with a big spoon
with good bread, served cold or grilled
with hot, crusty-on-the-outside-tender-on-the-inside baked potatoes
with leftover veggies (sautéed, roasted or grilled), then tucked into an omelette, a tortilla, a baguette
with pretzels hard and soft
with every kind of cracker from saltines to gourmet
with crisp, juicy apples and pears and bright red sweet peppers
with homemade burgers
with fried green tomatoes
with grilled chicken
with squash blossoms, fried crisp
with rib eye steak
with a big bowl of black beans and brown rice
with fried plantains
with roasted cauliflower
with a bowl of Texas Red (that means chili, made with beef, no beans)
with white bread, crusts removed and cut into pretty little triangles
with toast for breakfast
with homegrown tomatoes
with raisin bread
with cranberry sauce on a grilled cheese
with stoneground corn grits for breakfast. or supper. or midnight snack
with Buttermilk biscuits
with won ton wrappers, made into pretty dumplings and fried to perfection
Pimento Cheese, I love you. Morning, noon and night, and all the times between.
Mix together flour and pimento cheese in a large bowl. Add in the chopped pecans and butter, mixing well. Should form a slightly sticky dough. Scoop out the dough and form into a rough disc. Tightly wrap in plastic wrap and chill in fridge for at least 2 hours.
Preheat oven to 400 degrees and prepare baking sheets with parchment paper. On a lightly floured surface, roll out dough, sprinkling more flour only as needed to prevent sticking. Roll the dough thin, about 1/8 inch thickness. Using a 1 ½-inch square or round cookie cutter, cut out cookies (should total around 48 pieces). Reroll remaining scraps of dough and cut, until all the dough is used. Carefully place cookies on parchment covered sheets.
Bake 10 to 12 minutes or until golden brown and crisp. Let cool.
Spread strawberry jam on the bottom of half of the cookies. Create a sandwich with the remaining cookies by placing atop jam.
Voila! Pimento Cheese Cookies that are both sweet and savory. Enjoy.
Preheat oven to 350 degrees. Place cast iron pan (8-10” size pan fine) in oven while heating.
Mix cornmeal, baking powder, baking soda and salt together in medium sized bowl. Crumble entire container of MPC into bowl of dry ingredients in small pieces. Toss gently.
Mix together buttermilk, 3 slightly beaten eggs, and 3 Tbsp melted butter in small bowl.
Place remaining 1 Tbsp butter in hot cast iron pan, rolling the pan carefully (use oven mitts) to ensure butter covers the entire bottom of pan.
Fold wet buttermilk ingredients into dry cornmeal ingredients until fully incorporated but not overstirred. Fold in corn at the end.
Spoon ingredients into hot cast iron pan, spread evenly, and return to the oven.
Bake for 30 minutes or until fully set. Makes 8 generous servings.
Preheat oven to 425ºF. Line a baking sheet with parchment paper.
Place flour, baking powder, salt and paprika in a large mixing bowl. Whisk dry ingredients until combined. Cut the butter into small pieces and drop them in the flour mixture. With a fork, scrape the entire container of MPC into small chunks and also drop into the flour mixture.
Blend flour with butter and MPC with a pastry cutter until evenly distributed with butter/cheese in small bits throughout the flour mixture.
Measure buttermilk in a measuring cup, add the whole egg, then beat with fork until well blended. Add the buttermilk mixture all at once and blend until everything begins to come together. Handle with care with a minimum of turns to gather the dough into one mass of dough. Do not overwork or your biscuits will be tough.
Dump the dough onto a lightly floured surface. Roll out dough and cut into biscuits of desired shape and size. (a medium size biscuit cutter will result in about 20 biscuits)
Place cut biscuits on prepared pan. Sprinkle with Sea Salt. Bake biscuits in preheated 425ºF oven for 15 minutes until lightly browned. Cool and enjoy.
Day old biscuits are great toasted at 350ºF until hot to the touch.