Hasselback Potatoes with Tom’s Tiny Kitchen Pimento Cheese – Marcella The Cheesemonger International Guilde des Fromagers
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Hasselback Potatoes with Tom’s Tiny Kitchen Pimento Cheese

As mentioned here numerous times, The Lady and I subscribe to a “cheese” alert from google and every once in awhile, in addition to the strange goings-on at Chuck E. Cheese, we come across an article that piques our interest. Such was the case recently when we discovered an article in the Memphis (Tennessee) Business journal about a small, up-start company, Tom’s Tiny Kitchen, making Pimento Cheese.

As is well-documented here, one of The lady’s and my life-long journeys is the search for the perfect pimento cheese. Another is the search for the perfect mac n cheese and a bit further down the list, and most likely never attainable, is the search for an honest politician who puts our needs before his personal interests… but I digress…

On my behalf, The Lady tweeted Tom’s son, Ross and a dialogue began that happily ended with two containers of their pimento cheese arriving at the manse this week.

Holy smokes; this is good pimento cheese… really good pimento cheese…

Ross sent two samples; their original flavor… the one that has put them on the pimento cheese map, and the new “Some Like it Hot” with Chipotle.

The Lady and I had a tasting of the original and we both swooned.

The cheese is shredded and the spread is thick, chunky and perfect (don’t tell Miss Anne).

The ingredients are simple: Sharp Cheddar Cheese, mayo, pimentos, onions and spices.

I have no choice but to give Tom’s Tiny Kitchen Original Pimento Cheese 4 Paws out of 4 Paws (cause that’s all I’ve got).

After our tasting The Lady used a portion of this divine pimento cheese to top hasselback potatoes that she had already planned for dinner.

Here’s what she did:

Adapted from Baked By Rachel

Ingredients:

2 Large Baking Potatoes

Butter, sliced into very thin pats

Bacon, fried crisp and crumbled

Fresh Chives, Chopped

Fresh Curly Parsley, Chopped

Tom’s Tiny Kitchen Pimento Cheese

Preparations:

Heat oven to 400 degrees.

Fry bacon and drain on paper towels when crisp. Crumble.

Washed and pat dry your potatoes.

Slice the potatoes almost all the way through, but not quite; you want the potato to remain intact. Slice kind of thin but not too much as it becomes difficult to complete the next step successfully, if too thin. (You’ll figure it out the first time.)

Insert the thin pats of butter into each slice and place in a cast iron skillet or other ovenproof cooking pan.

Bake for 1 hour or until potato is done.

Remove from oven and top with a generous dollop of tom’s Tiny Kitchen Pimento Cheese, chives, parsley and bacon crumbles.

Return to oven for a few minutes to allow the pimento cheese to become soft and warm but not melted.

Serve and watch your guests swoon. The Man seriously swooned.

This weekend, The Lady will prepare traditional Pimento Cheese Sammies using the rest of the original and the hotter version… stay tuned…

You can “Like” Tom’s Tiny Kitchen on Facebook.

FTC Full Disclosure – The cheesemaker/manufacturer sent me their product, hoping I would review the product/cheese.

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