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.