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Found 2 results

  1. I was blessed to grow up living in the same town as each of my grandparents. Truly blessed. Spending time with them as a kid and through my 20's was something I don't take for granted. Both set's attended my wedding...and I was able to enjoy many times fishing and golfing with both grandfathers. Both grandmothers were exceptional cooks and my sister has many of their recipes committed to memory and can make them with great accuracy. It's uncanny how she does this. I'll go home to visit my family and she'll cook meals that bring back memories with every bite. One of the things that really stands out is one of my grandmother's pimento cheese spreads. Granddad and I would get in from a round of golf and she's have pimento cheese sandwiches ready for us with some type of soup. It had a wonderful flavor that I've simply not been able to duplicate. There's not a written recipe and my sister said she'd coach me.....but she's always vague on the details. I think she simply doesn't want to give up the recipe, lol.....and I"m 100% okay with that. She, too, had a powerfully strong connection to each of them and honors them in many ways, one small way being through her cooking. Her children, my niece & nephew have been raised on their values and had their appetites satisfied through their recipes, too. Good Stuff !!!! My wife is nuts over pimento cheese. She loves it on crackers...in sandwiches....and in various appetizers. She's a big fan of the Palmetto Cheese brand. I like it, too, even though it's vastly different than my grandmother's. The problem with the Palmetto brand is that it's not always available in the stores and it's pricey. I've been trying various takes on it, but here is my base recipe: EDIT: forgot to include in the below base recipe to include your favorite mayo.....start off slow as you don't want too much. I'll take some aside and add habanero or jalapeƱo to it for using as a burger topper. To make it more like my grandmother's, I'll use only extra sharp cheddar and white vinegar and less mayo. She used a food processor, too, and really made it dense. Please post up your versions.....
  2. Howdy folks....hope everyone is doing well. I thought I'd share a recent meal that was a big hit among the family. Not too long ago my wife and I had gone out to a local spot for lunch. They had a really cool menu full of interesting selections. My wife went crazy over what she ordered. Talked about it for days later, lol. I figured I'd let some time pass and then I'd surprise her with a redux of that same entree.....but do so at home. She'd been in bed all afternoon....wiped out from her radiation treatments, which have now been completed and she's doing great. It was a nice surprise for her when she came down for dinner. Teenage T-Rex seemed to really like it, too. It all started with a batch of pimento cheese. She loves pimento cheese and will snack on it with crackers or have it in sammiches. I also like to use it to stuff jalapeƱos and grill 'em. This batch was first going to be used in some Soul Rolls. Take cooked bacon and lay a piece on an eggroll wrapper and cover with seasoned collards and pimento cheese. Roll 'em up and fry, bake or grill. These were fried. Battered up some green tomatoes and shrimp.... Basic grits made with lots of butter & cream. Shrimp'n'Grits topped with pimento cheese and fried green tomatoes. The grin on her face when she saw that plate of Soul Rolls and shrimp'n'grits was priceless. Proud to have made this meal and make her happy. Sorry that I had to rip off the restaurant, but I'd submit this version was better than theirs, lol. I like the way I do my collards better....and their food was way more salty than I like to make it. It took a pair of margaritas (no salt on rim) to wash away their salt lick version. Thanks for looking. It was a fine day around the house.
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