$10,000 Winning Recipe

Well it is time for the Masters and most people think of......Pimento Cheese? Yep it is a great tradition they have at the tournament of serving Pimento Cheese Sandwiches on white bread. Well here is a pimento cheese toast I created to win the first Texas Pete Cook-off a couple of years ago. The competition was with 3 other very talented industry chefs and peers for a grand prize of $10,000 to be donated to No Kid Hungry. All in all it was really fun....see the video at the end but first here is a recipe you can make to enjoy while watching golf this weekend.

Pimento Cheese Toast with Crispy Black-eyed Peas & Pickled Kale            

5 portions

Pimento Cheese Toast

1 cup               Sharp Cheddar, grated

½ cup               Mayonnaise

¼ cup               Red Pepper, roasted, peeled & diced

2 T                   Texas Pete Garlic Hot Sauce

1/2 tsp.           Kosher Salt

¼ tsp.              Black Pepper

1 T                   Butter, Soft

10 ea               2x2 inch, Brioche bread slice ½ inch thick

1.     Place Cheddar, Mayonnaise, red pepper, Texas Pete, salt and pepper in a bowl

2.     Mix to combine completely, set aside

3.     Butter one side of the brioche bread, and then toast in a skillet, butter side down

Crispy Black-Eyed Peas

1 can               Black-eyed Peas

2 tsp                Texas Pete  Chipotle Hot sauce

As need           Salt & Black Pepper

1.     Rinse Black-eyed peas in cool water, drain.

2.     Toss the Black-eyed Peas with the Pete’s Chipotle Sauce

3.     Spread the Black –eyed peas on a sheet pan and bake in a 350 degree oven for 15 minutes. 

4.     Cool Black-eyed Peas at room temperature. Once cool, set aside

5.     To Cook: Fry Black-eyed peas in a 350 degree fryer for 3 minutes or until golden brown.

6.     Shake off excess grease, place in a bowl and toss with salt & pepper until evenly coated.

Pickled Kale

1 cup               Baby Kale

½ cup               Cider Vinegar

1 tsp.               Salt

1 tsp.               Sugar

1 tsp.               Mustard Seeds

1.     In a medium sauce pan combine the vinegar, salt, sugar and mustard seeds, bring to a boil and cook for 2 minutes

2.     Remove from heat and allow to cool to 140 degrees

3.     In a bowl pour cooled pickling liquid over baby kale and stir to evenly distribute

4.     Place in refrigeration until needed

TO ASSEMBLE Cheese Toasts:

1.     Divide the pimento cheese mixture between the 10 pieces of brioche

2.     Place under broiler until cheese is melted and bubbly

3.     Remove and place on plate, top with a generous spoon of fried black-eyed peas

4.     Garnish with 2 to 3 well drained leaves of pickled kale

5.     Serve

Video of the cook-off link

https://www.youtube.com/watch?v=mt-5rm-aMQM

www.jwd-consultancy.com