Southern Goodies

Three recipes from here in the South.  No rebel flags, no Daughters of the Confederacy, just great food.  

Pimento Cheese Balls

For a fascinating history of this quintessential Southern sandwich spread -- Pimento Cheese -- check out

 http://www.seriouseats.com/2014/09/history-southern-food-pimento-cheese.html.

It turns out Pimento Cheese was invented in the North!

I learned to eat this as a sandwich and cracker spread, but it can be so much more -- the cheese part of mac & cheese, omelet stuffing, hotdog or hamburger topping, and a great grilled cheese, just to name a few...

There are two major schools of Pimento Cheese -- with and without Cream Cheese. I belong to the 'without' school mostly, but admit you get a more spreadable version with at least some cream cheese. Folks also add all sorts of bizarre extra ingredients these days, as you'll see if you go searching for other recipes.

Basic Pimento Cheese

1 1/2 cups mayonnaise
1 (4-oz.) jar diced pimiento, drained
1 tsp. Worcestershire sauce
1 tsp. finely grated onion
1/4 tsp. ground red pepper
1 (8-oz.) block extra-sharp Cheddar cheese, finely shredded
1 (8-oz.) block sharp Cheddar cheese, shredded

Stir together first 5 ingredients in a large bowl; stir in the cheese. Store in the fridge up to a week.

Jazzed Up Pimento Cheese

1/2 cup Cream Cheese

3 (4-oz.) jars Diced Pimiento, drained

1/4 cup sliced Green Onions

1 tablespoon dry Mustard 

1 1/2 tablespoons Worcestershire sauce

1 1/2 teaspoons Hot sauce

3/4 teaspoon Celery seeds

3/4 teaspoon Apple Cider Vinegar

1/4 teaspoon Salt 

1/4 teaspoon Pepper 

1 lb freshly grated White Cheddar Cheese

Pimento Cheese Balls

This past week Sally and I spent a few days in Alexandria, VA and Washington DC with Sally's daughter, who lives and works there. One of the places we went out to eat was the Southside 815 Restaurant on the outskirts of Old Town Alexandria.

Featured on the menu was an appetizer of Pimento Cheese Balls, which sounded fascinating. None of the others at the table had ever had Pimento Cheese, and I figured this would be a good introduction for them.

The balls were made from more of the 'with cream cheese' style of Pimento Cheese, formed into balls, rolled in Panko or other bread crumbs, and then gently deep fried until just golden. They were served with Alabama style White BBQ Sauce as a dipping sauce. Fabulous! Another dish to try replicating at home. Since we don't have a deep fryer, I'll probably make them as small patties and pan fry them.

Other "must go" places to eat in Alexandria includes Bilbo Baggins Global Restaurant, with its interesting, eclectic international menu (go for Sunday Brunch -- the stuffed French Toast is killer, and they also offered Chilaquiles!);  Bertucci's for good classic Italian American fare, and the Asian Bistro for pan-Asian dishes.

Alabama White BBQ Sauce

Back in 1925, Bob Gibson of Decatur, AL started serving BBQ from plank tables nailed to trees in his yard.   Along the way he is credited with inventing this mayonnaise-based White BBQ sauce which has been a north Alabama tradition for over 75 years.   

2 cups mayonnaise1 cup distilled white vinegar1/2 cup apple juice2 tsp prepared horseradish2 tsp ground black pepper2 tsp fresh lemon juice1 tsp salt1/2 tsp cayenne pepper

Take the ingredients for a spin in your blender or food processor.  Store in the fridge for upwards of two weeks.

Spicy Grapefruit Grouper

Our friend from Orlando, Melinda, asked me for a grouper recipe that didn't use mango. This is what I came up with.

4-6 Grouper filets - about a pound

1 large Grapefruit - pink is best, but white works well too

1/4 cup diced Red Onion

2 Tbsp Brown Sugar

1 Tbsp fresh minced Ginger

1/2 tsp Sriracha Chili sauce, to taste (less is better -- don't over power the fish)

Zest the grapefruit to get 2-3 teaspoons of zest. Curls are nice but julienned is OK. Peel the fruit and pull it apart into segments. Don't be overly neat but don't waste any juice or meat, either.

In a blender or food processor combine the grapefruit, onion, sugar, ginger and chili sauce. Take everything for a spin until you get a not-quite-smooth puree. Taste and adjust for the balance of heat, sweet and spice as desired.

Bring a skillet to medium heat and add the grapefruit sauce. Bring the sauce to a simmer and add the grouper filets. Cover and cook the fillets 6 minutes or so per side, until they just start to flake. Plate on a pool of the sauce, and garnish with pinches of grapefruit zest.