The Feast at Bilbo Baggins’

Posted on August 8, 2013 by Peg

I recently watched The Hobbit: An Unexpected Journey, the rowdy Warner Brothers adventure of Bilbo Baggins being swept in to the quest to reclaim Erebor. This more than just a tad grand film was aptly directed by Sir Peter Jackson. One of the earlier scenes features an elaborate feast (and hilarious clean up session!) as Gandalf gathers his dwarves at Baggins’ home to plan the complex reclamation scheme. Check this out; I mean, these guys can flat out eat. Holy Moly!

©Warner Brothers

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!

Boston Baby!

Posted on July 29, 2013 by Peg

I adore Julia Reed (nod to Bonny B. for the intro). She’s just plain smart and writes informatively, humorously, honestly, and unpretentiously. And speaking of unpretentious, she knows first hand that Boston isn’t solely filled with stuffy, upper crust Harvardites. And Julia “raises a glass” as she documents this in the August issue of Condé Nast Traveler, “Boston Unbuttoned”. It’s a great read, especially if you find yourself in Boston often, as I do; as a matter of fact I’m headed up Wednesday morn for a quick 56 hour visit with the 3 Yelles! And when I leave, Brenton arrives. Yea, they’re running a revolving guest room up there in Southie, well a revolving air mattress anyway! And now I know just the spot for my first cocktail (thanks Julia). And as we’re on the subject of Beautiful Boston Strong, this past spring, March showers brought April flowers to the Boston Public Garden! Brenton and I went up for a visit with those 3 Yelles and enjoyed the Gardens on a particularly glorious Saturday afternoon, Liam in tow, or more accurately, enjoying a ride in Auntie’s arms!

Revolving Guest Room is on the Middle Floor, as is the Rest of the Yelle Home!

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.

New Watermark on Photos

Posted on July 24, 2013 by Peg

Yes! I AM retired and now can goodies. It’s a bold new world. Or perhaps the watermark will just be © PEGhardee in this little grey area below the image.

Listen Up Please! It has been brought to my attention by a charming young friend of mine that it is not apparent that the photography on this blog is by me, moi, Peg! Well, I guess that would be with a few very rare exceptions where I always credit the photographer. So, I got myself on Watermark Pro this afternoon and created a watermark, which I was disappointed in, as there wasn’t enough creative liberty (see photo on left)! I’m still tweaking this process of making the image owner clear to you, the audience! Therefore this may morph a few times prior to becoming the Final Answer! So there you have it. In actuality I prepare all of these recipes and “photo” each and every one; and I snap the pics as I travel near and far, town and bar! Enjoy this new little piece of knowledge. And I promise a recipe next post, honestly!

PegHardee.com Insight into Southern Cuisine and Hospitality

Southern Cuisine, Gracious entertaining, Floral arrangements, Travel experiences, Fun Times

The Feast at Bilbo Baggins’

Lemon Garlic Shrimp in Gazpacho

Gazpacho!

The Old Cuban

Blueberry Crisp

Bread and Butter Pickles

Boston Baby!

Tomato Basil Chicken

Corn, Avocado, and Tomato Salad

New Watermark on Photos