May’s Monthly Giveaway!
I have started a Monthly Giveaway. and I will be drawing names from followers that comment. The drawings will be on the 1st of each month! .
The May Giveaway is
“Eight Homespun Wrapped Clothes Pins and Small Wooden Bowl”
Each time you comment on a new post, it will give you another chance to win!
If you post about this Giveaway on your side bar you will earn 2 more chances to win + a surprise gift!.
Be sure to tell me you have posted the Giveaway in your comments.
The bowl in the picture isn’t the one you will receive. It is a smaller bowl.
I received an email from Linda from Parker's Paradise commenting on how different foods bring back memories and Pimento Cheese does that for me. My mother made pimento cheese every week and there was always a bowl of it in the ice box. She would use it to make sandwiches for daddy's lunch box. As a child I hated it (she never had to worry about me sneaking some, now pimento stuffed olives was another thing). As I became older & developed better taste buds I began to love the cheese. Thanks Linda for reminding me to remember such good times!
Pimiento cheese is also known as "Southern caviar."
1 1/2 cup shredded best-quality sharp Cheddar
1/2 cup real mayonnaise, plus more for grilling
1 (4-ounce) jar chopped pimentos, drained
Pinch of cayenne pepper
Kosher salt and freshly cracked black pepper
Pulse the cheese, mayo, pimentos and cayenne in the food processor until just combined. Season with salt and pepper. Cover and chill for at least 3 hours.
This can also be used as an entertaining dip. Just arrange some baby carrots and cut up some celery sticks around the cheese. People will flock to it.
PIMENTO CHEESE BURGER
1 cup shredded extra-sharp Cheddar, room temperature
1/3 cup shredded Monterey jack, room temperature
3 tablespoons mayonnaise, room temperature
2 tablespoons cream cheese, room temperature
2 ounces jarred diced pimento peppers, drained
1 tablespoon bread and butter pickle juice
1/2 tablespoon horseradish sauce
1 teaspoon yellow mustard
2 tablespoons mayonnaise
1 tablespoon honey
1 1/4 cups shredded cabbage
8 slices thick-cut applewood smoked bacon
1 1/4 pounds ground chuck
1/4 pound cured and smoked country ham, finely chopped (or chopped in a food processor)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 potato hamburger buns, split
1/2 cup crushed kettle-cooked plain potato chips
Preheat oven to 375 degrees F.
To prepare Pimento Cheese, in a medium mixing bowl, combine Cheddar and Jack cheeses, mayonnaise, cream cheese, pimento peppers, pickle juice, horseradish sauce, and mustard; mix until well combined.
To prepare Honey Slaw, in a small mixing bowl combine mayonnaise, honey, and cabbage; mix until well combined.
Heat a 12-inch nonstick grill pan over medium-high heat. Add bacon and cook until the bacon is crispy, about 5 minutes, flipping once. Drain on paper towels. Pour off almost all of the bacon fat from the pan, leaving a very thin layer.
To make the patties, combine the beef, country ham, salt, and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 4 equal portions and form into patties to fit the buns.
Using the same grill pan as before, cook the hamburgers over medium-high heat for 3 minutes per side or until cooked medium rare.
Meanwhile, place buns on a rack in the oven. Bake for 3 to 5 minutes. Also, place the plates that the burgers will be served on in the oven to heat.
To assemble the burgers, spread a generous amount of Pimento Cheese on the cut sides of the buns. On each bun bottom (on top of the Pimento Cheese), place a thin layer of Honey Slaw. Top the slaw with a burger patty, 2 slices of bacon, and crushed potato chips. Add the bun tops.
Place the completed hamburgers on a nonstick baking sheet and bake in the oven for 1 minute. Serve burgers on warm plates.
Recipes from Food Network.