Radio Clinic Blog
The Splendid Table - Tomatoland
Tonight on The Splendid Table we take a look at the surprising politics of Florida's winter tomatoes with investigative journalist Barry Estabrook, author of Tomatoland. Jane and Michael Stern take on the South's favorite cocktail accompaniment - pimento cheese - and Francis Lam, the Features Editor at Gilt Taste joins host Lynne Rossetto Kasper to talk about how to do great things with what we usually throw out.
Here's a great pimento cheese recipe from What We Eat When We Eat Alone by Deborah Madison and Patrick McFarlin.
"Mother would take blocks of American cheese, jars of Miracle Whip, and cans of pimentos, sit under the post oaks and grind them together with a clamp-on-the-table meat grinder. That's how pimento cheese was made in Patrick's family. This version started out pretty much the way Patrick's mother's did, with pimentos and mayonnaise but Cheddar and Jack rather than American cheese. Then, feeling the pimentos were not as tasty as they once might have been, we switched to thick, jarred Spanish peppers and bolstered the mix with smoked paprika, along with plenty of pepper and a little mustard. The resulting cheese, in our assessment, can be addicting, whether on a cracker or in a sandwich."
8 ounces aged Cheddar cheese, yellow, or white and yellow mixed
Grate the cheese on the coarse holes of a grater or run it through a meat grinder if you still have one. Stir in the peppers, mayonnaise, mustard, and paprika, tasting and adjusting as you go. Finally season with plenty of freshly ground pepper and add the scallion.
The Splendid Table, is coming to WBHM/WSGN weeknights at 7 p.m. July 16-20
Satterfield's Restaurant, offering fine dining in the heart of Cahaba Heights, is the proud sponsor of The Splendid Table. More at satterfieldsrestaurant.com.
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