Here’s my top ten this week-
Smoke and Mirrors Cocktail - Prettiness.
Turkey and Mushroom Quesadillas with Beer Pickled Jalapenos - They had me at beer pickled jalapenos.
Ramen Donuts – Um, just because it’s ramen donuts. I don’t even care about donuts but I’m fascinated.
Chinese Orange Beef – I.Love.Her.
Roast Beef and Swiss Sliders – Um, hell to the big, fat yes.
Lobster Street Tacos – What?
Salmon BLT Sliders with Avocado Aioli – You shut your damn mouth.
Apple Pie and Pumpkin Jello Shots - What a fantastic idea.
Cornbread Muffins with Poblano Peppers and Gouda – Love, love, love.
French Onion Soup Stuffed Meatloaf – Holy Lord.
Have a great week!
Ok, so as much as pimento cheese is a Southern staple, it has never, ever been my favorite.
Let me explain. I’ve never loved pimento cheese because I feel as if it’s lacking something. Just like I think egg salad is lacking something. Maybe it’s just not substantial enough in my mind? I have no idea. It kinda makes no sense because I’m a die hard fan of sharp cheese. The sharper, the better – I’m all about Cracker Barrel Extra Sharp White Cheese. So, I had this craving for a fried green tomato a while back and I somehow ended up putting these two together.
Oh, and I put jalapenos in my pimento cheese. Big shocker, right? You can leave those out if you’re not into the pepper thing, but it just rounds the whole thing out for me.
I know, I know, I should be posting Thanksgiving recipes. I’ve got a few things ready to go in the next couple of days to share with y’all for holiday cooking, but this one has been on my mind.
Here’s your printable-
This is by far one of the best burgers I’ve ever had. EVER. Let me begin by telling you that this isn’t my burger.
Nope, this is my son’s. My 18 year old son has had culinary interests on and off for years, but lately they’re really kicking into gear.
I, of course, doused my own personal one with a little Sriracha to get the hot party started while the grill got nice and hot.
He grilled them over medium heat for 3-4 minutes per side for a perfect medium rare, but you could add a minute to each side for medium.
Or, you could just burn the shit out of them if you want to, which is what I used to do. Now I absolutely love medium rare burgers. I never enjoyed the beauty of them before, but I just didn’t know what I was missint out on.
Let’s talk cheese. We used Muenster, a very personal favorite of mine. If you’re not familar with Muenster cheese, I would describe it as a really good cross between Cheddar and Havarti. It melts really well, but still is a little bold. It’s just luscious.
For the bread, we toasted some buttered and parslied sesame seed buns.
You know I made mine a big, fat hot ass mess Sriracha Burger with lots of mayo. (His was minus the mayo and Sriracha).