Say Cheese! In The Kitchen With Jorj

Say Cheese! In The Kitchen With Jorj

Join Jorj In The Kitchen!

Ready to make a deliciously decadent buffet of cheesy goodness?

Join me in the kitchen and learn how to make magnificent meals that build upon one of my favorite things…CHEESE!

This decadent and well-deserved spread is perfect for your more indulgent Summer menus, with a wonderful pimento cheese twist.

From deviled eggs to really good turkey burgers, there’s a little something for every picnic basket for days to come!

Pimento Cheese with Seasoned Crackers

Grilled Pimento Cheese Sandwiches with Bacon and Berry Jam

Crack Crackers

Really Good Turkey Burgers Sliders with Crispy Shallots and Pimento Cheese

Ham and Turkey Roll-Ups with Pimento Cheese

Pimento Cheese Deviled Eggs

The Art of The Fresh Market

Grab the book that contains my favorite travel adventures, with inspired original artwork by artist Susan Fazio.
New Year, Old Friends and the Birth of This Book

Southern Style Charcuterie with This Cocktail Pairing…

Southern Style Charcuterie with This Cocktail Pairing…

Visitors come and go in the summer – and maybe they’re too hot and bothered for a full-on meal. For those instances, where just a pit stop is needed (not a pit BBQ!), this southern style charcuterie board comes to the rescue. I’ve arranged mine with deviled eggs, spiced crackers, pimento spread, pickled okra, millionaire’s bacon, my special cilantro shrimp recipe, and assortment of turkey and ham roll-ups. To wash it down, I toast ya’ll with a prickly pear inspired tequila drink I dreamed up, strolling through last week’s farmer’s market.

But first, here’s how to put together Jorj’s Southern Style Charcuterie Board

Turkey Roll Ups:

1 pound deli roasted turkey breast medium sliced

8 ounces goat cheese

ÂĽ cup red pepper jelly

Ham Roll Ups:

1 pound deli ham medium sliced

8 ounces cream cheese

½ cup spicy dill pickles, drained and finely chopped

Deviled Eggs:

6 hard-boiled eggs, sliced in half

2 tablespoons mayonnaise

2 teaspoon Dijon-Style mustard

1 teaspoon chopped fresh dill

1 teaspoon kosher salt

½ teaspoon coarse black pepper

Millionaire’s Bacon

1 pound center cut bacon

1 cup brown sugar

Seasoned Crackers:

1 sleeve soda crackers

½ cup butter, 1 stick melted

½ packet ranch dressing

Pimento Cheese:

3 ounces cream cheese

4 ounces grated sharp cheddar cheese, about 1 cup

4 ounces grated Monterey Jack cheese, about 1 cup

½ cup homemade or prepared mayonnaise

1 (4-ounce) jar pimentos, drained

2 to 3 green onions, sliced, about 2 tablespoons

ÂĽ teaspoon garlic powder

ÂĽ teaspoon paprika

Cilantro Shrimp:

1 pound cooked shrimp

â…“ cup olive oil

Juice of 1 lime, about 2 tablespoons

2 tablespoons chopped fresh cilantro

½ teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon chili powder

For Turkey Roll Ups: Combine the goat cheese and jelly. Spread about 1 tablespoon over a slice of turkey. Roll up and cut into ÂĽ-inch slices.

For Ham Roll Ups: Combine the cream cheese and chopped pickles. Spread about 1 tablespoon over a slice of ham. Roll up and cut into ÂĽ-inch slices.

For Deviled Eggs: Place the yolks of the eggs into a bowl. Use a fork to mash. Add the mayonnaise, mustard and dill. Season with some of the salt and pepper. Toss to combine. Place a spoonful of the filling into each of the egg whites.

For Millionaire’s Bacon: Preheat the oven to 350°. Dredge one slice of bacon through the brown sugar coating both sides. Place onto a baking sheet lined with parchment paper. Bake until the bacon is cooked through, about 20 to 30 minutes. Cool on the baking sheet.

For Seasoned Crackers: Preheat the oven to 350°. Combine the ranch dressing and butter. Place the crackers onto a baking sheet. Brush the top side of the crackers with butter. Bake until golden brown, about 5 to 8 minutes.

For Pimento Cheese: Combine the cream cheese, cheeses, and mayonnaise in a bowl. Stir until the mixture is creamy. Add the pimentos, onions and spices and season with some of the salt and pepper. Stir to mix thoroughly.

Cilantro Shrimp: Stir together the olive oil, lime juice, cilantro, onion powder, garlic powder and chili powder in a large bowl. Add the shrimp. Season with some of the salt and pepper. Stir to coat.

And now to drink!!!

Here’s The Prickled Pink Cocktail – everything you need to mix one up for a friend. Isn’t it gorgeous? I honestly can’t believe that bright fuchsia color. The flavor is more subtle than you might think, and may need a bit of sweetening up. I suggest a teaspoon of honey. For garnish and extra flavor, whole cinnamon sticks make for a nice stirrer and look good in the glass.

Just do a yourself a favor and mind the outside of this cocktail fruit as you cut into it. They don’t call it a prickly pear for nothin’! Oh, and if at all possible, ask the guys at the farmer’s market to strip the cactus fruit of its serious spears before you buy it. I did and I still got pricked, but I’m glad I added it to my Saturday haul.

Cheers, everybody! It’s gonna be a long summer….

THE PRICKLED PINK

1 shot tequila
2 tablespoons grenadine
Juice of 4 prickly pears (blended to get rid of seeds)
Twist of lime
1 teaspoon agave nectar or honey

Top off with pineapple juice and mix with a cinnamon stick stirrer. Sugar around the rim optional