Simple Shrimp Gumbo

Posted on June 20, 2013 by Peg

The good folks from Louisiana wouldn’t dare to pass this off as gumbo. I mean it doesn’t even contain okra; it’s just a simple mish mash. We don’t always have to be rigid and follow the rules, right? I’m taking my cooler to AB tomorrow and returning Monday morning with fresh shrimp from Atlantic Beach Seafood Market! Mmmmm. Come on in, friend! We’re making Gumbo Tuesday night!

1 lb large raw shrimp, cleaned
1 small sweet onion, diced
1 medium green pepper, diced
2 stalks celery, diced
2 medium tomatoes, diced
2 cloves garlic, minced
1 1/2 Tbs Cajun seasoning*
1 cup uncooked instant rice
1/2 cup low-sodium chicken broth
Salt and fresh ground black pepper, to taste

Preheat oven to 400°.
In large bowl, toss together everything.
Prepare 2 foil pouches.
Divide mixture evenly between both pieces of foil and seal.
Place pouches in baking pan.
Cook 25 minutes.
Open pouch and taste rice for doneness.
If necessary, close pouch and return to oven 5 more minutes.
Pour mixture into serving bowl, or divide evenly among plates.
Serve immediately.

*I like Paul Prudhomme Salt Free Seasoning

Serves 4.
260 Calories per serving…Fewer than most Lean Cuisines and way better.

Glaze for Pork Tenderloin

Posted on June 18, 2013 by Peg

Hell Yea! I’m 87!!

Combining multiple flavors was the focus of last night’s birthday dinner for The Queen
(affectionately) my Mother (actually). More on that menu later, promised.

1/2 cup packed brown sugar
1/2 cup apricot preserves
2 Tbs lime juice
1/2 cup dried cranberries
1/2 cup dried sliced apricots
1 medium orange, peeled and sectioned

In a sauce pan combine all and stir together.
Bring to boil.
Reduce heat and simmer uncovered 5 minutes.
Cool slightly.

Pour half of mixture over pork last 20 minutes of cooking.
Pour small bit across top part of pork after plated.
This recipe is enough for 2 pork tenderloins, serving 6.

Also fab on chicken, fish and loads of other entrees.

Ahhh…Primland, Entry #1

Posted on June 12, 2013 by Peg

View From our Mountain Home, Instagram

In my dreams I spent a month at Primland. In reality it was only four days. We immersed ourselves in as many activities as our occasionally achy bodies would allow. Karen, Jackie, and I treated ourselves to a private cooking experience in our Patrim home with Executive Chef Gunnar Thompson. My mouth is still watering. A calm and easy going sort, he had no idea what he was walking in to when he knocked on our door. An hour and a half of fun and banter later, we were great pals, and this is what we made with his astute guidance.

Great Grouper, Poor Photo!

Pan Roasted Grouper, Shrimp, and Asparagus Vin Blanc

For fish:
2 lbs grouper, or other meaty white fish
1/4 cup canola oil
1/4 t salt
2 Tbs butter
2 sprigs thyme

Preheat oven to 350°.
In iron skillet heat canola oil until smoking hot.
Sprinkle grouper with salt.
Place fish pieces in oil.
Sear that side for 2 minutes.
Flip carefully with spatula.
Add fresh thyme and butter to skillet.
Place skillet in oven.
Cook fish 4 to 8 minutes, depending on thickness.
Remove from oven and let fish rest for 4 minutes.

Deliciousness and Beauty on an Ugly Mountain Lodge Stoneware Plate!

Place on platter or individual plates.

For Shrimp and Asparagus Vin Blanc:
16 medium shrimp, cleaned, shells reserved for homemade shrimp sauce
16 large asparagus, 4 inch tip section only
2 oz white wine
1/4 cup cream
2 cups shrimp broth
2 Tbs butter

In large skillet, heat butter over medium heat.
Add asparagus tips and shrimp.
Cook until shrimp begin to turn pink, 1 minute.
Add wine and bring to a boil.
Increase heat to medium high.
Add cream and stock.
Cook until sauce is thickened, about 8 minutes.

Place 4 shrimp and 4 asparagus tips to the side of fish on plate.
Spoon sauce over fish, and asparagus and shrimp.

Mozzarella Biscuits

Posted on June 11, 2013 by Peg

Take me back to lovely 12,000 acre Primland where I took up residence last week on a house-party with fun, adventuresome friends…more on that coming soon. These biscuits are simple, quick, and just perfect when you find yourself in charge of breakfast in the mountain country of Virginia! Just add local fresh berries and coffee, and that’s my idea of breakfast away from home. This is straight out of Lee Bailey’s Soup Meals, published in 1989. Bailey was a published author (18 books!), food and entertaining guru long before Ms. Stewart!

2 cups all purpose flour
1/4 t salt
2 t baking powder
1/2 t baking soda
8 Tbs cold unsalted butter, cut into pieces
1 1/2 cups buttermilk
1 cup shredded mozzarella cheese

Preheat oven to 450º.
Sift together flour, salt, baking powder, baking soda.
Cut in butter with 2 knives, crisscrossing and turning bowl.
Add 1 cup of the buttermilk and mix.
*You are trying to make a dough that is thick enough to drop from a spoon with a nudge.
Add more of the buttermilk if dough is too thick.
Stir in cheese.
Drop onto a well greased baking sheet by the tablespoonful.
Bake for 15 to 18 minutes.
*Check after 14 minutes, as ovens vary.
*These biscuits will brown.

Leggett Farm Vegetables…fantabulous!

Posted on June 6, 2013 by Peg

Yesterday, as all Wednesdays this summer, the doorbell rings, and I just know it is my local farmer/friend Ben Davis. He swoops up last week’s empty box, and low and behold, abundance is left in its place. This is just a portion of the always amazing Leggett Farm Organics CSA Box. Guess who’s roasting Vegetable Tian tomorrow night for our house-party. (more on that Monday!) That’s right, mí, moi, me! Get yourself to the farm or the Greenville Uptown Umbrella Market on Wednesdays to get your own stash. Yummy!

Rosemary Orange Roasted Chicken

Posted on June 5, 2013 by Peg

A cinch and delicimo! Almost zero minutes of prep time and plenty of yummy in the mouth time! I cook this weekly for The Don and me using la petite George Foreman (not George’s phrase!). If you have a panini press, that’ll work too! The recipe is family friendly in size but easily shrinks for a duo!

1 stick butter, room temperature
3 Tbs chopped fresh rosemary, divided
1 Tbs minced garlic
Zest of 2 oranges, divided
Juice of 1 orange, divided
1/2 t Hot Shot!
6 chicken breasts

Preheat oven to 350°.
In a small bowl, combine butter, 2 Tbs rosemary, garlic, half of orange zest, 1/4 of orange juice, and Hot Shot!
Rub butter mixture on each breast and place in a baking dish.
Pour remaining orange juice evenly over chicken.
Bake uncovered 40 minutes, basting with pan drippings occasionally.
Garnish with remaining orange zest and rosemary.

Serves 6 – 8.

*Author’s Note: If using the George Foreman grill when cooking for only 1 or 2, adjust the amount of butter and other ingredients, and cook only 6 to 8 minutes. It’s a cinch!

Strawberry Vinegar and Vinaigrette

Posted on June 3, 2013 by Peg

Remember when I turned farm-girl a couple of weeks back…uh, canning strawberry jam? Shocking! Well, I made Strawberry Vinegar as well. So I pulled out a jar Sunday night and made a delicious salad dressing. Mmmmm, you will want to make this next strawberry season; or if you are really good, I may slip you one. Join the waiting list!

1/2 cup strawberry vinegar
1/2 cup sugar
2 Tbs sesame seeds
1/2 cup olive oil

Combine all in glass dressing bottle and shake well.

Excellent on chopped Romaine lettuce, blanched green beans or sugar snaps.

Mojitos by the Pitcher

Posted on June 1, 2013 by Peg

It is S.A.T.U.R.D.A.Y! And with fresh mint growing as fast as the garden weeds, I am just hunting daily for ways to use it. This is one of my favorites. Cheers!

3/4 cup loosely packed mint leaves
1 cup fresh lime juice (6 limes)
2/3 cup simple syrup
1 1/2 cup rum
3 cups club soda
Crushed Ice

Muddle mint in bottom of pitcher.
Pour in lime juice, simple syrup, and rum.
Stir well.
Fill glasses with crushed ice.
Pour rum mixture filling glasses 2/3 full.
Top with club soda and stir.

Makes 6 to 8 servings, depending on how much club soda you use!

I LOVE Cookbooks!

Posted on May 28, 2013 by Peg

I just can’t help myself. I love cookbooks and find myself searching for additions to the collection all too frequently. From my perch at the computer there are over 55 visible. And the newer ones are scattered throughout the house so that when I take even a 5 minute break from everyday “busyness” I can dog-ear a page or two! A few of my most recent favs are pictured below, with links to the author’s website. I’ll share tips and recipes from these as time allows! Forget that she is the daughter of Dr. Oz, Daphne is real, and I really like her latest book Relish. I only wish I had thought up her tag line; an adventure in food, style and everyday fun…yes! David Rocco‘s Made in Italy was a birthday gift from my dear friend Mary Margaret. I really love Guy Fieri, controversy and all. This was a Christmas bonus from Gray. And Curtis Stone…well he is just fun and easy on the eyes!

Memorial Day Burgers

Posted on May 27, 2013 by Peg

God Bless America (or as Liam currently says, “Merica”!) and God bless the brave women and men who make it the Land of the Free. Most folks grill out on holidays, but since I don’t actually own a grill, and also due to the well known fact that I abhor the heat and bugs that thrive outside, I will be cooking these yummy burgers in a skillet tonight…in the cool comfort of my 68 degree kitchen, Mojito in hand!

Peg’s Classic Burger

1 lb fresh lean ground beef
1/2 cup Panko
1 egg
2 Tbs mustard
2 Tbs Worcestershire
2 oz shredded or cubed cheese of choice
Olive oil for cooking

Combine beef, Panko, egg, mustard, Worcestershire and cheese in medium bowl.
Mix all together by hand.
Form mixture in to 4 patties.
Heat 1 Tbs of olive oil in skillet on medium high.
When skillet is hot place patties in skillet and sprinkle with salt and pepper.
Turn heat to medium.
Cook 5 minutes uncovered.
Turn the patties over and cook another 4 minutes.
Remove from heat and let burgers rest for 3 minutes.

*I like 93% lean beef.

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