It's "Moving Day" at The Masters... my homage to Pimento Cheese Spread

GEASONED PIMENTO CHEESE SPREAD
Yield = 3 cups; Prep: 10 minutes; Standing time: 1 hour (if you can wait that long!)

My mother LOVED pimento cheese sandwiches!! I had a very strong dislike for this humble Southern staple of old. That all changed when I was blessed enough to taste it at Augusta National during the week of The Masters. Per tradition I had to get a Pimento Cheese Sandwich and a beer which came in a souvenir cup. (My husband and I still have a stack of these over a decade later!) Savoring my first bite I remember thinking: “So THIS is what Pimento Cheese Spread should taste like!” I thoroughly enjoyed three of those tasty sandwiches that day. (As did Greg, Webb & Bonnie -- Cheers to you all!!)

Here is my shot at honoring my Mom and the delicacy of common ingredients served at Augusta National. (I am sure I have more ingredients than theirs, but I am not trying to recreate perfection, only make a spread my family will enjoy!) Serve with an iced 'Arnold Palmer' (half iced tea & half lemonade) or an ice-cold American lager.

3 cups Sharp Cheddar Cheese, shredded (divided) *I used yellow, but white cheese will taste great, but will not look the same! My cheese was finely shredded, mainly for textural preference!
8 oz cream cheese (1/3rd less fat), softened
½ cup light mayonnaise
1 ½ tsp Geasoning OR a combination of salt & pepper
¼ tsp garlic powder
¼ tsp onion powder
Cayenne pepper, a pinch or so
Worcestershire sauce, a shake or two
Hot sauce, a shot or two (optional)
2 sweet red peppers - roasted, seed, peeled & finely chopped OR 1 (4 ounce) jar chopped pimento peppers, drained

Mix the all the ingredients together until well-incorporated. (I used a stand mixer fitted with the paddle attachment – beaten about 4 minutes total and scraped down 2 or 3 times.) Cover and place in the refrigerator at least 1 hour to chill and let the flavors marry. Taste and re-season if desired. Usually served on soft white bread, but this is your sandwich -- knock yourself out!!

This is also traditionally served as a cracker spread, stuffed in celery and in the middle of grilled sandwich (although this application is quite messy). The Vortex, a great burger joint in Altanta used to serve Pimento Cheese a top one of their awesome burgers. Husband Greg and I were chatting about other uses for this tasty spread: to intensify a BLT (in lieu of the mayonnaise); stuffed in jalapeños for “poppers,” as a base for shrimp spread/crab dip; or as a replacement for plain cream cheese in some sushi rolls… *Let me know what do you do with it! --Courtesy Sabryna Roberson, The Traveling Culinarian – April 2012.

Helpful Links:

The Masters (Augusta National Golf Club - Augusta, GA) - http://www.masters.com/index.html

The Vortex Bar & Grill (Atlanta, GA) - http://www.thevortexbarandgrill.com

SALMON CLUB with a TWIST

SALMON CLUB with a TWIST

2 servings; Prep: 10 mins; Cook: 2-3 mins (uses leftover salmon & bacon)

Every once in a while I crave this amped up Club Sandwich! I only use 2 slices of bread per sandwich, as I like to taste the fillings not to be overwhelmed by the bread!

Next time you make salmon, make a few extra portions to chill and use in a sandwich a few days later – you won’t regret it! –TC

4 slices of bread (or 2 rolls, halved) – your choice, I used a seeded multi-grain bread
2 oz. softened cream cheese – I use the 1/3rd less fat
1 lemon, zested *Save the remaining lemon to juice into another dish, put into an air-tight container and refrigerate up to 3 days. --TC
Seasoning or salt and black pepper, to taste
3 slices pre-cooked bacon – I use crisp turkey bacon, cut in half, but go with what you like…
½ cup lettuce or greens – I used pea shoots; other options: romaine, spinach, watercress, red leaf, butter lettuce, etc.
Sliced tomatoes – I used grape tomatoes because they smelled the best at the store!
6 to 8 oz pre-cooked salmon fillet** – I used leftover salmon (**I marinaded with a mixture of soy sauce, brown sugar & red pepper flakes for about 1 hour, then broiled). --TC

Lightly toast your bread, if desired. Meanwhile, in a small bowl stir together cream cheese, zest and seasonings with a fork until incorporated. Spread one-fourth the cream cheese on each slice of bread. Layer the bacon pieces, greens and tomatoes on the ‘bottom slice of bread.’ Top with half the salmon and other slice of toast. YUM!!

TC TIP - prevent mashing your sandwich when you cut it: With a serrated edge knife (you know, the one with the ’teeth’) cut through the ‘top slice’ of bread, then invert to top your pile of goodness! Now cut through your sandwich, using your pre-sliced guideline in the top piece of toast. Voila!

–Courtesy Sabryna Roberson, The Traveling Culinarian – January 2012.

FAUX MI... my take on a Vietnamese classic -- Banh Mi Sandwich

FAUX MI Serves 4

Tonight I was pondering what to make for dinner. I had the following items on hand: rotisserie chicken; hoagie style rolls; shredded cabbage; garlic; and fresh mint. Hmmmmm... then it came to me: I'll make a fake American-style Banh Mi sandwich!!

Reviving rotisserie chicken with a lightly sweetened, garlic-infused soy sauce, then topping it with crunchy cabbage and the refreshing fresh mint pleased all of the palettes in our house!!

1 rotisserie chicken, skin removed, picked & shredded into bite-sized pieces
1/3 cup Less Sodium soy sauce
1 to 2 tsp oil (vegetable, olive or safflower)
1/2 tsp toasted sesame oil, optional
1 clove garlic, minced or grated on a microplane (about 1 tsp)
1 to 2 tsp sugar
4 hoagie rolls or one fresh baguette, split but not cut all the way through
mayonnaise , optional
Ginger-Sesame Dressing
1 fresh limes, cut into lime wedges, optional
shredded cabbage, as needed
seedless cucumber, sliced thin *will add next time --TC
fresh herbs - mint and cilantro

Preheat a 10-inch skillet over medium heat. Add the soy and oils, bring to a simmer. Add garlic and sugar, simmer until sugar is dissolved. Add chicken and toss to coat, take off heat.

Lightly toast the rolls (I use my toaster oven) and lightly dress with the dressing and mayonnaise. Fill bread with chicken, top with shredded cabbage and fresh herb leaves. Squeeze fresh lime over sandwich. Serve with fresh fruit and enjoy!! --Courtesy of the Traveling Culinarian at home -- May 20, 2011.