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.
Maytag Blue cheese is one of Iowa’s most famous products. First produced in 1941, this family run dairy (the same one associated with the appliances) is in its fourth generation of making cheese and
uses a small batch method. If you like the flavor of blue cheese, Maytag will knock your socks off. It’s that good.
We love a good blue cheese dip but man cannot live on dip alone so we bring you Buffalo Cauliflower. This alternative to Buffalo wings is much lower in fat but has plenty of flavor and is mighty spicy. You’ve been warned.
Maytag Dairy Farms in Newton, Iowa, offers daily tours focusing on the history and packaging (note: this is not a production tour), Monday through Friday 8:00 to 5:00 and Saturday 9:00 to 4:00.
Buffalo Cauliflower with Maytag Blue Cheese Dip
- 4 cups cauliflower, cut into bite sized pieces
- ½ cup milk
- ½ cup water
- 1 cup flour
- 2 ½ teaspoons garlic salt
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon pepper
- 1 cup hot sauce
- 1 tablespoon butter
- 1/3 cup Greek yogurt
- 1 tablespoon mayonnaise
- 1 tablespoon milk
- 2 tablespoons crumbled Maytag blue cheese
- Salt and pepper to taste
In a large bowl, combine milk, water, flour, and spices (garlic salt through pepper). Toss cauliflower into mixture and mix until it is completely coated. Place cauliflower on baking sheet covered with parchment paper, shaking off the excess batter. Cauliflower should be on a single layer and the pieces should not be touching. Bake at 425 degrees for approximately 20 minutes or until cauliflower just begins to brown.
In the meantime, in a large, microwave safe bowl, add butter to the hot sauce. Microwave for one minute or until butter melts. Stir until butter is incorporated. At the 20 minute mark, remove cauliflower and toss it in the hot sauce mixture. Return cauliflower to baking sheet and bake another 20 minutes.
In the meantime, make the blue cheese dip by combining all ingredients including salt and pepper to taste.
Cauliflower will be done when it is browned. Serve immediately with blue cheese dip.