This sandwich is a mash-up of several of my favorite places, particularly the effervescent, sweet honeycrisp apples from the north and the sharp, creamy pimento cheese from the south. Smokey, thick-cut bacon, a generous amount of bitter baby kale, and a healthy smear of whole grain mustard make one of the most perfect, simply complex sandwiches you will ever eat.
This is a meal size version of the seafood restaurant classic appetizer. Instead of button mushrooms, this is made with Portobello mushrooms and a generious mound of crabmeat. I used a Crab Imperial recipe from an old cookbook and brightened it up with a leek and pimentos. If you’re not a fan of mushrooms, you can easily bake the Imperial in a baking dish for the same amount of time and call it good.
Call me southern, but I do love a good sausage biscuit. What’s just as good as a sausage biscuit is this recipe for sausage, cheddar, and chive biscuit bread. Each bite is packed with cheesy, chivy, sausage-y (I’m inventing words here) biscuit-rich perfection. I used America’s Cookbook recipe for Powder Biscuits, but I used buttermilk instead of sweet milk and self rising flour instead of flour+baking soda.
This recipe can be found in Tupelo Honey’s newest cookbook, Tupelo Honey: New Southern Flavors from the Blue Ridge Mountains. The only adaptations is the addition of spent grains (from a IPA home brew) to the pretzel dough and beer in place of wine in the fondue.
There’s more to come soon about some of the places I visited, the things I ate, and the things I cooked while visiting the Old North State. In the meantime, here are some photo snacks for you. Take a gander and enjoy!
This savory soufflé is perfect for Sunday brunch and paired with a crisp green salad. There’s both a perfect hint of spice from the cayenne and sweetness from the pimentos to please every palate.