PIMENTO CHEESE INGREDIENTS

·        8 ounces extra-sharp cheddar cheese, grated with a food processor or hand grater (not pre-grated)

·        ¼ cup softened cream cheese (2 ounces), pulled into several pieces

·         Scant 1/2 cup jarred pimento or other roasted red peppers (from a 7-ounce jar), finely diced

·        ½ teaspoon dried red chile flakes

·         Salt and freshly ground black pepper to taste

PIMENTO CHEESE PREPARATION

1.      In a large mixing bowl, place the cheddar cheese in an even layer. Scatter the cream cheese, pimentos, mayonnaise and chile flakes over the cheddar cheese, add in a couple of spoonfulls of the pimento juice. Using a spatula, mix the pimento cheese until it is smooth and spreadable, about 1 1/2 minutes.

2.      Transfer the pimento cheese to a plastic container or bowl, cover it tightly, and store in the refrigerator. Pimento cheese keeps in the refrigerator for 1 week.

CANDIED BACON INSTRUCTIONS

Fry 9 pieces of bacon with 2 tablespoons of brown sugar.

FRIED GREEN TOMATO INGREDIENTS

·       1 medium-sized, firm green tomato

·       1 large egg

·       Kosher salt

·       ½  cup all-purpose flour

·       ½  tablespoon Chef Paul’s Redfish Seasoning

·       ¼  cup of buttermilk

·       1 large egg

·       ¼  cup fine white cornmeal

·       ¼ cup fine dry bread crumbs

·        1/8 cup of oil for frying

FRIED GREEN TOMATO PREPARATION

1.     Slice and salt green tomatoes:

Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt. Dab with paper towel.

2.     Set out shallow bowls with coating ingredients:

While the salted green tomato slices are resting, place in three separate, shallow bowls: 1) the flour and redfish seasoning, 2) buttermilk and egg, and 3) breadcrumbs and cornmeal.

Whisk together the egg and buttermilk.

3.     Bread the tomato slices:

Heat the oil in a skillet on medium heat. Dip the green tomato slices in the flour-seasoning, then the buttermilk-egg mixture, then the cornmeal-breadcrumb mix.

4.     Fry the breaded tomatoes:

In the skillet, fry half of the coated tomato slices at a time, for 3 to 5 minutes on each side or until brown.

Set the cooked tomatoes on paper towels to drain.