Tonight was a special night -- for four reasons! First, I had another Baker's Dozen celebration. Thank you, Aimee, for spending 13 classes at Crème de la Crème! Second, Sandy was inducted into the Crème Club (six classes)...and last but not least...I had my first ever male Crème Club inductee! Congratulations to Dan! It has been such a treat having you all in the kitchen. I'm so thankful that you choose to spend your Thursday evening with me. Lastly, it was the first class of my "Southern Crème Charm" menu! Cheesy Grit Bites, Pan Seared Pimento Cheese Pork Chops, Braised Greens with Bacon, and Peach Cobbler.
After pouring glasses of wine, I did something I rarely do -- pass out the entree recipe first! There are a million recipes for Pimento Cheese. I was so excited to share my version, as well as offer some alternatives for the leftovers! I chose to start with this recipe so that the fresh garlic could incorporate into the spread.
Next, it was time for our appetizer: Cheesy Grit Bites. I love this recipe because it can simply serve as an appetizer or side dish. Fresh peppers, old fashioned grits, and pepper jack cheese combine for a savory dish (even fresh eggs from our Crème chickens!).
It wouldn't be a Southern menu without the scent of fried bacon. Bacon with collard greens -- nothing like it!
These Cheesy Grits Bites are heaven! Top with seasoned sour cream and chives or caramelized andouille sausage.
Next up was a "to die for" Peach Cobbler. Give it time to bake for cobbler perfection.
Time for the Pimento Cheese Pork Chops! Season with salt and pepper, then dredge in flour. Brown on each side in a sizzling hot pan and then reduce with wine, broth, and fresh thyme. Put in a baking dish and top with our yummy cheese pimento spread.
My students can't leave without a warm dessert! I topped our cobbler with homemade cinnamon whipped cream, blueberries, and a mint leaf. Bon appetit!
Thank you for a fabulous evening! Cheers! XOXO Paula