Peebles sees cooking as a big puzzle

For Kyle Peebles, cooking is like solving a puzzle. After creating his menu, he pieces the meals together and sees the big picture once everything is complete.

He has been cooking for the public since the start of the year, offering dishes like pastas, casseroles, and other convenient meals people can freeze and bake when needed.

“I try to make it as affordable as possible and give people something they will enjoy that won’t break the bank,” Peebles said. “I typically come up with one new recipe a week and a dessert.”

Solving the puzzle is what the enjoys.

“The big picture for me is people saying how much they enjoy it and being able to bring happiness to people through food,” he said. “I really enjoy that part of it.”

Peebles has been married to Holly Peebles for three years, and they have an eight-month-old daughter, Josie Ray. He runs a bread route serving the Meridian, Quitman, and Enterprise areas.

Peebles’ love for cooking began in childhood, learning from both his parents and grandparents. His mother, Stephanie, had him and his sister, Maggie, in the kitchen early, teaching them not only how to cook and clean but also how to take care of themselves.

“I really enjoy eating good food, but it was always interesting to me seeing people cook, and I always enjoyed seeing it come together in the end.”

Peebles began cooking more seriously after moving out on his own. Traveling the country and trying different foods inspired him to experiment in his own kitchen.

“I watch a lot of cooking shows and try to imitate and add a little bit of Southern style to things,” he said. “Some of the stuff I try is odd and really out there.”

Peebles said his wife is a picky eater, but she loves his unconventional fish stew, which includes salmon, shrimp, octopus, and squid. He has also made Mediterranean stuffed whole squid with rice, a dish his brother-in-law and sister enjoy.

One of his wife’s favorite meals is his shrimp and spinach stuffed lasagna with red peppered cream sauce, a dish Peebles considers his best. He also has a passion for cooking with lamb.

“The one thing I’ve cooked that everybody likes so far is a creole pot pie,” Peebles said. “I feel like I’m the first person in this area to make one—it’s similar to the meat you would put into a jambalaya or gumbo, you just put it in a pot pie.”

Instead of a traditional crust, he tops the dish with Red Lobster’s cheddar bay biscuits, which has been a hit with his family.

Beyond the kitchen, Peebles enjoys spending time with his family, traveling to try new foods, and working around the house. One of his dreams is to visit Greece and experience authentic Mediterranean cuisine.

SHRIMP & GRITS

1 cup stone ground grits

3 cups chicken broth

1 cup heavy cream

1 cup water

4 oz. butter

1 tsp. pepper

1 tsp. creole seasoning

1 tsp. onion powder

1 tsp. garlic powder

1 cup sharp cheddar, shredded

1 cup monterey jack, shredded

In a medium saucepan, pour all liquid ingredients. Add butter and seasoning and whisk together. Bring to boil then slowly add grits and whisk for 2 minutes.

Reduce heat to medium-low, cover and let simmer for 30 minutes. Stir occasionally. Once grits have cooked, add cheese, then stir together and serve.

PARMESAN RISOTTO

(topped with lemon butter scallops)

16 jumbo scallops

2 cups chopped mushrooms

6 cups warm chicken broth

½ cup heavy cream

1 cup Arborio rice or sushi rice

½ cup white wine

2 shallots, minced

2 tsp. minced garlic

2 tbsp. fresh parsley for garnish

Salt and pepper to taste

6 slices of bacon, cut into bits (save grease)

2 tbsp. butter

½ cup grated parmesan cheese

Melt butter in pan. Add shallot and garlic. Simmer until soft. Add mushrooms and cook about 2 minutes.

Add rice and stir for 1 minute. Add wine and simmer for 1 minute. Add heavy cream and simmer for 1 minute. Add chicken broth about ½ cup at a time. Let it absorb most of the broth before adding next ½ cup. Takes about 2 minutes.

Season with salt and pepper. Add cheese and parsley and stir. Take off heat and set to side. Pat scallops dry and season with salt and pepper.

Add 2-3 tbsp. bacon grease to a pan in medium/high heat. Cook scallops about 2 minutes on each side until golden brown.

Lemon Butter Sauce: Clean your pan, then melt 2 tbsp. of butter in it. Then add 2 tbsp. parsley and half lemon juice. Dash of smoked paprika. Mix well.

Add scallops back to butter sauce and spoon sauce over until fully covered. Serve scallops and sauce over Risotto.