Rocking Breakfast — Recipe #15

Before we get into the cheesey goodness at the heart of this post, I have to share some exciting news. Tonight at 5pm is the official grand opening of Troy Kitchen. Cory Nelson is calling it, “The Capital Region’s first ‘luxury’ food court.” I’m not quite sold on the luxury part yet, but then again I haven’t been.

What I do know is that it will be opening with K-Plate, Troy Lobster, Magdelena’s Menu, and Butter & Sugar Co. There’s other stuff too, but you can’t eat it. While I’m most excited about K-Plate, I’ve been told by Steve N. that Troy Lobster is even better.

I’m not sure what it is, but I just can’t get that excited about lobster rolls.

What I can get excited about is Rock N Roll Brunch at The Low Beat. Not like I’ll be able to go this Sunday. Somebody has to take the kids to some carnival thing, and has to miss seeing one of his favorite chef buddies in the area. But at least I can help get the word out. The deal I struck with chef Josh a while back is that I’d remind people when this once a month brunch is happening in exchange for one of his delicious recipes.

If you went last month, maybe you had the breakfast burger. Man, that looked good. Well, the secret to Josh’s cheese spread that put it over the top can soon be yours.

Here’s what Josh has to say about the condiment,

Every time I make this I have to hold myself back from eating it until I feel sick to my stomach. It’s a hell of a snack and great on a burger (or other sandwich). Mine may be a little fancier than some, but it’s still sloppy as they come.

Pimento Cheese

Ingredients:
2 cups shredded very sharp cheddar cheese
½ cup grated parmesan cheese
8 oz cream cheese
½ cup mayo (I generally use a homemade mayo, but I’m a control freak. You can find a good recipe somewhere on the internet.)
2 cloves garlic
1 shallot, peeled
½ teaspoon cayenne pepper
2 teaspoons hot paprika
1 teaspoon smoked paprika
4 oz jar pimento peppers, drained

Directions:
1) Throw all ingredients into a food processor, blend until super smooth.
2) Season with salt and pepper (won’t need much).

1) An alternative option is to blend everything except the pimento peppers in the food processor.
2) Dice up the peppers and fold them in at the end, that way you have some good time chunks in there.

Have a blast with this stuff, it’s about making yourself feel comfortable.

This month’s menu has some gems on it, as usual. Now that I’m on this stupid new diet, maybe next month Josh will share his recipe for the sunflower crema which is served with the vegan arepa. Man, it’s been a long time since I’ve had an arepa. There used to be a cart where you could get them at Florida Marlins games. I bet a vegan version with smoked tofu would be pretty tasty.

But he’s also doing a jamon serrano and manchego empanada? Oh man, that sounds great. As does the tres leches french toast, especially for those with a vicious sweet tooth.

Anyway, if you do go, take pictures. If I can’t make it, at least I can live vicariously through your experience.