What's Cooking?

[ness]

I love pimiento cheese. Was actually just looking at this recipe yesterday. Never thought to grill it either. Sounds great.

[rps]

1 hour ago, ness said:

I love pimiento cheese. Was actually just looking at this recipe yesterday. Never thought to grill it either. Sounds great.

I may have mentioned Frank Stitts' cookbook on this thread before. The title is The Southern Table. I highly recommend it.

I have made the recipe in it for pimento cheese. Very similar to the one posted above. Good stuff!

http://www.splendidtable.org/recipes/miss-verbas-pimiento-cheese

[ness]

1 hour ago, rps said:

I may have mentioned Frank Stitts' cookbook on this thread before. The title is The Southern Table. I highly recommend it.

I have made the recipe in it for pimento cheese. Very similar to the one posted above. Good stuff!

http://www.splendidtable.org/recipes/miss-verbas-pimiento-cheese

I like that website!

The problem with me and pimiento cheese is that I will eat the entire tub in one sitting. I just recently heard about southern folks making pimiento cheese sandwiches. I tried that and it was great. Now I've gotta try grilled -- that sounds outstanding.

I'm still cleaning out the freezer. So, last night it was quick-and-dirty vegetable soup. This one goes together fast and it's surprisingly good -- low calorie too. Here's a bit of a recipe:

This one is all about using what you've got on hand. I had some leftover red bell pepper and squash, a bag of frozen veggies and a probably 5 year old half-used bag of orzo. The liquid is 50-50 chicken broth and tomato juice. I start with the chicken broth (which was bouillon and water, about 4-5 cups). To that I added some chopped up cabbage, the bell pepper, squash, and orzo, and some parsley, thyme, marjoram, bay leaves and red pepper flakes. I cooked all that about 10 minutes, then added the frozen veggies which needed to cook about 5 minutes. At the end I added the tomato juice and warmed it through. I make this with whatever I've got on hand -- frozen, canned, raw veggies (usually onion, but didn't have one). Make it thick or thin, spicy or not, a lot or a little. One of my favorite one-pot quicky meals.

[ness]

Ducque du BilletHead. Skin on, pan fried, cooked rare. Nothing but salt and pepper. Excellent!

 

[BilletHead]

Good job on the duck buddy!

     We did General Taso today. Last time we did this we used goose, today wild turkey breast. Served over a bed of white rice,

BilletHead

 

[Chef of the Sea]

That is some dam tasting looking food. Are yall looking for work in a kitchen?

[Chief Grey Bear]

Finally a Pimento recipie

Pimento Cheese

1lb each Chedder and Pepper Jack

1 can Pimento's

1/2 tsp Granulated Garlic

1/2 tsp Granulated Onion

1/2 tsp Black Pepper

1/2 tsp Green Pepper sauce

1/8 tsp Cayenne Pepper

 2/3 c mayo

 

Measured portions maybe altered to taste. 

[Gavin]

Thanks for the pimento cheese recipe. Work 6 days a week this time of year so not much cooking. Nice dinner out tonight. My 6 yr old had her first piano recital this evening and it was near the shop. Met Mama, Granny, and the little ones at a hole in the wall Mexican place that I've been meaning to try. Taqueria Durango on Page,  a couple blocks east of Lindbergh in Overland. The food was authentic, well prepared, and very reasonable. Your choice of meat on anything and at least a dozen choices including tongue. Went with pollo & al pastor for the first visit, but looking forward to trying some more adventurous fare. Very good...reminds me of the food I used to get in So Cal, AZ, and TX.

[Deadstream]

I'm sneaking  into Ness's place Wednesday.   He will be on the Plaza eating shrimp and oysters.  His left overs must rock! 

[Deadstream]

Ness ,  do the britts like snacks?