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Tag Archives: Tony Cachere’s creole seasoning

New Year’s Black-Eyed Peas

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Happy New Year’s Eve! Last night I soaked the beans, and today I made a big pot of black-eyed peas to ring in the New Year. While I started with my Big Pot o’ Beans recipe (November 2013 archives), this variation is quite a departure from my original soupy beans. This is my new recipe:

1 lb dried black-eyed peas, soaked and strained;
4-6 slices bacon, cut into 1/2″ pieces;
1/2 small/medium yellow onion, diced;
2 cloves garlic, smashed and minced;
2 Tbs tarragon vinegar (or red wine vinegar);
1 15 oz can tomato sauce (I prefer Trader Joe’s organic);
2 cans water;
1 tsp coarse salt;
1 tsp paprika;
1 tsp Tony Cachere’s creole seasoning;
1/2 tsp ground cumin;
1/2 tsp ground ancho chili pepper;
1/2 tsp dried oregano;
1 bay leaf;
1 Tbs Louisiana Hot Sauce.

When you begin cooking, drain off soaking liquid from beans. Then start by frying chopped bacon in large soup (“bean”) pot. When bacon is crisp, drain off most of the rendered fat. Add a little olive oil to the bean pot; Sauté onion; Season with 1/2 tsp salt; Add garlic. Increase heat; Add 2 Tbs vinegar; Scrape brown bits off bottom of pot. Add strained black-eyed peas; Season with another 1/2 tsp salt; Stir! Add tomato sauce; Add 2 cans water; Stir! Add the rest of the spices and Louisiana hot sauce; Stir! Heat to boil; reduce to simmer. Simmer, simmer, simmer. Taste and adjust seasonings. Happy New Year! Wishing you joy, health and prosperity!

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Lanie’s Pimiento Cheese

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Since last month’s Inspire Women Inner Circle was a dessert fest, today I wanted to take something more substantial to share with the ladies. Pimiento cheese sandwiches on mini Hawaiian rolls sounded like a good autumn sandwich, and they were a hit! Here’s the story of my affair with pimiento cheese…

I had never heard of pimiento cheese until I lived in Memphis – it’s a southern thing. A friend wanted to buy a pimento cheese sandwich at the gas station convenience store, so that was a disgusting introduction, imo. I was re-introduced to this southern spread by my father-in-law who buys a certain pricey brand. And then one of my colleagues brought her famous dill pimiento cheese spread to an office pot luck, and I was inspired that I too could make homemade pimiento cheese. I tweek my friend’s recipe to make it my own by mashing softened cream cheese with the mayo for a little tang, and I serve pimiento cheese spread on mini Hawaiian rolls. This is my recipe:

16 oz (1 lb) sharp cheddar cheese block, shredded (I used a blend of 2 Trader Joe’s sharp cheddars. It is important for the recipe to buy block cheese and shred it on a box grater.)
2 oz cream cheese, softened
1/4 cup real mayo
4 oz jar pimientos, strained and chopped (Reserve the pimiento juice.)
1-2 Tbs fresh dill, finely chopped
1 tsp Tony Chachere’s creole seasoning
Finely ground black pepper
2 packages mini Hawaiian rolls

Start straining the pimientos so they will be well-strained. Shred the block cheddar with a cheese grater. Mash together softened cream cheese and mayo to achieve a consistency which will mix into the shredded cheese. Add the shredded cheese to the cream cheese/mayo and mix; add the chopped pimientos and mix; add the chopped dill and mix; add seasonings and mix. Add 1-2 Tbs reserved pimiento juice to thin cheese spread to achieve desired consistency.

Notes: If time permits, make the day before so the flavors may get acquainted; pimiento cheese is even better the next day. Serve on mini Hawaiian rolls or with Wheat Thins.

 

 

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