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Friday, March 19, 2010

"Pimento Cheese Fit For A Queen" and Tzatsiki Sauce that's "Fit" and Fabulous








You all have probably wondered what a "once again" unemployed girl, who is on the verge of yet "another" nervous breakdown, (yawn...) does at 2:30 in the morning..




Sleep? Heavens no! Way too predictable. and I just can't afford that kind of a reputation at this point in my life....


The answer is...I'm cooking! But of course....



I'm either crying or cooking, and tonight it's
cooking.... (well SOMETIMES I laugh...last night at 2:30 in morning, I was watching the recent remake of "The Importance of Being Earnest", and cracking up at lines like, "When I'm sad, I refuse everything, except food and drink"....As you
all know, I adore Oscar Wilde...(See previous post from way back...)



Actually I've had quite the productive day where the culinary arts are concerned...

(too bad it doesn't pay, but then a girl can't have everything...)


I made some delectable Tzatsiki sauce today, and felt that I needed to balance that low fat

regimen by following it with a high fat recipe tonight...hence the:


"Pimento Cheese Fit For A Queen"


1/2 Lb Sharp White Cheese
1/2 Lb Cheddar
Shred cheese by box grater....
Mix these cheeses together...

2-7 oz cans pimentos (drained)
Put those on plate and mash with fork to a pulp
Add to cheese

1 to 2 Jalapenos with ribs and seeds (depending how hot you want it) minced finely
Add to cheese mixture

Add small amount salt, and small or larger amount garlic powder, cayenne pepper, black pepper, dry mustard-"Coleman's" is best...(all to taste, go small then add more as desired)

Add Mayo (Hellman's or homemade) to bind...Will take at least one cup or more...(should
be spreadable and NOT stiff)
Do not skimp on this...

(Reminder...This is not a low fat recipe, as no respectable Southern recipe is....)
Best mixed with a fork....

Will require a bit of mixing and patience...
Want everything very incorporated...

Finish with shots of Tabasco and a little Worcestershire sauce...
Mix well...

Put in crocks or covered dish in Refrigerator, and let it stay there for at least 3-4 hours or overnight before serving....(of course, that is after you get yourself some!!!)

Makes two really good sized pint sized crocks (I like to use the pickling jars with lids)

Consider giving one away and keeping the other...(to some lucky friend/family...no foes, unless you want them to become friends...)

Good for one full week refrigerated... So good, you're gonna have to find someone to SLAP...
(I, for one, never thought that "YO MAMA" was a good choice...just say'n)

Notes on Recipe...Of course you could add some finely chopped Italian Parsley, Smoked Paprika, Onion, Juice from the Pimentos or Dilled or Bread and Butter Pickles, finely minced Garlic..

Actually just the original recipe is best, I think

Could leave out the Jalapeno and Tabasco....(pity, though)

Serving Suggestions...On crackers, ripe tomato slices, top of burgers, stuffed celery, or traditionally, which is on white bread (the kind that nobody buys anymore...)


Now for the Tzatsiki Sauce....

Hard to believe that it's healthy and low fat because it's just too good for that!


My Tzatsiki Sauce

2 cups of plain yogurt ( If you can afford the Greek Yogurt you do not have to drain)

I used regular plain yogurt and put it in a couple of coffee filters in a stainer over a bowl in
the refrigerator and left it there to drain overnight... (doesn't actually take all night)

In the morning it is nice and thick like the consistency of thick Sour Cream...


2 regular cucumbers, peeled, seeds removed, grated, and squeezed dry with some
kitchen towels to remove all moisture (just as you would do with defrosted spinach)


Combine these two ingredients, then add 2-3 cloves of finely minced garlic, a bit of salt and pepper, about a tablespoon or two of finely minced fresh dill, the juice of 1/2 a lemon, a dash of white or red wine vinegar, a dash of cayenne pepper, and enough extra virgin olive oil to suit your consistency preference....

You can replace the dill with fresh mint if you desire...Both are wonderful....


Serving Suggestions..

Great with pita bread, cut up veggies, as a healthy substitute for sour cream in a baked potato, drizzled over roasted potatoes and other veggies, and any grilled lamb or chicken breasts (marinate lamb and/or chicken first in extra virgin olive oil, lemon juice, oregano, garlic, salt, and pepper, and only about 1/2 hour before you grill in the case of the chicken breasts, or they will cook in the lemon juice...can marinate lamb longer...)

"Lamb Burgers" are wonderful with topped with Tzatsiki....

Think that I might have that recipe posted either on this blog or on foodbuzz.com under "sautegrillfryfunnygirl"....

This sauce is so versatile, I'm sure that you will come up with delicious ways to eat it...

Well...Happy Eating.

Hope you enjoy these recipes...

When I come out with a recipe for sauteed acorns garnished with crisp fried crickets , you'll know I'm in trouble...


See you in the "Soup Lines"...(bet they won't have any Tzatsiki or Pimento Cheese there...)

Hmmph...

Oh and why the cowgirl picture?

Just a rare occasion when the Texan in me shows her true roots, which reminds me...

Roots look horrifying when you're unemployed....

If my hairdresser saw me, he would pretend that we weren't acquainted...

Uh oh....here comes the crying again...

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