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    • By Dub
      Since I had some serious BBQ leftovers on hand from yesterday......
      Appetizer night was had tonight.
      Nothing much new was needed other than some country ham slices, fresh vegetables and a batch of jalapeño pimento cheese.



      Just in case everything else sucked...........I made a batch of Moinks to go with the leftover apple pie.  Insurance.

      Everglades Moppin sauce in the bottom of the pan and their rub over the top.   There were zero leftover.

      The tempura sweet potatoes and asparagus were the favorites.


      The two types of rolls were killed in equal amounts.

      Three different dipping sauces made.....

      One was the clear favorite......

    • By Dub
      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 jalapeños 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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