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.
Blue crab is one of the most important products of the First State, with almost 4 million pounds landed in 2016. If you get a chance to visit Lewes or Rehoboth Beaches in the summer, there is nothing
better than visiting a crab house, where they will lay out the butcher paper and mallets as you pick some crabs. Beer and Old Bay Seasoning are integral to this experience and if your hands aren’t covered with bits of shell and crab meat, you are being far too prim.
Canned crab, on the other hand, offers all the deliciousness of crab without any of the mess. We made this appetizer recently for a party and it was a huge hit. The flavor of the crab really shines, as it’s not masked by cream cheese or other dairy products.
Step back to the late eighteenth century when you visit the Old Statehouse in Dover. Completed in 1791, this beautiful example of Georgian architecture served as both the state and county capitol building until 1933.
Crab Stuffed Mini Sweet Peppers
- Yellow, orange and red mini sweet peppers
- 12 ounces crabmeat
- 2 teaspoons Dijon mustard
- 1 cup mayonnaise
- 1 teaspoon Old Bay seasoning
- 2 scallions, chopped finely
Halve the mini sweet peppers. Remove seeds and membranes but leave steam intact. In a large bowl, mix crabmeat, mustard, mayo, Old Bay and scallions. Season with salt and pepper to taste. Place peppers on a baking sheet. Spoon crab into peppers. Bake for 15 minutes at 300 degrees, then broil to finish for 4-5 minutes or until crabmeat is golden brown.
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.
When you think of Maryland, you probably think of the Chesapeake Bay and if you think of the Chesapeake Bay, you probably think of blue crabs. The bay is an estuary (where saltwater and freshwater
mix) and the perfect environment for blue crab. In fact, the Chesapeake Bay produces 50 percent of the blue crab harvest in the United States.
If it’s hot where you are, you might welcome this no-cook crab salad recipe that does not involve an oven. We served this on endive boats for a lovely appetizer pre-concert, but you could put it on crackers or even a soft roll for a crab salad sammie.
Check out the wild horses on Assateague Island National Seashore, near Ocean City, where you can swim, hike the beach, kayak, fish or birdwatch.
- 1 rib celery, chopped
- 1 scallion, chopped
- 1 teaspoon grainy mustard
- 2-3 tablespoons mayonnaise
- 8 oz. fresh crab meat
- Old Bay seasoning, to taste
In a medium bowl, add celery, scallion, mustard and mayo. Mix until well combined. Gently fold in crab meat, taking care not to break up large lumps or claw meat. Add Old Bay seasoning to taste. Let chill before serving.
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.