Awwww… you guys! Your response to my announcement of the opening of Mi Casa-Su Casa, our speak easy supper-club, was SO incredibly kind. I appreciate all of your good wishes and support and I really hope that we can have each and every one of you over for a meal in the future.
Our opening night booked out in less than 24 hours! Can you believe it? It seems we’re not the only people in Sydney who believe in the power of good old fashioned Southern food to bring people together around a table!
So, I’ve gone ahead and scheduled our next dinner! It will take place on Saturday, 3 November. We can seat 10 people. The meal will be 3 courses and it’s BYO. If you want to book for this meal, please email me on firstname.lastname@example.org. Can’t wait to cook for y’all!
Jarred pimentos (smalled roasted red peppers) give Pimento cheese a smoky and slightly spicy flavour.
And, in the meantime, did you know that there’s A LOT of work required in opening your home to the food-loving community?? There are dishes and glasses to buy. There are extra sets of cutlery to find (because OBVIOUSLY our lovely cutlery, which we shipped here from America, only has 8 place settings and we need 10… ugh!) There are menus to craft and, most deliciously, there are recipes to test.
Gorgeous little pimentos!
Over the past few weeks I’ve been dusting off a lot of our very favourite traditional Southern recipes here at Mi Casa-Su Casa. I’ve been trying to modernise some of the recipes, substituting ingredients here and there, attempting to find Australian versions of pantry staples that are so easy to find in Georgia and almost impossible to locate here (hello, grits!) and generally making sure that I’ll be serving our guests fantastic food.
All the ingredients are ready and waiting for the cheese!
And here’s a recipe that I’ve been working on this week… Pimento cheese! Oh, Lord. Pimento cheese is as common as pickup trucks in the South. We eat it as a sandwich spread or as a dip for veggies and crackers and the salty richness of Pimento cheese goes perfectly with a cold glass of Southern sweet tea. I’m just saying. I actually grew up HATING Pimento cheese, but as I’ve aged, and as I’ve learned to make Pimento cheese to my own tastes, it’s become a favourite.
The final dish… ready to be enjoyed with some cold sweet tea.
It’s pretty… AND delicious!
At Mi Casa-Su Casa I’ll be serving Pimento cheese, along with triangles of homemade white bread, as a nibble when people arrive for dinner. It’s a perfect snack to hold you over while the chicken fried steaks are cooking!
Makes about 1 cup
1 1/2 cups shredded sharp Cheddar cheese
4-5 pimentos, drained and finely chopped (I used the Goya brand from Norton Street grocer, but you could use almost any roasted and jarred pepper)
1/2 cup mayo
1/4 cup plain yoghurt
2 tsp English mustard
1 garlic clove, grated
1/2 tsp cracked pepper
1/4 tsp sugar
Combine all ingredients in a bowl and mix well. The Pimento cheese will begin to look darker orange because of the pimentos. Place in the fridge, covered with a layer of clingfilm touching the top so no skin forms, for at least an hour. Serve with veggie sticks, crackers or toasts. Pimento cheese also makes a fantastic filling for grilled cheese sandwiches.