Sautéed Sweet Corn ~ Three Ways

Posted on August 14, 2013 by Peg

Sautéed Sweet Corn (Original Version)

Sweet white corn is still plentiful at your farmers market and grocery. So treat your taste buds to some real happiness with one or all three of these variations!

8 ears of local sweet white corn, shucked and silked
2 Tbs butter
1 cup milk
1 Tbs sugar
1/4 t salt
1/2 t pepper

With a large sharp knife, cut the corn off the cob on a cutting board.
Melt butter in large skillet.
Add corn, milk, sugar, salt and pepper.
Cook over medium high heat stirring often for 4 minutes.
Turn heat to medium low, and continue cooking 3 to 4 more minutes.
Remove from heat and allow to rest 5 minutes.

*Author’s Note: I count on a bit more than 1 ear of corn per person.

Mexican Variation … Where Great Flavors Co-mingle!
Ingredients from Sautéed Sweet Corn
2 Tbs minced ginger
Zest of 1/2 lime
Juice of 1 lime
2 Tbs of chopped cilantro

Add ginger and lime zest to the corn, milk, and sugar as prepared above.
When corn is cooked, remove it from the heat.
Add lime juice and cilantro.
Stir and allow to rest 2 minutes.

Jalapeño Variation … Ohhh La La!
Ingredients from Sautéed Sweet Corn
10 slices of jalapeño pepper (in a jar), diced
Sauté jalapeño in butter for 2 minutes.
Add corn, milk, and sugar.
Cook over medium high heat stirring often for 4 minutes.
Turn heat to medium low, and continue cooking 3 to 4 more minutes.
Remove from heat and allow to rest 5 minutes.

Siberian Ice Squares

Posted on August 13, 2013 by Peg

Mr. Trebek, I’ll take Desserts for $500 please.

Warning: This requires an old school ice tray. But that’s always handy to have around. I mean freeze some mint in water and you’ll be extra ready for your mojito! I just love these little dessert squares during the dog days. At least it’s August now and prayerfully we have just 6 or 7 weeks of this miserable heat left to endure. “Calgon, take me away”, Siberia perhaps.

1/2 pint vanilla ice cream, softened
1/2 cup vodka
1/2 cup freshly brewed espresso, cooled

Mix all the ingredients in a blender.
Fill an ice tray with the mixture and freeze for at least 24 hours.
Carefully remove from the ice tray and serve 1-2 squares in shot glasses with demitasse spoons.

*Author’s Note: You may also inset a small popsicle stick in each cube after it has begun to freeze, approximately 1 hour after placed in the freezer.

Makes 14 – 16.

Lemon Garlic Shrimp in Gazpacho

Posted on August 6, 2013 by Peg

Served in my Grandmother Corbitt’s antique Rose Medallion China, Kinda nice to have this!

1 Recipe Gazpacho, prepared and set aside

20 medium shrimp, cleaned
1Tbs olive oil
Zest of 1 lemon
Juice of 1 lemon
1 t minced garlic
1/4 t blank pepper
1/8 t salt

Combine all above ingredients in large mixing bowl.
Heat large skillet over medium high heat.
Add shrimp mixture.
Cook 3 minutes, stirring every 30 seconds, until shrimp is pink.

Pour Gazpacho in to bowls.
Add 5 shrimp to each bowl.
Garnish with a lemon slice.
Serves 6.

Gazpacho!

Posted on August 6, 2013 by Peg

Lunch in a Wine Glass, Mighty Fine!

Everyone makes gazpacho, but this is a promise of excellence. Trust me. Brenton spent more than just a little time in Spain during her EHS and WFU days. Her Seville semester “parents” were hilarious and more than a tad entertaining. Brenton brought back plenty of acquired tastes, including this Spanish Gazpacho of Aurora’s and especially the fritatta, remember! This is the plain Gazpacho version, and then I’m going to add lemon garlic shrimp to the bowl. I’m giving you that recipe as well. You’re Welcome!!

As an Appetizer in Demitasse; Perfect for the sSmmer Months

As an Appetizer in Demitasse; Perfect for the Summer Months. (Oopsie! Looking back, guess I could’ve cleaned the demitasse a bit better prior to photographing!)

2 large tomatoes, seeded, and finely diced
1/4 sweet onion, finely diced
1 8 inch cucumber, peeled, seeded, and finely diced
1/2 red bell pepper, finely diced
1/2 green bell pepper, finely diced
3 cups V8 juice
Zest and juice of 1 lime
1 Tbs minced fresh cilantro
1/2 t black pepper
*1 avocado, diced, optional

In a large mixing bowl combine all ingredients.
Place half of the mixture in a blender just a few seconds to cut up the vegetables a bit. I like mine chunky so I only blend half.
Refrigerate until very cold.
Garnish with additional cilantro.

*If serving as entrée rather than appetizer, after pouring soup into bowl, you may add 1 to 2 Tbs avocado to center of each bowl.

Serves 12 as demitasse appetizer or 4 as entrée soup.
PS…I drink mine in a wine glass for lunch!

Aurora and Alphonso Hosting the Hardee Fam for Tea

The Old Cuban

Posted on August 4, 2013 by Peg

My Version in the Wine Glasses from Gray and Marc’s Wedding Dinner Dance

Get Your Cocktail On. It is after-all Sunday Funday! I have a new favorite cocktail. Shocking I know. My first experience with the Old Cuban was with Gray, Marc, Liam and TD this past Thursday afternoon at Drink, Boston, just voted the “world’s best cocktail bar at this year’s Spirited Awards at the Tales of the Cocktail”. (Hell yea, follow them on FB!) The bartenders are so adept at mixing that they simply ask you what tastes you prefer and then craft something specifically for you. I mumbled something akin to “well I love a proper mojito in summertime and I adore champagne”. So he comes up with this most perfect concoction. Oh yea, I’m in love, all over again. Got home yesterday morning at 9:15 and waited til 6pm to try my own version. (Nice test of self restraint!) Not quite as tasty, but damn reminiscent! So, give it a try! No disappointment here.

3/4 oz lime juice
1 oz simple syrup
6 fresh mint leaves
1 1/2 oz gold, aged rum
Dash bitters
2 to 3 oz champagne

Pour lime juice, sugar, and mint into shaker.
Muddle mint gently.
Fill shaker with ice.
Add rum and bitters.
Shake well.
Strain into wine glass.
Top off with champagne.

Grainy Pic…It is just an iPhone in a Dark Bar!

Blueberry Crisp

Posted on August 2, 2013 by Peg

Ahhhh, fresh blueberries + a few other ingredients = Dessert of Champions. Blueberry season is winding down, so rush on over to Renston Garden Market and get yourself some of the season’s finest, juiciest blueberries ever!

3 Tbs all purpose flour
2 Tbs sugar
6 cups fresh blueberries
Juice of 2 lemons
1 cup packed brown sugar
3/4 cup all purpose flour
3/4 cup quick cooking rolled oats
1 1/4 t ground cinnamon
4 Tbs cold butter, cut into small chunks
Vanilla ice cream for serving

Preheat oven to 375°.
In large bowl, stir together 3 Tbs flour and sugar.
Add blueberries and lemon juice.
Toss gently to combine.
Spread berry mixture in 3 quart baking dish.

In medium bowl combine brown sugar, 3/4 cup flour, oats, and cinnamon.
Using two knives and crisscrossing, cut in butter until mixture resembles coarse crumbs.
Sprinkle mixture over blueberry mixture.
Bake, uncovered 30 minutes until top is golden and edges are bubbly.
Cool on wire rack 30 minutes.
Serve over ice cream.

Bread and Butter Pickles

Posted on July 30, 2013 by Peg

In bowl soaking

Now this is worth knowing! Straight from Renston Garden Market came these small perfect pickling size cucumbers. I made this last week but I just betcha they’re still available. If you’re lucky enough to live in ENC call ahead to make certain they haven’t sold out for the day. Andy or Eva (pronounced Ava) will answer the tele at 252.756.3343. I’m picking up their fresh peaches on Saturday. Cheers!

4 3/4 lbs small cucumbers
4 medium sweet onions
1 large green pepper, chopped
1/4 cup pickling salt
2 1/2 cups white vinegar
2 cups sugar
2 Tbs mustard seeds
3/4 t ground turmeric
5 whole cloves

In pot after cooking

Wash cucumbers thoroughly.
Slice crosswise in to 1/4 inch slices, removing ends.
Cut onions in half lengthwise.
Slice crosswise in to 1/8 inch slices.
Put cucumbers, onions, and green peppers in large bowl.
Sprinkle with pickling salt, and stir.
Cover and let stand 3 hours.
Drain mixture.
Bring vinegar, sugar, mustard seeds, turmeric, and cloves to a boil in large stock pot.

The Finished Product, 2 batches!

Stir until sugar dissolves.
Add drained cucumber mixture.
Cook 8 to 10 minutes, stirring often, until cucumbers darken.
Ladle hot mixture in to hot, prepared jars, leaving 1/2 inch head-space.
Seal and process jars 10 minutes.
Remove jars from water and make certain that each one pops.
Leave undisturbed for 24 hours.
Move to dark pantry and allow to rest 3 weeks before enjoying.

Pickles are good for a year.
Refrigerate after opening. Makes 12 half pint jars.
As always, I receive nothing, zippo, nada for the mentions in this blog. I just pass along the sources that make my life extra enjoyable!

Tomato Basil Chicken

Posted on July 26, 2013 by Peg

©PEGhardee

Remember that Revealing Supper Party? Well that little royal girl was born this past Sunday morn, healthy, strong, and gorgeous Mackenzie. And with tomatoes still flying in each week from Leggett Farm Organics, and the fresh basil overtaking my garden, I made this delicious chicken entree for the new Mom and Dad Wednesday night. This one is a winner for certain!!

4 boneless, skinless chicken breasts, cut into 8 fillets
1 Tbs olive oil
1/8 t Kosher salt
1/4 t fresh ground black pepper
1/2 Tbs dried oregano
1 lb cherry tomatoes, halved
4 garlic cloves, minced
2 Tbs light butter
1/2 cup fresh basil, chopped

Drizzle olive oil in skillet on medium high.
Season both sides of chicken with salt, pepper and oregano.
Place into pan and cook 3 to 4 minutes on each side, until almost cooked through.
Turn heat down to medium.
Add tomatoes and garlic.
Cook 4 minutes.
Add basil and butter, and stir until combined.
Turn heat off and let skillet stay on hot eye for 5 minutes.

Serves an army!

Corn, Avocado, and Tomato Salad

Posted on July 24, 2013 by Peg

This is just so seasonal and yummy. I suppose it is grand (oh! that is what my grandson calls me!) on its own; but I will tell you one thing for certain. I made salsa burgers* and placed this on the side and it was killer!

For Salad:
1 pint grape tomatoes, halved
1 ripe avocado, cubed
2 ears of fresh sweet corn
2 Tbs fresh cilantro, chopped

Corn Salad on Side of Salsa Burger

Honey Lime Dressing:
Zest and juice of 1 lime
3 Tbs olive oil
1 Tbs honey
1/8 t salt
1/4 t fresh ground black pepper
1 clove garlic, minced
Dash of cayenne pepper

Clean corn and cook in boiling water 4 to 5 minutes, until tender.
Cut corn off the cob and let cool.
Combine all dressing ingredients in a small bowl and whisk.

Combine tomatoes, avocado, corn and cilantro in medium size bowl.
Pour dressing over salad and mix gently to evenly coat vegetables.
Let salad sit for 10 minutes to let flavors mingle.

*For the Salsa Burger I combined 1 lb lean ground beef, 1/2 cup salsa, 1/4 cup Panko, 1 t cumin, 1/4 cup chopped fresh cilantro, sea salt and pepper. Form into 5 patties, and cook in additional salsa in skillet.

Fried Green Tomatoes on Steriods

Posted on July 18, 2013 by Peg

Ummm Hmmm. This is what I’m talkin’ ’bout! Georgia Browns’s* former chef Darrell Hughes developed this version of FGT in 1995. He moved to sister restaurant Paolo’s in DC’s Georgetown in 2009. He’s rocking Italian, “California Style” there! Just a couple more reasons to visit our nation’s Capitol!

3 green tomatoes, sliced 1/4” thick
8 oz cream cheese, softened
1 t dried Basil
1/4 t salt
1 t black pepper
1 cup flour
4 eggs, beaten
3 cups Japanese bread crumbs
1 Tbs parsley, minced
Olive oil for frying

Mix cream cheese with basil and half of the salt & pepper.
Place 1/2 Tbs of cream cheese mixture on one slice of tomato.
Press another tomato slice on top of cream cheese to make a sandwich.

Mix remaining salt & pepper into flour.
Mix parsley into bread crumbs.

Dredge tomato sandwich into seasoned flour.
Shake off excess flour.
Dip in eggs.
Shake off excess egg.
Dredge in bread crumb mixture to coat.

Heat oil in skillet over medium high heat.
Sauté approximately 2 minutes per side, until golden brown.
Place on paper towel to soak up excess oil.
Serve with Lemon Cayenne Mayonnaise.

* “Georgia Brown’s…the soul of DC, offering a tailored side of the South.”

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