Grilled Pimento Cheese Sandwich

Pimento Cheese - The Pate of the South

I just received my new Southern Living Magazine, and they are calling pimento cheese the "Pate of the South."  I think that's correct.  It must be another one of those Southern Thangs.  Most southerners grew up eating it because Mamas everywhere in the South made it.  It's easy, it's quick, it's cheesy, and it's a kid pleaser.

Here's how I make mine:  http://tomcatinthekitchen.blogspot.com/2009/05/pimiento-cheese.html 

and, here are some suggested variations that are mentioned in Southern Living:

Variation #1:

Grated cheddar cheese

Cream cheese

Mayonnaise

Grated yellow onion

Ground red pepper

Variation #2:

Roasted red bell peppers

Mayonnaise

Chopped red onion

Fresh parsley

Fresh dill

Dijon mustard

Chopped pepperoncini peppers, with some liquid

Grated fresh horseradish

Variation #3:

Chopped pecans, toasted

Mayonnaise

Jarred, diced pimientos

Jarred, sweet-hot pickled jalapeno peppers chopped, with some liquid

Grated cheddar cheese

Variation #4:

Mayonnaise

Jarred, diced pinientos

Sliced green olives

Dry mustard

Worcestershire sauce

Hot sauce

Celery seeds

Apple cider vinegar

Salt, pepper

Grated white cheddar cheese

Variation #5:

Mayonnaise

Jarred, sliced pimiento

Bourbon

Ancho chile power

Ground cumin

Ground pepper

Grated sharp cheddar cheese

Grated parmesan cheese

I just make plain ol' pimento cheese, so some of those variations sound just a little over the top  for me.  Variations #1 and #4 sound like something that I may try in the future.  

I did, however, spy something in this last issue of Southern Living that is on my short-list of things to try--grilled pimento cheese with bacon.  Now that's over the top good in my book.  I've had grilled pimento cheese sandwiches like the above picture many times, but I've never thought to add bacon.......coming up soon!   



     

French Onion Chicken

I'm always looking for something different to do with chicken, and this one was a winner.   

Recipe Source and Thank You:

Recipe for French Onion Chicken at EllySaysOpa.com

Hot and Sour Soup

I judge a Chinese buffet restaurant on the quality of their hot and sour soup.  If their soup is watery, or if it doesn't have any meat, or if it doesn't have enough goodies in it, or if it doesn't have that perfect blend of hot and sour, I just won't go back. 

Here's a tweak of an old Weight Watcher's Take Out Tonight recipe.  It's the best hot and sour soup that I've ever made at home.  I still have my favorite little hole-in-the-wall Chinese buffet restaurant where I can get great hot and sour soup, but this is one that is easy to do at home and tastes almost as good. 

I've made this twice.  The first time, pictured below, and the second time, pictured above.  The second version was my favorite.


1 box, 32 oz, Kitchen Basics chicken stock
2T soy sauce
1T Lee Kum Kee chili garlic sauce
3T rice vinegar
1/2 lb thin cut, boneless, pork loin chops, cut into slivers
Mushrooms, 1 small pkg, cleaned and sliced (first time I used shiitaki, second time I used button)
8 oz tofu, cut into small rectangles
2 to 3 T cornstarch (depending on how thick you like your soup, first time I used 2 T, second time I used 3, and liked 3 better)
3T chicken stock
1 egg, beaten (first time I skipped the egg, but like it better with the addition of the egg)

In a large sauce pan, mix together the first four ingredients, and place over medium heat.  When the mixture begins to simmer, add the pork slivers and the mushrooms.  Simmer until the pork is fully cooked. 

Add the tofu and continue to cook, about 15 minutes. 

Mix together the cornstarch and the 3T of  chicken stock.  Add a ladle of the soup mixture to the cornstarch/stock mixture and stir until well combined.  Add this mixture to the soup and continue to simmer for about 15 minutes.  Right before serving, add the egg while gently stirring to form egg sheets.