Growing up in Mississippi, I ate a lot of pimento cheese, mainly on crackers or in sandwiches with white bread. If these were the only two ways I ever consumed this wondrous spread, I would be happy, but pimento cheese can be so much more. Below you will find a multitude of tasty uses for “the caviar of the South.”
Try using Crystal [hot sauce] instead of Louisiana. It has less salt (so you can put more) and more/deeper cayenne flavour— note that I say flavour, not heat, because the label claims this uses “aged” peppers.
Here’s a perennial omelette problem: You want the cheese in the center to be warm and melted, but by the time the cheese melts, the eggs are overcooked. Conversely, you can have perfectly tender curds of egg, but barely melted cheese. What’s the solution?
The trick is to give the cheese a head start in melting by mixing it with hot ingredients.
I have a thing for pinwheel sandwiches; they’re just so pretty and such perfect finger foods. What if you could skip the tortilla or traditional wrap and use protein-loaded eggs instead? These wraps take the trifecta of breakfast foods, ham, eggs, and cheese, and turn them into portable bites that can work as breakfast or lunch.
Better yet – don’t use flour or cornstarch, but add a little bit of cream cheese and a bit of almond flour to do the same thing without cranking the carbohydrates back up.
tablespoon of cream cheese
1/2 tablespoon of the almond flour
Put it all in a small bullet blender, and blend the snot out of it. Then pour into a large pan so it’s nice and thin. Adjust the ingredients to make it thinner or thicker, as needed.
Another good use, do the same recipe – add a 1/8th tsp of cinnamon and vanilla but pour in a smaller pan to make basically crepes that area fantastic replacement for pancakes that have almost no carbs in them or for use with sweet instead of savory.
There’s an inherent structural problem with a bagel sandwich: Eaten properly, with one’s hands, of course, there is an inevitable falloff of seeds. Half of those poppy, sesame and even browned onion bits always seem to end up on the plate—or one’s lap. (The struggle is real.)
Enter the inverted-bagel grilled cheese sandwich situation at Sadelle’s in New York, where the team takes one of baker Melissa Weller’s chewy and small-ish bagels, slices it in half, flips it inside out, sandwiches layers of American and Muenster cheese in the middle, and then throws it onto a griddle for toasting and melting. The result is dripping with cheese that clings to all of those seeds.
Q: How do you keep the cheese from leaking out the hole at the bottom?
Strategic cheese placement, and mayonnaise.
Mayo can act as a sort of sealant, and you can put just enough that it prevents the cheese from spreading out too far. When I make a grilled cheese on sandwich bread, I spread the thinnest ever amount of Cains/Best Foods mayo on the inside before putting down my cheese.
I also find that the barrier it creates prevents the bread from cooking through completely, so you have a nice crusty crust on the outside, with slightly softer bread inside, and goopy cheese inside of that.
Now if you’ll excuse me, I’m off to get second breakfast.
The secret to transforming your favorite soft cheese into a salad dressing is your blender. You can use a regular blender, a fancy high-speed blender like a Vitamix or Blendtec, or a handheld immersion blender. All three get the job done, so the choice is yours.
Lately I’ve been noticing a curious new trend: cacio e pepe everything. Chefs are making cacio e pepe pizza and polenta and risotto. Now you might say, “Hang on, by that logic couldn’t you call anything with freshly ground black pepper and hard sheep’s milk cheese cacio e pepe-flavored?”
Yum! Biscuits made with cheese and pepper are awesome for egg sandwiches. I like to use the King Arthur flour “2-ingredient” biscuit base for mine. It sounds crazy but it works. All you do is take self-rising flour and add in heavy cream, stir, and it makes amazing biscuit dough. Add in pepper and shredded cheese and you can have biscuits in under 20 minutes from start to finish. They are quite heavy though with the cream and the cheese so I wouldn’t eat them all the time.
Coming shortly after the news that the mafia is running a fake olive oil racket in Italy, the FDA is now warning cheese lovers that their Parmesan might be not just fake but made of—wait for it—wood bits.
The only way you get that additive is if you buy it in the aisle where the pasta and sauce usually are. Cheese spoils easily, so when in doubt go to the refrigerated section and buy a chunk there. If you grate it yourself (and sing while you grate it, something my Mom used to make me do so I wouldn’t eat the cheese) in a microplane, a little bit goes a long way.
Ever since I’ve had a kitchen to call my own, wax paper has been a staple in it. It’s always been my go-to for keeping food from sticking and occasionally as the medium for preserving beautiful fall leaves! But other than those uses, it pretty much sits in a drawer. That is until I discovered these ingenious ideas for utilizing this inexpensive kitchen staple!
From speeding up snow shoveling time to getting a zipper unstuck, check out these creative ways to use it around the house.
Freeze your bacon using wax paper. Fold in rashers, accordion-style, then place it in a freezer bag. I eat the stuff on the weekends, but even a small package tends to spoil before I finish. When you’re ready, all you have to do it tear off as much as you’ll eat and put the rest back in the freezer. You can either let the retrieved bacon thaw (doesn’t take too long) or throw it right on the fire. If you cook it right away, though, it will be a little chewy. If you prefer it on the crisp side, let it sit out for a bit.
Also, go ahead and scrub your can opener with a toothbrush. That stuff next you think is rust? It may be old food…. eww. I thought mine had just rusted or changed color with age- nope!
If you’re the type with enough self-restraint to allow cheese to stay in the fridge for a while, you might be alarmed by the fact that it’s turned pink. Not to worry. It’s probably due to a harmless, and ancient, additive.