Pickleweed Pimento Cheese

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One of my favorite things about calling this beautiful place home is watching the seasons change in the salt marsh. From the vibrant green that the summer brings, to the flowering and browning in autumn, the golden hue of the dormant grass in the winter, and finally the vibrant green peeking through the base again in the spring. It’s a cycle that’s happened for eons, and I’m thankful I get to see those subtle changes everyday.

Another change in the fall that’s easier to take note of is the change of pickleweed (salicornia, sea beans, picklewort) from its plump bright green state – when it’s still so salty it’s a little bit sweet, to a vibrant reddish-fushia in the fall before it begins it’s slumber for the colder months – and it gets bitter.

We’ve brewed beer with it in it’s bitter state with our friends over at Black Narrows. In that case, the bitterness was welcomed. For other things you may want to use them for – you want them when they are green. Wonderful in salads, stir-fries, sauces – I made a mignonette sauce for oysters a couple years ago that was a big hit.

My favorite and easiest way to use them is in this super simple pimento cheese. The little salty, crunchy bites lend the perfect little something special to the creamy cheese spread.

If you’re lucky like me, and live close to a clean waterway system with salt marsh – look around. If you don’t – check out your local farmers markets. I’ve also seen them at fancy-pants grocers like Whole Foods or Wegmanns.

Pickleweed Pimento Cheese

8 oz. extra sharp cheddar cheese, shredded
1/4 cup salicornia (pickle weed, sea beans), washed and chopped
4 oz. jar diced pimientos
3 Tbsp Greek yogurt
3 Tbsp mayonnaise
1/2 tsp hot sauce
kosher salt

Drain pimentos well.

Combine yogurt and mayonnaise and mix well. Add cheese, pimentos, pickle weed, and hot sauce. Season to taste with salt, but remember the salicornia is salty. Season accordingly!

If you like a finer pimento spread, add the cheese to the bowl of a mixer fitted with a paddle attachment. Mix for about 30 seconds. Store in refrigerator up to a week. Makes about one and a half cups of cheese spread.

Cheeseburger Egg Rolls

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As I mentioned last week, I’m participating in JSL Food’s Twin Dragon Wrapper Recipe Contest. I shared my entry for the Holiday Appetizer Category last week, and this week I want to throw my entry for the Game Day Appetizer into the hat!

Football season wasn’t quite as victorious as last for us 49ers fans, not to mention the lack of football parties with COVID – this year was definitely a change, and one for the books. But, that didn’t stop the Davis fam from enjoying the games from home and munching on some delicious football snacks while doing so!

I made these Cheeseburger Egg Rolls for Super Bowl – and they were a hit with our crew! A few simple ingredients and you’ve got a super simple appetizer that’s sure to please your MVPs. I loved the addition of pickles – gave a  nice, tangy, crunchy bite. And, I’m definitely sold on the wrappers…

I’ve made alot of egg rolls over the years, using different brands – and none of them have fried up as beautifully as these did. Low oil absorption, nice crunchy little bubbles, gorgeous even browning. Not all egg roll wrappers are created equal, and the Twin Dragon wrappers really pleased THIS MVP.

I served with a simple sauce composed of mayonnaise and ketchup as the base – and it completed the flavor profile of a cheeseburger  nicely! Don’t wait until next season to make these, guys.

Cheeseburger Egg Rolls

1 lb ground sirloin beef (90% lean)
1 small onion, chopped
1 tsp kosher salt
1/2 tsp black pepper
8 slices yellow American cheese
4 kosher dill pickle spears, chopped
1/4 cup yellow mustard
2 Tbsp ketchup
1 Tbsp olive oil
12 Twin Dragon Egg Roll Wrappers
6 cups vegetable oil, for frying

For the sauce:
1 cup mayonaise
1/2 cup ketchup
1 tsp garlic salt
1/2 tsp paprika

Heat olive oil in a medium pan over medium-high heat. Add ground beef and onion, and saute until beef is browned and onions are translucent. Drain and place back into pan.

Break cheese slices into pieces and add them to the beef, along with the pickles, mustard and ketchup. Mix until cheese has melted. Set mixture aside and let cool.

Heat vegetable oil in large pan or dutch oven to 350 degrees. Place a cooling rack inside a baking sheet, and top with paper towels – set aside. While the oil is coming up to temperature, wrap the rolls by adding 3 Tbsp of filling to each wrapper, and wrap according to the package directions.

Place rolls in hot oil, frying 4 or 5 at a time, and fry until golden brown. Remove to a prepared tray to drain.

Make sauce by combining all ingredients. Serve alongside egg rolls.

You can find Twin Dragon Asian Egg Roll wrappers at your local Walmart. And, be sure to follow along on their social media channels for great recipes!

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Spicy Ginger-Scallion Crab Wontons

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Lunar New Year just passed us by last week, along with Valentine’s Day – and now Mardi Gras tomorrow. It’s been a busy time! You guys know I like to make things special for my family for all the holidays, especially in the food department.

JSL Foods reached out to me about participating in their Twin Dragon Wrapper Blogger Recipe Challenge, using their egg roll and won ton wrappers. I’m of course I’m waiting until the last horn blows to submit my entries in both categories: Holiday Appetizers, and Game Day Appetizers…

But, I used the Lunar New Year on Friday as my opportunity to make these spicy crab won tons. Ginger-Scallion Crab is a popular dish at many Chinese restaurants, so I wanted to use that flavor profile to give a nod to Chinese culture and the holiday.

Everyone really liked them! They were super-quick to throw together – and with the addition of Sriracha, they really packed a punch in the flavor department!

Spicy, but not too spicy that the boys couldn’t enjoy them too. A winner in my house, let’s hope it’s a winner in the contest too!

Spicy Ginger-Scallion Crab Wontons

8 ounces cream cheese, room temperature
2 Tbsp Sriracha sauce
1/2 tsp kosher salt
4 scallions, thinly sliced
1 Tbsp finely minced ginger
8 ounces lump crab meat, picked through for shells
24 Twin Dragon Asian Won Ton wrappers
small bowl of water
canola or vegetable oil, for frying
sweet chili sauce, for serving

Place about 6 cups of oil in a large pot and bring to 350 degrees. Place a cooling rack inside a baking sheet, and top with paper towels – set aside.

In a medium bowl combine the cream cheese, Sriracha, salt, scallions, and ginger. Add the crab meat and mix until just combined.

To assemble the wontons – lay a wonton wrapper on a flat surface, with a corner facing towards you. Using the bowl of water, use your finger to wet the edges of the wonton wrapper. Place about 2 tsp filling in the center of the wrapper, and then fold the bottom corner to the top corner to form a triangle. Press on the edges with your fingers to firmly secure. Wet one end of the triangle and press it to the other side of the triangle – connecting the ends together.

Fry wontons in hot oil for about for about 3 minutes, until golden brown. Remove from oil and drain on prepared baking sheet. Repeat with remaining wontons. Serve warm with sweet chili sauce for dipping.

You can find Twin Dragon Asian Won Ton wrappers at your local Walmart. And, be sure to follow along on their social media channels for great recipes!

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10 Things To Make With Beans

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Hey guys! I hope everyone is doing well in light of the struggles we are all currently facing. I know everyone (myself included!) is getting into the kitchen a lot more these days, and cooking from our pantries and with what we have available.

I thought I’d do a roundup of some of my favorite bean recipes here on Tide & Thyme. They’re great to keep in the pantry in either dried form, or canned – or both! They can always be counted upon to provide a hearty meal – whether the recipe is a quick one that takes just a few minutes…or one that’s simmered for hours. Beans are so versatile in the kitchen!

Also be sure to take a peek at the post I did a few years ago for a well stocked pantry. I list all of my favorites to have on hand! Stay safe everyone.

Nancy’s Beer Braised Pinto Beans – Beans, beer, and spices are simmered for a couple of hours to yield a tender and flavorful pot of beans. Instructions for Instant Pot included too! I like using dried beans – you can use an overnight soak or the quick one-hour method (place beans in pot and cover in cold water. Cover and bring to a boil. Once boiling, turn off heat and let beans sit one hour. Then strain, and proceed with recipe. Soaked beans can also be frozen for future quick recipes, instead of using a can!

Chile con Carne – Chili has long been one of my guy’s favorite meals. Serve it with chips and fixings the first night, and leftovers make great nachos or chili dogs!

Bean and Cheese Enchiladas – These enchiladas take just a few minutes to throw together, and after a quick bake in the oven yield a filling meal that everyone will love.

Crockpot Red Beans and Rice – I love this super easy twist on classic Red Beans & Rice. It uses smoked sausage, which lasts in the refrigerator for months (great to have around to add to a quick meal!) – and it cooks in the slow cooker – so you set it and forget it!

Navy Bean Soup – I don’t think it gets more comforting than bean soup. This recipe uses a ham bone, so it’s perfect to make with those leftovers from Easter hams!

Brazilian Black Bean & Pork Stew – this is another great meal that utilizes the slow cooker. Tender juicy chunks of pork and tender black beans are simmered for hours. Then topped off with a fresh, spicy salsa.

Beef Burritos with Poblano Queso – I don’t know about you guys, but I LIVE for queso. Enrobe a burrito with it and I’m completely swooning. This one uses ground beef, black beans, and frozen corn kernals as a base. Then it’s bathed in a homemade poblano queso.

Elly’s Black Beans – this recipe comes from an old friend from by blogging days, back when we were all getting started. I’ve since started adding Lizano seasoning to my black beans, which I’ve added into my repertoire thanks to Pico Taqueria here on Chincoteague. But, without it – they’re still ahhhmazing! Great for black bean tacos, on nachos, in a burrito…the list is endless.

Chipotle Bean Burritos – Yes, another burrito. But this on literally only takes 10 minutes to throw together. And they’re incredibly delicious. One of my favorite older recipes here on the blog!

Black Bean Soup – I love black bean anything, and this soup is no different. I like to top it off with a dollop of sour cream and some fresh pico de gallo when serving.