remixed with a poached egg coated in English muffin crumbs and deep fried. It looked intriguing. Recently, one of my favorite new spots in Charlottesville, Brookville, started featuring a crispy egg salad that looks quite like that Fine Cooking recipe. I knew I had to finally try to make it myself, in miniature form, no less.
Thursday, April 28, 2011
Wednesday, April 27, 2011
Friday, April 22, 2011
Tuesday, April 19, 2011
shrimp and grits, lobster rolls, or cheeseburgers. If I could design every meal to feature three or more hors d'oeuvres paired with tasty wine or a specialty cocktail, and perhaps a seasonal salad, I definitely would! Alas, I don't live a life of perpetual cocktailing largely due to the time that is required for fancy little bites of food. On the weekends, though, I am afforded the luxury of devoting hours to preparing each perfect little component of the recipes I've selected, and then sharing the creations with friends.
Monday, April 11, 2011
Sunday, April 3, 2011
Friday, April 1, 2011
There are a slew of dishes that I hadn't ever been exposed to until I started dating someone from Birmingham, AL and spending time in the south. Part of my southern culinary education has included tasting chess pie, cheese straws, and of course pimento cheese. I wasn't immediately won over by pimento cheese, but I knew there was potential for it to be great. Flavorful, high quality cheese and the addition of interesting flavors could elevate this humble spread. Smearing it on a crusty baguette and griddling it until the little sandwiches ooze makes it all more delightful.
These are mini. Slices of baguette were halved and spread with cheese on one side and butter on the other. The sandwiches take a couple of minutes to cook. The results are noteworthy.
Pimento Cheese (adapted from NPR)
1 pound sharp cheddar cheese (I like Black Diamond or Cabot Reserve)
1/2 pound Monterey Jack cheese
2 medium kosher dill pickles (Claussen is best to use, unless you can get your hands on something better)
2 or 3 cloves of garlic (three cloves yields a powerful garlic punch; adjust the amount to suit your taste)
1 4-ounce jar of pimentos (or pimientos, as they are also called), drained
Cut all ingredients except the pimentos into large chunks. (The pimentos are already chopped.) Place all ingredients in a food processor and pulse just long enough to roughly chop. You don't want to puree the ingredients, just make them pliable for the next step.
Put in large bowl and mix with about 3 good tablespoons of mayonnaise. (I use Duke's, a Southern brand based in Richmond, Va., that many pimento-cheese aficionados prefer.)
Refrigerate, but set out for 20 to 30 minutes before use.
Cut a baguette into 1/2 inch slices. Spread pimento cheese on one side, sandwich with another slice of baguette and spread butter onto each side of the sandwich. Place in a pan set over medium-low heat. Watch the sandwiches, as they will cook quickly!