"Pimento Cheese Spread
1 lb. Velveeta or similar cheese product, shredded
1 lb. finely shredded sharp Cheddar cheese
¾ cup mayonnaise
1 jar (14-16 oz.) pimentos or roasted red peppers, drained and diced
1 tsp. onion powder
½ tsp. Texas Pete (or your favorite hot sauce)"
"Put all ingredients in a large mixing bowl and start blending on the lowest mixer setting until combined, scraping frequently. Very gradually increase mixer speed, scraping as needed, until the mixer is at its highest setting. Beat at highest speed for at least five minutes until creamy. Cover bowl (or transfer to a tightly covered container) and chill overnight, allowing flavors to meld. Allow to stand at room temperature for 30 minutes before spreading."
"Traditionally, in North Carolina at least, this would be spread evenly on white bread, crusts trimmed and cut into small triangles, often joining chicken salad sandwiches prepared in the same fashion. I do use a good thin white bread – Arnold Brick Oven White Big Slice or similar – but unless it’s going to be part of a platter for serving to guests I don’t bother trimming the crusts, or for that matter cutting it more than in half." - C.K. Leverett
A new report in the American Journal of Cardiology suggests that fast food restaurants should offer statins – a popular class of cholesterol-lowering medications – alongside their unhealthy food.
"We propose that the fast food industry is well placed to offer advice and supplements to counteract the cardiovascular harm arising from the foods they purvey," the report said. "These companies already have an infrastructure for providing a variety of condiments... A generic statin could be added to the panoply of items in the self-service tray at little additional cost."
CNN Health has the FULL STORY
5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
John Currence is the chef and owner of City Grocery Restaurant Group in Oxford, Mississippi. In 2006, he received the Southern Foodways Alliance "Guardian of Tradition" award, and in 2009, he was recognized by the James Beard Foundation as "Best Chef South." The Mississippi Hospitality and Restaurant Association named Chef John Currence the 2010 Restaurateur of the Year.
Currence’s native New Orleans kindled his life-long devotion to Southern-influenced fare, further fueled by a stint under the tutelage of Bill Neal of Chapel Hill, North Carolina’s Crook's Corner. With Neal, he pursued a potent blend of classical French technique and traditional Deep Southern American cuisine, now evidenced on his menus at City Grocery, Big Bad Breakfast, Bouré and Snackbar.
Kick back with some shrimp ‘n grits and jump on Currence’s bandwagon to bring these dishes back into regular rotation.
5 Southern Dishes That Deserve a Comeback: John Currence
Step away from the sugary cereal, and wave goodbye to good ol' white bread. A new survey conducted by Harris Interactive for Whole Foods Market reports that more than four out of five Baby Boomers say they are now more concerned with what foods they eat, read nutrition labels more closely today, and have a better understanding of how their food is produced than they did 30 years ago.
The survey, conducted online in June, asked 1,349 adults ages 46-64 about their shopping and eating habits now, versus in 1980 (the year Whole Foods was founded), reveals a trend toward increased interest in minimally-processed fare.
A few highlights:
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