Tag Archives: Peg Hardee

Mango Chutney

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Ingredients just pored in pot, totally uncooked.

Ingredients just poured in pot, totally uncooked at this point.

Put this one in your Trapper Keeper. Mangos (may also be spelled mangoes) have been grown in India for an amazing four thousand years. Right?! Mangos were introduced to the tropics of Florida in 1863, with the first successful variety commercially grown being the “Haden”. Other popular Florida mangos are the Tommy Atkins, Keitt, and Kent. Their peak seasons are mid June to late August, making this a perfect time to can Mango Chutney to blast you through the winter and spring. Uhhh, I think I’ve also just completed my non-shopping Christmas shopping with all of this canning I’ve been up to (don’t end a sentence with a preposition!). Yes Ma’am. Go for it. Enjoy it with pork, chicken, potato salad and so forth!

Here ya GO! Task Complete.

Here ya go! Task Complete.

10 mangos, peeled and cubed
2 small onions, chopped
2 cups golden raisins
4 Tbs ginger paste (in refrigerated produce section)
2 garlic cloves, minced
2 t mustard seeds
1/2 t red pepper flakes
5 cups sugar
2 1/2 cups distilled white vinegar

Combine sugar and vinegar in large pot.
Bring to a boil, stirring until sugar dissolves.
Add remaining ingredients.
Bring to boil, and then simmer, uncovered, stirring every 5 minutes approximately 45 minutes, until thickened and syrupy.
Pour in to clean, prepared mason jars, leaving 1/2 inch head space.
Close jars with lid and lightly placed rim.
Process in boiling water 15 minutes.

Makes 11 to 12 half pint jars.

Do NOT double this. Make additional separate batches if desired.

Sautéed Sweet Corn ~ Three Ways

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Sautéed Sweet Corn (Original Version)

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.

Starch Sauteed Corn with JalapenosJalapeño 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.

Gazpacho!

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Lunch in a Wine Glass, Mighty Fine!

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

Aurora and Alphonso Hosting the Hardee Fam for Tea

The Old Cuban

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

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!

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

Corn, Avocado, and Tomato Salad

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© PEGhardee

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

The Salad on Side of Salsa Burger

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.

Camera Ready Centerpiece

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Peg and Tena arrangementRemember the revealing supper party?  Well, that baby is almost here!  And last weekend we showered the parents-to-be with BBQ.  OK…gifts too!  Tena and I came up with this arrangement for the head table. Remember, it was an outdoor bar be cue, so it needed to be elegantly rustic. Hint…long picks, oasis piled high and a potted gerbera daisy simplify the process!Peg and Tena arrangement II

I LOVE Cookbooks!

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Desk AreaI 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!  Daphne OzForget 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 RoccoDavid Rocco‘s Made in Italy was a birthday gift from my dear friend Mary Margaret. Guy FieriI really love Guy Fieri, controversy and all.  This was a Christmas bonus from Gray.  Curtis StoneAnd Curtis Stone…well he is just fun and easy on the eyes!

Sour Cream Muffins

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Bread Sour cream muffins II’m breakfast brigade chief for Saturday morning at the beach. Nothing says it better than these mini muffins with strawberry preserves, fresh from Peg’s kitchen just canned last week!  Mmmm Mmmm Good! Add a little fresh squeezed oj and a cup of java and BOOM! I am duty free!

Bread Sour cream muffins II

2 cups self rising flour, sifted
1 1/2 sticks Land O Lakes Light butter, melted
1 cup sour cream (do not substitute with fat free)
1/4 stick Land O Lakes Light butter, melted (to pour over cooked muffins)

Preheat oven to 350°.
Combine flour, butter, and sour cream gently with large spoon, being careful not to overwork dough.
Spoon into ungreased mini muffin tins by tablespoon.
Bake for 20 to 25 minutes.
When cooled enough to handle, place on serving plate and pour melted butter over tops.

*Author’s Note: You may add 1/4 cup grated cheese to the dough or 1/4 cup sugar for breakfast muffins.

Makes 24 mini muffins.