I made a big batch of super-tasty roasted tomato soup the other day. I think it’s pretty much law that you must have a grilled cheese sandwich with a bowl of tomato soup. But, if you know me, I had to do things just a bit different. So, I decided to make pimento cheese. I’ve made pimento cheese grilled cheese sandwiches before, and I loved them, so to change things up I made pimento cheese bread sticks. I just took a great creamy pimento cheese mixture and spread it over toasted ciabatta bread. Under the broiler for a bit and then… fantasticness!
On the off-chance that you have some leftover pimento cheese spread, I cannot recommend enough just how great it can be on grilled burgers or hot dogs.
Also try my easy pimento cheese.
Pimento Cheese Spread
Servings 4 -6 servings
- 2 cups grated extra sharp cheddar cheese
- 1/2 cup grated Asiago cheese
- 1/2 cup mayonnaise
- 1 4 ounce jar pimentos, drained, reserve liquid
- A pinch or two of red pepper flake optional
Combine the cheddar, Asiago and mayonnaise in a bowl.
Empty the jar of pimentos into a small food processor and pulse a few times.
Stir the pimentos into the cheese mixture. Add the pimento juice a little at a time, stirring. Add more juice until you get the consistency you desire.
Stir in the red pepper flake, if using.
Spread on crunchy bread.
When I made a big ole batch of smoked NOLA shrimp the other day I knew I needed something for sopping up that delicious, spicy, rich sauce left at the bottom of the plate. Grilled garlic parsley cheese bread to the rescue! The bread gets delightfully crunchy on the grill. The cheesy topping has hints of garlic with fresh parsley. On both sides of the bread! Yes! Double the flavor! I love garlic bread. But garlic bread with the topping on both sides? Crazy good!
You do have to keep an eye on your grilled garlic parsley cheese bread. Well, at least while you’re grilling it. Maybe after, too, in case someone wants to steal one of your pieces. As the butter melts, it may drip down into your grill and case a little flame up. If that happens (and it probably will), just temporarily move the bread away from the flame using some tongs. Wait for the fire to die back down, then move the bread back over the direct heat. No problem.
Also try my easy grilled chimichurri bread.
Grilled Garlic Parsley Cheese Bread
Servings 10 servings
- 1 loaf French bread
- 1 1/2 sticks unsalted butter softened
- 4 cloves garlic minced
- 1/4 cup freshly grated Parmesan cheese
- 3 tablespoons fresh parsley finely chopped
- kosher salt
- freshly ground black pepper
Fire up your grill for direct and indirect cooking.
Cut the bread into 1/2" thick slices.
Place softened butter, garlic, cheese, parsley and salt in a bowl and mash with a fork to combine.
Slather the butter mixture onto both sides of the bread and transfer to the grill over direct heat. Grill 1-3 minutes per side until lightly toasted and crispy. Watch out for flare-ups as the butter melts. If you get a flare-up, move the bread to indirect heat until the fire dies down.
Boy, talk about something that flew off the table so fast that I was starting to wonder if we’d been robbed. We all thought that this copycat Red Lobster Cheddar Bay biscuits was even better than the restaurant favorite. They aren’t quite as crumbly. They held up to dunking in pot roast gravy, and that’s saying something. Granted, you probably can’t find pot roast gravy at Red Lobster.
I admit that when I made these copycat Red Lobster Cheddar Bay biscuits that I used a bit more parsley than the recipe below calls for. The biscuits are a little sweet (I’m not saying that in a bad way). The parsley gave a nice little herby contrast to that.
Next time I might try cutting back on the parsley, but increase the cayenne. I do like a little heat!
These biscuits are great for soppin’ up the broth from my NOLA smoked shrimp.
Copycat Red Lobster Cheddar Bay Biscuits
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sugar
- 3/4 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne
- 1 cup extra sharp cheddar cheese shredded
- 1 cup buttermilk
- 1/2 cup unsalted butter melted, cooled
For the topping
- 2 tablespoons unsalted butter melted
- 1/2 teaspoon garlic powder
- 1/2 tablespoon fresh parlsey minced
Preheat oven to 475 F. Line a large baking sheet with parchment paper or use a silpat.
In a large bowl,whisk together the flour, baking powder, baking soda, sugar, salt, garlic powder and cayenne. Fold in the cheddar cheese.
In a separate bowl stir together the buttermilk and melted butter until the butter forms clumps.
Pour the buttermilk mixture into the flour mixture and mix gently with a spatula just until a dough forms and there are no dry ingredients remaining.
Lightly spray a 1/4 cup measuring cup with non-stick spray. Scoop out 1/4 cup of dough at a time and place on the prepared baking sheet, 1" apart.
Bake 12-15 minutes or until biscuits are golden brown.
Remove from oven and brush with melted butter parsley mixture.