First, I just want everyone to have a moment of respect for that pan. Damn. Okay, anyway, on to the post... You may have noticed that my parents come up from time to time on this blog, and rightfully so. I wouldn't necessarily call either of my parents a "foodie," but they both know their way around the kitchen. For all I think of Daddy as the chef in the family, and use him as my go-to guy for a panicked grocery store phone call about what to substitute for this and that vegetable or for advice on how to save a potentially ruined dish, I've noticed that Mom comes up more often on here, and there's a reason for that. Mom
knows how to do comfort food, and a lot of this blog has been about getting back to my roots, embracing what's Southern in me, and indulging in some good old fashioned cheesy comfort. You've seen several incarnations of mommy pasta so far, as well as Mom's standby gratins dish, but since it seems to be a pimento cheese week, it's time to unveil Mom's tried-and-true grilled cheese technique.
Grilled cheese shows up a lot on this blog, mainly because I
cannot get enough. When I was home for a weekend in December, and Mom made me grilled pimento sandwiches for lunch both days, I was kind of in comfort food heaven. The funny thing is, I am physically incapable of reproducing her technique. I don't know what it is, but I can't do it. Nevertheless, I'll recount her instruction here, and maybe some of you are better bloggers than me and will be able to create the heavenly grilled cheese pictured. Absolutely key, Mom says, is getting your pan
hot. Make sure it's very hot before any bread touches it--it's better to lower the heat mid-grill than to have to turn it up. Put some mayo on the inside of your sandwich, spread with pimento cheese (see my last post for a homemade recipe), and generously slather the outside of the bread with margarine. Now grill that sucker. Let it chill for a while before you check it. It's better a bit burnt than undercooked. Flip (carefully). Repeat. Eat that sucker. Yes, I know, it's kind of sad that I can't manage this. I blame my stove. But go on, friends! Go forth and be cheesy! Live long and pimento.
First, I just want everyone to have a moment of respect for that pan. Damn. Okay, anyway, on to the post... You may have noticed that my parents come up from time to time on this blog, and rightfully so. I wouldn't necessarily call either of my parents a "foodie," but they both know their way around the kitchen. For all I think of Daddy as the chef in the family, and use him as my go-to guy for a panicked grocery store phone call about what to substitute for this and that vegetable or for advice on how to save a potentially ruined dish, I've noticed that Mom comes up more often on here, and there's a reason for that. Mom knows how to do comfort food, and a lot of this blog has been about getting back to my roots, embracing what's Southern in me, and indulging in some good old fashioned cheesy comfort. You've seen several incarnations of mommy pasta so far, as well as Mom's standby gratins dish, but since it seems to be a pimento cheese week, it's time to unveil Mom's tried-and-true grilled cheese technique.
Grilled cheese shows up a lot on this blog, mainly because I cannot get enough. When I was home for a weekend in December, and Mom made me grilled pimento sandwiches for lunch both days, I was kind of in comfort food heaven. The funny thing is, I am physically incapable of reproducing her technique. I don't know what it is, but I can't do it. Nevertheless, I'll recount her instruction here, and maybe some of you are better bloggers than me and will be able to create the heavenly grilled cheese pictured. Absolutely key, Mom says, is getting your pan hot. Make sure it's very hot before any bread touches it--it's better to lower the heat mid-grill than to have to turn it up. Put some mayo on the inside of your sandwich, spread with pimento cheese (see my last post for a homemade recipe), and generously slather the outside of the bread with margarine. Now grill that sucker. Let it chill for a while before you check it. It's better a bit burnt than undercooked. Flip (carefully). Repeat. Eat that sucker. Yes, I know, it's kind of sad that I can't manage this. I blame my stove. But go on, friends! Go forth and be cheesy! Live long and pimento.
1 comment:
Ha, well I probably should have mentioned that after you put it in the pan which is hot, you cut it down so hopefull it won't burn. I do think one side a little dark is better than not cooked enough but it's only on a high heat until it gets hot and I usually cut it down to medium high and after flipping it sometimes it can be cut down a little more. Love you bunches, Mom
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