Chef at Market
Art Print
Whiteaker, Betty
Buy at AllPosters.com

      La Belle Cuisine

A Tribute to Craig Claiborne

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

"Cooking is at once one of the simplest and most gratifying of
the arts, but to cook well, one must love and respect food."
~ Craig Claiborne

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

Craig Claiborne, in his New York apartment in 1990
(courtesy AP)

A Tribute to Craig Claiborne

from the introduction to Southern Cooking:

"Nothing rekindles my spirits, gives comfort to my heart and mind,
more than a visit to Mississippi... and to be regaled as I often have
been, with a platter of fried chicken, field peas, collard greens, fresh
corn on the cob, sliced tomatoes with French dressing... and to top it
all off with a wedge of freshly baked pecan pie."

1/2 pound mild yellow Cheddar or longhorn cheese
1/2 pound white aged sharp Cheddar cheese
1 can (7 ounces) pimientos
1 cup chopped scallions, including green tops
1/2 cup mayonnaise
2 teaspoons lemon juice
1 teaspoon finely minced garlic
2 tablespoons Worcestershire sauce
6 drops Tabasco sauce
1/2 teaspoon freshly ground black pepper

Use a meat grinder, if possible, to grate the cheeses, using the cutter
with large holes. Otherwise, use the coarse side of a cheese grater.
Put the grated cheese in a mixing bowl and add half the juice from
the canned pimientos. Dice the drained pimientos and add them
along with the scallions.
Combine the mayonnaise, lemon juice, and garlic, and add the
cheese mixture. Add the Worcestershire, Tabasco, and pepper
and blend well. Serve at room temperature as a spread for crisp
crackers and raw vegetables or use as sandwich spread.
Yield: 8 to 12 servings.
 

Index - Craig Claiborne Recipes
Index - Appetizer Recipe Archives
Daily Recipe Index
Recipe Archives Index