Tag Archives: pimento cheese

Friday Favorites: Game Day II

Friday Favorites: Game DayI have made it clear over the years that I am a baseball and Olympics person, and very definitely not a football fan. Oh, I’ve tried. I grew up in Texas and was the co-captain of my high school dance team, so I attended 40+ games from the sidelines, and I never missed a Super Bowl for the first 22 years of my life. I can say with confidence that football is not for me.

That said, I most certainly like football food. In fact, today’s list of Super Bowl Sunday recipes is the second Game Day round-up I’ve compiled in the last five years. There are some of the usual meaty, cheesy, gooey suspects, and a couple of non-traditional options. You know, for keeping things interesting between commercial breaks.

I sincerely hope none of you are gathering for Super Bowl parties next weekend—I would like to be able to see my family sometime this year, okay?—but for all the things that will be different/less good about the big game, let’s not let the food be one of them.Friday Favorites: Game DayPuff Pastry Pigs in Blankets

Pigs in blankets are a classic football food. Here they’re wrapped in puff pastry (rough puff or frozen/thawed puff) and baked until super flaky and golden. Yum.Friday Favorites: Game DayPimento Cheese Tarte Soleil

You could just make Pimento Cheese for game day, but why pass up the chance to stack it with flaky pastry, twist it to sunny perfection and bake until bubbly?Friday Favorites: Game DayCreamy Avocado Salsa

Is it even game day if chips and salsa aren’t on the table? This Creamy Avocado Salsa has all the flavors of classic guacamole, but with a smooth and dreamy texture. Serve it by its lonesome or… Friday Favorites: Game DaySpicy Turkey Tacos

…drizzle it onto these Spicy Turkey Tacos! This thirty minute main is one of my go-to weeknight recipes. It’s easy, saucy and has a good kick to it from a DIY taco seasoning. If heat isn’t your thing, don’t fret; I’ve included a way to make these milder without sacrificing any flavor.Friday Favorites: Game DaySlow-Roasted Pulled Pork

Say goodbye to your favorite slow cooker pulled pork because once you try this, you’ll never want to go back. My Slow-Roasted Pulled Pork does require a little forethought, but it’s actually very simple to make. It’s dry brined ahead of time and then roasted low and slow until super tender. Pile it high on soft rolls with whatever sauce and crunchy vegetables you like, or use it as filling for enchiladas!

Oh, and did I mention there are crispy cracklings strewn throughout? Because there are crispy cracklings strewn throughout. So good, y’all.Friday Favorites: Game DayButternut Squash Chili {Vegan}

If meat’s not your thing, this vegan Butternut Squash Chili is a perfect option for you! It’s hearty and comforting and basically everything wonderful about game day food, just without the animal products.Friday Favorites: Game DaySuper Sprinkle Popcorn

I find that dessert is frequently overlooked on Super Bowl Sunday, and to that I say “not in my house!” Super Sprinkle Popcorn would also be a perfect way to end the big game. Coated in white chocolate and loaded with rainbow sprinkles and homemade Funfetti crumbs, this stuff is cute and delicious as all get out!Friday Favorites: Game DayMonster Carmelitas

I think this goes without saying, but no matter how much heavy food I’ve eaten during the game, I will always—always—have room for a gooey, peanut buttery Monster Carmelita.

Have you made any of these or any of my other game day favorites? What’s your favorite thing to serve on Super Bowl Sunday? Let me know in the comments or on social media!Friday Favorites: Game Day

Pimento Cheese Tarte Soleil

Hello from the recent past! I’m writing this post ahead of Election Day, so I have no idea what fresh hell is going on in this country upon publishing, nor am I going to address it. This blog has no political views of its own, but you can guess which side I’m on.Pimento Cheese Tarte SoleilI had a very difficult time deciding what to post today. The election has zapped any creative energy I had left, and just…what do I want to talk about post-Election Day? Do I go straight into pie? Thanksgiving sides? Not post a recipe and tell everyone to make one big cookie everyday until we know the actual results? Disappear without a trace for two months and re-emerge only after January 20th of next year? They all seem like good options.Pimento Cheese Tarte SoleilInstead though, I’m going with Pimento Cheese: straight-up cheesy, spicy, sweet, tangy, mayo-bound southern comfort food. While it’s normally served with crackers or celery or on a sandwich, today I’m wrapping it up in two circles of puff pastry, slicing and twisting it so it looks like the sun (“soleil”), and baking until good and flaky with multiple textures of melted cheese. Yesssss.Pimento Cheese Tarte SoleilWhile Pimento Cheese Tarte Soleil sounds fancy, it’s really quite simple, as most things made with puff pastry are. As usual, I went with easy from-scratch rough puff pastry here, but the frozen stuff works too. If you’re going the rough puff route, I find it much easier to make the two sheets separately than I do to make one big one and divide it.Pimento Cheese Tarte Soleil No matter which dough you use, roll your sheets out about as big as you can (mine were 12×14”) and cut out two 12-inch circles. Top one with a batch of homemade pimento cheese, then seal the edges together with a swipe of water.Pimento Cheese Tarte SoleilPimento Cheese Tarte SoleilPimento Cheese Tarte SoleilNext up, create the soleil (sun shape). Place a 2.5-3 inch cutter or vessel in the center of your pastry circles, then use a sharp chef’s knife to slice the edges into sixteen rays. Twist them up for beauty reasons, then brush the whole tarte with egg wash and bake until golden all over.Pimento Cheese Tarte Soleil
When I started working on this recipe, I had some concern that I’d open the oven after 35 minutes to find pimento cheese melted and burnt everywhere, but those fears were unfounded. The pimento cheese gets bubbly on top, gooey in the center, and a little crisp on the bottom.Pimento Cheese Tarte SoleilThis tarte, y’all. This. Tarte. I love that it’s both low brow and high brow–“Pull-aparts, but make it fashion.” It’s a guaranteed showstopper, and one of those things that’s good warm or at room temperature (or cold, honestly), as most flaky, cheesy things are. I had zero trouble putting away a quarter of it after this little photoshoot.Pimento Cheese Tarte SoleilPimento Cheese Tarte SoleilI usually post something to be a part of a Thanksgiving cheese plate, but this fancy finger food? It *is* the cheese plate. No need for crackers or bread or anything else, except maybe a sliced apple and a glass of something festive. And since Thanksgiving is but once a year, know that this would also be welcome in a game day spread. Heck, you could even just make one, slice up some raw vegetables and call it dinner any old time. Basically, it’s appropriate for any pimento cheese and puff pastry-eating occasion, including eating your feelings while waiting for things to sort themselves out, which is the exact route I will be taking.Pimento Cheese Tarte Soleil

Pimento Cheese Tarte Soleil
makes one tarte

Rough Puff Pastry (makes 2 sheets):
2 cup all-purpose flour, divided
1/2 teaspoon Kosher or sea salt, divided
10 ounces (20 tablespoons) unsalted European-style butter, very cold, cut into small pieces, divided
1/2 cup water or milk, very cold, divided

Pimento Cheese:
8 ounces extra sharp cheddar cheese
1 4 ounce jar pimientos or roasted red peppers
1 teaspoon fresh cracked black pepper
3 tablespoons mayonnaise

Egg wash:
1 large egg
1 teaspoon water

If you do not wish to make the Rough Puff Pastry, you may use two sheets of frozen all-butter puff pastry that you have thawed according to package directions. Begin the recipe at “Make the pimento cheese.”

Make the first sheet of rough puff pastry. In a large mixing bowl, whisk together 1 cup flour and 1/4 teaspoon salt. Use a pastry blender or two forks to cut 5 ounces (10 tablespoons) butter into dry ingredients until the largest pieces are the size of small peas. Pour in 1/4 cup of cold water or milk and stir with a silicone spatula or wooden spoon until a shaggy dough forms.

Flour a surface and a rolling pin. Turn dough out onto surface, and use your hands to pat it into a rough rectangle. Roll the dough into an 8×10″ rectangle. Fold dough in thirds, and give it one quarter turn. Roll into an 8×10″ rectangle again, fold, and turn. Repeat rolling, folding, and turning until it has been done six times total. Wrap folded dough in plastic wrap and refrigerate for at least one hour, or up to 48 hours.

Make the second sheet of rough puff pastry. Repeat the mixing, rolling, folding and chilling process with remaining 1 cup flour, 1/4 teaspoon salt, 5 ounces (10 tablespoons) butter, and 1/4 cup cold water and milk.

Make the pimento cheese. Grate the cheese on the large-holed side of a box grater. Transfer to a small mixing bowl.

Drain the pimientos and blot with paper towels. Mince pimentos and transfer to the mixing bowl. Add black pepper and mayonnaise. Use a silicone spatula or wooden spoon to fold it all together—it will seem dry, but should hold together.

Make the tart. Place an oven rack in the center position. Preheat oven to 400F. Line a rimmed half-sheet pan with parchment.

Flour a surface and a rolling pin. Unfold one sheet of dough. Roll out to at least 12×14-inch rectangle, or a bit larger. Place a 12 inch round item (I used the lip of a large mixing bowl) on top. Use a thin, flexible knife to cut out a circle. Refrigerate. Repeat rolling and cutting process with the second sheet of dough.

Place one circle of dough on prepared pan. Drop spoonfuls of pimento cheese over the dough and spread to cover, leaving a 1/2-inch border on all the way around. Dab or brush some water along exposed dough, then place the second circle of dough over the top. Press edges together all the way around.

Place a light 2.5-3-inch object on the center of your tart (I used a biscuit cutter). Leaving the area covered by the object alone, use a large, sharp chef’s knife to slice the pastry into quarters, then eighths, then sixteenths. Remove the round object to see that your tart looks like a sun.

Taking one “ray” (strip of dough) at a time, gently twist it a few times. Repeat with all “rays.” If the dough becomes soft or sticky at any point in the assembly process, refrigerate the entire tart for 15 minutes.

Make egg wash. Combine egg and water in a small bowl and whisk together with a fork. Use a pastry brush to paint egg wash over the entire tarte.

Bake tarte for 35-40 minutes, until completely golden. Let cool 10 minutes before carefully removing to a serving plate.

Serve immediately. This tarte is best warm or room temperature, but leftovers may be wrapped tightly with foil and stored in the refrigerator for a day or two. Reheat in the oven for best results.Pimento Cheese Tarte SoleilPimento Cheese Tarte Soleil

Pimento Cheese Cornmeal Biscuits

Pimento Cheese Cornmeal BiscuitsRemember those Cornmeal Biscuits I made earlier this year? They’re the perfect solution for when you can’t decide between biscuits and cornbread—the absolute best of both worlds! They’re super-tender too, thanks to the addition of naturally gluten-free cornmeal. If you haven’t checked them out, go do so, and then click back over here to see what happens when biscuits meet cornbread meets pimento cheese!

Hint: it’s this 👇 Pimento Cheese Cornmeal BiscuitsFor those of you wondering what the heck pimento cheese is, it’s a creamy spread made of shredded cheddar, mayonnaise, sweet pimento peppers, and freshly-cracked black pepper. It’s incredibly popular in the southern U.S.—you’ll see it at every baby shower, cookout and picnic. You can buy the stuff in tubs in the grocery stores down there, but it’s next to impossible to find here, so I make my own and eat copious amounts with celery. You know, for balance 😉Pimento Cheese Cornmeal BiscuitsHere, I’ve taken the basic ingredients of that southern staple (minus the mayo) and folded them into a batch of cornmeal biscuit dough. The results are cheesy, spicy, sweet-pepper studded magic!Pimento Cheese Cornmeal BiscuitsPimento Cheese Cornmeal BiscuitsPimento Cheese Cornmeal BiscuitsPimento Cheese Cornmeal BiscuitsPimento Cheese Cornmeal BiscuitsThese are the cheese biscuits of my summertime dreams, and soon, yours. And those of your family and friends too, permitting you take a batch to your Fourth of July festivities tomorrow. You can serve them plain or with butter…Pimento Cheese Cornmeal Biscuits…but maybe crisp up some bacon and grab some tomatoes and arugula because these happen to make the best BLT on the planet.Pimento Cheese Cornmeal BiscuitsCAN. NOT. BE. BEAT.Pimento Cheese Cornmeal BiscuitsOh, and these aren’t pictured, but if you dice your leftover biscuits and sauté them in butter and olive oil, you’ll get some insane croutons. I ate these on salads for five days after I took these photos and I still want more.

You should probably go ahead and make a double batch.Pimento Cheese Cornmeal BiscuitsHappy Fourth of July, y’all! If you’re looking for cookout appropriate beverages, see here and here. For snacks, here and here. And for dessert…here, here, here, here, and here.

Pimento Cheese Cornmeal Biscuits
makes about 14 biscuits

1 1/2 cup all-purpose flour
3/4 cup yellow cornmeal
1 1/2 teaspoon freshly-cracked black pepper
1/4 teaspoon cayenne pepper (optional)
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon Kosher or sea salt
4 ounces extra sharp cheddar cheese, shredded
6 tablespoons unsalted butter, very cold, cut into cubes
2 4-ounce jars pimentos, well-drained and minced
2/3 cup buttermilk, very cold

For finishing:
2 tablespoons unsalted butter, melted

For serving:
butter
bacon, lettuce & tomato

Preheat oven to 425F. Line a baking sheet with parchment. Set aside.

In a large mixing bowl, whisk together flour, cornmeal, black pepper, optional cayenne, sugar, baking powder, and salt. Add butter and use a pastry blender (or two forks or very clean fingertips) to break it down until the largest pieces are the size of small peas. Use a silicone spatula or wooden spoon to fold in cheddar and pimentos, followed by buttermilk. Dough will be soft.

Flour a surface and your fingertips. Turn dough onto the surface and pat until it’s 1/2-inch thick. Use a 2 1/2-inch biscuit cutter to cut biscuits. Make sure to cut directly down—do not twist. Place cut biscuits a couple of inches apart on prepared baking sheet. Chill dough/baking sheet if anything becomes too warm/sticky at anytime in this process.

Bake biscuits 12-15 minutes, or until puffy and golden. Remove from oven and brush tops with melted butter.

Let biscuits cool until you can handle them. Serve with butter, or make yourself a BLT, if desired.

Pimento Cheese Cornmeal Biscuits are best the day they are made, but will keep in an airtight container in the refrigerator for up to 5 days.
Pimento Cheese Cornmeal BiscuitsPimento Cheese Cornmeal BiscuitsPimento Cheese Cornmeal Biscuits

Pimiento Cheese {Ten Years in New York}

Pimiento CheeseAs of today, I have been a resident of New York City for ten years.

TEN YEARS.

A decade.

Long enough that I can officially call myself a New Yorker without anyone trying to argue with me. (There are rules.)

Pimiento CheeseI’ve said it before and I’ll say it again–living in New York is not for the faint of heart. If you want to live here, prepare to work all the time and spend all your money on rent for an apartment that would be sub-$1,500 anywhere else. And for that matter, prepare to feel like you are never in that expensive closet that you call home. Prepare to have moments where you wonder why you ever thought it would be a good idea to move here.

But also, prepare to meet some seriously amazing people.

Photo by Arnab Chatterjee.

Prepare to end up doing work that is far beyond your wildest expectations.

Nobel Peace Prize Nominee Victor Ochen.

Prepare to have moments where you just stop in your tracks and go “Oh my gosh–I get to live here.” Ten years in, I still have those.

Most of all, prepare to appreciate your roots. I couldn’t wait to get out of Texas ten years ago. I had decided that I was *done* with all things Texan (beyond family and friends, of course). But a funny thing happened when I moved to New York–I developed Texas pride.

Ten years out, I have a collection of “Don’t Mess with Texas” t-shirts. I am a diehard Texas Rangers baseball fan. If I find out that there’s another displaced Texan in the room, I want to meet them–I need someone to commiserate with about the lack of decent barbecue in this city.

Pimiento CheeseSpeaking of barbecue, I had no idea how much I would miss the cuisine of my native state. As you may have noticed, I’ve spent ample time making salsa, guacamole, and the best damn Enchiladas Suizas you’ll find in Downtown Brooklyn. But I didn’t grow up on an all-Tex-Mex diet.

Pimiento CheeseToday’s recipe, Pimiento Cheese (pronounced “puh-men-uh cheese”), was a staple in my house growing up. My mom put it on tea sandwiches and stuffed it into celery with great frequency…and I totally hated it. Pimiento Cheese is made primarily of cheese and mayonnaise, two things I refused to eat as a child. But as I have grown up, I’ve developed a taste for this southern staple. Unlike Texas, Pimiento Cheese is not available in grocery stores up here, but that’s totally fine by me. Homemade is always better.

Pimiento CheesePimiento CheeseMy Pimiento Cheese recipe calls for minced serrano peppers in addition to the requisite extra sharp cheddar, mayonnaise, and sweet pimientos. This spicy addition, along with some garlic and a hefty dose of cracked black pepper, brings this classic dip over the top. It’s just…everything. Literally. I mean, it’s salty, spicy, creamy, sweet, great on crackers or stuffed into celery, and makes a killer sandwich spread. I’m pretty sure it’d be great in an omelet, too.

Pimiento CheeseBasically, I’m saying that Pimiento Cheese is the perfect food. And while I may officially be a New Yorker now, I have no intention of giving up this little part of Texas.Pimiento Cheese

Pimiento Cheese
makes about 2 cups

8 ounces extra sharp cheddar cheese
1 4 ounce jar pimientos* or roasted red peppers
1 clove garlic
1-2 serrano peppers, seeded (if desired)
1 teaspoon fresh cracked black pepper
1/4-1/3 cup (4-5 tablespoons) mayonnaise

For Serving:
celery
crackers

Grate the cheese on the large-holed side of a box grater. Transfer to a small mixing bowl.

Drain the pimientos and blot with paper towels. Mince pimientos, followed by garlic and serrano pepper(s). Transfer to the mixing bowl. Add black pepper and 1/4 cup (4 tablespoons) mayonnaise. Use a silicone spatula or wooden spoon to fold it all together. If desired, add more mayonnaise by the tablespoon until the desired consistency is reached.

Transfer to a serving bowl and press plastic wrap to the surface. Refrigerate for about an hour before serving with celery or crackers. Pimiento Cheese may also be used as a sandwich spread.

Leftovers will keep covered in the refrigerator for up to a week.

Note:

I find pimientos with the shelf-stable pickles or on the international/Goya aisle at my grocery store.

Pimiento Cheese