The ole Southern dish of Pimento Cheese is always a standard with its tangy, creamy spread. Get out the crackers or sandwich bread for a delectable lunch or snack.
In about 15 minutes you should be able to take the following and make this pimento cheese.
½ pound extra-sharp
¼ cup diced jarred roasted red peppers
2 tablespoons minced shallots
2 tablespoons mayonnaise
1 tablespoon buttermilk or plain yogurt
Salt, Tabasco, and Crackers, for serving. Easy?
In a medium bowl, combine the cheddar cheese with the roasted peppers, shallots, mayonnaise and buttermilk. Season with salt and Tabasco.
Transfer the mixture to a food processor and pulse 2 or 3 times, just until the cheese is finely chopped but not creamy. Transfer the Pimento cheese to a bowl and serve with crackers or soft white sandwich bread.
2.Homemade Peanut Butter with a Side of Bacon is the next party food and a slight challenge.
To make 12 servings in about 30 minutes take
1 pound sliced bacon
2 cups unsalted roasted peanuts
¼ cup plus 2 tablespoons vegetable oil
1 tablespoon honey
1.In a large nonstick skillet, cook the bacon in batches over moderate heat until crisp. About 10 minutes per batch. Transfer to paper towels to drain and let cool completely.
2.Meanwhile, in a food processor, blend the peanuts with the oil until very smooth. Add the honey, season with salt and pulse to combine. Serve with the bacon. Difficult? Gnaw
The last dish comes with a Spanish flavor for a new and different idea. These tapas are a spin off of the American favorite, deviled eggs.
3.Ensaladilla Rusa Deviled Eggs
For 12 servings save up 30 minutes to prepare.
1 medium Yukon Gold Potato, peeled and cut into ½-inch pieces. Yes a potato.
1 small carrot, cut into ¼-inch dice. Interesting?
12 hard-cooked eggs, peeled and halved lengthwise
¼ cup plus 2 tablespoons mayonnaise
1 tablespoon chopped parsley, plus more for garnish
1 teaspoon sherry vinegar
1 celery rib, finely diced
3 tablespoons minced white onion and
One 6-ounce can oil-packed tuna, drained and flaked
1.In a medium saucepan of boiling salted water, cook the potato and carrot over high heat until tender, about 5 minutes. Drain and let cool.
2.Carefully scoop the hard-cooked egg yolks into a large bowl and mash with a fork. Add the mayonnaise, the 1 tablespoon of parsley and he vinegar and season with salt. Fold in the potato, carrot, celery, onion and tuna. Mound the mixture in the egg halves and arrange on a platter. Garnish with parsley and serve.
Have a Happy.
Larry Eiker is a Kennett resident who enjoys traveling all over the world and experiencing great food, while bringing some of those ideas back home to the Bootheel to share with others.