Sunday, May 19, 2013
Temperatures outside are rising and that can only mean one thing; summer tomatoes are on their way! I am eagerly awaiting the first appearnace at my local farmers' market.
Here are a few recipes that I will be trying out as soon as they make their 2013 summertime debut.
Thursday, March 29, 2012
Friday, July 9, 2010
I faithfully followed Southern Living's recipe, which isn't an easy thing for me to do, resisting the temptation to add Herbs de Provence, which I add to most everything I cook. This was such an easy dish to make and it was so tasty. Here are a few of my notes on the newest staple to our summer recipe collection:
- I used Rodger Wood Polish style smoked sausage, which is made here locally in Savannah. This sausage gave a nice smoky flavor to the dish and had a nice texture. Next time I think I would use their spicy version, as Southern Living used a spicy smoked sausage when testing the recipe for the magazine.
- I chopped all of the vegetables before hand, mixing them in two separate bowls per steps of cooking. That way everything was prepared and I only had to dump in the bowl of vegetables that were required at each step. The corn took the longest to prepare, so it was well worth doing in advance.
- OK, I didn't completely follow their instructions. Since I wasn't using spicy sausage, I added a sprinkle of red pepper flakes with the green peppers, onion, and garlic.
- I found that 6 ears of corn yielded 3 cups. Most of the ears were fairly large too.
- For a vegetarian version, omit the sausage but do add a few drops of liquid smoke as the vegetables used really benefit from having that smoky flavor. You could even add tofu or mushrooms, adding them at a later stage than the sausage so that they are not over cooked.
- As with most dishes, this was tastier on the second day.
- We chose Jacob's Creek 2008 Riesling to have with this, which we thought turned out to be the perfect pairing.
- Left overs: we made amazing wraps with the left overs and some BBQ pulled pork. Such a fantastic combination. Am thinking this was better than eating it on its own. If I made it specifically for wraps, I would leave out the sausage as the pulled pork would be enough meat. For me at least.
With a few ears of corn left, I'm looking forward to trying their Tomato and Corn Pizza!
Thursday, July 1, 2010
Winning with her recipe for French Apple Cake, KC Quaretti Lee of Venice, Florida took the cake in the dessert category. Being a Sarasota girl with family in Venice, I was secretly pleased to see KC take the title.
Thursday, November 26, 2009
Wednesday, November 18, 2009
- Cheddar cheese, shredded
- Mayonnaise (Dukes is THE only mayonnaise in my opinion!)
- Jarred roasted peppers, chopped
- Olives, chopped
- Hot Sauce (Cholula rocks my world)
- Fresh cracked black pepper
Mix it all together:
You have probably noticed that I don't give measurements. That is because you really don't need them. You can make this with any amount of cheese you have on hand, though you will probably want to use at least one 8 oz block to start with.
Put cheese in a mixing bowl and add a little bit of mayonnaise to bind. Stir, if it seems dry, just add a bit more.
Next I add the chopped pepper (pimento) and olives. For 8 oz cheese, I use about 1 whole pepper from a jar of roasted peppers. Adjust to your taste. This also goes for the amount of olives you use. I just use a few olives to enhance the flavor, but not overwhelm the taste of the cheese mixture.
Once the pimento and olives have been mixed in, add a few dashes of hot sauce and fresh cracked black pepper to taste. Mix well.
At this point, some like to process the mixture in a food processor to blend into a smooth mixture and create more of a uniform taste. I like to keep mine rugged. The good thing about Pimento Cheese is that there really is no right or wrong way of making it, add or omit what suits your taste buds. I've seen many recipes that call for chopped dill pickles or absolutely no extra add ins at all. In true Southern fashion, just have fun with it and enjoy!
What to do with Pimento Cheese?
Pimento Cheese is traditionally used as a sandwich spread. In fact, the Pimento Cheese sandwich is the official food of the Masters Golf Tournament in Augusta, Georgia. Served with a little chopped sweet onion and some watercress, this is a sandwich even non-sandwich lovers can't resist. You could also use it as a dip for chips, or even top a steak with it.
A new favorite of ours is to have it on a pulled pork sandwich. You'll have to excuse the quality of my photos (or lack there of), my priority was getting to the main event of delighting my taste buds:The next night we had it on a burger. That was divine! Seriously divine. My one tip would be to put the cheese on the top of the bun, then add lettuce, tomato, pickle, etc. so that the cheese does not come in direct contact with the burger. I put the cheese directly on the burger and the heat from the meat melted the cheese, causing most to run off. Yum, can't wait to try that again!