to give to family and friends. Tomato Jam goes great on a grilled cheese sandwich and also makes a nice glaze for roasted chicken and pork. Kick the heat up by adding more red pepper flakes. Recipe can easily be doubled, tripled, etc...


1.5 pounds fresh tomatoes, washed, cored and chopped (use the skins, seeds, and all the juice)

1 cup sugar

2 tablespoons fresh lemon or lime juice

1 tablespoon cider vinegar

1 tablespoon fresh, grated ginger

1/2 teaspoon ground cumin

1 teaspoon salt

1/4 to 1/2 teaspoon red pepper flakes (to taste)


1. Combine all ingredients in a heavy medium saucepan. Bring to a boil over medium heat, stirring often.

2. Reduce heat and simmer, stirring occasionally at first and then more frequently as mixture cooks. Be careful not to cook too quickly and burn it. Cook until mixture has consistency of thick but not totally set jam, about 1 hour and 15 minutes. I test the consistency by dropping a spoonful of jam on an ice cold plate. If it gels, it's ready.

3. Taste and adjust seasoning, then cool and refrigerate until ready to use. The jam keeps several weeks covered in the fridge. Can also be jarred and canned.