…if what they want is GOOD food.

I’m not from the South.  In fact, I’ve never even visited the South.  But while there may be thousands of miles between me and some of the world’s best barbecue, one thing the distance hasn’t stopped me from enjoying is the good old-fashioned, southern staple — pimento cheese.  Anyone who’s ever had a grilled pimento cheese sandwich knows exactly what I’m talking about.

It shouldn’t be too difficult to sell a recipe for pimento cheese topped potato skins.  Afterall, we’re talking about two of our country’s comfort classics married together in one over-the-top finger food.  Imagine crispy potatoes crowned with gooey pimento cheese, studded with smoky bacon bits and finished with a scattering of fresh chopped chives.  Pretty hard to go wrong there.

It goes without saying that these make the perfect football party hors d’oeuvre. They’re good before a hot bowl of chili and far easier than frying up a batch of wings. But beware — they’re sure to outshine your crudité platter.

Continue reading potato skins recipe . . .

I love vinegar. In fact, it is the one pantry staple I would have the hardest time living without. Much to my girlfriend’s chagrin, I do my best to sneak it into every dish I can get away with, even those that might not call for the addition. Tangy and lively, vinegar, like lemon, has the ability to brighten up almost any flat-tasting dish. Though it must be used sparingly, I personally think a splash or two of vinegar to complete a dish goes a long way in enhancing flavors. Recently I had a friend over for dinner; while digging through my cupboards, I was able to unearth ten different varieties of vinegar. I have a reputation among my friends as being a bit food obsessed, and my vinegar collection only served to confirm this belief, or so said my friend’s baffled expression.

“Do you actually use all of those?” He asked

Yes, yes in fact I do. From the Spanish sherry variety and asian rice wine to Italy’s famed balsamic, all these vinegars play very specific roles in helping to make the dishes I cook that much more authentic to their place of origin. Today I’m featuring a very simple recipe for the southern table staple, Pepper Vinegar. While it’s a great condiment for almost anything, it’s especially good splashed on pulled pork sandwiches, tacos, eggs, and anything else that needs a little pick-me-up.

Read more