One of the highest compliments I ever received for my culinary efforts was from my second husband's cousin (strike that and reverse it, my second cousin's husband) . His mother, a German immigrant, a delightful, round creature was an excellent cook. On tasting this dish, her son declared it comparable to something his mother would have made. I can offer no higher recommendation.
Stewed Backbone
A quantity (say three pounds) of baby back ribs with the bone. Properly speaking, these aren't backbones, but backbones are tough, stringy, and difficult to trim. This is better meat, and you get the extra flavor from the bones.
Cut each slab into two inch wide pieces. Season with salt and pepper, and brown in a stew pot in oil or lard. Add water to cover, and simmer two hours to make a rich stock. Strain the meat out of the broth and let it(the broth) chill overnight to settle the fat which you discard. When the meat is cool enough to handle, cut it from the bone and roughly chop. Set aside in refrigerator.
Measure stock, add water to make to make 1 quart if necessary. Make a dark roux with 1 stick butter and roughly 1/3 cup flour, add enough to take up the slack. Slowly stir in stock, correct the seasoning, add the chopped meat, and simmer for an hour or so. Ideally, let it cool, then chill overnight and reheat the next day to serve. It's worth it.
Pimento Cheese
This recipe comes from a dear lady of the Protestant Methodist Church of Jones Chapel, Alabama. I hate mayonnaise, and for years I refused to eat pimento cheese. Loathing myself for the non-pimento cheese eating Southerner I was, this recipe allowed me to make my peace with a true delight of southern cooking. This keeps well, spreads well, and will not make sandwiches soggy.
1 lb. velveeta, diced
1 large can Pet milk
1 4oz. can diced pimento, drained and finely chopped
salt and pepper to taste
In a microwaveable bowl, melt cheese and milk together, stirring every 30 seconds or so, until smooth. Add pimento, correct seasoning, and let cool before chilling.
Pimento Cheese Grits
1 c. grits (none of that instant or quick nonsense)
3 c. water
1 c. sweet milk
1 tbs. salt
1/2 tsp. pepper
4 tbs. butter
Bring water and milk to a boil with salt. Add grits slowly, and simmer for 20 minutes or so till done (I don't know if you like them soupy or creamy, or what. Use your intelligence guided by experience.) Stir in pepper, butter, and a half cup or so of the pimento cheese. Use more as you like.
Fried Pimento Cheese Grits
Cook grits as above till rather thick, add pepper and cheese. When grits cool down a bit, stir in 2 eggs. Don't let then scramble. Pour the grits into a greased square dish. When completely cool, turn out and cut into 1/2 inch thick slices. Dredge in seasoned cornmeal, and pan fry till golden brown. Serve with stewed backbone.
