![]() Cut a small slit (2 inches or less), horizontally in the side. With a thin flexible knife cut a pocket into chops. Measure out 2 tablespoons and mix it with pimento cheese. Prepare stuffing: Run 5 or 6 pretzels through food processor until finely crushed. The other day I was making pork chops had an epiphany: I would make a stuffed hybrid.Ĥ-1 ½ inch thick boneless pork loin chopsĥ cups Utz Special Dark sourdough pretzels, divided The special dark specialness did it again. And I just happened to have the better part of a bag of Utz’s on hand.Īfter grinding in the food processor, I coated the chops and threw them in the oven. I may have passed out from the sheer sensory overload.Ī couple years ago, I was making oven-baked pork chops. But the sum of these savory parts made for a whole that was so intensely delicious I needed to sit down. The pretzels and the pimento cheese were both tasty on their own. When The Kid was little and faced with a new food, I used to say try it, because you never know, it might be your new favorite. I pulled out the cheese, and opened the pretzels. I wandered into the kitchen looking for something on which to snack. I also had a bag of dark pretzels on the counter. One day I had some fresh pimento cheese from Fresh Market in the fridge. They were also a hit at Chez Matthews, I took to keeping them around for The Kid’s lunch and to munch on. The ones requested were Utz Special Dark sourdough another kid had brought them for lunch, and they were a big hit among the lunchroom set. In the chip aisle, my spawn asked for a specific bag of pretzels. Secondly, when The Kid was in middle school we made a trip to the supermarket. Well, on this fateful day, knowing that I love both pimento cheese and Fresh Market and she brought me a tub of the goo they make in-house at that culinary Aladdin’s cave. I honestly don’t remember her ever having arrived empty-handed. And like any good Southern child, ate it on spongy white bread.īut then two things happened that changed everything, and broke me.įirst, my mom came to visit from Greensboro one day. I used to be like all the other proper Southern children and eat any pimento cheese that was offered. I’m broken, and it’s all because of my mom, The Kid, and Fresh Market. Then you lucky thing, you can make poutine. But lots of stores like Southern Season and Whole Foods, as well as the interwebs sell kits, with everything you need to make like Little Miss Muffet. Rennet can be found in gourmet shops and online. You add rennet to milk, heat it, then stretch the resulting curds. There are plenty of websites that will give you step-by-step instructions. ![]() ![]() If you’re especially fascinated with coagulated, compressed milk curds it’s not very hard to make cheese at home. Stracciatella is fresh cheese curds which are stretched and shredded. A balloon of mozzarella is filled with stracciatella cheese and cream. Burrata is the piñata of the cheese world. Another cheese that’s out of the ordinary but is becoming a little more common is burrata. Children love this, and it makes for party food that is sure to spark conversation. But halloumi from Cyprus, Greek kefalotyri and kasseri can all be fried. It’s most commonly made from Mexican queso blanco or queso freir. It’s an addictive treat that The Kid has adored for years. This version is sliced and toasted in a dry skillet. You can fry some types of cheese, and I’m not talking breaded, deep-fried awfulness you might find on the appetizer menu at Uncle Moe’s Family Feedbag. I throw one in the freezer and am very rarely caught cheese-less. I’ve discovered that Costco carries two large logs for $7. Toast, a sandwich restaurant in Durham, schmears it on sliced baguette, drizzles on a little honey, and finishes with a sprinkling of freshly cracked black pepper.Ĭhèvre can be expensive a tiny nub just large enough for two or three main course salads can run to seven or eight dollars. I love it on mixed baby greens along with toasted pecans, dried cherries, and shaved onion, very lightly dressed with balsamic dressing. On any given month, I eat my weight in goat cheese. He explained since the yield from a goat is so much lower than cows, chèvre (French for goat cheese) gleans a higher, less labor-intensive yield. ![]() I asked a goat farmer why we don’t see goat cheddar, or provolone, or Havarti. The milk can be made into the same types of cheese as cows. Most of the time it’s a crumbly, tangy product that tops salads and livens up beets. And a few years ago, the internet blew up over a restaurant serving cheese made from humans-yeah, thanks no. Folks around the world have used donkeys, horses, camels and yaks. That’s an Amish dude with a camel dairy.Īnd the number of animals whose milk is made into cheese is much larger than cow, goat, sheep and buffalo. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |