Tag Archives: mayonnaise

Cheese, butter mayo…

8 Nov
How are these items related?

How are these items related?

 

This is a recent conversation between myself and my teenaged son.  In literary terms it is known as a drama.  Why? Because everything with teenagers has the potential to be a drama…

Quinn: Why do we only have hard butter in this kitchen?

Me: Because it is real butter and healthier for us than margarine.

Quinn: But I can’t spread it for a grilled cheese sandwich!  Ugh!  Stupid butter!

Me: Heat the pan up, melt the butter, and grill your sandwich that way.

Quinn:  Why can’t we just have the spreadable tub stuff?  Man! (insert a sarcastic cough/snort here).

Fast forward a couple of days.  I was chatting with a friend that happens to be an executive chef.

Me: My son was all ticked off because we didn’t have spreadable margarine for his grilled cheese sandwich the other day.

David: Just use Mayonnaise.  Its oil and egg.  And it makes a great grilled cheese.

Me: Do you mean use mayonnaise instead of butter on the bread grilling side?

David:  Yes.  Its simple.

Me:  Seriously?  (I realized my mouth was hanging open.  I felt a mixture of surprise at David’s suggestion and disappointment in myself because this did not occur to me unaided.  I was excited with the idea but mad at my big bad self for not thinking of this earlier…)

Oh yeah, this sent my mind spinning.  It made sense.  Mayonnaise is oil and egg.  So maybe, I thought, the grilled cheese would end up with a little “french toast” essence to it.  As far as chefs go, David has a fabulous palate with an opinion that I trust.  I couldn’t wait to try this!

Friday rolled around.  I grab a quick dinner on Fridays because my son is an athlete that plays varsity football on Friday nights in the fall.  I rush home from work, have a quick bite, and head out to the game.  It was the prefect time to make a quick grilled cheese sandwich before heading out.  It was time to go rogue!

Taste test in the making…one grilled cheese with butter and one with mayonnaise.  Yup.  I was going to try it.  I used the same pan, the same heat, the same bread and the same cheese on both sandwiches.  This had to be a true side by side taste test.

The results:  Both cooked up in about the same amount of time.  Both sandwiches browned nicely, and had a crisp outside bite with a creamy inside.  Surprisingly, the sandwich with the mayo on the grilling side was the favorite.  It had a “cheesier” flavor than the grilled cheese with butter.

At  first look at the picture in this blog, the food items do not look related.  But they are.   Try this.  Let me know what results and preferences come out in your household.  It is fun to experiment with food!

Quirky

12 Jun

Everyone has their food quirks.  Something that makes our food distinctly ours.  My oldest son?  He likes what I call a “naked” sandwich.  No condiments.  Bread, meat, maybe a little lettuce or banana peppers from a jar.  That’s it.  I say eeww to that.  Too quirky.  I simply cannot eat a naked sandwich.

And ketchup.  Does it go on the pile of fries, or next to them to be dipped?  Or do you forgo the ketchup all together and go for the European way with mayo on those fries?

Then there are hot dogs.  Kind of a sacred food for this Chicago girl.  Being of german heritage with Chicago as my home town, no hot dog is edible without that bright yellow mustard slathered o it!  In fact, I am into a Chicago Dog all the way.  That includes mustard, celery salt, peppers, tomato wedges, and never ever ever does a Chicago dog done right include ketchup.  In fact, just forming that last sentence, the very thought of ketchup on a hot dog made shivers go up my spine.  No kidding

And Rice Krispies are not at all edible unless there is a ripe banana (no green whatsoever!  It must be soft, yellow and well on it’s way to brown!) cut up in neat little slices plopped into the bowl of  snap! crackle! and pop! in milk on my breakfast table.  But my friend will not eat Rice Krispies unless they are mixed in with a heap of melted marshmallow.  It’s just his thing.

Being a foodie, I, of course, will try just about any food prepared any way.  But I must hail back to my roots and recognize my quirks.  Deleveloped somewhere along my forty-something years of eating, I am not certain quite how my quirky food habits formed, but I allow them air time.  I embrace them.  I also very much enjoy hearing and observing others food quirks.  We all have ’em.  They are fun, and distinguish us from one another.  As in all things, I celebrate differences.  I find differences in food preferences, eating habits, and individual quirkiness intriguing.  Interesting.  Thought provoking.  Fun.

Try all foods, expand your palate, but for comfort…embrace your food quirks!

 

Pimento Cheese

16 Jan

I moved to the southeastern part of the country about 15 years ago.  I had spent my entire life prior to that living in the midwest.  My culinary roots are steeped in basic farm to table food.  I was not exposed to a lot of different food growing up.  Strictly regional and deliciously 50’s Americana food is what I ate growing up.  When I started cooking, I began with what I knew.  I pretty much nailed good midwestern cooking.  You know, roasts, whole chickens, potatoes, green beans, and the crowning jewel…lumpless rich gravy!   Yummy, but basic.  Which is exactly the way to begin something.  Learn the basics first.  Get some techniques down.  Become confident.  Then stretch your wings!

When I moved to this part of the country,  I read “Gone with the Wind”, a great Southern classic.  A friend had suggested reading something southern in celebration of moving to the southern part of our country.  Yes, its fiction.  But I came from Illinois, the “Land of Lincoln”, and I found that reading this book was a colorful expansion of culture, and a wonderful one at that.  I caught myself up on southern history and southeastern geography as well.  I tried to immerse myself in my new home town in a new and unfamiliar part of the country.  Naturally, that led me to learning about southern food.  In doing so, I discovered a new favorite appetizer.

I had never heard of pimento cheese prior to moving to this part of the country.  I am thrilled to have not only discovered it, but to have a whiz bang recipe for it that I love.  I whip this up quickly and let it sit in the fridge.  Believe me, it does not last long in my house.  We toss it on crackers, slather it on sandwiches, and heat it up in quessadillas.

As with most of my recipes, I do have some secrets that go with this one.  I usually add a tablespoon or two of diced jalapeno peppers to this recipe.  This brings nothing but praise from my teenagers, who tend to  like a little zip in their food.  I also usually mix 1 cup each of 2 different kinds of cheddar cheese, such as a mild cheddar and a sharp cheddar.

Years ago when I began making and tweaking this recipe, I liked to chat about it. You know us foodies…we just have to talk about food!  Anywhooo, I was chatting about pimento cheese with a lovely elderly lady with whom I shared a friendship.  This lady was the epitome of southern charm and graciousness.  Never without lipstick, she had the most beautiful gray hair, always perfectly coiffed.  Her clothes were always perfectly modest and pressed.  She had a lovely lilt to her voice and was proud to have her roots firmly planted in the south.  As I excitedly told her about my new found fondness for pimento cheese, she inquired as to my recipe.  I shared it with her.

Sure my recipe was basic.  I thought it to be a great starting point.  When she heard it, she oh so gently lifted her hand to her mouth and cupped it around her lips.  A secret was about to be revealed!  (Usually ladies do this when they are proudly revealing that they just got an additional 25% off on a new dress, or what the neighbor spent on their new car.  There is an exciting element of collusion when the mouth gets cupped in such a way!).  “Do you add any vinegar to your pimento cheese?” she asked with raised eyebrows and a proud little smirk.  Why no, I said.  A little thrill went through me and I asked her how much to add.  She held her hand up like she was holding a bottle of vinegar.  She then gestured tilting of the bottle to a quick 2 count and said that was how much to add.  Brilliant!!

So my pimento cheese evolved simply into what it is today.  I don’t want to jazz it up too much so it holds true to what it is.  But adding the vinegar is fantastic, as is adding the diced peppers.  Try it and tell me what you think!  Bon appetite!

Amy’s Pimento Cheese

  • 2 cups freshly shredded sharp cheddar cheese
  • 1/4-1/3 cup mayonnaise -do not use salad dressing
  • I small jar pimento, undrained
  • 2 T. white vinegar
  • Salt and freshly cracked pepper to taste

Mix all ingredients in a bowl, cover, and refrigerate.  This gets better as it sits in the fridge, but it sure doesn’t last long!   Use as desired!