Bourbon Sweet Potato Tart

I had sweet potatoes -- they were on sale. I had top-shelf bourbon -- I had gotten it at a 50% off discount. So what would be the next logical step? Dessert, of course. 

Sweet potato pie was a staple in my household growing up. My mom made them constantly, and they were always incredible. Another reason I adore sweet potato pie is because it's a relatively inexpensive dessert (using only sweet potatoes, sugar, pie crust, eggs, sometimes milk), it's virtually fail-proof, and it's always a crowd-pleaser. 

I mentioned this a few entries ago, but I love adding bourbon to desserts. Its natural sweetness complements the flavor of most sweet treats, and it gives a subtle kick that enhances the overall taste. You've probably seen recipes for Bourbon Pecan Pie before, but the flavor of bourbon pairs surprisingly well with sweet potato!

A few Christmases ago, I received a tart pan as a gift -- and I've used the hell out of it. I really enjoy tart pans because they're great for "dressing up" an ordinary pie or pie-like edible. I've used mine to make quiche on several occasions. I just think that tarts are so elegant and sophisticated-looking. Also, seriously, how impressed will your friends be if you tell them you made a "tart"? Nobody makes those anymore!

Now, if you don't have a tart pan, you can just use a regular pie pan. Don't sweat it. 


Bourbon Sweet Potato Tart

1 large sweet potato (or 2 small ones) 
1 refrigerated pie crust*
3/4 cup sugar
2 eggs
1-2 tbs. bourbon*

*As I said in my last entry, if you like to make your crust from scratch, go right ahead, and kudos to you! I, on the other hand, prefer the quick and easy route when it comes to pastries.

*You can add bourbon to taste. A healthy tablespoon will do ya, but two will do ya even better. If you'd rather exclude this ingredient, a teaspoon of vanilla or a tablespoon of maple syrup would be worthwhile substitutes. 

Preheat oven to 350 degrees. Place your sweet potato, whole and unpeeled, on a baking sheet, and allow it to roast in the oven for 30 minutes or until it becomes soft to the touch -- obviously, please don't test its softness with a bare hand. Remove from the oven, allow it to cool, and peel away the skin. Reserve.

Keep your oven temperature at 350 degrees. Roll out the refrigerated pie crust and gently place it in the tart pan, pressing it into place. Remove the excess crust and discard. 

In a mixing bowl, combine the sweet potato, sugar, eggs, and bourbon, and mix until all ingredients are blended thoroughly. If you find yourself with "stringy bits" from the sweet potato, try pureeing the mixture (in a blender or with a hand-blender). Once the mixture reaches an even consistency, pour it into the prepared tart shell/pie crust and bake for 30-40 minutes, or until the mixture is set and crust becomes golden brown.

Remove from the oven and allow it to cool for at least 30 minutes. Serve. 

(As the Brits would say, "That's one lusty tart!" Only in their case, they're probably not talking about pastries.)

 

Enjoy!

 

 

 

 

Pastry-Wrapped Salmon with Herbes de Provence

Salmon is probably my favorite fish. I just love its texture and unique flavor profile. I even love it raw. Seriously, give me some smoked salmon and cream cheese on a bagel with capers and thinly-sliced tomatoes and onions, and I'm in heaven. 

With that in mind, this recipe is one of my absolute favorites. I concocted it one evening a while back when I was feeling rather experimental. Salmon + Pastry? That's a perfect duo in my book. Needless to say, it was an instant winner.

Another great aspect of this dish is that it looks and sounds very complicated, but it's actually incredibly easy to throw together, even for culinary amateurs. If you ever want to impress your guests at a dinner party, this recipe is the way to go. 

I used to call this recipe "Salmon Provencal" because of the inclusion of Herbes de Provence until I realized that there is an actual dish called "Salmon Provencal" that is completely different from my concoction. I have been known to refer to this dish as "Fishy Puff" on occasion, but "Pastry-Wrapped Salmon with Herbes de Provence" sounds so much more sophisticated and cosmopolitan, doesn't it? 


Pastry-Wrapped Salmon with Herbes de Provence

1 skinless salmon filet* (Somewhere between .7 lb-1 lb) 
1 store-bought refrigerated pie crust*
1/2 cup olive-oil based mayonnaise*
1 tbs. dijon mustard
1 tsp. Herbes de Provence
1/4 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. pepper

*If your salmon filet still has the skin in tact, make sure to remove it. Usually, it peels off somewhat easily. 

*I originally made this recipe using puff pastry, but regular old pie crust is just as delicious. However, both puff pastry and phyllo dough are excellent with this recipe. If you are a pastry whiz and want to make your own dough, go for it. I, on the other hand, hate making pie dough, so the store-bought variety suits me just fine. 

*You can use whatever kind of mayonnaise you like, but I promise, this is so much better with the olive-oil based variety. If you don't like mayo, just double up on the dijon mustard. 

Preheat oven to 350 degrees. Prepare a well-greased baking sheet. 

In a bowl, combine the mayonnaise, mustard, and seasonings thoroughly until they are mixed evenly. 

Unroll the pie crust and place your salmon filet to one side of it. Then spread the mayo-mustard mixture evenly over the fish, forming an even layer. If you have excess (which is likely, just discard it). Then wrap the fish in the pie crust and seal the edges. Place it on the baking sheet and brush the crust with a bit of melted butter for a browner, prettier crust. 

Bake for 30 minutes or until the crust is golden brown. Allow the fish to cool for 5-10 minutes and then serve. 

(Pastry-wrapped love.)

 As far as side dishes go, this pairs well with a light salad or roasted vegetables. Also, don't forget the wine! Enjoy! 

 

 

Impromptu Late-Night Post: The Best Dang Chicken Fingers Ever

I wasn't planning on composing a new blog entry tonight, but I flung a craving for chicken fingers earlier and decided to indulge myself. 

I won't wax poetic on the virtues of homemade chicken fingers as opposed to the fast food variety, but in all honesty, the homemade version is ultimately victorious in any sort of comparison. 

This recipe was inspired by Hilah Johnson whose cooking blog and videos are a never-ending source of amusement and inspiration for me. I took her recipe for a fried chicken sandwich and metamorphosed it into my own recipe for chicken fingers. Regardless of whichever one you try, both recipes are definite winners! 


The Best Dang Chicken Fingers Ever 

2 boneless, skinless chicken breasts
1 cup dill pickle juice*
1 egg
1 tsp. hot sauce
1 1/2 cups all-purpose flour
1 tsp. celery salt
1 tsp. basil
1 tsp. black pepper
Canola oil 

*Sounds weird, right? I know. But trust me, the pickle juice serves as an excellent "quick brine."

Cut the chicken breasts into strips. Marinate them in the pickle juice for at least 30 minutes. 

In a bowl, beat the egg and hot sauce together until evenly mixed. In a different bowl, combine the flour and seasonings.

In a heavy-bottomed pot or skillet, heat the canola oil (around 2 cups or so) to medium high heat. Remove the chicken strips from the pickle juice and coat them in the egg wash. Then coat them evenly in the flour mixture. Place the breaded strips, a few at a time, into the heated oil. After 2 or 3 minutes, flip the strips and allow them to fry for 2 or 3 more minutes. Continue this process until they are evenly browned on both sides. Once they are browned, remove the strips from the oil and place them on a plate with paper towels to absorb the excess grease.

Allow them to cool for at least 5 minutes and serve. 

(You won't even need a dippin' sauce! However, if you want one, I'd recommend a lovely homemade sriracha-mayonnaise or honey dijon.)

Enjoy the crispy, juicy, delicious wonder! 

 

 

The Country Trifecta: Fried Catfish, Crispy Homemade Fries, and Blackberry Cobbler

First, let me begin by deeply apologizing for my unintended hiatus. I haven't had the opportunity to update the blog in a while, as I've been caught in the "back to school" rush of a new semester. So I decided to make it up to you with a huge blog post with three calorie-laden recipes: Fried Catfish, Crispy Homemade Fries, and Blackberry Cobbler.

Fried catfish is a particularly favorite dish of mine. Growing up, it was a treat that we feasted upon only on special occasions. Admittedly, I prefer ordering fried fish of any kind at restaurants as opposed to making it at home, mainly because I hate the resulting mess from frying, but I think my homemade fish is pretty good, if I do say so myself. 

And what pairs better with fried catfish than french fries? And yet, it's another dish that is more desirable when purchased as opposed to being prepared at home, as the homemade variety tends to be soggy and floppy. However, I recently discovered the secret to homemade fries that are ACTUALLY crispy! It's a bit of a tedious process with the soaking and double-frying, but it truly does work.

Fried Catfish

Whole catfish*

Cornmeal mix* 

Salt & Pepper

Canola Oil 

*I ALWAYS prefer whole fish to filets. I find the overall flavor and texture to be much better when the fish is still on the bone. 

*You can use plain old straight-up cornmeal if you prefer, but I prefer the texture resulting from using the cornmeal "mix." 

Season the fish generously with salt and pepper. Give the fish a generous coating of cornmeal mix. I recommend re-coating the fish two or three times, just to ensure a hearty crust. 

Heat the canola oil in a heavy-bottomed frying pan until it reaches a medium-high heat. You can test the oil by dropping in a few cornmeal crumbs -- if the crumbs start to sizzle, the oil will be hot enough. Gently place the fish in the pan. If you are cooking several fish, I don't recommend cooking more than two fish at once, as the overcrowding will affect the temperature of the oil. 

Fry the fish for five minutes (ha! alliteration!) and then turn it, and cook for five more minutes. Continue this process until the fish has become a golden brown color. Place the fish on a plate with paper towels to absorb the excess grease. Cool for five minutes, and enjoy! 

Crispy Homemade Fries 

Russet potatoes

Salt 

Canola oil

Peel the potatoes and slice as desired. Place the potato cuts into a large bowl and fill with ice water. Allow them to sit for half an hour, then remove them from the water and place them on paper towels to dry. 

Heat the oil in a heavy-bottomed pot until it reaches a medium-high heat. Once the potato cuts are dry, add them to the heated oil a few at a time. Don't overcrowd the pot, as this will affect the temperature of the oil. Once the fries have reached a light golden color, remove them from the oil and place them on a plate with paper towels to absorb the excess grease. Remove the pot from the heat. 

Allow the fries to cool for five minutes, and then re-heat the oil, once again to a medium-high heat. Return the fries to the pot and cook them until they turn a light golden brown color. Remove them from the oil and place them on another plate with paper towels. Sprinkle with salt, and enjoy! 

(Southern-fried goodness -- served with ketchup, the Alabama way!)

When it comes to cobbler, there are many different varieties. The cobbler with which I grew up has more of a rich, cake-y topping as opposed to a crust (and I believe this concoction is occasionally referred to as a "buckle"). However, when I make cobbler, I tend to go for the more traditional crust -- mainly because I can never remember the flour-sugar ratio for my mom's "crust." 

My recipe may seem a bit odd, considering I add jelly to the berries. However, I promise you, the results are AMAZING. I discovered this concoction purely on accident a few years ago. I wanted to make a blackberry cobbler, and I wondered how it would taste if I incorporated some of my homemade raspberry jam. So I added the jam to the berries in lieu of sugar, and I discovered that the jam contained just enough sugar to sweeten the berries, and the flavor for the jam melded beautifully with the berries' tartness. Also, the pectin from the jelly or jam helps to thicken the filling, making for a rich and delicious cobbler. 

Tyler's Blackberry Cobbler

1 lb. blackberries, fresh or frozen

1 half-pint jar of jam/jelly/preserves*

*I've found that jam, jelly, and preserves all work well for this recipe, so use whatever is most convenient. Berry-flavored varieties obviously pair well with the blackberries, but you'd be surprised at some unusual-sounding combinations that are quite delicious. Once, in a pinch, I used apricot preserves. Also, for this particular cobbler, I used a jar of homemade vanilla pear jelly, and the results were outstanding!

Crust:

3 cups all-purpose flour

1 1/2 sticks cold butter

1 tsp. salt

1 tbs. sugar

Ice water

You'll want to prepare the crust first. In a food processor, add the flour and the butter. Blend together until the butter has fragmented into tiny pieces throughout the flour. Add the salt and sugar. Gradually add ice water, a few tablespoons at a time, and blend until the mixture becomes a workable dough. Remove the dough from the processor and mold into a disk. Wrap the dough in plastic wrap and refrigerate until thoroughly chilled. 

In a medium-sized saucepan, heat the blackberries and jelly on medium-high heat until the mixture reaches a simmer. Remove the dough from the refrigerator. 

Here's where I will digress for a moment. I'm one of those weirdos who likes dumplings in my cobbler. So what I do at this point in the cooking process is pinch a few pieces from the dough and add it to the simmering berries. 

Preheat the oven to 350 degrees. Roll the dough out until it's around 1/8"-1/4" thick. Cut to fit your oven-safe baking vessel -- you will likely have excess dough. Then, add the berry mixture to the vessel and top with the cut dough. For a pretty brown crust, you will want to pour a bit of melted butter over the top. Bake for around 45 minutes to an hour, or until the crust is golden brown. Allow to cool, and enjoy! 

(Ta-dah! Enough to share -- but you won't want to...)

Enjoy, guys! 

 

Slow-Cooker Pear Butter

When I was about 4 or 5, we planted a pear tree in the little orchard beside my house. Over the years, the tree has grown into a magnificent spectacle of arboreal life. While most of the trees in our orchard have sadly withered and died, the pear tree remains strong and vibrant, producing a lush abundance of fruit every summer. 

A few summers ago, I decided to explore the art of canning, and our annual bumper pear crop was going to be one of my test subjects. I honestly can't even remember how many jars of jellies and jams I made over those few months -- pear jelly, vanilla pear jelly, pear jam, pear and cherry jam, and on, and on. All I know is that I had enough jars of pear-y confections to provide everyone I know with a homemade Christmas gift and still have enough left over to satiate myself for the next year. 

Therefore, with our yearly plentiful pear crop, I've begun to experiment with a variety of pear-oriented recipes. I once made a pear and ginger cheesecake that was remarkably delicious. On a separate occasion, I attempted a pear cream pie, which was nothing short of a complete culinary disaster -- however, at the last minute, I decided to pull a Tim Gunn and "made it work," but with an indecent amount of gelatin and gratuitous swearing. 

My favorite recipe, however, has to be pear butter, for a multitude of reasons. First and foremost, who doesn't love fruit butters? Everyone loves apple butter! Speaking of which, I swear that the Flying Biscuit in Atlanta must put crack in their cranberry apple butter, because it's beyond addictive. Anyhow, I digress. Another concoction I created during the summer of endless canning was a peach butter that was insanely good. So, long story short, it would probably be immensely difficult to create a fruit butter that doesn't inspire salivation. 

On that last point, another reason I appreciate my pear butter recipe is that creating fruit butters is ridiculously easy. As much as I love jelly, I have to admit, it is a pain in the nether regions to make. If you don't nail the recipe with 100% precision, you will either end up with Jell-O or a runny mess. While making a jam is significantly easier, making a fruit butter is even simpler still, as you don't have to worry about pectin or specific cooking times, and all that jazz. As a matter of fact, I make all my fruit butters in a crock-pot. All you need do is peel and slice your fruit, add sugar and whatever other ingredients you like, and let it roll. Done deal. Seriously, it's completely idiot-proof. 

Now, while I will gladly share with you my recipe for pear butter, if you want to learn how to properly can your finished product, I encourage you to go elsewhere for guidance. I learned my canning techniques from the old school master (a.k.a. my mom), but whenever I've attempted canning, it's been a matter of trial and error. So because I'd rather you not give your friends and family tiny jars of botulism for Christmas, I will recommend any one of the plethora of websites devoted to this culinary art as a research source. 

For this recipe, you will need a standard 5 to 6 quart slow-cooker. Also, in regards to the type of pears to use, I say just use whatever the hell variety you want. Our pear tree produces a variety known as "sand pears" (also frequently called "Asian pears"), so that's what I use. But for the sake of being economic, I encourage you to use whatever is least expensive and more readily available. 

Slow-Cooker Pear Butter

About 5 lbs. peeled and sliced pears*

2 cups sugar

1 1/2 tbs. cinnamon

1/4 tsp. nutmeg 

1 tbs. lemon juice

2 tbs. Amaretto liquer*

Other spices if desired*

*If you don't have a food scale to weigh the sliced pears, I've found that once your pear slices almost completely fill the crock (leaving about an inch or half-inch of space from the top), then you're good to go.

*The Amaretto is purely optional, but I promise you, it adds a whole new dimension of flavor to the finished product. 

*Many people like to include additional spices such as cloves to their fruit butters. If you are one of those people, by all means, indulge! However, I often find such spices overwhelming, so I tend to exclude them from recipes. 

Add all ingredients to the crock and stir, so that the pears are thoroughly coated with sugar, spices, and liquid ingredients. Set the slow-cooker to high, and cook uncovered for roughly 12 hours, or until the mixture is dark brown and has reached a smooth consistency. Make sure to stir the mixture every few hours or so.

I, personally, alternate between leaving the crock-pot covered and uncovered throughout the cooking period. If I'm leaving my apartment for a while or letting the butter cook while I'm asleep, I tend to leave it covered, but otherwise, I leave it uncovered. Also, if the butter isn't reaching your desired consistency, use a potato-masher or similar implement to make it a bit more smooth. 

The finished product yields 4 half-pint jars. You can consume immediately (after a reasonable cooling period, of course), or you may can the finished product however you so choose. 

One of the added benefits to making this recipe is that your home will smell incredible for a couple of days. My roommate even commented, "It smells like a Yankee Candle store in here." -- I chose to take that remark as a complement. 

And here you have the finished product:

 (They may not be the prettiest pears in the world, but they make for some damn good pear butter!)

Enjoy! 

Cod Tacos with Guacamole and Cotija Cheese

I realize that it’s been far too long since my last blog entry, and it’s entirely my fault. My original intention was to post an entry on Beef Enchiladas with Red Mole Sauce. However, when I prepared this recipe, the end result was a disgusting, abominable disaster. I’d never made mole sauce before, and I felt like being adventurous, so I attempted it. I won’t go into extreme detail about the numerous missteps, but I accidentally purchased the wrong peppers, and the recipes I was using as guides both seemed a little… off… So what came of my culinary adventure was a sauce that looked like something that should never be consumed by anything human that was also blow-your-head-off spicy and tasted like what I imagine you would get when mixing Drano with tomato paste and chicken by-product. Yeah.

Well, as a result of this lackluster kitchen endeavor, I now have a huge sack full of corn tortillas sitting in my refrigerator. So tonight I decided to put them to good use and prepared a favorite dish of mine.

Now, for this recipe, you can use any kind of fish you like. I happened to have cod on hand, as it was on sale. One reason I love to use seafood in Mexican-inspired dishes is that so often, Mexican food is considered to be greasy and heavy; however, using seafood provides a lighter twist, making the food more refreshing, I think.

First, let’s start with the guacamole. When it comes to my friends, I’m in the minority when it comes to guacamole (or avocados, in general). I adore it and could eat it by the bowlful. However, if you’re not a fan of the green stuff, this dish would be excellent with homemade salsa or pico de gallo (which I wish I’d thought of making, actually), or sautéed onions and peppers.

I’ve seen pretty elaborate guacamole recipes that incorporate tomatoes, onions, a variety of spices, and what-have-you. I prefer to keep it simple, a) because it’s easier, and b) I’d prefer to appreciate the delicate flavor of the avocado.

Guacamole

4 ripe avocados

½ tsp. salt

¼ tsp. black pepper

1 tbs. lemon or lime juice

Cut the avocados in half, remove the pit, and scoop the “meat” out with a spoon into a large bowl. Once you have prepared all the avocados in this manner, incorporate your salt, pepper, and citrus juice. Mash the avocados with a fork until the mixture has reached the desired consistency.

That’s it. Seriously. You will rarely ever see me put something so simple on the blog. But man, it’s freakin’ good.

Now, onto the cod! 

Mexican-Spiced Cod

1 lb. cod filets*

½ tsp. salt

¼ tsp. black pepper

½ tsp. garlic powder

¼ tsp. cumin

¼ tsp. chili powder

1 tbs. olive oil

*When it comes to the cod filets, you may find that all you can locate are several smaller filets, while I ended up with a huge, honkin’ single filet that was over 1 lb. in weight. Whichever you have on hand is irrelevant. You’re going to be cutting up the cod for the tacos anyway, so don’t be overly concerned about presentation.

Preheat oven to 350 degrees. In a small bowl, combine all the spices, and reserve. Lay the cod filets on a greased baking sheet, and cover them liberally with the spice blend (preferably on both sides). Drizzle the cod with olive oil, and bake in the oven for around 20-25 minutes or until the fish is firm. (NOTE: If you’re using smaller, thinner filets, the cooking time will likely not be as long).

Remove the fish from the oven and allow it to cool for 5 minutes. Consume as desired. (And in this case, we desire tacos).

I’m not going to patronize you by providing instructions on assembling tacos. You’re all adults; you know what to do. I used corn tortillas because that’s what I had on hand, but I suspect that flour tortillas would likely be tastier. But before we conclude, I do want to briefly explain the one ingredient that puts this recipe over-the-top: Cotija cheese.

If you’ve never had Cotija cheese before, think of it as somewhat of a Mexican version of feta. It has a similar flavor and consistency. It can be rather expensive, but because of its intense flavor, a little bit goes a LONG way, so you get your money’s worth. This cheese is great crumbled on top of any Mexican dish, and would even be delicious in a salad.

Aaaaaaaand time for the big reveal: 

(It's so pretty you almost don't want to eat it -- but you do anyway, because it's freakin' awesome, and we don't waste food around here.)

Pimento Cheese & Sausage Pizza

I grew up adamantly disgusted by pimento cheese. This bland-yet-salty neon orange concoction always perplexed me, and I never could figure out why it was considered a Southern culinary staple. It wasn't until years later that I realized that the kind of pimento cheese one typically finds in the dairy case at the grocery store isn't honest-to-God pimento cheese. In actuality, it's little more than cottage cheese pumped full of food coloring and chemicals. Seriously, have you ever looked at the ingredients list on the side of a container of store-bought pimento cheese? It's a mile long! That's pretty scary for something so seemingly innocuous. 

I can't remember when I tried authentic pimento cheese as an adult, but it was truly love at first bite. When visiting my pal Thee in Atlanta, I noticed that pimento cheese had thoroughly permeated hipster-foodie culture, which was something that fascinated me (...because I'm weird like that...). I began to sample different varieties and eventually concocted my own recipe, which, to be frank, has become my favorite. I think the flavors are well-balanced, and the consistency is rich and creamy, as it should be. 

Remember a few blog entries ago when I did the write-up about the frozen red peppers? This was one of those instances I was glad to have those on hand, as they are certainly a necessary component to this recipe. "But wait, hold up!" you may be thinking. "I thought you had to use pimento peppers!" OK, you got me there. However, I do have a reason for using basic red bell peppers. First and foremost, I don't like to use the jarred pimento peppers, because I find them very bland and weak in flavor. Fresh peppers have significantly more flavor. Also, fresh pimento peppers can be pretty difficult to track down, unless you live near a fantastic farmers' market or grow them yourself. Therefore, I opt for red bell peppers. Honestly, the flavor is nearly identical, so don't make a big deal over it, for pete's sake. 

Tyler's Pimento Cheese

1 red bell pepper, diced 

1/2 cup cream cheese

1/2 cup mayonnaise* 

2 cups grated cheddar cheese*

Dash of Worcestershire sauce

Dash of hot sauce*

*For the mayonnaise, I always use olive oil-based, just because it's my personal preference. However, let me assure you that for a recipe like this one, the olive oil-based variety makes a world of difference in the overall flavor. 

*You can use any variety of cheddar you like, but if you want real "old school" pimento cheese, I'd go with sharp cheddar. 

*Even if you have an aversion to spicy food, just trust me on this one. There's absolutely no heat present once the hot sauce is incorporated (thanks to the gratuitous amount of dairy in the recipe), and it definitely enhances the overall flavor.

Combine all the ingredients in a large bowl and blend together until you get something that looks somewhat like this: 

 (As Giada de Laurentiis would say, "Isn't it PREETTY?")

Now my favorite way to consume this treat is simply smeared on two slices of bread and topped with slices of freshly-picked tomato, or on a warm, fluffy biscuit with deli-sliced ham, or on a grilled burger with sliced dill pickles and onion... and I could keep on going, but I'm going to stop there... 

However, you can eat it any way you want. It's great as a basic appetizer with crackers and veggie sticks, or as a condiment for sandwiches, hot dogs, or burgers. It's your call. 

But tonight, I was in the mood to make homemade pizza, something I haven't done in quite a while. I adore homemade pizza because you can customize it in any way you like and make whatever insane creation you desire! My favorites that I've made previously are my Japanese-style chicken curry pizza, and my butternut squash + sausage + mozzarella + parmesan + garlic oil pizza that I make every autumn. 

Now, I've never seen a pimento cheese pizza, but being a lover of this Southern delicacy, I figured that it should most definitely be "a thing." So I concocted my pimento cheese and sausage pizza. And man, it was AWESOME. It's very rich, so be warned, it may not be for the faint of heart, but if you want a pizza that's truly Southern to the core, you'll definitely want to try this one! 

As far as the crust is concerned, I always make mine from scratch, because I hate the store-bought variety, and the recipe I use always makes the most delicious crust. If you want to use store-bought, go right ahead... don't let me stop you... wuss... But if you'd like to give the homemade variety a go, I promise you, it's not as difficult as you may think, and it's worth the effort you put into it. I found this recipe on AllRecipes.com, and it has never once failed me. 

Quick & Easy Pizza Crust 

1 .25 oz. packet of active dry yeast

1 tsp. sugar

1 cup warm water

2 1/2 cups bread flour*

2 tbs. olive oil

1 tsp. salt 

*Sorry guys, but you really have to use bread flour (not all-purpose) for this recipe.

Combine the yeast, sugar, and warm water in a bowl, and stir until the dry ingredients have dissolved. Let stand for 10 minutes. 

Combine the flour, salt, and oil in a separate bowl, and then add the liquid mixture, and blend together until a smooth dough forms. Let the dough rest for 5 minutes. After it has rested, spread the dough out on a greased baking sheet. 

And now, for the pizza itself! 

Pimento Cheese & Sausage Pizza

Prepared pimento cheese (see recipe)

Prepared crust (see recipe) 

1 lb. package ground sausage 

2 cloves garlic, minced*

*You can leave the garlic out if you wish, as it's certainly not essential to the recipe, but the flavor really puts this pizza over the top! If you don't have fresh garlic, just nix it altogether, as garlic powder just doesn't have the same effect as fresh garlic. 

Preheat oven to 450 degrees. Brown the ground sausage in a skillet, and once it is thoroughly cooked-through, allow it to drain, removing the excess grease -- (I just pour it onto a plate covered in paper towels, but feel free to use a strainer or colander). Once the grease has been drained off, pour the crumbled sausage directly onto the prepared pizza crust. Then, sprinkle the minced garlic over the sausage. Finally, add your pimento cheese mixture to the top. The mixture will be thick and difficult to spread over the sausage, so just try to dollop it evenly over the pizza. 

Bake the pizza for around 10-15 minutes or until the edge of the crust has browned and the cheese has melted. Allow the pizza to cool for at least 5 minutes (so you don't end up with a big, gooey mess), cut, and serve. 

And behold, the finished product: 

(LOOK AT IT. LOOK AT IT AND BEHOLD ITS MAGNIFICENT GLORY.)

For variations on this pizza, if you're not such a fan of the sausage, this would be great with salami, chopped ham, or crumbled bacon on top of the cheese. If you're feeling guilty about consuming something so rich, some wilted spinach on top would likely be pretty delicious. Also, a layer of scrambled eggs between the cheese and sausage would make this a fantastic breakfast pizza!