About Peg

I love cooking...basic southern style to sophisticated and modern cuisine, especially when my daughters and son in law are in the kitchen with me. Then it becomes a bit more festive! Traveling is something that I am passionate about. I achieved one of my loftiest goals a couple of years ago when we were in Vietnam. I spent days just photographing people. It was a blast; and the book i made brings me delight daily. Cheers!

Blueberry Jam

Posted on July 3, 2014 by Peg

It’s blueberry season people! And since Hurricane Arthur is showing his ugly face to us coastal folks, run out and get your berries now. It’s going to be ugly tonight and tomorrow…perfect time to get your jam on. All you need are berries, lemons, and sugar. This is pectin free people!

3 pints blueberries
3 1/2 cups sugar
Zest of 1 lemon
Juice of 1 lemon

In large bowl, crush 3 cups berries with potato masher.
Pour in to soup pot.
Crush remaining berries in bowl.
Pour in to soup pot.
Add sugar, lemon zest and lemon juice.
Bring to boil over medium-high heat.
Boil 15 to 20 minutes stirring often.
Skim off any foam from time to time.
Ladle hot preserves in to hot jars, with 1/4 inch head room.
Prepare canned preserves in boiling water for 10 minutes.
Remove from water and make certain that lids “pop”.
Allow to rest for at least a day.
Good in cool, dark pantry for up to a year.

Makes 6 half pint jars.

Moscow Mule

Posted on June 30, 2014 by Peg

It’s Monday…Get your Cocktail on, again…Just Because! And now I present the Moscow Mule, served in its proper copper cup. The cup is key, especially during the hot and humid days of Southern summers. The copper keeps the drink cool and feels so refreshing as it touches your lips. Find yours here at Mark and Graham. In case you’ve never tried ginger beer, it’s found in the soft drink and mixer section of your grocery; FYI, it is non-alcoholic. Wicked Good!!

©PEGhardee Just sipping along peacefully in my sunroom!

Juice of half lime
1 1/2 oz Vodka
3 to 4 oz Ginger Beer
Lime slice or fresh mint to garnish

Fill a copper cup to the brim with crushed ice.
Pour in lime juice and vodka.
Top up with ginger beer.
Stir well.
Garnish with lime slice or fresh mint.

Naturally, if you don’t have the copper cups, it’s quite delectable in a Collins glass (as I enjoyed a few days back at Silo in Nashville). Personally, I prefer garnishing with mint, because I enjoy that extra freshness.

Loveless Cafe, Nashville

Posted on June 26, 2014 by Peg

I found myself in Nashville Tennessee last week with the don and a couple of my favorite other friends in this wide world. And we collectively found our foursome at the Loveless Cafe for Thursday brunch. My goodness is all I have to say. Neva’ in my life have I seen such a place, or eaten such Southern deliciousness. This little cafe was opened in 1951 by Annie and Lon Loveless, and now serves over 450,000 guests each and every year!I did however decide to drink my tomatoes that day. Yep…a bloody mary served in a mason jar, with a side car of everclear…didja ever hear of such a thing? Did I happen to mention that they make 7 thousand biscuits a day?! What? If you find your mouth watering a bit now, you can get some of this goodness shipped to your front door by the good folks at the Ham and Jam Shop. Hooking you right up!

BLAT Egg Sandwich

Posted on June 23, 2014 by Peg

Burned up the skyways and highways this past weekend, sharing fun times and special occasions with fab friends (more on that coming soon). Arrived home safely late Sunday afternoon to find a new carton of Ben’s Leggett Farm fresh eggs patiently waiting for attention, well yearning actually. Made this yummy BLAT (bacon, lettuce, avocado, tomato) sandwich, topping it up with a fried egg. I used my homemade 1000 Isle dressing (recipe soon) rather than mustard or mayo this time around. Delightful change, and the perfect “in your pj’s Sunday night” sustenance. Out of the frying pan and onto the BLAT!2 Arnold sandwich thins
4 large leaves of romaine lettuce
1 tomato, sliced thinly
6 slices of precooked bacon, heated
1 avocado, sliced
2 eggs, fried or scrambled individually
1 Tbs light cream cheese
1 Tbs homemade 1000 Isle dressing

Spread bread with cream cheese and dressing.
Place 2 lettuce leaves on bread.
Place 3 tomato slices on top of lettuce.
Place 3 slices of bacon on top of tomato.
Top with slices of avocado.
Top with egg.
Top with another slice of bread.

PS. the don wanted his egg scrambled!

Limoncello Cocktail

Posted on June 18, 2014 by Peg

Whoa…it is HOT here in ENC. 92° already and it’s only 11 bells in the am. I was having dizzy spells from all this heat and humidity yesterday so I whipped up this refreshing concoction. Throwing tradition to the wind, think of this as the adult beverage version of the Arnold Palmer. Had me up, going, and dancing off the wall in no time. Try it, you’ll like it. Thanks Mikey! Hey, check out these over-sized ice cubes. Makes life great in this heat!

1 cup Limoncello liqueur
1 Black tea bag
8 oz Club Soda

Pour Limoncello in tall glass.
Add tea bag.
Chill in refrigerator 1 hour.
Add ice to short cocktail glass.
Pour 2 oz Limoncello mixture over ice.
Top up with club soda.

Serves 4.

Father’s Day!

Posted on June 15, 2014 by Peg

To the fathers in my life…I thank you!

My Daddy on my Wedding Day, 1975

The Don with his daughters, 1984

My AMAZING son-in-law Marc, with my AMAZING grandson Liam, 2014.

My Father-in Law, Charlie (aka Pops), with Patsy and my daughters Gray and Brenton, 1985

Milo Hemby Smith, my “Pops”, 1975.
My Corbitt grandfather died when my father was a mere 9 years old.

Mahi with Charred Tomatoes

Posted on June 12, 2014 by Peg

Being in the kitchen and cooking serve as my creative outlet. I like to concoct on the fly so keeping a good variety of items in the fridge and pantry is handy. I’ve just learned that Captain Jim’s (my favorite seafood market 80 miles east and on the coast) delivers to Greenville every other week. Since I stopped eating beef in January, this is a very happy discovery for me. So last weekend I got to pick up and then freeze a dozen, yes 12, freshly caught mahi steaks. TD is in Chapel Hill for a continuing ed conference; hence, I was flying solo last night. So…I thawed a mahi fillet and searched the fridge for what else was on hand. I had a few mixed tomatoes and fresh dill. So here’s what I did. Literally 12 minutes from start to stop. A mere 250 calories to boot (yes, I researched it)! Thank you. I’ll have two please. Licking my lips yet again!

4 6oz mahi fillets
1/4 t salt
1/2 t pepper
2 Tbs butter
1/2 cup dry white wine
1 t olive oil
Pint mixed color cherry or grape tomatoes
1 Tbs chopped fresh dill

Sprinkle fish with salt and pepper.
Heat skillet over medium-high heat.
Add butter to skillet and swirl to evenly coat pan.
Add fish to skillet.
Cook 1 minute.
Flip fish to other side.
Add wine to skillet.
Cover skillet with lid and reduce heat to medium low.
Cook 7 to 8 minutes, until cooked through.
In small skillet heat olive oil over high heat.
Add tomatoes and cook 3 minutes shaking skillet, until lightly charred and tender.

To plate:
Place fillet on each plate.
Spoon cooking juice over fillet.
Top with tomatoes.
Garnish with dill.

Lemon Dressed Melon

Posted on June 10, 2014 by Peg

Zing into summer with this must eat! Simple, and rewarding. Just sharing the love of dressing up a simple melon lunch or supper “side”. Using my Beelicious honey from Judy and Matt again. Yum to the tum. Be on the lookout later this week for a savory mahi dish to pair with this melon salad…and the perfect refreshing Limoncello cocktail for pairing.Zest of 1 lemon
Juice of 1 lemon
1 Tbs dry sherry
1 Tbs honey
1/8 t kosher salt
1/4 t ground pepper
2 Tbs extra virgin olive oil
1/2 cantaloupe
1/2 honeydew
3 Tbs fresh torn mint

In medium bowl whisk together lemon zest, lemon juice, sherry, honey, salt, and pepper.
Slowly add olive oil, whisking until combined.
Cut melons in half and remove seeds.
Slice into 2 inch wide wedges.
Using a mandolin cut melons into ribbons.
Add melon ribbons to dressing and toss to coat.
Place on plate.
Sprinkle with mint.

Of course, if you don’t have a mandolin, you can cube the melon or use a melon baller to shape into balls.

D-Day Anniversary

Posted on June 6, 2014 by Peg

On this 70th anniversary of D-Day, I am happy to indulge in memories of my experience there (click here) on those Landing Beaches and at the Cemetery. Standing proudly and watching over the American Cemetery in Normandy is this stunning bronze sculpture titled “Spirit of American Youth Rising from the Waves”. We actually walked the beaches where those brave American soldiers landed and fought against the German invasion of France. In a word, amazing. Thank you soldiers for this, and all other battles fought in the past, being forged now, and those to come. We treasure our freedom, thanks to you.

Fresh Corn Frittata

Posted on June 4, 2014 by Peg

Well Hello Good People of the World! I’m almost back. Was down for the count for several days with a knee clean-up surgery…just about cleaned my clock too. But hey hey, the corner is turned and here I am. Thank you Chris Hasty. So, here we go! Throwing a double fresh treat right atcha. I received my first Leggett Farm Organics CSA box last Wednesday, and this year I included a dozen farm fresh eggs each week. Straight from Ben’s chickens. Look at these beauties. With fresh corn quickly growing as high as an elephant’a eye, I made this corn and fresh egg frittata. Out of the skillet, on to the plate, and down the hatch. 1 Tbs olive oil
Kernels from 2 ears fresh corn
1/2 sweet onion, diced
1/4 t kosher salt
1/2 t fresh ground black pepper
1/4 t smoked paprika
1/4 cup low fat milk
6 large eggs, lightly beaten
2 t butter
1 1/2 oz Romano cheese, grated
3 Tbs chopped fresh cilantro

Heat a medium ovenproof skillet over medium high heat.
Add oil and swirl to coat pan.
Add corn and onions.
Cook 3 minutes, stirring often.
Add half the salt and pepper, and paprika.
Stir and transfer corn mixture to bowl.
Wipe skillet clean with paper towel.
Combine remaining salt and pepper, milk, and eggs in medium bowl.
Stir with whisk until combined.
Stir in corn mixture.
Add half the cheese and half the cilantro; stir to combine.
Preheat broiler to high.
Return pan to medium heat.
Add butter to pan and swirl as it melts.
Add egg and corn mixture to pan.
Cook 1 minute without stirring.
Gently slide pan back and forth to keep eggs from sticking.
Cover and reduce heat to low.
Cook 4 to 5 minutes until eggs are set and golden on bottom.
Note that top of eggs will still be a bit runny.
Sprinkle evenly with remaining cheese.
Broil 1 to 1 1/2 minutes until eggs are set and cheese browns a bit.
Allow to rest 3 minutes.
Sprinkle with remaining cilantro to serve.

Serves 4 at a simple 230 calories per serving!

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