Foodie Travels: Black’s Grill, Cherryville, N.C.

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“Black’s Grill,” I would say as I answered the phone, pen poised in hand, ready to take another order. I’d write it down on a ticket pad, then tear it off and stick it above the main grill. Whoever was manning the grill would put on any necessary burgers and buns, and pass the ticket on down the line. As the fry cook, if I took the order, I’d go ahead and get the fries from the freezer and put them in the basket, to dip down into hot, yellow-brown oil.

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My two favorite parts of the job were the people and the free meal every day. The people I worked with at Black’s were there because they needed a job or wanted this particular one. Our boss, Barbara Hastings (who later passed it on to her son), was a phenomenal boss who cared just as much about her employees as she did her business. I think she knew it takes good, happy employees to make a good restaurant. My coworkers were like family to me. Those ladies taught me a lot about getting along with other people and caring. They had been through hard times, so they understood more than most people do. I wasn’t a rich kid, I was just trying to help make money for myself and for college. So I understood, too. I worked there for over two years, and those years at that job taught me more than many other jobs I have had. I learned hard work and I learned what kind of worker I was: someone who valued quality, attention to detail, and who would get things done when she saw they needed doing.

Today, I’m a schoolteacher and I don’t get to man the deep fryer anymore, or carry up large boxes full of fries from the basement. I don’t get to occasionally work the grill or dress the sandwiches. But I still go back to Cherryville from time to time to get a taste of that good old food so characteristic of my time there. And when I taste my first sip of a hand-crafted cherry lemon Sun-Drop, I know I’m in the right place.

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So what can you get at Black’s Grill? Oh, Lordy, where to start! Here are a few of my favorites. First, you have to get that cherry lemon Sun-Drop, because the waitress will make it with Sun-Drop, real cherry juice, a lemon, and cherries mixed in. It’s a powerfully refreshing drink. For food, Black’s has one of the best hamburgers in the world. Thick, perfectly-grilled, hand-pattied, juicy, hearty burgers with plenty of cheese on a toasted bun. We used to toast the buns with a thin layer of mayonnaise on the underside and lay ‘em straight on the grill. (Don’t tell my dad. He hates mayonnaise.) They have a mean hamburger steak, and another of my favorites is the grilled chicken melt: a grilled chicken breast on Texas toast with grilled onions and cheese. Get mayo, lettuce or any other toppings you like.

One good thing to know about Black’s: the default sandwich topping is slaw, tomato, pickle. I still go places and get slaw and tomato due to my love for it at Black’s. (They make slaw fresh every day, and there were quite a few times I made it myself. It’s a no-sugar slaw, just freshly chopped cabbage and plenty of cold mayo. It’s pert near perfect.) You can also get any number of other things like hotdogs, chicken patty sandwiches, corndogs, and more. They have a delicious Poorboy, ham and cheese on a hoagie bun, or Half and Half, ham and cheese on one half and a small cheeseburger on the other half of a hoagie bun.

Perhaps the king for me though is the grilled cheese. I’m serious. Black’s will trip you up because they have two versions: a toasted cheese and a grilled cheese. Be not fooled – they are not the same. A toasted cheese is your typical grilled cheese – cheese toasted between two slices of buttery bread. But a grilled cheese sandwich is another beast entirely. Here’s how it’s done: they take a fresh slice of American and plop it right on the grill, then put the bottom half of a hamburger bun on top of it upside down. They let the cheese cook and harden until it’s brown and crispy on one side, then use a spatula to scrape it up, while holding the bottom bun, then flip it right-side-up onto a sandwich paper. The sandwich dresser tops it with slaw, tomato, two small pickles, and salt and pepper, before capping it with its top bun. It’s then wrapped Black’s style. Let me tell you. I have never gotten a grilled cheese as good as this anywhere and my husband and I have eaten local food in more than 30 U.S. states. When you bite into that fresh, cool slaw and tomato, and taste it all mixed in with that crispy, toasted, melty cheese…there ain’t another taste like it. Even when I get another menu item, or even a basket, I get a grilled cheese to share with someone, too.

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Black’s famed Grilled Cheese

When you first walk into Black’s, you might feel a little out of place, or time. That’s because the people who go there are mostly regulars. But it won’t take long before you’re greeted and treated like family. And it won’t take long, if you live close by, before you’re a regular, too. I don’t live in Cherryville anymore, but I stop by when I can. It is always worth the stop. They’ve also done some snazzy retro redecorating inside and I must say, I really like it, from the Cherryville-themed mural to the antique fry baskets hanging on the walls holding ketchup packets and such. One word of warning: the parking lot and the dining room are cozy, so try to go at a less busy, less typically-lunch time of day.

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Thinking back to tickets, Black’s Grill was one of two food jobs I had where someone sent me home with order tickets before I started my first day. I was encouraged to study them and the menu to learn what was offered and how to write it. And study, I did. I was a nerdy kid. Today, I’m so glad I had that job, that when I walked in to meet Barbara for the first time, she was willing to give this homeschooled kid a chance, and that when I started to work there, I became a part of the Black’s Grill family. I miss those times. But what a blessing it is that Black’s Grill is still there – and hopping with business! – as a reminder of what’s important in life: treating people, and feeding people, right.

Black’s Grill, 1915 Lincolnton Highway, Cherryville, NC

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Midnight Cherry Pie

Cherry Pie Insta

Matthew has been begging lately for a fruit pie, and while I love baking pie, to be honest, fruit pies kind of intimidate me. This makes no sense, I admit, because fruit pies are usually some kind of stir, throw in a shell, and bake routine. The old fashioned pies I love best are often more complicated beasts. Still, something about fruit pies worries me. Is it the added second crust on the top, worked into a lattice or perfectly-slotted top crust? Is it the question of whether the fruit needs to be cooked before entering the crust? Is it the worry of too much juice or water? Or is it the ever-confusing problem of whether to use canned, fresh, or frozen fruit? Maybe the real reason fruit pies are so daunting is that there are so many questions and so many ways to make them! Nevertheless, I accepted the challenge to make a new fruit pie. And now that I have, it was totally worth it. This marks the third type of fruit pie I’ve made, after blueberry and apple. For this one, we used fresh dark cherries (with pits), and we amended a recipe we found online to suit our purposes. It resulted in a deliciously sweet, luscious cherry pie with full, round cherries; a flavorful, juicy filling; and a sugary, golden crust. We hope you enjoy it as much as we did.

 

A few tips to make your baking easier:

-To pit cherries, we took a tip from a recipe we found on Inspired Taste. If you don’t have a pitter, you can use a chopstick. Matthew was quite adept at this! And it kept our cherries mostly intact.

-Use the two-crust roll-out pie crusts you can buy in any well-stocked grocery store. It should be a 9-inch crust, and my suggestion is to keep it refrigerated before use, not frozen, as it can be tough to defrost these.

-I left out a few ingredients, including 1/4 tsp. of almond extract. Almond extract just isn’t something I use in a lot of recipes, so it’s an added expense to buy for such a small amount in one recipe. I also left out 1 tbsp. of unsalted butter, because the pie didn’t need the extra fat, and also because unsalted butter is more expensive than the kind I buy. Totally up to you if you’d like to add both!

 

Ingredients:

1 box of 2 roll-out pie crusts (keep refrigerated)

4 cups of fresh cherries (with pits removed, if applicable)

1/4 cup cornstarch

3/4 cup sugar

1 tsp. vanilla

1 tbsp. lemon juice

1/8 tsp. salt

For crust topping: 1 egg yolk; 1 tbsp. heavy whipping cream; 1 tbsp. sugar

Cherry Pie Prebaked

Directions:

  1. Pit the cherries. This is best done at a table where you can sit down and work easily. Use your cherry pitter or a chopstick to push the pit out. You will need 4 cups of fresh cherries, which for us equated to about 1 pound. Put them in a bowl and set aside for now.
  2. In another bowl, stir together the cornstarch, sugar, vanilla, lemon juice, and salt. Add the cherries and toss carefully. (I used a soft plastic spatula for this.) Be careful not to pour all the extra cherry juice in when you add the cherries.
  3. Remove your 2 pie crusts from the box and unwrap one, then carefully roll it out onto a glass or metal pie pan. Press it gently into the pan.
  4. Pour the cherry filling into the crust.
  5. Roll out the second pie crust on top of the first. Use your kitchen scissors or a knife to trim excess pie shell off the sides. Fold the top crust’s edges under the bottom crust and press together, then use your fingers to create a fluted crust edge. (The original recipe suggested using your index finger to press the dough in between the first two knuckles of your other hand, all the way around the edges. This worked alright for me, but was a little tough to master.)
  6. Pop in the freezer for 5 minutes. Go ahead and preheat your oven at this time to 400.
  7. Prepare a quick egg wash for the topping: Mix the egg yolk with the heavy whipping cream, then use a pastry brush to spread it over the top crust of the pie. (If you don’t have a pastry brush, which many people don’t, you can use a spoon to carefully sprinkle it all over the pie, then spread it a little with the back of the spoon.) One important note: you will NOT need all the egg wash. If you use too much of it, it will start to pool in certain spots on your pie which will make it less attractive. This wasn’t mentioned in the original recipe, so I was concerned I was supposed to use it all, but I learned the pie didn’t need it.
  8. Sprinkle the top of the pie with the 1 tbsp. of sugar, then cut four slits in the top as shown. Place the pie on a baking sheet so that any juices won’t boil over into your oven.
  9. Bake at 400 for 20 minutes, then reduce heat to 350, and bake for another 40 minutes. The crust should be a beautiful gold color and the filling should be bubbling out of the top a bit. I recommend baking for an extra 5-10 minutes if you’re willing to try, because my bottom crust could have used a little more time to cook, but that’s my personal preference.
  10. Cool for 2-3 hours, or preferably overnight, before cutting. Enjoy!

Serves: 7-8

Cherry Pie Fini

#FoodieScore Recommends: Cleveland County (N.C.) Eats!

In Shelby, N.C., for the American Legion World Series baseball tournament? You’re sure to get hungry after all that baseball! Well, Shelby-based blog #FoodieScore’s got you covered with great local recommendations for where to eat while you’re here in Cleveland County, N.C. This list is just a small sampling of our favorite spots, and it is by no means a full list of all the amazing restaurants our county has to offer. We hope you enjoy!

Red Bridges BBQ

BBQ

Red Bridges Barbecue Lodge, 2000 E. Dixon Blvd., Shelby

Red Bridges is arguably one of the most popular barbecue joints in our area, as it is a two-time national award winner for barbecue. It has won Thrillist’s “Best BBQ in America” March Madness bracket competition, as well as the Garden and Gun Ultimate Barbecue Bracket. We won’t waste any more your time on reading, other than to tell you this barbecue is worth the acclaim.

Alston Bridges Barbecue, 620 E. Grover St., Shelby 

Alston Bridges offers up fast service and fantastic barbecue on the northern side of Shelby. This place has a ton of regulars that you can see filling up the parking lot at all hours of the day. (It is not affiliated with Red Bridges across town.) Its barbecue is more vinegar-based and less sauce-focused, which gives it a completely different flavor and a wonderful texture.

The Flying Pig, 901 College Ave., Shelby/Boiling Springs

Matthew is a huge fan of the barbecue (and the friendly staff!) at Flying Pig. It’s a little more off the beaten path, a true old-fashioned barbecue joint. The Q is delicious and Flying Pig offers three different barbecue sauces for your fancy.

Jammin J's

Pepperoni pizza from Jammin J’s Pizza Factory.

Pizza & Italian

Jammin J’s Pizza Factory, 1011 Grove St., Shelby

Jammin J’s is our personal favorite for delicious, inexpensive, endless pizza. Did we say endless? Jammin J’s offers buffet pizza with a range of flavors. They’ll ask when you come in what kind you’d like and immediately get it started for you. (Molly always asks for bacon, tomato, mushroom.) A few favorites are fiesta chicken and livermush pizza. (Livermush is a Southern specialty made from similar ingredients as sausage, but it has cornmeal mixed in, so the texture is a little different.) You won’t break the bank at Jammin J’s either, which is another reason it’s one of our favorites.

Pleasant City Wood Fired Grille, 233 S. Lafayette St., Shelby

You usually see wood-fired pizza grilles in larger cities, and they’re usually part of a chain. Not so here. Pleasant City is a local delight that many in our county can’t get enough of. Their pizza and beer game is strong, and it’s a great local hangout.

Toscanos Bistro, 5 E. Marion St., Shelby

If you’re looking for an Italian option, the relatively new Toscano’s is a great pick. Their pita gyros are delicious and fresh, their pizza is amazing, and their pasta plates are quite tasty.

Shelby Cafe

Cheeseburger and fries at Shelby Cafe.

American

Shelby Cafe, 220 S. Lafayette St., Shelby

You can’t come to Shelby without going to the Shelby Café. Their menu says it best: “Home Cooking Since 1922.” One of Molly’s personal favorite dishes: the Mayor’s Special, a pita bread breakfast burrito with eggs, cheese, and livermush.

Snack Shop Family Restaurant, 103 S. Main St., Boiling Springs

A great diner option near Gardner-Webb University, the Snack Shop is a near-daily favorite for many locals in Boiling Springs. They have excellent home-style food, as well as diner food such as burgers, hotdogs, and milkshakes.

238 Cherokee Grill, 222 S. Railroad Ave., Kings Mountain

One of the best restaurants around if you’re looking for something a little more fancy. Cherokee has wonderful steaks, Greek chicken dishes, killer sandwiches, delicious desserts, and more. They also have a well-stocked bar area.

The Local Market, 4629 Fallston Rd., Fallston

If you’re looking for farm to table in Cleveland County, look no further. The Local Market’s burgers and chicken dishes are fabulous, and the locals rave about their cheese curds made from locally-sourced cheese. It’s in an old house, which houses both the restaurant and a gift shop with tons of local goods.

Sweet House Bakery

Coconut Cream Cupcake at Sweet House Bakery

Coffee & Dessert

Sweet House Bakery, 304 E. Kings St., Kings Mountain

Sweet House has a delectable assortment of cupcakes (filled, iced, however you like), cookies, and dessert bars. It’s Molly’s go-to place for dessert anywhere in Cleveland County.

Uptown Sweets & Treats, 221 S. Lafayette St., Shelby

Uptown offers not only cool, refreshing frozen yogurt, they also sell local donuts made by Forest City-based Davis Donuts. We hear they also have some pretty tasty gourmet popcorn, although we haven’t laid our hands on it yet.

Swooger’s, 1016 Shelby Rd., Kings Mountain

Want to enjoy a fantastic, fresh-scooped milkshake in a retro, 1950s-themed diner? Swooger’s is your place. They also have great diner food, including a solid cheeseburger.

Hannah’s Coffee House, 1024 E. Marion St., Shelby

This coffee shop situated in a quiet area of Marion Street is the perfect place for a variety of sweet treats, as well as great coffee. The service is impeccable! You can also pull up a few chairs and play Scrabble if you like.

Broad River Co., 105 S. Main St., Boiling Springs

Over in college-town Boiling Springs, Broad River is everything you can ask for in a coffee shop. It has plenty of space and little nooks for studying, reading, relaxing, listening to music, or hanging with friends. They offer bagels and sweet treats, in addition to coffee and mouthwatering smoothies.

Foodie Travels: Doughlicious Yummy’s, Mount Holly, N.C.

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What makes cookie dough so addictive? Is it the sugary crunch in every bite? The chocolate chips or macadamia nuts in the mix? The sweet, buttery, smooth flavor? Or is it the fact that it’s a specialty, because you can’t eat much without worrying about getting sick? (Cue those obnoxious warnings on every refrigerated cookie dough packet: “DO NOT CONSUME RAW COOKIE DOUGH.”)

Well, folks, there’s a solution that’ll let you enjoy the specialty and joy of cookie dough without the worry. Doughlicious Yummy’s in Mount Holly, N.C., offers edible cookie dough in a scoop or a cone, unlimited free toppings, a variety of flavors, and no limit to how much you can eat. It’s a can’t-miss chance to treat your inner child, or your actual child, to edible, safe-to-consume cookie dough.

On a recent trip to Mount Holly, my husband and I checked it out. The interior is painted in soft pastels and you are immediately greeted as you enter, and I don’t just mean by the staff.

Walk in and feast your eyes on a huge variety of cookie dough flavors, ready to be scooped out of rectangular containers. Don’t be shy – ask if you can try a few! The regular chocolate chip is perfection, the sugar is a simple classic, the chocolate chocolate chip (I said that twice) is a brownie-like heaven. My husband also tried s’mores and oatmeal. We ultimately decided on chocolate chip and the chocolate chocolate chip, and we were not disappointed.

In addition, the pricing is perfect for a gourmet dessert option such as edible cookie dough, which costs more to make and keep than ice cream, AND you can get unlimited free toppings (things like M&Ms, sprinkles, marshmallows, etc.). A scoop will only cost you $4.75 and fills the cup. One scoop will take you at least two days to finish. No problem there, just refrigerate it when you get home and finish the rest later. If you can’t decide on one flavor, get two mini scoops ($2 each). They are small, but they’ll give you multiple options and you won’t feel like you’ve eaten too much. You may have trouble picking a flavor; we noticed at least all of these: chocolate chip (and the double one); peanut butter; sugar; oatmeal; s’mores; banana pudding; and birthday cake.

But wait. What if you’ve got a friend who doesn’t want cookie dough? (I mean, this shouldn’t be a problem. The horror!) They can grab any one of the gelato flavors DY also offers.
Sidenote: I think the gelato is a new thing, and I’m glad to see DY trying out even more options to satisfy their customers. The mini $2 scoop was a customer request they fulfilled quickly, and they always respond to any criticism or requests by trying to make their products and service better. This impressed me from the get-go, and was one of the many reasons I had to check this place out. I can support a place that supports its customers!

To wrap it all up, from the variety of flavors and the free toppings, to the reasonable prices and the exceptional quality of the cookie dough – I can’t say I have any suggestions for improvement. My only request? Bring some dough to my town!

Doughlicious Yummy’s, 114 E. Central Ave., Mount Holly, N.C.

Sweet Vanilla Cream Pie

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Matthew’s mom (Chris Tessnear) loves vanilla pie. For years, her mom (Matthew’s grandma, Vember Quinn) made it for her on special occasions. She said she had never quite gotten vanilla pie like her mom’s anywhere else.

Until now.

While searching through vanilla-inspired recipes on Pinterest, we came across a semi-complicated recipe for vanilla bean cream pie. It looked delicious and I thought it could be simplified by cutting out the process of scraping the seeds from the vanilla bean to use during cooking, especially since vanilla extract was also in the recipe. So I removed the vanilla bean (which also made the recipe cheaper and easier to make with common pantry items) and substituted entirely with vanilla extract. The resulting recipe was just as vanilla-sweet and creamy as I’m sure the original was. I also simplified some of the recipe instructions, to where now, this is another of my easiest pies to make, only requiring a small bowl and a pot worth of cookware, a few simple ingredients, and a little time.

Matthew’s mom says this pie is the best she’s had since her mom’s pie, and is in fact, just as good. That’s high praise from a lady who can cook as well as my mother-in-law can! We hope you give this pie a try. We know you’ll love it just as much as we do!

P.S. You could also make the pie’s filling and enjoy it as pudding, without a shell or any additional baking. It would be delicious as a homemade, cooked vanilla pudding! And there are no eggs in the recipe, which I love, because you don’t have to worry about any undercooking. Easy peasy! Enjoy!

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Ingredients:

9 inch pie crust (baked and cooled)

1/4 cup cornstarch

3/4 cup sugar

4 tbsp. butter

1 1/4 cups heavy cream

1 cup milk

1 tsp. vanilla extract

Topping: 2 tbsp. melted butter; 1/2 tsp. cinnamon

Directions:

1. Pre-bake the pie shell on 350 for about 10 minutes, until golden brown and no longer doughy in appearance.

2. Mix the sugar and cornstarch in a bowl and put to the side.

3. In a nonstick pan, melt the 4 tbsp. of butter on medium heat. Add the heavy cream, milk and vanilla.

4. Add the dry ingredients (cornstarch/sugar mixture) to the pot slowly and stir with a whisk constantly until the pudding thickens (about 10 minutes).

5. Remove from heat and pour the pudding into the prepared pie crust.

6. Drizzle with the 2 tbsp. of melted butter (I usually melt it in the microwave in a Pyrex measuring cup) and sprinkle the cinnamon on top evenly.

7. Put the pie in the oven on broil just until the butter starts to bubble. Keep a check on it; this will only take a few minutes.

8. Refrigerate for four hours or overnight.

Slice and delight!

Serves: about 8

Miss Ina’s Fudge Pie

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One of my favorite things in the world is baking pies, especially pies with a rich history behind them. Miss Ina’s Fudge Pie is a recipe shared with me years ago by a precious, sweet lady named Ina Doster. I attended church with Miss Ina for many years growing up and she was always happy to share the recipe with anyone who asked. As my pie baking skills have grown, I have still not found an easier, simpler, or more consistently delicious pie recipe in all my baking forays.

Miss Ina told us that the recipe was passed down from her grandmother, Lula Carrol, from the late 1800s. Originally, Miss Ina says, the flour was pure and you had to add baking soda to the recipe. Today, you don’t need the baking soda, which brings the ingredient total down to a mere 6 ingredients, not including the pie shell.

You truly can’t go wrong with this sweet delight. I wholeheartedly encourage any first-time pie baker to try it, as it’s the easiest pie I know how to make. At the same time, experienced bakers will love its simplicity and comfort. Miss Ina, thank you for all the beautiful things I have learned from you. And thank you, for your trademark fudge pie.

 

Ingredients
1 stick melted margarine
1/4 cup cocoa
1/4 cup flour
1 cup sugar
1/4 tsp. vanilla
2 eggs
unbaked pie shell

Directions
1. Mix all ingredients in a large bowl.
2. Prick holes in the pie shell using a fork.
3. Pour mixture into pie shell.
4. Bake at 350 degrees for about 25 minutes, or until no longer jiggly in the middle.

Banny’s Famous Chocolate Pie

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What’s in a name? The name of this post might have drawn you to this recipe, wondering who someone named “Banny” was. Or maybe it was the pictures, worth a thousand words. Either way, you’re going to get the story, as every good recipe should have a story behind it. Banny was my great-grandmother, a tough, outspoken, petite woman of the South. You know, the type to fuss at the preacher man for not getting by to see her more often. Banny was also a dedicated woman, loyal to her faith and her family, even when it wasn’t easy. I have few things of hers today, a few jewelry pieces my mother gave me, a pair of fancy red gloves. I will probably inherit some of her old clothes my mom keeps in a cedar chest. And I still have her smell. Smells are easy memories. But perhaps the thing I have the most is her recipe for chocolate pie.

It was one of the first pies I made, and it is, at the same time, both one of the best and one of the most difficult. Perhaps that’s what family gives us: delight and joy in the midst of serious effort. Her chocolate pie takes time to cook – the pudding filling is real, not some jello-based faux pas. The pie shell must be baked ahead. The meringue must be whipped, perfectly, and remember, Banny would have made meringue with a true hand mixer, an old-timey metal contraption with a crank and two mix-hands that whirred into each other, slowly. And then it must be baked again to seal the meringue on top and finish the perfect, beautiful topping that is a chocolate meringue pie. I am proud of this pie, each time I make it, because it is a piece of my past, a piece of a strong woman who knew what it took to create something beautiful. I hope you do, too. Enjoy.

 

Ingredients

Pie filling:

2 1/2 tbsp. flour (all purpose)

2 egg yolks

3 tbsp. cocoa

2 cups milk

1 cup sugar

1 tsp. vanilla

1 deep dish pie shell

Topping:

2 egg whites

1/2 cup sugar

1 tsp. vanilla

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Directions:

1. Pre-cook pie shell at 350 degrees for about 10 minutes, or until golden.

2. Separate the egg yolks from the egg whites, putting the whites into a small bowl, and the yolks into a nonstick pot (or the top of a double boiler; I find either works).

3. Add the rest of the pie ingredients to the pot (the flour, cocoa, milk, sugar and vanilla). Cook on medium heat until pudding “consists.” (These are the original directions; this word mainly means until the pudding starts to thicken.)

4. Pour the chocolate pudding into the cooked pie shell.

5. Prepare the topping by beating the egg whites until stiff, then adding the sugar and vanilla. Pour the meringue topping over the chocolate pudding layer and spread evenly.

6. Cook on 350 for about 10 minutes or until the meringue is golden brown.

7. Allow to cool, then refrigerate to make sure it solidifies well. Keep refrigerated. Best enjoyed either slightly warmed or cold.

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Matthew’s Take: The chocolate pudding portion of Banny’s pie is the best I’ve ever eaten. What makes it even better: This pie is part of our family history. When you combine the chocolate pudding with a golden crust and the creamy, slightly crunchy meringue, you get one of the best desserts you’ll put in your mouth. This recipe gets my highest marks for taste. I will warn you that it’s not the simplest of pies to make, but just take that as an opportunity to bake and enjoy something uniquely special.

Molly’s Take: Clearly, this pie is one of my favorites. The strategy of baking the pie shell first, as well as the limited amount of time the pie actually spends in the oven, ensures that the shell itself doesn’t burn as easily as it tends to do in many pies. So you end up with a perfectly done pie shell, a creamy, chocolate pudding center, and a toasted, sweet meringue topping. I like this pie warmed or cold. It’s truly a treat.

Yucatecan Shrimp Tacos

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One of my favorite things on TV when it comes to food is Rick Bayless’ fabulous PBS show “Mexico – One Plate at a Time.” Not only does Bayless have a bottomless energy and enthusiasm for traditional, authentic Mexican food, he also provides fascinating historical and educational commentary about Mexico’s culture and traditions, while creating mouthwatering dishes that cause me to enviously stare at the screen. He is so fantastic at describing the tastes and smells of his cooking that you can almost taste and smell it yourself. Enough said, the guy’s a genius.

A few years ago, my family bought me one of his cookbooks – “Fiesta at Rick’s” – and I tried a few of the recipes, but found many of them a little too difficult for my busy lifestyle and limited access to authentic Mexican ingredients. This past Christmas, I received “Mexican Everyday”, which, to compare the two, is a fiesta without the fuss. Matthew and I couldn’t wait to try our first recipe from it, “Seafood Salad Tacos with Tomato, Radish and Habanero.” We made a few changes: we didn’t have habanero in our grocery store, so we substituted half of a jalapeno; we changed a few of the amounts to suit our tastes; and whereas the recipe allows for preparing it with any type of fish, we decided to focus on shrimp, since we love shrimp tacos. As an added coincidental plus, I had just been watching Bayless on TV talk about Yucatecan cuisine, and the introduction to this recipe is all about the market in downtown Yucatan! Cool stuff. I can’t wait to try more recipes from this awesome book, and share our takes on them (a bit simplified for us and for you) here on FoodieScore.

Ingredients

1 pound of small shrimp (about 40) (We always buy the small bag of frozen raw shrimp at Walmart; inexpensive and easy to cook, because they are already de-veined and peeled.)

1 tbsp. butter

2 tbsp. fresh lime juice

1/2 cup chopped onion

3 radishes

1 jalapeno chile

1 large tomato

1/4 cup cilantro

1 tsp. salt

12 corn tortillas (Walmart has a variety of brands that smell incredibly fresh and homemade.)

Directions

  1. Put the shrimp in a non-stick pan and add the butter. Saute until pink. Remove and place in a small bowl to cool.
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  2. Prepare the salad ingredients/vinagreta:img_1388
    • Pour the 2 tbsp. of lime juice into a medium-sized bowl. (You can use a bottle of lime juice, or squeeze a little fresh.)
    • Finely chop the onion.
    • Thinly slice the radishes.
    • Cut off the stem and finely chop about 1/2 of the jalapeno pepper.
    • Core and chop the tomato.
    • Finely chop the cilantro.
    • Add all ingredients to the bowl, along with the cooked, cooled shrimp.img_1391
  3. Stir with a large wooden spoon and season with about 1 tsp. of salt.
  4. Warm the tortillas. (Bayless has a strategy for this, which we also saw in action on his TV show. Dampen a stack of about 6 paper towels. Wrap the tortillas inside. Place inside a large plastic Ziploc-type bag, but do not close. Fold the top over and microwave on defrost for 4 minutes. This will make your corn tortillas softer and fresher.)img_1393
  5. Assemble! After our first try, we suggest using two tortillas for each taco for added strength to the integrity of the taco.

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Matthew’s Take: In a world that moves too quickly and stressfully, food preparation and consumption have turned into rat race processes of the dining out or heat-and-eat variety. This dish bucks that unsettling trend. There’s nothing already-processed or drive-through like about these Yucatecan tacos. You freshly prepare your ingredients. You slow down to savor the extraordinary flavor that gives your tastebuds pause. And you save this recipe to make again. Rick Bayless is the modern master of authentic Mexican cooking in America. I’m lucky my wife discovered him so I can now enjoy his tried-and-true recipes, too.

Molly’s Take: These tacos were cool, refreshing and bursting with crisp, fresh flavor. I suggest if you don’t like spicy things at all, maybe leave out the jalapeno, because it definitely added a kick. All in all, a very simple, delicious recipe that I’d suggest for any summer or winter night.

Homemade Snow Cream

My mom always made us snow cream. Living in the South, we didn’t get the right kind of snow often, so when we did, it was imperative that we break out the sweetened condensed milk (brand didn’t matter), regular milk, sugar and vanilla. I would help, and eventually, be the one to make it in our family. Really, all you needed to know was the ingredients. And of course, what exactly is the right type of snow.

You’ll need the soft, fluffy, clean kind. (No yellow or orange.) The kind that crunches softly beneath your feet as you pack it down when you walk. The best way to gather it is by taking a large bowl or two outside, along with a large spoon, and scooping it from a flat surface high off the ground. If it looks clean, the ground will do in a pinch. But you’ve probably got a car around, and the hood or top of a car is usually a clean enough place. You don’t want to scoop the bottom layer of the snow anyway. Scoop off the clean top layer. Bring it in the house, after you’re finished playing outside, and get out your ingredients. I’ll tell you how to make it, below. It’s very simple, but I never measure. Today, I did, just for our readers. It helps to measure when you’re starting out with something new. You can tweak from there. 😉

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Snow Cream Ingredients

Ingredients

1 can sweetened condensed milk (14 oz.)

1 1/2 cups regular milk

1/2 tsp. vanilla

1-2 large bowls full of snow

Directions

  1. Fill a large bowl about 3/4 full with snow.
  2. Add the can of sweetened condensed milk and the regular milk. Stir.
  3. When the mixture becomes more runny, add more snow until the bowl is about 3/4 full again.
  4. Add sugar and vanilla.
  5. Add more snow as desired, if you want it less sweet, but you don’t have to.

Enjoy!!

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Fresh snow on Jan. 7, 2017

Simple Crockpot Apple Butter

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Imagine the scent of apples and autumn. When Matthew and I made apple butter (twice!) over the past few weeks, our home smelled gloriously like fall, cinnamon, apples and allspice. After a visit to the Lincoln County Apple Festival, we found ourselves in possession of a peck of apples. With nearly 40 on our hands, we decided to try a recipe for crockpot apple butter. An old Methodist cookbook provided us with a fantastic recipe. (We only tweaked a few things – removing cloves, for instance.) It was simple enough: peel and chop the apples to fill the crockpot, cook, measure, add other ingredients and continue to cook. The total cooking time was over 12 hours, but using the crockpot made it easy. We only had to check it from time to time. When we were finally done with both batches, we had 6 full jars (half-pint-size) of apple butter. One batch we made with green apples – the other with red. Both resulted in delicious, smooth, spreadable, sweet apple butter. If you ever find yourself with a peck of apples, we encourage you to try this recipe, too. Don’t forget to share!

Crockpot Apple Butter

Ingredients
8 cups cooked apples (takes about 15 uncooked apples)
4 cups sugar
1/2 cup vinegar
2 tsp. cinnamon
1/2 tsp. allspice

Directions
1. Peel and chop enough apples to fill the crockpot. (We found we needed at least 15.)
2. Cook on high for several hours until the apples begin to cook into pieces.
3. Measure the cooked apples and put 8 cups back in the crockpot. Mix in all other ingredients and stir.
4. Cook on high until hot, then turn down to low and cook for 8-12 hours.
5. Remove the lid and cook just until the mixture is of spreading consistency.
6. Jar and enjoy! Apple butter is delectable on a bagel, croissant, biscuit, toast and more!

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