By Danny Spybey
Hello again all my Golfing Foodies. Well the New Year has come and gone and now we are gearing up for a wonderful 2014 Golf Season. About the middle of January I cannot help myself from thinking about the first major of the year. THE MASTERS, of course!!!
When I think of the Masters tournaments many different images come to mind. Azaleas, Dogwoods, Fast Greens, Jack Nicklaus, Egg Salad sandwiches, Pimento Cheese …whaaaaaat??????
That’s right folks, I relate everything to food. These two culinary beauties are a staple at Augusta and here is my take on these national treasures. So get your mixing bowl out and some soft white bread and enjoy the show.
6 large hard boiled eggs
4 tablespoons mayo
1 teaspoon white vinegar
1 teaspoon yellow mustard
1/2 teaspoon salt
1/2 teaspoon finely grated Vidalia onion
Peel your eggs and place them in the food processor and pulse them a few times around. Try not to over pulse. In a medium bowl mix mayo, vinegar, mustard, salt, and onion. Once this is mixed well, then add the chopped eggs and mix until just combined. Spread on White Bread and enjoy!!!
8 oz grated cheddar cheese- I like a Sharp cheddar
2 oz jar of pimentos, drain very well
1/2 cup of mayo
1 tablespoon sour cream – full bodied (fat free if absolutely ordered by Doctor.)
1 teaspoon finely grated Vidalia onion
1/2 teaspoon cayenne pepper
Dash of Worcestershire sauce
Mix pimentos, mayo, sour cream, onion, cayenne and Worcestershire in a bowl until mixed completely then add your cheese and continue to mixed until combined. Best served after you have chilled it for a couple hours!!!
Danny Spybey is the General Manager and Executive Chef at Stewart Lodges at Steelwood.