This evening a bunch of friends from grad school at UNC-Chapel Hill (Go Heels) are coming over for our monthly dinner together. One of us cooks each month and we rotate from house to house.
I put a mess of chicken in seasoned buttermilk this morning when I got up, and then made some Moravian slaw while I drank my coffee — it likes to sit for a while so the flavors mellow and meld. Then I threw my “Boil-in-the-bag” peanuts in the InstantPot to cook.
After the farmer’s market and some lunch, I put the broth for the collards on. I follow Miss Edna Lewis’s lead and cook the broth for a few hours before the collards in for the last hour or so. Next I roasted some peppers, then skinned and seeded them once they cooled off, and chopped them pretty fine. Grated 3/4 of a pound each of sharp cheddar and white cheddar, and seasoned that and added in the peppers to make some pimento cheese. Spooned into ramekins and into the fridge for later.
Rest now, then it’s cheese grits, biscuits, and frying the chicken. Can’t wait…
I know what I’ll have…. How about you?