If you are in need of comfort, nothing is more soothing than a bowl of tomato soup and grilled cheese. We recently saw grilled pimento
cheese as a menu item at a fancy sandwich shop and thought it was genius.
We’ve talked before about how pimento cheese spread did not become a home prepared item until after WWII. This delicious cheese dip can be made as zippy as you want with the addition of hot sauce. Spread between slices of sturdy bread and grilled until the cheese is oozing and melted, this is the definition of a culinary hug.
Congaree National Park, near Hopkins, encompasses almost 27,000 acres and is a designated Wilderness Area, an International Biosphere Reserve, a Globally Important Bird Area and a National Natural Landmark. The largest intact expanse of old growth bottomland hardwood forest remaining in the southeastern United States is its claim to fame.
Grilled Pimento Cheese Sandwiches
- 1 cup grated sharp cheddar cheese
- 1 cup grated Monterey Jack cheese
- 1/2 cup mayonnaise
- 2 ounces pimentos, drained
- 1/4 teaspoon Worchester sauce
- 1/4 teaspoon Dijon mustard
- Dash of hot sauce (optional)
- 6 slices sturdy seeded Italian bread
In the bowl of a food processor, add first six ingredients. Pulse until combined. Season with salt and pepper and hot sauce, if desired.
Divide mixture evenly on 3 slices of Italian bread. Place top on each sandwich. Butter each side of bread. Grill sandwiches in a hot pan on each side until golden brown and cheese is melted.
The Gopher State is the number one producer of turkey in the country, raising approximately 44 to 46 million birds annually, according to the Minnesota Turkey Growers Association. Turkey
has more protein than chicken or beef and is lower in calories and fat, making it a good, heart healthy choice.
Even if summer is slowly slipping away, we couldn’t resist this tasty kebab recipe. We can grill outside until it snows, right?
If you are Twin Cities bound, be sure to check out the Minneapolis Sculpture Garden, part of the Walker Arts Center. Forty works are highlighted, including the iconic Spoonbridge and Cherry.
Turkey, Orange and Rosemary Kebabs
• 10 ounces orange marmalade
• 2 tablespoons Dijon mustard
• 3 tablespoons soy sauce
• 3-4 sprigs fresh rosemary
• 3-4 cloves garlic, crushed
• 1/4 cup olive oil
• 2 teaspoons orange zest
• 2 pounds boneless turkey breast, cut into 1-inch pieces (can use chicken)
• Orange slices, cut thinly (optional)
Place marmalade in a small sauce pan and heat until melted. Combine marmalade and next six ingredients (mustard through orange zest) in shallow dish or ziptop bag. Mix well. Liberally salt and pepper the turkey, then add to marinade, tossing until well coated. Allow to marinate for at least 2 hours, longer if you can.
When ready to grill, thread meat on skewers, along with orange slices, if using. Grill the kebabs, turning occasionally, until meat is no longer pink, about 10-12 minutes.
Barbeque sauce takes on a different meaning depending where you are in the country. North Carolina has their vinegar based sauce. South Carolina likes their mustard based sauce. Kansas City sauce is on the sweeter side with the addition of brown sugar and/or
molasses, while Memphis BBQ sauce is a little more balanced. And the Texans, they like to add tomato sauce or tomato paste to their barbeque sauce.
Now comes Alabama White Barbeque Sauce. This mayo-based sauce was created by Big Bob Gibson Bar-B-Q in Decatur, Alabama and will elevate your barbequed chicken to something near heavenly. Bonus points for being super easy to whip up with ingredients you probably have on hand, this is one unique sauce that you need to try.
Get your Great Gatsby on by visiting the Scott and Zelda Fitzgerald Museum in Montgomery, a house the couple rented in the 1930s. The museum is open Tuesday-Sunday.
Alabama White BBQ Sauce
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons prepared horseradish
- 1/4 cup white vinegar
- 1 clove garlic, shaved on a microplane
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne (optional)
Combine all ingredients in a medium mixing bowl and whisk together. Spoon over chicken or pork after it is cooked. This will keep up to 2 weeks in refrigerator.